The Sakura (Gion｜French)

The Sakura

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Help desk

Savor Japan help desk can help English-speaking foreign visitors in Japan communicate with restaurants and make reservations between 9:00 am and 9:00 pm (Japan time. This is not a toll-free number).

050-2030-4678 (+81-50-2030-4678)

Shop

075-585-2929 (+81-75-585-2929)

Request Reservation

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Course menu Menu

To check availability, please select the number of people, preferred date, and preferred time.

Course Menu

[Dinner] Tsubomi Course

The fragrance of cherry blossoms and the seasonal flavors of Tosa. From playful amuse-bouches to the final dashi chazuke (rice with broth), this full course allows you to enjoy the breath of spring with all your senses.

This popular course allows you to fully enjoy the delicious food and unique atmosphere of 【The SAKURA】 at a great value. It features seasonal appetizers, a dish of fresh fish from Kochi Prefecture, charcoal-grilled Wagyu beef, and other dishes that the chef is proud of. 12 dishes in total.
[Spring Course Contents]
Two types of amuse-bouche: Folic acid egg mi-cuit, smoked cherry blossoms, lily bulb espuma, served in a flowerpot.

Sake lees blancmange with firefly squid huile

Confit pheasant with grilled asparagus and blood orange sauce

Cauliflower soup

Pan-seared seasonal fish from Kochi Prefecture with yuzu pepper beurre blanc sauce verde.

Granita

Akaushi beef fillet with charcoal-grilled aroma and red wine sauce

Grilled rice ball with Koshihikari rice from Kyotango, served in dashi broth.

Strawberry mousse with cherry blossom

Mignardises

Draft beer is also available Comes with dessert Generous serving Private room available Late-night service Card payment available

Additional charges apply for additional orders.
Table time limit is 120 minutes for this course.
Course capacity: 1 - 18 persons

note

*We accept reservations for 1-6 people at the counter, 2-18 people at the table, and 2-4 people in the private room.
*Please note that menu items may be subject to change depending on the availability of ingredients.
*This product contains ingredients that include the seven specified allergens (shrimp, crab, wheat, buckwheat, egg, milk, and peanuts) and other allergens. We regret to inform you that due to our cooking environment, we are unable to accommodate allergies to eggs, wheat, or dairy products. Thank you for your understanding.

[Dinner] Colorful Course

A playful touch with cherry blossom-scented eggs and flowerpots. Luxurious king crab, foie gras, and Akaushi beef. A special course that lets you immerse yourself in the joys of spring until the very end.

A luxurious course featuring upgraded ingredients. Using an abundance of seasonal ingredients, this course carefully expresses the changing seasons through the use of seasonal Japanese ingredients and French culinary techniques. Recommended for anniversaries, business dinners, and other special occasions. 12 courses in total.
[Spring Course Contents]
Three kinds of amuse-bouche: Folic acid egg mi-cuit, smoked cherry blossoms, lily bulb espuma, and firefly squid aile et huile (in a flowerpot).

Poached king crab and turnip: A taste of spring

Pan-seared duck foie gras with blood orange sauce

Cauliflower soup

Carabineros with lobster sauce

Granita

Akaushi beef fillet with charcoal-grilled aroma and red wine sauce

Grilled rice ball with Koshihikari rice from Kyotango, served in dashi broth.

Strawberry mousse with cherry blossom

Mignardises

More than two and a half hours Draft beer is also available Hitosara limited course available Comes with dessert Generous serving Private room available Late-night service Card payment available

Additional charges apply for additional orders.
Table time limit is 120 minutes for this course.
Course capacity: 1 - 18 persons

note

[Lunch Course] Gion Course

The smoky aroma of cherry blossoms, the rich flavors of pheasant and Akaushi beef. From seasonal fish from Kochi to the final dashi chazuke (rice with broth), this is a luxurious moment to savor the scents of spring with all five senses.

Enjoy a perfectly crafted course menu featuring appetizers made with seasonal mountain and sea delicacies, a double main course of seasonal fish from Kochi Prefecture and Wagyu beef, and a seasonal dessert. 10 courses in total.
[Spring Course Contents]
Two types of amuse-bouche: Folic acid egg mi-cuit, smoked cherry blossom

Sake lees blancmange with firefly squid huile

Confit pheasant with grilled asparagus and blood orange sauce

Cauliflower soup

Pan-seared seasonal fish from Kochi Prefecture with yuzu pepper beurre blanc sauce verde.

Granita

Akaushi beef fillet with charcoal-grilled aroma and wasabi greens sauce

Grilled rice ball with Koshihikari rice from Kyotango, served in dashi broth.

Strawberry mousse with cherry blossom

Mignardises

More than two and a half hours Draft beer is also available Hitosara limited course available Comes with dessert Generous serving Private room available Late-night service Card payment available

Additional charges apply for additional orders.
Table time limit is 120 minutes for this course.
Course capacity: 1 - 18 persons

note

There aren’t any tables available.
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The Sakura

Gion , Kawaramachi/Kiyamachi/Pontocho (Downtown Kyoto) , Kyoto

Western / French , Western / Western Sosaku (creative cuisine) , Alcohol / Wine

Italian/French / French

Online reservation

Request Reservation

If you liked this restaurant, please join a member from "Sign in / Join" button. Then you can use bookmark.

Shop phone number

075-585-2929 (+81-75-585-2929)

All reservations will be accepted via web form to ensure a smooth reservation process.

Help desk phone number

Savor Japan help desk can help English-speaking foreign visitors in Japan communicate with restaurants and make reservations between 9:00 am and 9:00 pm (Japan time. This is not a toll-free number).

050-2030-4678 (+81-50-2030-4678)