DINNER MENU July/August Dominique Bouchet Kyoto Le Teppanyaki
A rich and flavorful teppanyaki French dish featuring the seasonal ingredients of summer.
| Period | Wednesday, July 1, 2026 - Monday, August 31, 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.
- Dinner on August 16th will be a special dinner commemorating the Gozan Okuribi (five mountain bonfires).
MENU
-BRUINE-
￥20,000
-BRUINE-
￥20,000
■ Eggplant mousse with sea urchin and consommé jelly ■ Foie gras with gingerbread aroma, red fruits and jus de viande ■ Vegetable symphony with jus de volaille ■ 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
■ Eggplant mousse with sea urchin and consommé jelly ■ Foie gras with gingerbread aroma, red fruits and jus de viande ■ Vegetable symphony with jus de volaille ■ Creation of grouper with ginger-infused broth ■ 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
■ Eggplant mousse with sea urchin and consommé jelly ■ Foie gras with gingerbread aroma, red fruits and jus de viande ■ Vegetable symphony with jus de volaille ■ Roasted blue lobster in its shell with anise-flavored bisque sauce or black abalone and seaweed butter fricassee ■ 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
■ Eggplant mousse with sea urchin and consommé jelly ■ Foie gras with gingerbread aroma, red fruits and jus de viande ■ Vegetable symphony with jus de volaille ■ Creation of grouper with ginger-infused broth ■ 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
■ Eggplant mousse with sea urchin and consommé jelly ■ Foie gras with gingerbread aroma, red fruits and jus de viande ■ Vegetable symphony with jus de volaille ■ Roasted blue lobster in its shell with anise-flavored bisque sauce or black abalone and seaweed butter fricassee ■ 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)
