DINNER MENU (May/June) Dominique Bouchet Kyoto Le Teppanyaki
Enjoy the flavors of early summer with this aromatic teppanyaki French cuisine.
| Period | Friday, May 1, 2026 - Tuesday, June 30, 2026 |
|---|---|
| Rates | 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) |
| Regular Closed Days | Wednesdays (excluding public holidays) |
- Menu items are subject to change.
- 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
-BRUINE-
￥20,000
-BRUINE-
￥20,000
■Corn mousse with roasted Kyoto duck and foie gras confit
■Marinated Spanish mackerel with green pea sauce and olive and caper condiments
■Vegetable symphony with beef rillette dip
■DBK salad and white bread
■100g of Japanese Black Wagyu sirloin or 80g of fillet *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
¥25,000
■Corn mousse with roasted Kyoto duck and foie gras confit ■Marinated Spanish mackerel with green pea sauce and olive and caper condiments ■Vegetable symphony with beef rillette dip sauce ■Sole and mussels nage with basil aroma ■DBK salad and white bread ■100g of Japanese Black Wagyu sirloin or 80g of fillet *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
¥30,000
■Corn mousse with Kyoto duck roast and foie gras confit ■Marinated Spanish mackerel with green pea sauce and olive and caper condiments ■Vegetable symphony with beef rillette dip sauce ■Roasted blue lobster in its shell with saffron-flavored sauce OR Black abalone plancha with Burgundy butter sauce ■DBK salad and white bread ■100g of Japanese Black Wagyu sirloin or 80g of fillet *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
■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
¥25,000
■Corn mousse with roasted Kyoto duck and foie gras confit ■Marinated Spanish mackerel with green pea sauce and olive and caper condiments ■Vegetable symphony with beef rillette dip sauce ■Sole and mussels nage with basil aroma ■DBK salad and white bread ■100g of Japanese Black Wagyu sirloin or 80g of fillet *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
¥30,000
■Corn mousse with Kyoto duck roast and foie gras confit ■Marinated Spanish mackerel with green pea sauce and olive and caper condiments ■Vegetable symphony with beef rillette dip sauce ■Roasted blue lobster in its shell with saffron-flavored sauce OR Black abalone plancha with Burgundy butter sauce ■DBK salad and white bread ■100g of Japanese Black Wagyu sirloin or 80g of fillet *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)
