TAKAYAMA Creative Experience JPY 30,000Non-Alcoholic Drinks x4Total JPY 33,640Located just a 3-minute walk from Kyoto Kawaramachi Station, this innovative restaurant is on the 2nd floor of GOOD NATURE STATION."Pre-meal Juice"A dish featuring peach and mint juice coated in white chocolate. The surface of the white chocolate has a QR code that, when scanned, displays the day's menu."Japan Caviar"Miyazaki's low-temperature aged Japan caviar paired with sour cream made from Manju chili, wrapped in squid ink potato chips."Foie Gras"A cream and mousse filled choux pastry flavored with foie gras, topped with homemade jam and a duck made from foie gras mousse."Truffle"A dish featuring truffle-flavored ice cream sandwiched between sablé cookies."Finger Food"◯ BruschettaA dish topped with fruit tomatoes, grilled eggplant, and caviar on a base.◯ AranciniItalian-style rice croquettes. This arancini is served with a tuna mayo sauce, topped with salami and cherry tomatoes.◯ SpongeA sponge cake made with sea urchin, garnished with arugula and bottarga.◯ ChipsTapioca chips topped with sweet shrimp tartar, finger lime, and tomato crab.◯ PotageA cold potage made with Gold Rush corn, topped with grilled corn."Fritto"Fried sweet sea bream drizzled with plum puree."Carpaccio"A dish featuring sea bream, yellowfin tuna, salmon, Spanish mackerel, and barracuda topped with sea grapes, served with a foamy shallot vinaigrette."Gelato"Parmesan gelato served with Parmesan chips and sprinkled with black olive powder."Prosciutto"A dish featuring red and green melons topped with prosciutto."Pomodoro"A dish featuring low-temperature cooked fruit tomatoes filled with basil oil."Pane e Burro"Rice and whole grain bread served with yogurt and fermented butter cream."Pesce alla Griglia"Charcoal-grilled grouper served with summer vegetables, paired with basil Genovese pesto and bisque sauce."Sakaeya's Meat"Charcoal-grilled ribeye from a dairy cow, served with summer asparagus and a sauce made from butternut squash puree and Omi beef broth."Cappelletti"Ravioli stuffed with Wagyu Bolognese, served with lemon and hebe sauce, topped with a black pepper foam sauce."Risotto"Risotto made with Parmesan cheese and edamame, topped with edamame gelato and prosciutto."Pre-Dessert"◯ Meyer Lemon SemifreddoA dish featuring white chocolate crumble, Hyuga citrus puree, and semifreddo.◯ Tiramisu EspumaTiramisu espuma served on eggplant tartar, garnished with Pione grapes and freeze-dried strawberry powder.◯ DaifukuDaifuku filled with caramelized walnuts and hojicha cream.◯ Red Shiso GranitaRed shiso granita topped with finger lime.◯ Banana and Kiwi SmoothieA smoothie with popping candy on the rim."Dessert"A dessert featuring caramelized figs and wasanbon pudding, topped with almond milk espuma and sorbet."Post-Meal Drinks and Sweets"◯ Matcha Macaron◯ Raspberry Jelly◯ Biscottini◯ Florentine◯ Sesame Cookies◯ Passion Fruit Marshmallow◯ Mini Cream Puffs◯ Crème Brûlée◯ Kumquat and Honey Candy◯ Mini Cheesecake◯ Ginger-flavored Chocolate◯ Caprese◯ Raspberry Cookies◯ Raisin Butter Sandwich◯ Brutti ma BuoniThe interior, primarily white, creates a fantastical atmosphere. The first dish features a QR code printed on the surface of the white chocolate, which, when scanned, reveals the day's menu, showcasing unique creativity.The meal consists of 19 small plates, incorporating Italian flavors throughout.With such a generous amount, the pre-dessert includes 5 items, followed by dessert and a final selection of 16 sweets. All other guests were taking leftovers home.The dishes are highly original and creatively presented, always leaving me with a sense of anticipation.It was a great meal.
We use cookies on this site to enhance your user experience.
