DINNER MENU November/December Dominique Bouchet Kyoto "Le Teppanyaki"
Fragrant and luxurious. A winter French cuisine that satisfies all five senses.
| Period | Saturday, November 1, 2025 - Tuesday, December 30, 2025 |
|---|---|
| Price | Dinner Bruin: 20,000 yen Dinner Crepusquill: 25,000 yen Dinner Eclat: 30,000 yen |
| Business Hours |
【dinner】 5:00PM - 10:00PM (last entry 8:00PM) |
| Closed Day | Wednesdays (open on 11/19, 11/26, and 12/3) |
- Depending on future circumstances, the content and business hours may change.
- The listed price includes 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
-BRUINE-
￥20,000
-BRUINE-
￥20,000
■Turnip mousse with crab éfiloche■Shrimp and scallop marinated with sea urchin and caviar with sauce lefort■Vegetable symphony with jeux de volaille■DBK salad and mountain bread■Japanese Black Beef sirloin 100g or filet 80g *Additional meat can be ordered in 10g increments.
■ 4 types of sauce (mixed soy sauce, ponzu, shallot and red wine, tomato and black shichimi)
■ "Yasudaime Gibei" original blend rice, red miso soup made with Ishino miso, Kyoto pickles ■ Chef pastry chef's recommended dessert ■ Sencha and roasted green tea from Wazuka, Kyoto Small sweets
-CRÉPUSCULE-
￥25,000
■Turnip mousse with crab éfilochés■Shrimp and scallop marinated with sea urchin and caviar, sauce leforts■Vegetable symphony "Jeu de volailles"■Pan-fried pomfret with sauce aux herbes■DBK salad and mountain bread■Japanese Black Beef sirloin 100g or filet 80g *Additional meat can be ordered in 10g increments.
■ 4 types of sauce (mixed soy sauce, ponzu, shallot and red wine, tomato and black shichimi)
■ "Yasudaime Gibei" original blend rice, red miso soup made with Ishino miso, Kyoto pickles ■ Chef pastry chef's recommended dessert ■ Sencha and roasted green tea from Wazuka, Kyoto Small sweets
-ÉCLAT-
\30,000
■ Turnip mousse with crab éfiroche ■ Shrimp and scallop marinade with sea urchin and caviar, sauce lefort
■ Vegetable Symphony Jeu de Volaille ■ Roasted blue lobster in its shell, mushroom fricassee or black abalone plancha, truffle-flavored Jeu de Viande
■DBK Salad and Mountain Bread■Japanese Black Beef Sirloin 100g or Fillet 80g *Additional meat can be ordered in 10g increments.
■ 4 types of sauce (mixed soy sauce, ponzu, shallot and red wine, tomato and black shichimi)
■ "Yasudaime Gibei" original blend rice, red miso soup made with Ishino miso, Kyoto pickles ■ Chef pastry chef's recommended dessert ■ Sencha and roasted green tea from Wazuka, Kyoto Small sweets
■ 4 types of sauce (mixed soy sauce, ponzu, shallot and red wine, tomato and black shichimi)
■ "Yasudaime Gibei" original blend rice, red miso soup made with Ishino miso, Kyoto pickles ■ Chef pastry chef's recommended dessert ■ Sencha and roasted green tea from Wazuka, Kyoto Small sweets
-CRÉPUSCULE-
￥25,000
■Turnip mousse with crab éfilochés■Shrimp and scallop marinated with sea urchin and caviar, sauce leforts■Vegetable symphony "Jeu de volailles"■Pan-fried pomfret with sauce aux herbes■DBK salad and mountain bread■Japanese Black Beef sirloin 100g or filet 80g *Additional meat can be ordered in 10g increments.
■ 4 types of sauce (mixed soy sauce, ponzu, shallot and red wine, tomato and black shichimi)
■ "Yasudaime Gibei" original blend rice, red miso soup made with Ishino miso, Kyoto pickles ■ Chef pastry chef's recommended dessert ■ Sencha and roasted green tea from Wazuka, Kyoto Small sweets
-ÉCLAT-
\30,000
■ Turnip mousse with crab éfiroche ■ Shrimp and scallop marinade with sea urchin and caviar, sauce lefort
■ Vegetable Symphony Jeu de Volaille ■ Roasted blue lobster in its shell, mushroom fricassee or black abalone plancha, truffle-flavored Jeu de Viande
■DBK Salad and Mountain Bread■Japanese Black Beef Sirloin 100g or Fillet 80g *Additional meat can be ordered in 10g increments.
■ 4 types of sauce (mixed soy sauce, ponzu, shallot and red wine, tomato and black shichimi)
■ "Yasudaime Gibei" original blend rice, red miso soup made with Ishino miso, Kyoto pickles ■ Chef pastry chef's recommended dessert ■ Sencha and roasted green tea from Wazuka, Kyoto Small sweets
For inquiries about status of this event
TEL: +81-75-771-7158 Restaurant Reservations
(Reception hours: 10:00AM-7:00PM)
