LUNCH MENU June, July, August Dominique Bouchet Kyoto Le RESTAURANT
A fine French course meal to enjoy the blessings of the season, bathed in light.
| Period | Monday, June 1, 2026 - Monday, August 31, 2026 |
|---|---|
| Rates | Generación: 10,000 yen Harmonie: 14,000 yen Heritage: 20,000 yen |
| Business Hours |
【lunch】 11:30AM-2:30PM |
| Regular Closed Days | Wednesdays (except for public holidays) |
- Depending on future circumstances, the content and business hours may change.
- The listed rates include consumption tax and service charge.
- All photos are for illustrative purposes only.
- If you have any allergies to ingredients, please let us know.
- Menu items are subject to change.
- Wagon desserts are only available during weekday lunches.
MENU
ーGÉNÉRATIONSー
¥10,000
■ Petit Salé
Petits Salés
■Murata Farm's Pearl Corn Velouté
Velouté au Murata ferme maïs blanc
■Oeuf mollet Ratatouille using Wabisuke
Or, Lobster Parmentier with Beurre au Caviar +2,000
Homard en Parmentier - Beurre au Caviar
Alternatively, blue lobster jelly with sea urchin and caviar + ¥7,000
Caviar et Oursin sur Gelée de Homard Bleu
■ Pan-seared sea bass from Kyoto with Basquaise sauce
Bar de Kyoto poêlé - Sauce basquaise
Or Chicken ballotine with red wine sauce
Volaille en ballottine - Sauce Vin rouge
Alternatively, Wagyu roast beef Art Brut style "Summer" + ¥4,500
Rôti de bœuf Wagyu - Art Brut
■ (Weekdays) Dessert cart / (Saturdays, Sundays, and holidays) Chef Patissier's recommended desserts
Les Gourmandises du Pâtissier
■Coffee, tea, herbal tea served with small pastries
Accompagnés de Mignardises : Café, thé ou Infusions
-HARMONIE-
¥14,000
■ Petit Salé
Petits Salés
■Murata Farm's Pearl Corn Velouté
Velouté au Murata ferme maïs blanc
■Vegetable Symphony "Summer"
Symphony of Letters
Alternatively, lobster parmentier with beurre au caviar +¥2,000
Homard en Parmentier - Beurre au Caviar
Alternatively, a blue lobster jelly with sea urchin and caviar + ¥7,000
Caviar et Oursin sur Gelée de Homard Bleu
■ Pan-seared sea bass from Kyoto with Basquaise sauce
Bar de Kyoto poêlé - Sauce basquaise
■ Braised Oxtail with Truffle Potato Puree
Queue de Boeuf dans sa Sauce au Vin Rouge Purée de Pomme deterre aux truffes
Alternatively, Wagyu roast beef Art Brut style "Summer" + ¥4,500
Rôti de bœuf Wagyu -Art Brut
■ (Weekdays) Dessert cart / (Saturdays, Sundays, and holidays) Chef Patissier's recommended desserts
Les Gourmandises du Pâtissier
■Coffee, tea, herbal tea served with small pastries
Accompagnés de Mignardises : Café, thé ou Infusions
-Héritage-
¥20,000
■ Petit Salé
Petits Salés
■ Foie gras confit marinated in sake
Foie gras mariné au Saké et confit
■Vegetable Symphony "Summer"
Symphony of Letters
■ Black abalone timbale with bisque sauce
Timbale d'Ormeau noir - Sauce bisque
■Sole roulet with two kinds of asparagus and octopus sauce
Sole roulé aux Asperges Sauce au Caviar
■ Braised Oxtail with Truffle Potato Puree
Queue de Boeuf dans sa Sauce au Vin Rouge Purée de Pomme deterre aux truffes
Alternatively, Wagyu roast beef Art Brut style "Summer" + ¥4,500
Rôti de bœuf Wagyu - Art Brut
■ (Weekdays) Dessert cart / (Saturdays, Sundays, and holidays) Chef Patissier's recommended desserts
Les Gourmandises du Pâtissier
■Coffee, tea, herbal tea, and small pastries
Accompagnés de Mignardises : Café, thé ou Infusions
For inquiries about status of this event
TEL: +81-75-771-7158 Restaurant Reservations Agent
(Reception hours: 10:00 am–7:00 pm)
