Summer Vegetables

Celebrate the season with a range of sweet spring vegetables dipped fondue-style in delicious Italian-inspired bagna càuda. Served warm, this savoury sauce made from garlic and anchovies originated in Northern Italy in the 16th century and is the ideal accompaniment to Kyoto’s colourful array of fresh seasonal vegetables. Renowned for his innovative, borderless cuisine, Executive Chef Kentaro Torii, has also curated other dishes to showcase spring’s bounty. These include fish and chips and a delectable riso pilaf.

  • Lunch ¥12,500 per person 
  • Dinner ¥23,000 per person

(including tax and service charge)

*Reservations to be made by 6pm the day before