The restaurant, which incorporates the history of Nijo Castle into its design concept, is a modern space with a sense of nature, with a large stone back counter reminiscent of the castle walls, overlooking a garden with a pond. The chef, Susumu Okubo, who trained under Alain Ducasse and Pierre Gagnaire, the masters of French cuisine, entertains guests in this extraordinary atmosphere. Inspired by ingredients from Kyoto's long-established restaurants and producers from all over Japan, he creates creative dishes. Enjoy the thrill of each dish as it arrives at your table.

Vivid flavors and colors of vegetables

Chiyoda Tofu and Yamari Shoten's Shiro-Miso (white soybean paste)

Spring Colorful Vegetables Thick Soy Milk Hyuganatsu Meringue

Mushrooms from Sakano-tochu, Jiko Shizuku Salt

herb and salt sashimi tongue flatfish, wild vegetables, buttermilk
Colorful vegetables such as peach turnips and romanesco are combined with soy milk mayonnaise and zucchini purée. A dish where you can feel the strength of the flavor of the ingredients themselves.

■Course content
Aula 6500 yen
Amuse, 2 hors d'oeuvres, fish, meat, dessert, olive tea, mignardises

Leaf Benefits
4 amuses instead of the usual 1