Niku Kappo Futago THE JUNEI HOTEL KYOTO (Shichijo/Tambaguchi｜Japanese)

[Omakase Course Spring] ~Seasonal flavors and Kyoto beef "Miyabi"~

16,000 JPY per person (Tax included)

Please enjoy our meat kappo cuisine made with seasonal ingredients and "Kyoto Beef Miyabi," a type of black-haired wagyu beef from Kyoto that can only be tasted at our restaurant.

Special Kaiseki Course with Kyoto Prefecture's Kuroge Wagyu Beef "Kyoto Beef Miyabi"

Spring Menu (March 1st - May 31st)

■Sakiku■
"Miyabi" fillet with mustard, vinegar and miso sauce
Surf clam, rapeseed, angelica tree buds

■8 inches■
"Miyabi" Marushin and Bamboo Shoots in Tosa Sauce
"Miyabi" Boiled Shungiku and Shiitake Mushrooms, Marukame, Barracuda, Butterbur, Green Peas, Thinly Grown Egg, Kinome
"Miyabi" Blackfly New Potatoes Cherry Tomatoes
"Miyabi" Roast Beef with Taranome

■Soup Bowl■
Clams prepared with salt
Wagyu beef thigh, daikon radish, kogomi
Ginseng, kinome, celebration powder

■Grilled Food■
"Miyabi" Charcoal Grilled Sirloin
Deep-fried sea bream, bamboo shoots, greens, soybeans, spring sweet potatoes, small turnips pickled in sweet vinegar, butterbur with miso paste

■Strong Appetizers■
"Miyabi" Rib Loin Shabu-Shabu
Spanish mackerel, uruyaki, yuba, chive soy sauce

■Chopstick rest■
Wagyu beef tongue tartare
New onion, Kujo leek, sesame, garlic, egg yolk, soy sauce

■Kettle cooking■
Sukiyaki with specially blended rice and "Miyabi" triangular belly
Nagano Tsukiakari, Yamagata Hitomebore, Miyagi Date Masamune
Deep red egg, red miso soup, pickles, Okuizumo sacred pepper

■Sweetness■
Seasonal fruits and cherry blossom warabi mochi
*Ingredients may change depending on availability.
*Course prices include consumption tax and a 10% service charge.

[Special Anniversary Course - Spring] - Includes a toast drink of your choice and an anniversary plate -

16,800 JPY per person (Tax included)

■ Choice of toast drink (draft beer, shochu, sake, whiskey, wine, fruit liquor, soft drink)

Special Kaiseki Course with Kyoto Prefecture's Kuroge Wagyu Beef "Kyoto Beef Miyabi"

Spring Menu (March 1st - May 31st)

■Sakiku■
"Miyabi" fillet with mustard, vinegar and miso sauce
Surf clam, rapeseed, angelica tree buds

■8 inches■
"Miyabi" Marushin and Bamboo Shoots in Tosa Sauce
"Miyabi" Boiled Shungiku and Shiitake Mushrooms, Marukame, Barracuda, Butterbur, Green Peas, Shredded Egg, Kinome
"Miyabi" Blackfly New Potatoes Cherry Tomatoes
"Miyabi" Roast Beef with Taranome

■Soup Bowl■
Clams prepared with salt
Wagyu beef thigh, daikon radish, kogomi
Ginseng, kinome, celebration powder

■Grilled Food■
"Miyabi" Charcoal Grilled Sirloin
Deep-fried sea bream, bamboo shoots, greens, soybeans, spring sweet potato, small turnip pickled in sweet vinegar, butterbur with miso paste

■Strong Appetizers■
"Miyabi" Rib Loin Shabu-Shabu
Spanish mackerel, uruyaki, yuba, chive soy sauce

■Chopstick rest■
Wagyu beef tongue tartare
New onion, Kujo leek, sesame, garlic, egg yolk, soy sauce

■Kettle cooking■
Sukiyaki with specially blended rice and "Miyabi" triangular belly
Nagano Tsukiakari, Yamagata Hitomebore, Miyagi Date Masamune
Deep red egg, red miso soup, pickles, Okuizumo sacred pepper

■Sweetness■
Anniversary Plate
*Ingredients may change depending on availability.
*Course prices include consumption tax and a 10% service charge.

[90-minute all-you-can-drink included] Chef's Choice Course - Spring

19,200 JPY per person (Tax included)

We are offering a special Kyoto beef "Miyabi" kaiseki course that includes 90 minutes of all-you-can-drink.

Spring Menu (March 1st - May 31st)

■Sakiku■
"Miyabi" fillet with mustard miso sauce
Surf clam, rapeseed, Japanese angelica tree buds

■Hassun■
"Miyabi" Marushin rice and bamboo shoot Tosa-style salad
Blanched chrysanthemum greens and young shiitake mushrooms "Miyabi" Marukame barracuda, butterbur, snow peas, shredded egg omelet, sansho leaves
"Miyabi" Kite, New Potatoes, Cherry Tomatoes
"Miyabi" Roast Beef and Aralia Sprouts

■Bowl■
Clams in a salty broth
Wagyu beef thigh, daikon radish, kogomi (a type of fern).
Ginseng leaves, sansho leaves, celebratory powder

■Grilled Dishes■
"Miyabi" charcoal-grilled sirloin
Deep-fried sea bream with Domyoji rice flour, bamboo shoots, bud greens, broad beans, young spring yam, pickled small turnips in sweet vinegar, butterbur sprouts in miso paste.

■Main Dish■
"Miyabi" Ribeye Shabu-Shabu
Spanish mackerel, Urui (a type of wild vegetable), Yuba (tofu skin), Chives and soy sauce

■Chopstick rest■
Wagyu beef tongue yukhoe style
New onions, Kujo green onions, sesame seeds, garlic, egg yolk soy sauce

■Kettle cooking■
Special blend rice and "Miyabi" triangular rib sukiyaki
Nagano Tsukiakari, Yamagata Hitomebore, Miyagi Date Masayume
Deep red egg, red miso soup, pickles, and Okuizumo sansho pepper.

■Sweets■
Seasonal fruits and cherry blossom warabi mochi
*Ingredients may change depending on availability.
*The course price includes consumption tax and a 10% service charge.

◆All-you-can-drink◆ *90-minute limit*
Draft beer, plum wine, shochu, sake, whiskey, wine, soft drinks

[Breakfast plan] Meat Kappo (semi-private room guaranteed)

4,000 JPY per person (Tax included)

Please enjoy a relaxing Kyoto morning with hospitality that appeals to all five senses.

A Japanese breakfast is available.

*Please note that the menu may change depending on the supply situation.