Yamaji Yosuke

The playfulness of the chef makes the diner feel just as though they are dining at the Grand Maison in Paris. The metamorphoses of the scents and flavors are sure to make an unforgettable impression.

The finest spiny lobster is made into a fresh, piping hot carbonara right before your eyes.

This incredible dish is uttered on the last breaths of true connoisseurs as the last thing they would like to eat before leaving this world.

□4 appetizers□Granita□Fish dish□Meat dish□2 desserts□Freshly baked goods

□ 4 appetizers □ Granita □ Dishes using the latest fish from Maruyata, Kyoto □ Aged Kobe beef from Nakaseni, Kyoto □ 2 desserts □ Freshly baked goods

□6 appetizers□Granita□Fish dish□Nakasei's aged meat□French cheese□2 desserts□Freshly baked goods

□6 appetizers□Granita□Fish dish□Nakasei's aged meat□French cheese□2 desserts□Freshly baked goods

□6 appetizers□Granite□Dishes using the latest fish from Maruyata, Kyoto□Aged Kobe meat from Nakasei, Kyoto□French cheese from Etienne, a Living National Treasure and cheese ager who is a teacher of Yamaji's service□2 desserts□Freshly baked goods

The chef's playfulness will make you feel as if you are dining at a grand maison in Paris. The taste and aroma change instantly, leaving a lasting impression on your mind and memory.

The Kyoto carrots, a bounty from the capital, are paired with Oma bluefin tuna. The whole tuna is grilled and shared by all guests on the floor.

The highest quality spiny lobster is transformed into a piping hot, freshly made carbonara right in front of your eyes.

This is the true essence of the chef's creations, who learns from nature, from the producers, and from the town, and approaches the ingredients like a curious child.

This is an exquisite dish that will make any foodie murmur, "This is the one I want to eat at the end of my life."

We want our guests to enjoy the food at their most delicious, so we use up all of the ingredients of the day in their best condition on the same day, and this spirit continues through to the desserts.