Nouvelle Epoque — Restaurant in Kyoto

Dining at Nouvelle Epoque in Kyoto was an exceptional experience that beautifully showcased the finesse of Japanese-French cuisine. The tasting menu, comprising ten exquisite courses, was a testament to the chef’s mastery in blending delicate flavors and innovative techniques.

Our culinary journey commenced with Ancient rice/soy milk, a subtle and elegant introduction that set the tone for the evening. Following this, the Amuse bouche tantalized our taste buds with its intricate flavors, preparing us for the gastronomic delights to come.

The Hamo/Tomato/"Dashi" jelly/Shiso was a standout dish, highlighting the freshness and quality of the seafood. The combination of hamo with the rich tomato and delicate dashi jelly was simply divine. Equally impressive was the Tachiuo/sansho/citrus/micro salad, which showcased the perfect balance of textures and flavors, with the micro salad adding a refreshing touch.

The Homard blue/Fish soup/rouille sauce was a hearty and flavorful course, where the richness of the homard blue melded seamlessly with the robust fish soup and the rouille sauce’s subtle heat. The Wagyu/seasonal vegetable/citrus sudachi/red wine sauce was another highlight, featuring tender and succulent wagyu beef, complemented by fresh seasonal vegetables and a delightful citrus sudachi and red wine sauce.

A delightful interlude was provided by the Cheese, which offered a creamy and rich palate cleanser. This was followed by the refreshing Melon gazpacho, a perfect summer dish that invigorated our senses with its vibrant flavors.

The dessert course, Mango/coconut/seasonal fruits, was a tropical symphony that beautifully concluded our meal. Each element was perfectly balanced, providing a sweet and satisfying end to our culinary journey.

Throughout the evening, the service was impeccable. The staff were not only friendly but also highly knowledgeable, enhancing our dining experience with their attentive and personalized service. The ambiance of the dining room, facing a serene and meticulously maintained rock garden, added to the overall charm, making our evening truly unforgettable.

In summary, Nouvelle Epoque in Kyoto offers an outstanding dining experience. The chef's skillful fusion of Japanese and French culinary traditions, coupled with the freshest produce and superior seafood and beef, creates a menu that delights and surprises at every turn. Coupled with superb service and a tranquil setting, it is an experience not to be missed.

📸 I post quiet corners and cultural highlights like this one on Instagram:...

京都にあるホテルオークラ岡崎別邸内にあるフレンチレストランです。 お庭が見えて素敵な空間です。 Menu Diner 9plats 24200円（税込）をいただきました。

古代米のチップ 豆乳をベースにしたソースをつけて ほのかにニンニクの香りがして食欲のスイッチが入ります。

甘エビ火入れしたもの 下にはキヌア 間に玉蜀黍パウダー 竹墨シュー生地にさつま芋ピューレ 枯山水をイメージさせるような和の雰囲気を感じるお皿

フランス産フォワグラの酒粕と白味噌マリネと山科ナスのミルフィーユ仕立て 上には無花果、そして勝山” 元”のジュレ ナスとフォワグラが見事に融合している一皿 日本酒の風味をほのかに感じます。

山口県産ノドグロ フランス産ムール貝とセップ茸 （ポルチーニ） 九条ネギピューレ　ジェノベーゼ風 上にはマイクロリーフを散らして コキュアーズソースにイタリアンパセリのオイル

佐賀県産黒毛和牛フィレ肉のロースト 季節の彩り野菜 ジロール茸 かぼちゃ、牛蒡はバルサミコで 紅芯大根、蓮根チップ 石垣島の紅芋、銀杏

メインのお魚とお肉は火入れ加減が抜群でとても印象に残っています。

国産フロマージュと京都亀岡そよご蜂蜜

今回は長野県産のチーズたちを蜂蜜で 山のチーズ アトリエドゥフロマージュ　軽井沢チーズ等

この「そよご」の蜂蜜はすっきりした甘味と花の香りが感じられる特徴的なものでした。チーズともとっても相性よかったです。

シャインマスカットとブラマンジェ

洋梨ムースとなめらかショコラ 丹波産の栗と季節の果実を添えて りんご、ピオーネ、梨

クレープシュゼット（別途注文） オークラ伝統の技といわれるクレープシュゼット。 目の前で作る様子を見られます。 手間と技量が試されるデザートです。 オレンジとリキュールの香りがするオトナの味。

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