Yamaji Yosuke (Gion｜French)

[Lunch] 8,800 yen Omakase course (service charge not included)

8,800 JPY per person (Tax included)

Kumamoto Quincy Melon Wakayama Kada True Octopus Wakayama Kenken Fishery Shora-san Bonito Kyoto Kamo Eggplant Awaji Island Onion Millefeuille Parma Raw Ham Tahitian Vanilla Chef's Mother's Yuzu, Herbs, Ginger and Red Chili Granite Amami Oshima Bigfin Reef Squid Carbonara Awaji Island Yura Conger Eel Slowly Decompressed for a Week Kyoto Vegetables Iwate Yonezawa Pork "Ichiban Souko"
Madeira and Porto wine sauce Kyoto, Uji, Kitani Tea Factory's 3-year-aged roasted tea Shinshu Azumino, Honwasabi Tottori, Terutaro persimmon Delicious 5-minute ephemeral cheesecake

[Lunch] 13,200 yen Omakase course (service charge not included)

13,200 JPY per person (Tax included)

Tochigi Nikkori Pear
Lobster consommé jelly made using the whole lobster, including the meat and shellHyogo, Tajima beef cheek meat stewed in red wineShizuoka, Shimada, Hohoho mushroomHiroshima, Matoya, oystersMiyazaki beef tartareChef's mother's bamboo shootsChef's mother's grown yuzu, herbs, ginger, and red chili pepper graniteAmami Oshima, Bigfin reef squid carbonaraNatural fresh fish caught by Amami Oshima fishermenChicory from Chicory Village, Gifu, NakatsugawaIwate, black grape beef, A4 Shinshin sauce, Dolce Forte64% cacao chocolate from FranceKyoto, Nishio's matcha, YatsuhashiOkayama, Shine MuscatDeliciousness, 10-minute ephemeral Mont Blanc

[Lunch] 17,600 yen Omakase course (service charge not included)

17,600 JPY per person (Tax included)

Italy, Puglia, Burrata, Hachijojima, Tomato, Sea Urchin
Hokkaido, Makkari Village, Lily root, Périgord foie gras terrine, Kyoto, Masugo, Narazuke, Awaji Island, Yura, conger eel, Kyoto vegetables, chicken broth, Kyoto, Chiki, Oboro tofu, Okayama, Mimasaka, venison loin, Okayama, beetroot, sour cream, palate cleanser, Kyoto, Hara Ryokaku's yuzu citrus, Lake Biwa, Iho Suisan's sweetfish caviar, Osetora crab miso, freshly selected wild fish delivered directly from the source, France, Bordeaux, white asparagus, Kyoto, Nakasei's two-month aged Kobe beef, Awaji Island, new onion and truffle millefeuille, Amami Oshima, ripe passion fruit, Miyazaki mango
Yamanashi - Peach
Hojicha and Wasabi

[Lunch] 23,100 yen Omakase course (service charge not included)

Comparison of Hokkaido Nemuro Sea Urchin and Awaji Island Yura Sea Urchin Toyama White Shrimp
Hyogo, Kasumi, Snow crab Hyogo, Akashi, New squid
Caviar Ocietra Nagaimo pickled in wasabi Hokkaido, Senposhi oysters Jean Lalmand rose champagne Toyama, Himi, peony shrimp Three of the world's great delicacies, foie gras, caviar, black truffle Chiba, Choshi, fatty barracuda Niigata, Uonuma, Koshihikari rice Kumamoto, Karasumi Palate cleanser Granite made from yuzu, herbs, ginger and red chili peppers grown by the chef's mother Amami Oshima, bigfin reef squid carbonara Yonezawa pork, the best-raised fatty fuwa!
Gorgonzola Awaji Island Densuke Conger eel Kyoto Nakasei's 2-month aged Kobe beef Kyoto Ko-kabu Hokkaido Makkari Village Lily root French cacao 64% chocolate Kyoto Nishio's matcha Yatsuhashi Okayama Shine Muscat Delicious 10-minute ephemeral Mont Blanc

[Dinner] 13,200 yen Omakase course (service charge not included)

Tochigi Nikkori Pear
Lobster consommé jelly made using the whole lobster, including the meat and shellHyogo, Tajima beef cheek meat stewed in red wineShizuoka, Shimada, Hohoho mushroomHiroshima, Matoya, oystersMiyazaki beef tartareChef's mother's bamboo shootsChef's mother's grown yuzu, herbs, ginger, and red chili pepper graniteAmami Oshima, Bigfin reef squid carbonaraNatural fresh fish caught by Amami Oshima fishermenChicory from Chicory Village, Gifu, NakatsugawaIwate, black grape beef, A4 Shinshin sauce, Dolce Forte64% cacao chocolate from FranceKyoto, Nishio's matcha, YatsuhashiOkayama, Shine MuscatDeliciousness, 10-minute ephemeral Mont Blanc

*The ¥16,000, ¥21,000, and ¥33,000 courses are all the same volume, but the quality of the ingredients has been carefully selected.
*Part 1 will start at 18:00, and Part 2 will start at 19:00. *There is no interchange system between Part 1 and Part 2.

[Dinner] 17,600 yen Omakase course (service charge not included)

17,600 JPY per person (Tax included)

Italy, Puglia, Burrata, Hachijojima, Tomato, Sea Urchin
Hokkaido, Makkari Village, Lily root, Périgord foie gras terrine, Kyoto, Masugo, Narazuke, Awaji Island, Yura, conger eel, Kyoto vegetables, chicken broth, Kyoto, Chiki, Oboro tofu, Okayama, Mimasaka, venison loin, Okayama, beetroot, sour cream, palate cleanser, Kyoto, Hara Ryokaku's yuzu citrus, Lake Biwa, Iho Suisan's sweetfish caviar, Osetora crab miso, freshly selected wild fish delivered directly from the source, France, Bordeaux, white asparagus, Kyoto, Nakasei's two-month aged Kobe beef, Awaji Island, new onion and truffle millefeuille, Amami Oshima, ripe passion fruit, Miyazaki mango
Yamanashi - Peach
Hojicha and Wasabi

*The ¥16,000, ¥21,000, and ¥33,000 courses are all the same volume, but the quality of the ingredients has been carefully selected.
*Part 1 will start at 18:00, and Part 2 will start at 19:00. *There is no interchange system between Part 1 and Part 2.

[Dinner] 23,100 yen Omakase course (service charge not included)

23,100 JPY per person (Tax included)

Comparison of Hokkaido Nemuro Sea Urchin and Awaji Island Yura Sea Urchin Toyama White Shrimp
Hyogo, Kasumi, Snow crab Hyogo, Akashi, New squid
Caviar Ocietra Nagaimo pickled in wasabi Hokkaido, Senposhi oysters Jean Lalmand rose champagne Toyama, Himi, peony shrimp Three of the world's great delicacies, foie gras, caviar, black truffle Chiba, Choshi, fatty barracuda Niigata, Uonuma, Koshihikari rice Kumamoto, Karasumi Palate cleanser Granite made from yuzu, herbs, ginger and red chili peppers grown by the chef's mother Amami Oshima, bigfin reef squid carbonara Yonezawa pork, the best-raised fatty fuwa!
Gorgonzola Awaji Island Densuke Conger eel Kyoto Nakasei's 2-month aged Kobe beef Kyoto Ko-kabu Hokkaido Makkari Village Lily root French cacao 64% chocolate Kyoto Nishio's matcha Yatsuhashi Okayama Shine Muscat Delicious 10-minute ephemeral Mont Blanc

*The ¥16,000, ¥21,000, and ¥33,000 courses are all the same volume, but the quality of the ingredients has been carefully selected.
*Part 1 will start at 18:00, and Part 2 will start at 19:00. *There is no interchange system between Part 1 and Part 2.

[Dinner] 36,300 yen Omakase course (service charge not included)

36,300 JPY per person (Tax included)

"ingredients"
『Seafood』Nishiki Market Maruyata Hokkaido Ezo horse droppings sea urchin / Toyama white shrimp / Tokushima spiny lobster / Kumamoto wild kuruma prawns / Caviar Osetra Awaji Island Densuke conger eel / Hokkaido Senposhi oysters / Toyama peony shrimp / Chiba fatty tuna / Kumamoto Ushibuka tosumi / Kyoto crab 『Meat』 Kyoto Nakasei foie gras / 2-month aged Kobe beef 『Meat』 Noble Yonezawa pork Ichiban Sodate 『Vegetables』
Black truffles / Hokkaido Makkari Village Lily root / Vegetables and herbs grown without pesticides for 45 years in the chef's mother's field / Kyoto turnip / Kyoto Shogoin daikon radish / Niigata Uonuma Koshihikari "Cheese"
"Dessert" cheese by MOF cheese ager Herve Mons
2 items


*The ¥16,000, ¥21,000, and ¥33,000 courses are all the same volume, but the quality of the ingredients has been carefully selected.
*Part 1 will start at 18:00, and Part 2 will start at 19:00. *There is no interchange system between Part 1 and Part 2.