The main dining venue of MUNI KYOTO, Restaurant MUNI (located on the lower ground floor), will reopen following its renewal. Beginning Friday, March 20, 2026, we will present “MUNI French KAISEKI,” an innovative gastronomic experience rooted in classical French technique and inspired by the seasonal beauty of Japan and the refined progression of Kaiseki.
At its core, the cuisine is French.
Guided by Japan’s seasonal philosophy—the Twenty-Four Solar Terms and Seventy-Two Micro-Seasons—and enriched by the finest ingredients from Kyoto, the experience unfolds in 10 to 13 courses, from amuse-bouche to dessert, in the elegant progression of Kaiseki. While the structure reflects the aesthetics of Kaiseki, each dish is defined by the precision of French technique and composed to engage all five senses. The menu evolves approximately every fifteen days, expressing the flavors and colors unique to each fleeting season.
In addition, from the wine cellar of over 1,000 bottles curated by Restaurant MUNI, our sommelier offers thoughtful pairings tailored to both the cuisine and each guest’s preferences. From house selections to rare vintage wines, the collection spans a wide range, enhancing the character of every course through refined and harmonious pairings.
We invite you to experience “MUNI French KAISEKI,” where classical French technique, Japan’s seasonal philosophy, and the refined structure of Kaiseki converge, in Arashiyama, Kyoto.
MUNI French KAISEKI
| Dates | From Friday, March 20, 2026 |
| Opening Hours | 5:30 pm – 10:30 pm, Last Entry at 7:30 pm |
| Price | La Saison 24,200 per person La Nature 30,250 per person *We kindly ask that all guests order a course menu. *Prices are in Japanese yen and include service charge and 10% consumption tax. |
| Wine Pairing | Wine Pairing 6 glasses ¥10,285 / 8 glasses ¥15,125 Non-Alcoholic Pairing 6 glasses ¥7,260 / 8 glasses ¥9,680 *All prices are in Japanese yen and include service charge and consumption tax. |
Sample Menu for La Saison – SHUNBUN
| kizashi – Prelude | Bamboo Charcoal Gougère |
| Shizuku – Dew | White Asparagus and Bamboo Shoot, Bamboo Charcoal Hollandaise |
| Iso – Seashore | Kombu-Cured Sea Bream and Caviar, Cherry Leaf Oil |
| Tsuchi – Earth | Spring Vegetable Terrine, Mosaic-Style, Whey Sauce |
| Asobi – Play | Clam and Green Pea Royale, Rapeseed Blossom Coulis |
| Kinko – Equilibrium | Roasted Bamboo Shoot, Essence of Aged Omi Wagyu by Sakaeya |
| Choryu – Current | Poêlé Sawara, Sakura Shrimp Escalope |
| Hojo – Abundance | Simmered Spring Shellfish in Sakura Shrimp Bouillon |
| Seiryo – Freshness | Hyuganatsu Sorbet, Aroma of Bergamot |
| Inochi – Essence | Charcoal-Grilled Long-Aged Omi Wagyu by Sakaeya |
| Yokan – Intuition | Cherry Leaf Blancmange |
| Kaika – Bloom | Strawberry Parfait, Sakura Mousse |
| Yoin – Resonance | Coffee or Tea, served with Sakura Macaron and Mugwort Chocolate |
Terms & Conditions
- Elegant casual attire is requested.
Sportswear (including tank tops and sport-style tops), beach sandals, and flip-flops are kindly declined.
Dress shorts are permitted; however, we kindly ask that guests wear closed-toe shoes. - Children aged elementary school and older are welcome; however, we kindly ask that they dine on the same menu as adults.
- The restaurant is also open to non-hotel guests.
- The menu is updated in accordance with the Twenty-Four Solar Terms.
- Images are for illustrative purposes only.