■ Kamo Eggplant Amuse
■ Assorted 4 kinds of appetizers
■ Simple sweetness and umami: Chilled fresh corn soup
■ Peking Duck
■ Steamed Shrimp and Summer Vegetables
■ Roast domestic beef and avocado with oyster sauce
■ Star Hill Shanghai-style stew of specialty shark fin (original fin) (60g)
*Upgrade to 120g original fin size +7,000 yen
■ Kyoto-grown Koshihikari rice cooked in a clay pot
■ Summer Dessert Plate
■ Taiwanese Dongding Oolong Tea and Sweets

■ Two kinds of cold dishes with sweet and sour jellyfish marinated in sesame tofu
■ Smoked Aroma: Kyoto Mochi Pork China Pâté with Mushrooms
■ Silky soup with lily root and ginkgo nuts
■ Fragrant Fried Cutlassfish Wrapped in Karasumi and Nori
■ Cream Stew of Abalone and Abalone Mushrooms
■ Roast domestic beef crepe wrap with spicy white miso
■ Star Hill Shanghai-style stew of specialty shark fin (original fin) (60g)
*Upgrade to 120g original fin size +7,000 yen
■ Kyoto-grown Koshihikari rice cooked in a clay pot
■ Autumn Dessert Plate
■ Taiwanese Dongding Oolong Tea and Sweets