The freshest and finest ingredients are used, not only from Kyoto, but also from Toyosu in Tokyo and Hokkaido. In addition to Edo-mae sushi prepared by sushi chefs with exceptional skills, diners can also enjoy sushi items such as sea urchin, button lobster, and hairy crab, all of which are representative ingredients of Hokkaido.

Two types of dishes are available: 37,500 yen (including service charge) and 49,500 yen (including service charge) for the chef's special course. For drinks, the beverage director of the Four Seasons Hotel Kyoto will offer genre-independent pairings of sake, wine, and shochu, as well as tea pairings of carefully selected Japanese teas from Kyoto and other parts of Japan. In addition, you can enjoy more than 100 wines by the glass, ranging from unique wines and prestige wines. Also note the special vessels on which the dishes are served, such as Bizen-yaki and Kyo-yaki.