鉄板焼　和牛　焔　～HOMURA～　千里中央

Amuse

Fresh yuba (tofu skin) amber jelly, Niyodo River sansho pepper, and autumn treasure salmon roe marinated in soy sauce.

"Appetizer"

Seared Spanish mackerel, raw seaweed, doburoku vinegar, wasabi

Yumeou Eggs, Free-Range Chicken, Winter Mushrooms, Beef Consommé Royale

Fish dishes

Fresh fish, shrimp, herb-flavored baijiu (Chinese liquor), phyllo tin, and papillote.

"salad"

Seasonal vegetable combination salad

Meat dishes

・50g A5 Kuroge Wagyu beef loin, 40g fillet, grilled vegetables

"meal"

Kyoto Hachidaime Gihei-style rice cooked in a pot, red miso soup, pickles

《〆》

Clam udon

"dessert"

- Wasanbon Panna Cotta, Strawberry Vanilla Ice Cream ~Shiratama Zenzai~

*The origin and part of the meat may change depending on the supply situation.

*Please feel free to let us know if there are any ingredients you don't like.

*If you would like to change your fish dish to lobster, please note that due to stocking restrictions, we will only accept orders until 10pm the day before.

*If you have any allergies to ingredients, please feel free to let us know when making your reservation.We are doing our best to accommodate your request, but please note that as our meals are prepared in the same kitchen as our regular menu items, we use the same tableware, cooking utensils, and cleaning equipment as our regular menu items.