Lunch Menu (May/June) Dominique Bouchet Kyoto Le Teppanyaki
Enjoy the taste of seasonal flavors in this teppanyaki French cuisine that evokes the breath of early summer.
| Period | Friday, May 1, 2026 - Tuesday, June 30, 2026 |
|---|---|
| Rates | Bruin: 10,000 yen Crepusquill: 14,000 yen Eclat: 20,000 yen |
| Business Hours |
【lunch】 11:30AM-2:30PM |
| Regular Closed Days | Wednesdays (excluding 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.
- Lunchtime reservations are required and must be made by 8:00 PM the day before.
MENU
-BRUINE-
¥10,000
■Corn mousse with roasted Kyoto duck and foie gras confit■Vegetable symphony with beef rillette dip■DBK salad and white bread■Domestic beef sirloin 100g *Additional meat can be ordered in 10g increments.
■Four types of sauces (Soy sauce blend, Ponzu sauce, Shallots and red wine, Tomato and black shichimi spice)
■ "Hachidaime Gihei" original blend rice, Ishino miso red miso soup, Kyoto pickles ■ Chef Patissier's recommended dessert ■ Kyoto Wazuka-produced sencha and hojicha tea, small sweets
CRÉPUSCULE
¥14,000
■Corn mousse with roasted Kyoto duck and foie gras confit■Vegetable symphony with beef rillette dip sauce■Pan-seared sea bass with cherry tomatoes, olives, and sherry vinegar sauce■DBK salad and white bread■100g of domestic beef sirloin *Additional meat can be ordered in 10g increments.
■Four types of sauces (Soy sauce blend, Ponzu sauce, Shallots and red wine, Tomato and black shichimi spice)
■ "Hachidaime Gihei" original blend rice, Ishino miso red miso soup, Kyoto pickles ■ Chef Patissier's recommended dessert ■ Kyoto Wazuka-produced sencha and hojicha tea, small sweets
ÉCLAT
¥20,000
■Corn mousse with roasted Kyoto duck and foie gras confit ■Vegetable symphony with beef rillette dip sauce ■Roasted blue lobster in its shell with saffron-flavored sauce
■DBK Salad & Mountain Bread■Japanese Black Wagyu Sirloin 60g *Additional meat can be ordered in 10g increments.
■Four types of sauces (Soy sauce blend, Ponzu sauce, Shallots and red wine, Tomato and black shichimi spice)
■ "Hachidaime Gihei" original blend rice, Ishino miso red miso soup, Kyoto pickles ■ Chef Patissier's recommended dessert ■ Kyoto Wazuka-produced sencha and hojicha tea, small sweets
-BRUINE-
¥10,000
■Corn mousse with roasted Kyoto duck and foie gras confit■Vegetable symphony with beef rillette dip■DBK salad and white bread■Domestic beef sirloin 100g *Additional meat can be ordered in 10g increments.
■Four types of sauces (Soy sauce blend, Ponzu sauce, Shallots and red wine, Tomato and black shichimi spice)
■ "Hachidaime Gihei" original blend rice, Ishino miso red miso soup, Kyoto pickles ■ Chef Patissier's recommended dessert ■ Kyoto Wazuka-produced sencha and hojicha tea, small sweets
CRÉPUSCULE
¥14,000
■Corn mousse with roasted Kyoto duck and foie gras confit■Vegetable symphony with beef rillette dip sauce■Pan-seared sea bass with cherry tomatoes, olives, and sherry vinegar sauce■DBK salad and white bread■100g of domestic beef sirloin *Additional meat can be ordered in 10g increments.
■Four types of sauces (Soy sauce blend, Ponzu sauce, Shallots and red wine, Tomato and black shichimi spice)
■ "Hachidaime Gihei" original blend rice, Ishino miso red miso soup, Kyoto pickles ■ Chef Patissier's recommended dessert ■ Kyoto Wazuka-produced sencha and hojicha tea, small sweets
ÉCLAT
¥20,000
■Corn mousse with roasted Kyoto duck and foie gras confit ■Vegetable symphony with beef rillette dip sauce ■Roasted blue lobster in its shell with saffron-flavored sauce
■DBK Salad & Mountain Bread■Japanese Black Wagyu Sirloin 60g *Additional meat can be ordered in 10g increments.
■Four types of sauces (Soy sauce blend, Ponzu sauce, Shallots and red wine, Tomato and black shichimi spice)
■ "Hachidaime Gihei" original blend rice, Ishino miso red miso soup, Kyoto pickles ■ Chef Patissier's recommended dessert ■ Kyoto Wazuka-produced sencha and hojicha tea, small sweets
For inquiries about status of this event
TEL: +81-75-771-7158 Restaurant Reservations Agent
(Reception hours: 10:00 am–7:00 pm)
