The artistic sensibilities of Alain Ducasse find synthesis with Kyoto. The contemporary French cuisine marries French ingredients with Japanese ingredients: clams with caviar, bamboo shoots with truffles, lobster and daikon radishes cultivated in the Kyoto area. Sauce is poured at your table, completing the richly aromatic cuisine. Luxurious surroundings, exquisite cuisine and elegant service welcome you to the world of Alain Ducasse.