In the Western cuisine using ingredients around Kyoto, so called “Kyoto terroir,” the executive chef Ofude offers a dish colored with seasonal ingredients inspired from the treasured garden. It's a beautiful dish that expresses the four seasons of the Kikusui Garden by changing the expression with just one way of drawing the sauce.
Under the supervision of Hideaki Matsuo, the proprietor of three-starred Michelin Japanese Cuisine Kashiwaya, the Japanese-style kaiseki, you can enjoy Japanese tradition and new dishes that integrates with season. The course has been presented carefully such that chefs face sincerely to the ingredients feeling nature and expresses the beautiful season skillfully using varied ingredients.
Offered from 5:30PM to 8:30PM
Western dinner served at Dining (1F)
Japanese dinner served at Annex (private use)
Please note that Japanese food may be served in the Dining during busy season.