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The Golden Week is over, and Higashiyama has regained a little calm here. Thanks to the weather and the rain, the plants and gardens of the SODOH garden have become more vital, and the freshness of the fresh green has stood out more and more. The newly launched course "FINEST" is where chefs face genuinely to Japanese materials, and the original tastes and enjoyments of the materials ...
The season of cherry blossoms is over, and it will be time to become the season of salmon soon. By the way, it will be a gift with the feeling of "always thank you" Mother's Day It will be a meal at THE SODOH HIGASHIYAMA KYOTO ...
Kyoto Higashiyama is also full of the brilliance of Aoba Wakaba, and it has become a glorious season. From next week, the popular course [THE SODOH] prepared at Lunch & Dinner will start anew. From now on, with courses such as "Hatsumochi" and "Jinjyo" that come in season, it is a course where you can feel the fresh green season fully using the ingredients that are delicious right now ...
It feels like it's getting warmer by the rain and feel the arrival of spring, but it's about this time, but will you all spend your time? Well, it is the news of the event to everyone. 【Pierre ・ Gobiyar】 We will have a champagne maker's dinner. Pierre Govilard is a Valle de la Marne, Oville ...
It has been around this time that Fukujugusa smiles in severe cold, but everyone will be staying unchanged. Well, it is the news of the event to everyone. We perform maker's dinner by collaboration plan with winery "Kisvin (Kisvin)" which is attracting much attention in this book today. ht ...