Seating

46  (2 private rooms)

Location: 1st floor

Opening Hours

Breakfast  7:00A.M. – 11:00A.M.
Lunch  12:00NOON – 3:00P.M. （Last order 2:30P.M.）
Dinner  5:00P.M. – 9:00P.M.（Last order 9:00P.M.）

TEL. +81-(0)75-712-1111 (Restaurant Reservations)

Dinner Course: Sainte Saveur | Main Dining Itozakura Enjoy a beautiful dish with Kyoto Modern Cuisine

New Hybrid Japanese Cuisine with French Influence

Experience the art collaboration on the plate with the flavors and delicate, beautiful presentation of Japanese cuisine known as “Five Tastes and Five Colors.” Enjoy the feast created by two chefs who focus on the five senses.

Period: June 1, 2025 (Sunday) – August 31, 2025 (Sunday)

Time: 5:00 P.M. – 9:00 P.M. (Last order at 8:30 P.M.)

Price: ¥20,000 per person / Seibu Prince Global Rewards (SEIBU PRINCE CLUB) members ¥18,000

• Appetizer: Foie Gras marinated in sake lees
• Soup: Puree of Manganji pepper with dried baby sardines accents

※Manganji pepper is a sweet pepper cultivated in the northern part of Kyoto Prefecture. It is characterized by its lack of spiciness and a slightly sweet taste.

• Sashimi: Hamo (pike conger) with plum and shiso jelly

※Hamo …A delicate white fish with a refined and subtle flavor. It is famous in Kyoto as a seasonal fish of early summer.

• Fried Dish: Kyoto pork and lotus root with olive and shiso tapenade
• Warm Dish: Ayu (sweetfish) confit wrapped in kadaif with zucchini and tade (water pepper) puree

※Ayu …A delicate white fish with a refined flavor, known for its unique aroma due to its diet of algae. It is a famous seasonal fish in Kyoto, especially enjoyed during the summer.

• Meat Dish: Charcoal-grilled Wagyu beef with amber sauce, Kamo eggplant, and Fushimi pepper

※Kamo eggplant …a traditional round eggplant from Kyoto. It is characterized by its large, round shape, deep purple color, and dense flesh that does not easily fall apart when cooked. It has a strong sweetness and does not absorb much oil, making it ideal for stir-frying and frying. This popular vegetable is frequently used in Kyoto cuisine.

• Rice Dish: July: Risotto with turban shell and seaweed / August: Risotto with abalone and seaweed

※Turban shell (sazae) is a type of sea snail commonly used in Japanese cuisine. It has a large, round shell and firm flesh with a unique flavor. When used in risotto, the umami of the turban shell infuses the rice, creating a rich and flavorful dish. As part of Japanese food culture, it is a popular ingredient, especially in coastal regions.

• Dessert: Peach and soy milk gelato with vanilla espuma
• Tea Confectionery: Matcha yokan (sweet bean jelly)

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French Cuisine in the Heart of Kyoto

Experience seasonal French cuisine at our creative French restaurant. Our prefix lunch course features a selection of appetizers, main dishes, and desserts made with fresh, seasonal ingredients. Enjoy a unique and delightful lunch experience every time you visit.

• Period: June 1, 2025 (Sunday) – August 31, 2025 (Sunday)
• Time: 12:00 NOON – 3:00 P.M. (Last order at 2:30 P.M.)

Please choose from the following menu options according to your course (A, B, C, or D).

Amuse-Bouche

Please choose your preferred appetizer from the options below.

A Course: 1 item

B Course: 2 items

C Course: 1 item

D Course: 1 item

• Smoked New Zealand King Salmon marinated in Saikyo Miso

Saikyo miso…A type of traditional white miso from Kyoto. It is characterized by its strong sweetness and pale color. It is mainly used for marinating fish and meat, adding a mellow sweetness and deep flavor to dishes.

• Ayu Confit Pâté
• Salad with Prosciutto and Tomato, Olive Tapenade Sauce
• Duck and Pork Pâté with Tarragon

Main Dish

Please choose your preferred main dish from the options below.

A Course: 1 item

B Course: 1 item

C Course: 2 items

D Course: 1 item

• Today’s Fish Poêlé with Sauce Vierge

Sauce Vierge …A lemon sauce originating from France. It is primarily made with olive oil, lemon juice, chopped garlic, tomatoes, and herbs such as basil, and is characterized by its refreshing flavor.

• Red Wine Braised Eel with Eggplant
• Roasted Lamb with Herb Accents
• Beef Braised in Red Wine

Dessert

Please choose your preferred dessert from the options below.

A Course: 1 item

B Course: 1 item

C Course: 1 item

D Course: 2 items

• Pineapple Gelato
• Peach Melba with Peach, Vanilla, and Raspberry
• Lemon Tart Citron

Bread

After-Meal Beverage         Coffee or Tea

• Coffee or Tea Refills are available. Please feel free to ask.

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