CUISINE

Course-menu cuisine will adorn your celebration
with gorgeous colors and rich aromas

Sophisticated, memorable dishes befitting an international hotel are created
from the finest seasonal ingredients which have been selected and meticulously prepared
by our team of chefs, led by Executive Chef.
Our course-menu cuisine, which will adorn your celebration with gorgeous colors
and rich aromas, can be tailored into an original feast that is unique to your special day.
Alternatively, you can choose from the hotel’s best selection of dishes.

    Examples of Course-Menu Cuisine

    To make it easier to choose according to the image you have of your banquet,
    we offer three course menus, each consisting of 5-6 dishes.
    Fully tailor-made menus, which our chefs will work with you to create, start at ¥24,860 per head.

    • 1
    • 2
    • 3
    • 4
    • 5
    • Kombu marinated flounder rose Watermelon radish, ikura, hibiscus (1)
    • Broiled eel and liver parfait Calvados compressed apple, brioche
    • House baked bread Mini baguette, milk panini Butter
    • Double consommé Kyoto free range (2)
    • Roasted monkfish and celeriac Parma ham and thyme crumbs Saffron, rapeseed flower (3)
    • Yuzu granite KI NO BI gin gelée, kinome
    • Japanese Wagyu beef sirloin Wine braised short rib pithivier, shallot confit (4)
    • Shibuya farm strawberry Kyoto fiordilatte, mascarpone, balsamic vinegar (5)
    • Coffee, tea
    • Petit fours

    *Ingredients are subject to change depending on the season.

    Fully tailor-made menu
    especially for you

    Work with our chefs to create a fully tailor-made menu.
    Include your favorite dishes and dishes made with ingredients that have
    a special significance for you or from places that have special memories.
    We will deliver creative flavors of the highest quality that could only be
    achieved by hotel chefs who have experience working on banquets
    around the world. Leave it to us to help you fulfill your most indulgent wishes.
    *Ingredients are subject to change depending on the season.