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- Appetizer
- Seasonal Specialties
- Clear Soup
- Seasonal Clear Soup
- Sashimi Platter
- Seasonal Fresh Fish
- Grilled Dish
- Kyoto Beef Steak(80g)Salt and Wasabi
- Seasonal Side Dish
- Kyoto Beef and Vegetable Cutlet with White Miso Sauce
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- Simmered Dish
- Shabu-shabu Style Dish - with a Taste of Kyoto
- Rice dish
- Seasonal Takikomi Rice, Red Miso Soup, and Pickles
- Dessert
- Seasonal Dessert
Note: The menu shown here is an example, and the dishes actually served will vary with the season.
Kaiseki Reflecting
the Seasons of Kyoto
A seasonal kaiseki cuisine featuring chef-selected Kyoto beef and Kyoto vegetables. A collection of exquisite dishes harmonizing the delicate Kyoto-style seasoning with the refined umami of Kyoto beef. We offer you a luxurious moment that delights both the eyes and the palate.
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- Appetizer
- Seasonal Assortment
- Clear Soup
- Seasonal Clear Soup(Conger Eel, Winter Melon)
- Sashimi Platter
- Seasonal Fresh Fish with Garnish
- Seasonal Side Dish
- Fragrant Fried Cutlassfish
- Simmered Dish
- Simmered Octopus, Taro, and Pumpkin
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- Rice dish
- Seasonal Takikomi Rice, Finishing Soup, and Pickles
- Dessert
- Seasonal Dessert(Mango Yokan, Seasonal Fruits)
Note: The menu shown here is an example, and the dishes actually served will vary with the season.
Seasonal Delicacies,
Personally Selected by the Head Chef
Experience "exquisite and delicious ingredients" that change monthly,
in our specially curated kaiseki course that showcases our dedication and culinary expertise.
Indulge in a luxurious moment as you savor the changing seasons.
Our chef carefully selects the ingredients are "just in season!" and prepares colorful Kyoto Kaiseki. We hope you enjoy our once-in-a-lifetime cuisine.
Featuring an egg omelet prepared with a mild broth and pickles and grilled fish prepared with seasonal ingredients our Yutone Breakfast will start your day with some tummy-friendly eating for when you've just woken up
Our chef prepares each and every dish with loving care that morning.
Enjoy it with some freshly cooked fluffy rice.
After graduating from high school, I aspired to become a top-class chef and spent about nine years deepening my knowledge of Japanese cuisine at inns, hotels, and kappo restaurants.
I was particularly drawn to the allure of serving food and providing hospitality to customers at the counter.
I carefully select the freshest seasonal ingredients, prepare each dish with care, and offer hearty hospitality to inspire your dining experience.
- 13 seats
- The menu changes every month.
- The menu may change according to availability.
- If you have any food allergies or anything you do not want to eat, please let us know when you make a reservation. Depending on the content,we may not be able to satisfy your request. Please seehere.
