Six Seasonal Dinner Course

This is a seasonal course with a menu that changes six times a year depending on the season.
We use seasonal ingredients that are at their best at that time of year, and each dish is assembled using Chinese techniques and served in the best order.
This course is recommended for customers who value a sense of the seasons and for customers who visit regularly.

■Chilled abalone and turnip in jelly sauce
■Smoked Kyoto-style pork pate with mushrooms
■ Deep-fried hairtail fish with bottarga and seaweed
■Please choose one abalone or shark fin dish of your choice.
① Abalone and lily bulb with ginkgo nut sauce
② Steamed abalone with seasoning sauce
③ Abalone steak with liver oyster sauce
④ Shanghai-style braised shark fin (pectoral fin)
■ Roasted domestic beef wrapped in crepes with spicy white miso sauce
■Chinese crispy rice with tenderly cooked domestic beef tendons and Kujo green onions
■ Autumn Dessert Plate
■Taiwanese Dong Ding Oolong Tea

■ Foie gras marinated in Shaoxing wine (amuse-bouche)
■ A marriage of Chinese-style Saikyo-style marinated pork belly char siu made with domestic pork belly and cream cheese.
■ Hot sandwich with shark fin and crab meat
■Spicy simmered tofu and fragrant fried shrimp
■Shumai made with Kyoto-style mochi pork and karasumi (cured mullet roe)
■Roasted domestic beef and potato gratin with milk, served with black truffles
■Please choose your preferred noodles.
① Mild Dan Dan Noodles with Rich Soy Milk
② Jajangmyeon (noodles with minced meat sauce)
■Sesame-flavored dessert plate
■Taiwanese Dong Ding Oolong Tea

KYOTO TOKYU HOTEL　Chinese Restaurant Star Hill

In addition to traditional Chinese cuisine, we offer creative dishes from the four major regions of Beijing, Shanghai, Guangdong, and Sichuan, as well as collaboration menus with different food cultures such as Japanese and Chinese, and Western and Chinese. The interior of the restaurant is based on the white plaster walls characteristic of Kyoto's historic buildings, and is decorated with monochrome tones such as the dark brown of the wood, the oxidized silver of the tiles, and the white of the shoji screens, bringing out the beauty of both the food and the people. Masu.