Course details : Yosuke YAMAJI（Yosuke YAMAJI） - Gion Shijo（French）

●Lunch●【JPY 8,000】◇Even if prices continue to rise, this course will never increase in price! We will continue to discuss with our business partners and make efforts to ensure our customers are satisfied!◇10 items

Our menu changes approximately every two months. We would appreciate it if you could inform us of your visit history when making a reservation. We take great care to ensure that the ingredients prepared for our reserved guests are in the best possible condition at the time of your reservation. In Kyoto, seasonal ingredients inspire chefs to create their courses, and all high-end restaurants strive to provide the freshest ingredients in their best form. Our approach to cooking the carefully selected ingredients is not bound by tradition; we thoroughly pursue the best flavors inherent in each ingredient. Finally, we season the dishes to maximize the delicate flavors produced by the finest ingredients, completing the culinary experience.

●Lunch●【JPY 12,000】◇ Selected every morning with the freshest seasonal ingredients. The main dish features Wagyu beef. This is a consistently popular course since the restaurant opened.◇10 items

Our menu changes approximately every two months. We would appreciate it if you could inform us of your visit history when making a reservation. We take great care to ensure that the ingredients prepared for our reserved guests are in the best possible condition at the time of your reservation. In Kyoto, seasonal ingredients inspire chefs to create their courses, and all high-end restaurants strive to provide the freshest ingredients in optimal condition. Our approach to cooking the carefully selected ingredients is not bound by traditional methods; instead, we thoroughly pursue the best flavors inherent in each ingredient. Finally, we enhance the delicate flavors of the finest ingredients with precise seasoning to complete the dish.

●Lunch●【JPY 16,000】◇A lunch course limited to 12 guests daily. The fresh fish is a special selection handled by Maruyata, a supplier to high-end restaurants in Kyoto. The meat will be Kobe beef from Chusei, a pioneer of aged meat in Japan◇10 items

Our menu changes approximately every two months. We would appreciate it if you could inform us of your visit history when making a reservation. We take great care to ensure that the ingredients prepared for our reserved guests are in the best condition at the time of your reservation. In Kyoto, seasonal ingredients inspire chefs to create their courses, and all high-end restaurants strive to provide the freshest ingredients in their best form. Our approach to cooking the carefully selected ingredients is not bound by tradition, allowing you to enjoy the finest flavors inherent to each ingredient. Finally, we enhance the delicate flavors of the top-quality ingredients with precise seasoning, completing the dish.

■Lunch■【JPY 21,000】◇We offer the most popular course during dinner time. It is overwhelmingly No.1 among repeat customers. The ingredients are carefully selected by owner chef Yosuke Yamaji through serious discussions with the presidents of suppliers at the market◇12 items

Our menu changes approximately every two months. We would appreciate it if you could inform us of your visit history when making a reservation. We take great care to ensure that the ingredients prepared for our reserved guests are in the best possible condition at the time of your reservation. In Kyoto, seasonal ingredients inspire chefs to create their courses, and all high-end restaurants strive to provide the freshest ingredients in their best state. Our approach to cooking the carefully selected ingredients is not bound by tradition, allowing you to fully enjoy the unique flavors of each ingredient. Finally, we enhance the delicate flavors of the finest ingredients with precise seasoning, completing the dish.

■Lunch■【JPY 33,000】◇A regular customer asked Yamaji, "What would happen if you carefully selected all the ingredients at this price?" We will closely discuss with the president of our most trusted supplier and use the finest seasonal ingredients.◇12 items

Our menu changes approximately every two months. We would appreciate it if you could inform us of your visit history when making a reservation. We take great care to ensure that the ingredients prepared for our reserved guests are in the best possible condition at the time of your reservation. In Kyoto, seasonal ingredients inspire chefs to create their courses, and all high-end restaurants strive to provide the freshest ingredients in their best form. Our approach to cooking the carefully selected ingredients is not bound by tradition; we thoroughly pursue the best flavors inherent in each ingredient. Finally, we season the dishes to maximize the delicate flavors produced by the finest ingredients, completing the culinary experience.

■Dinner■【JPY 12,000】◇The owner chef Yosuke Yamaji personally selects the freshest seafood and mountain delicacies, with the main dish featuring either Black or Red Wagyu beef. This is a consistently popular course since the restaurant's opening◇12 items

Our menu changes approximately every two months. We would appreciate it if you could inform us of your visit history when making a reservation. We take great care to ensure that the ingredients prepared for our reserved guests are in the best possible condition at the time of your reservation. In Kyoto, seasonal ingredients inspire chefs to create their courses, and all high-end restaurants strive to provide the freshest ingredients in their best form. Our approach to cooking the carefully selected ingredients is not bound by traditional methods, allowing you to enjoy the finest flavors inherent to each ingredient. Finally, we enhance the delicate flavors of the top-quality ingredients with precise seasoning, completing the dish.

■Dinner■【JPY 16,000】◇Fresh Kyoto vegetables delivered every morning from Kawamasa. The fresh fish is a special selection handled by Maruyata, a supplier for high-end restaurants. The main dish will feature Kobe beef from Chusei, who popularized aged meat in Japan.◇12 items

Our menu changes approximately every two months. We would appreciate it if you could inform us of your visit history when making a reservation. We take great care to ensure that the ingredients prepared for our reserved guests are in the best possible condition at the time of your reservation. In Kyoto, seasonal ingredients inspire chefs to create their courses, and all high-end restaurants strive to provide the freshest ingredients in their best form. Our approach to cooking the carefully selected ingredients is not bound by tradition, allowing you to fully enjoy the unique flavors of each ingredient. Finally, we enhance the delicate flavors of the finest ingredients with precise seasoning, completing the dish.

■Dinner■【JPY 21,000】◇This is the most popular course during dinner time, especially favored by repeat customers. The carefully selected ingredients are determined through serious discussions between the owner chef, Yosuke Yamaji, and the company presidents at the market◇12 items

Our menu changes approximately every two months. We would appreciate it if you could inform us of your visit history when making a reservation. We take great care to ensure that the ingredients prepared for our reserved guests are in the best possible condition at the time of your reservation. In Kyoto, seasonal ingredients inspire chefs to create their courses, and all high-end restaurants strive to provide the freshest ingredients in their best form. Our approach to cooking the carefully selected ingredients is not bound by tradition; we thoroughly pursue the best flavors inherent in each ingredient. Finally, we season the dishes to maximize the delicate flavors produced by the finest ingredients, completing the culinary experience.

■Dinner■【JPY 33,000】◇A regular customer asked Yamaji, "What would happen if you carefully selected all the ingredients at this price?" We will closely discuss with the president of our most trusted supplier and use the finest seasonal ingredients.◇12 items

Our menu changes approximately every two months. We would appreciate it if you could inform us of your visit history when making a reservation. We take great care to ensure that the ingredients prepared for our reserved guests are in the best possible condition at the time of your reservation. In Kyoto, seasonal ingredients inspire chefs to create their courses, and all high-end restaurants strive to provide the freshest ingredients in their best state. Our approach to cooking the carefully selected ingredients is not bound by traditional methods, allowing you to fully enjoy the unique flavors of each ingredient. Finally, we enhance the delicate flavors of the finest ingredients with precise seasoning, completing the dish.

■Dinner■【JPY 45,000】◇100 Requests, 10 Years of Concept, 520 Prototype Trials, the Premium Course is Finally Complete!◇13 items

"I want to try the chef's course for JPY 40,000 or JPY 50,000!" This course has been requested not only by locals but also by international guests since our opening. The chef has repeatedly responded, "Could you please give us a little more time?" Now, ten years later, with guidance and encouragement from the presidents of our partners in Kyoto and the owners of traditional inns, we have faced the ingredients, conducted numerous trials, built trust, and secured a stable supply of the finest ingredients. From the moment a reservation is made until the early morning of the reservation date, the chef and the president of our partner company discuss and select the ingredients multiple times. We invite you to enjoy this premium course, marking our tenth anniversary in Kyoto.

■Dinner■【JPY 60,000】◇10th Anniversary Special Menu. The season is fleeting, but memories are eternal. A culmination of Yosuke YAMAJI, where the sea, forest, and earth intersect◇13 items

Paul Bocuse, Joël Robuchon, Alain Ducasse, and Astrance. The days spent honing skills alongside colleagues from 55 countries are treasures for the chef. After completing 11 years of training in France, he returned to his homeland, Japan. The essence of Japan once again permeates the chef's perspective and senses. In search of the rich and profound original landscapes of Japan, the chef embarks on a journey. Like a letter filled with love and gratitude, the chef creates new dishes. He believes that cooking is a unique act that conveys the stories of the world while traveling through space and time. This course is a culmination of the chef's dedication, crystallizing ten years of experience into a single plate. Our staff eagerly awaits the opportunity to share this once-in-a-lifetime experience with you.