DINNER MENU June, July, August Dominique Bouchet Kyoto Le RESTAURANT
A luxurious French course featuring the bounty of early summer.
| Period | Monday, June 1, 2026 - Monday, August 31, 2026 |
|---|---|
| Rates | Generación: 20,000 yen Harmonie: 25,000 yen Heritage: 30,000 yen |
| Business Hours |
【dinner】 5:00PM - 10:00PM (last entry 8:00PM) |
| 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.
MENU
ーGÉNÉRATIONSー
¥20,000
■ Petit Salé
Petits Salés
■ Bigfin reef squid tartare with truffle vinaigrette
Tartare de Grand calamar – Vinaigrette à la truffe
■ Kameoka Beef Tartare with Caviar and Pommes Soufflé
Tartare de bœuf de Kameoka – Caviar – Pommes soufflées
Alternatively, blue lobster jelly with sea urchin and caviar +¥7,000
Caviar et Oursin sur Gelée de Homard Bleu
■ Pan-seared abalone from Kyoto with foie gras and Madeira sauce
Ormeau de Kyoto poêlé, foie gras, sauce Madère
Alternatively, Kamiseya Kyotango venison roti with cassis sauce.
Chevreuil de Kamiseya rôti – Sauce cassis
Alternatively, Kameoka beef roast, Art Brut style "Summer" + ¥4,500
Boeuf de Kameoka rôti - Art Brut
■ 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
¥25,000
■ Petit Salé
Petits Salés
■ Bigfin reef squid tartare with truffle vinaigrette
Tartare de Grand calamar – Vinaigrette à la truffe
■Vegetable Symphony "Summer"
Symphony of Letters
Alternatively, blue lobster jelly with sea urchin and caviar +¥7,000
Caviar et Oursin sur Gelée de Homard Bleu
■Sole roulet with two kinds of asparagus and octopus sauce
Sole roulé aux Asperges Sauce au Caviar
■Roasted venison from Kamiseya Kyotango with cassis sauce
Chevreuil de Kamiseya rôti – Sauce cassis
Alternatively, Kameoka beef roast, Art Brut style "Summer" +¥4,500
Boeuf de Kameoka rôti - Art Brut
■ 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-
¥30,000
■ Petit Salé
Petits Salés
■ Blue lobster jelly with sea urchin and caviar
Caviar et Oursin sur Gelée de Homard Bleu
■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, Kameoka beef roast, Art Brut style, "Summer"
Boeuf de Kameoka rôti - Art Brut
■Avant-dessert
Avscreen Dessert
■ Chef Patissier's Recommended Desserts
Les Gourmandises du Pâtissier
■Coffee, tea, herbal tea served with 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)
