Image
Image
Image
Image
Image
Image
Hakoniwa — Our Miniature Garden
At the heart of every course is Hakoniwa — an edible miniature garden that captures the landscape of Kyoto in a single plate. Seasonal vegetables, artisan tofu, and heritage pork come together in a composition that changes with the calendar, offering a new expression of the land with each visit. Present across both lunch and dinner, Hakoniwa is the dish that defines Singular.
Wine Spectator Award of Excellence Celebration Dinner
Omi Beef Fillet & Japanese Wine Pairing — A Summer-Only Tasting Journey
Singular has been honored with the "Award of Excellence" at the Wine Spectator Restaurant Awards 2026 — a distinction recognizing outstanding wine programs and their harmony with cuisine. To celebrate, our sommelier has hand-selected three Japanese wines — sparkling, white and red — from the award-winning cellar to accompany an exclusive seven-course dinner built around a 160 g Omi beef fillet.
From a garden-inspired summer vegetable plate to a slow-simmered Omi beef tail consommé with ravioli, each course showcases Kyoto's seasonal bounty with the essence of modern kaiseki. The evening closes with a refreshing nougat Montélimar dessert touched with hinoki cypress and apricot.
- Availability: 1 July – 30 September 2026
- Hours: Dinner 17:30 – 21:00 (L.O. 20:00)
- Price: ¥38,000 per person (tax & service included)
*Menu items may change depending on seasonal availability.
Calendrier Summer
A 10-course chronicle of Kyoto's summer, told through umami
Named after the French word for "calendar," Calendrier captures the height of the season through our chef's philosophy of addition and subtraction — layering umami through the synergy of ingredients, or stripping back to reveal their purest essence. The summer edition opens with an amuse of carrot ice and rice-flour chiffon cake, moves through dried sweetfish deep-fried crisp to the bone, a gazpacho paired with fig and bonito-scented tomato granita, and an abalone croquette finished in bamboo-charcoal breadcrumbs. The main course features Omi duck breast, slow-cooked to draw out its depth. To close, a nougat dessert named after Tadasu-no-Mori — scented with hinoki cypress and apricot.
Availability: Dinner · Daily · 5:30 pm – 8:00 pm (L.O.)
Courses: 10
Price: 20,000 JPY (tax & service included)
Period: July 1 – September 30, 2026
Supplements: Wagyu beef fillet 80g / seasonal vegetables (+¥3,500)
Umami Kyo Bouillabaisse
Kyoto's summer catch, distilled into a single aromatic pot
A 7-course weekend lunch that begins with sweetfish and anchovy in a dorayaki-style appetizer, then builds toward the main event — a Kyoto-style bouillabaisse brimming with pike eel, Maizuru seafood, Manganji peppers stuffed with fish mousse, and local vegetables. The accompanying sōmen, kneaded with red shiso for a vivid hue, is dipped in a rich bouillabaisse sauce reduced with cream and vermouth. Light yet layered — a summer dish designed to awaken the appetite.
Availability: Lunch; Weekends & National Holidays · 11:30 am – 2:00 pm (L.O.)
Courses: 7
Price: 8,500 JPY (tax & service included)
Period: July 1 – September 30, 2026
Premiere
The ultimate gastronomic masterpiece — East meets West in a hidden retreat beside Nijo Castle.
True to its name — French for "premier" and "opening night" — Premiere is the definitive expression of Singular's culinary world in 11 courses. The journey begins with an amuse-bouche of rare Madagascar Oscietra caviar, progresses through our signature Hakoniwa, and culminates in a main of premium Wagyu beef fillet. An array of artistic creations found only here, crafted for a truly unforgettable dining experience.
Availability: Dinner · Daily · 5:30 pm – 8:00 pm (L.O.)
Courses: 11
Price: 25,000 JPY (tax & service included)
Period: July 1 – September 30, 2026
Menu Omigyu
The ultimate Wagyu beef fillet experience
A 6-course luxury menu centered on the finest Wagyu beef fillet, hand-selected by our chef and served in a generous portion. Alongside our signature Hakoniwa and seasonal dessert, each course strips back complexity to let the inherent power of the ingredients speak — simple, direct, and sublime.
Availability:
Lunch · Weekends & National Holidays · 11:30 am – 2:00 pm (L.O.)
Dinner · Daily · 5:30 pm – 8:00 pm (L.O.)
Courses: 6
Price: 30,000 JPY (tax & service included)
Period: July 1 – September 30, 2026
Lunch with Nijo Castle Ticket
An elegant holiday beside the World Heritage Site — where Japanese and French cuisines intertwine.
A special plan combining our Gastronomic Galette lunch course with a Nijo Castle admission ticket and a welcome drink. From seasonal appetizers to a French galette main infused with the bounty of the land, savor a luxurious midday that weaves together the flavors and scenery of Kyoto.
Availability: Lunch · Weekends & National Holidays · 11:30 am – 2:00 pm (L.O.)
Includes: Gastronomic Galette lunch course + Nijo Castle admission ticket + Welcome drink
Price: 8,500 JPY (tax & service included) + ticket fee
Note: Ticket valid for 3 months from the date of visit. Please check the opening schedule for Nijo Castle in advance.
Calendrier Autumn
The depth of autumn's harvest, distilled into 10 courses
Beginning with Singular's signature Hakoniwa, the autumn edition layers the season's finest — porcini velouté with matsutake butter confit and ginkgo in the Fukiyose course, shrimp taro manju encasing Omi beef tsukudani and foie gras beneath a truffle sauce in the Manju Française. The main course features naturally aged pork from Hasegawa Farm in Aomori, slow-cooked for 12 hours with house-made lard and finished with a kaffir lime and long pepper sauce. The evening closes with Tsurube-Otoshi — Japanese chestnut, grilled sesame tofu, and chai — a dessert as quiet and fleeting as an autumn dusk.
Availability: Dinner · Daily · 5:30 pm – 9:00 pm (L.O. 8:00 pm)
Courses: 10
Price: 20,000 JPY (tax & service included)
Period: October 1 – December 18, 2026
Supplements: Wagyu beef fillet 80g / seasonal vegetables (+¥3,500)
Kyo-Fukiyose Pot-au-Feu
Kyoto's autumn harvest, gathered into a single aromatic pot
A 7-course weekend lunch built around Singular's take on pot-au-feu: Omi beef shin and tail simmered into a deeply savory broth, served alongside local vegetables each prepared to suit — steamed, simmered, or candied — in the style of Japanese takiawase. The course opens with Singular's signature Hakoniwa and foie gras dorayaki, and builds to a finish of crispy black maitake rice topped with uni and shabu-shabu beef, finished tableside with hot broth and sudachi. Dessert — Shiro-Gaki — layers charred white miso parfait glacé with persimmon, tomato, and mikan-apricot sauce.
Availability: Lunch; Weekends & National Holidays · 11:30 am – 3:00 pm (L.O. 2:00 pm)
Courses: 7
Price: 8,500 JPY (tax & service included)
Period: October 1 – December 18, 2026
Dinner
An innovative approach to French cuisine, where creative ideas infused with the essence of wellbeing elevate the finest Japanese ingredients. Discover a full evening course that brings together classical French technique and the depth of Japan's seasonal produce.
Operating hours
5:30 pm - 8:00 pm (last order)
Advance reservations are recommended.
※Children below 6 years old are not permitted to dine at the restaurant. Guests may opt for In-Room Dining instead. Thank you very much for your understanding and consideration.
Lunch
Each dish is delicately crafted in small, refined portions, with layers of flavor unfolding one after another. A weekend lunch experience that invites you to savor the heart of Japanese culinary tradition and the spirit of omotenashi.
Operating hours
11:30 am - 2:00 pm (last order) Weekends and public holidays only
Advance reservations are recommended.
※Children below 6 years old are not permitted to dine at the restaurant. Guests may opt for In-Room Dining instead. Thank you very much for your understanding and consideration.
