pittoresque (kyoto city hall)

The kyoto French typical case

The french which is good to Kyoto it is little, – you eat around me and gathering the mouth, you call the person who is walking.If certainly, you mention Kyoto, image of the Japanese food is strong, the one which goes to there is more.But, there is a genuine French even in Kyoto.

As for introducing, Kyoto hotel Okura “pitoresuku”.On November 1st of 06 from the Uesima chef of front duty transfers to the Tamagaki chef.You call 34 years old, it is young, cooking which has the core where with depends on the chef who is selected, will be secure simultaneously with spirit is introduced.

This time 6,352 Yen (tax service charge write) lunch course, it is introduction of “this week dejiyune”.4,389 Yen (same write) the lunch, it started also “rejie” easily from November of 06, it reached the point where more you can taste with ease.Because completely there is no high rise building, while looking at the picturesque scenery from the terrestrial 17 floors, it can receive with elegant feeling.As for contents of course all December ones.Those of decade of that time of that time were used, you cook.

Course first as amiyuzu, gujieru.in the shoe bite of cheese flavor and true staple of amuse, will be issued well in three-star restaurants in france. in the dough is fluffy, there’s cheese wrapped in acidity and creamy texture, has become a gentle taste.

in the next page, exactly pittoresque! not cooking introduce the.

ever-increasing rise in food

appetizer, esupuma of turnip royale snow crab consomme and kyoto . consomme royale=like western-style egg custard, source was bubbled on top of the. consomme was made very carefully, the certainty of the technology and unique hotels, sincere attitude to food will be ukagawa. by salty depth of flavor is nil, taste just like whisper in the elegant taste of crab and consomme is characterized by.

cooking fish, poiret of a sea bream source of rapeseed along with a chuiru of pepper . rapeseed source of bright green color may be pictorial, eye-catching beauty. it is exactly pittoresque. a plump sea bream was superimposed on the soft butter and boiled cabbage turnip, its top (we) the crown is the chuiru, it is an article seems to kyoto. 1month~ahead of the spawning of, just12of sea bream season and is very juicy mon. finished with the second source also easily here, gently, where someone could be a flavorful and beautifully to the body.

cooking meat, roasted challans duck5types of pepper flavor azumi and cranberry (oh etc.) at the source of the berry . 2source and finished with sweet acidity and intense berry species using, changed by typing a big impact so far. oh yeah, what ‘s the main way i yappa french! how to put the accent is convincing and. burning of meat is also polite, crispy thin skin, in moist, juwa~tsu and chew, ideal state of. oh, i say it is a french yappari.

then buranmanje of sesame the founder of edo persimmon－the . happiness and to be issued in this price puredeseru. buranmanje is the source of the oysters shine bright, suitable for the production before the next deseru, flavor-friendly. deseru strong contrast between the main and it is fun dish.

in the next page your favorite things, as you like, deseru wagon of joy introduce the.

finale, dessert of joy

deseru production is, carried in the chariot, deseru wagon . only seasonal pastry of your choice. on this day, sorbet and ice2species, fruit compote, etc.6species, mousse gateau is of2species, is tart2species, such as baked goods and other purine, total17species are sorted and zura~tsu.

on the course in cooking ate up puredeseru, indeed, so can not eat all, chocolate mousse, espresso mousse, oeuf-araneju (meringue cake) , apple pie, orange and pear compote the. after a plate of, finish over a few drops of red berry source of cleanly. this is also pittoresque. large to satisfy our delicious deseru any. mousse gateau especially2species at the mandatory food, have been utilized in the bitter sweetness of a rich, does not take second to none in first-class patisserie.

the after-dinner drinks and sweets at the end. coffee drinks, espresso, black tea, herbal tea (chamomile or lemon grass) and extensive. i wanted something neat, herbal tea of lemon grass i received. was accompanied by honey, by changing the taste you can enjoy on the way.

mi nyaru deeds (sweets) also by enhancement of, from noon6species abundance. it ‘s unusual marshmallow and caramel. of course, has also reduced part-time and de chocolat classic furyui. solid and soft, acid-sweet, light, such as co-, ascension have ordered all the texture and taste. when you relax while overlooking the historic buildings such as the kiyomizu kannon sacred mountains and, the elegant mood is perfect score.

the service has been firmly, there is no wasted motion. will also pass a description of the scenery panels, etc., neta also glad no shortage of conversation when it jammed in the. the total number of seats38and, as the main dining room of the hotel is compact, to be heavy because there is also interior, feel the size is difficult, scenery outside the window was wide open to have it covered.

while cooking is the orthodox, make sure you use the strength in, so-called french hotels called, only safe and has a clear distinction. chef has just been appointed yet, as far as main dishes, so there is still power hidden inside. french male kyoto, is expected to be increasingly going to leap from now.

pittoresque
location: kawaramachi oike nakagyo-ku, kyoto kyoto hotel okura17F
TEL: n/a
regular holiday: open all
opening hours: 11: 30~14: 30 (last call)
17: 30~21: 00 (last call)
transportation access: city hall subway station directly connected to kyoto
map: Yahoo! map

home page of the shop: pittoresque
course dinner9,240yen~23,100yen (including tax and service charge) , recommended18,480yen, the contents, flambe service as well as in front of the eye.

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