ซากุระ (กิออน | อาหารฝรั่งเศส)

[มื้อเย็น] คอร์สสึโบมิ

16,500 JPY per person (Tax included)

The fragrance of cherry blossoms and the seasonal flavors of Tosa. From playful amuse-bouches to the final dashi chazuke (rice with broth), this full course allows you to enjoy the breath of spring with all your senses.

This popular course allows you to fully enjoy the delicious food and unique atmosphere of 【The SAKURA】 at a great value. It features seasonal appetizers, a dish of fresh fish from Kochi Prefecture, charcoal-grilled Wagyu beef, and other dishes that the chef is proud of. 12 dishes in total.
[Spring Course Contents]
Two types of amuse-bouche: Folic acid egg mi-cuit, smoked cherry blossoms, lily bulb espuma, served in a flowerpot.

Sake lees blancmange with firefly squid huile

Confit pheasant with grilled asparagus and blood orange sauce

Cauliflower soup

Pan-seared seasonal fish from Kochi Prefecture with yuzu pepper beurre blanc sauce verde.

Granita

Akaushi beef fillet with charcoal-grilled aroma and red wine sauce

Grilled rice ball with Koshihikari rice from Kyotango, served in dashi broth.

Strawberry mousse with cherry blossom

Mignardises

[Dinner] Colorful Course

22,000 JPY per person (Tax included)

A playful touch with cherry blossom-scented eggs and flowerpots. Luxurious king crab, foie gras, and Akaushi beef. A special course that lets you immerse yourself in the joys of spring until the very end.

A luxurious course featuring upgraded ingredients. Using an abundance of seasonal ingredients, this course carefully expresses the changing seasons through the use of seasonal Japanese ingredients and French culinary techniques. Recommended for anniversaries, business dinners, and other special occasions. 12 courses in total.
[Spring Course Contents]
Three kinds of amuse-bouche: Folic acid egg mi-cuit, smoked cherry blossoms, lily bulb espuma, and firefly squid aile et huile (in a flowerpot).

Poached king crab and turnip: A taste of spring

Pan-seared duck foie gras with blood orange sauce

Cauliflower soup

Carabineros with lobster sauce

Granita

Akaushi beef fillet with charcoal-grilled aroma and red wine sauce

Grilled rice ball with Koshihikari rice from Kyotango, served in dashi broth.

Strawberry mousse with cherry blossom

Mignardises

[Lunch Course] Gion Course

14,300 JPY per person (Tax included)

The smoky aroma of cherry blossoms, the rich flavors of pheasant and Akaushi beef. From seasonal fish from Kochi to the final dashi chazuke (rice with broth), this is a luxurious moment to savor the scents of spring with all five senses.

Enjoy a perfectly crafted course menu featuring appetizers made with seasonal mountain and sea delicacies, a double main course of seasonal fish from Kochi Prefecture and Wagyu beef, and a seasonal dessert. 10 courses in total.
[Spring Course Contents]
Two types of amuse-bouche: Folic acid egg mi-cuit, smoked cherry blossom

Sake lees blancmange with firefly squid huile

Confit pheasant with grilled asparagus and blood orange sauce

Cauliflower soup

Pan-seared seasonal fish from Kochi Prefecture with yuzu pepper beurre blanc sauce verde.

Granita

Akaushi beef fillet with charcoal-grilled aroma and wasabi greens sauce

Grilled rice ball with Koshihikari rice from Kyotango, served in dashi broth.

Strawberry mousse with cherry blossom

Mignardises