MUNI ALAIN DUCASSE

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.

Chef Alessandro Guardiani: Ducasse-trained leader of Kyoto's MUNI ALAIN DUCASSE

• Head chef of the Kyoto concept; Guardiani is a Ducasse alumnus who spent about a decade studying under him, including time at Le Meurice in Paris, and previously served as an assistant chef to Amaury Bourg at Le Grill (Hôtel de Paris, Monaco), before becoming head chef of this Kyoto concept.

Table-side sauce service

• Servers pour sauces at the table to ensure optimal temperature and precise flavor distribution, a distinctive service touch at MUNI Kyoto.

Limoges porcelain plating

• Dishes are plated on Limoges porcelains, including pieces from Bernardaud and J. L. Coquet, elevating presentation to an art form.

Signature Ingredients

• Hirai beef (Kyoto wagyu): A local Kyoto beef highlighted by guests as used for the main course, representing the restaurant's emphasis on premium Kyoto ingredients and French technique to showcase marbling, richness, and terroir.
• Unagi (eel): Featured in a ragu-inspired preparation; showcases the integration of iconic Japanese seafood with French-inspired sauces, reflecting Kyoto’s aquatic produce.
• Butternut squash with Buddha hand and Jerusalem artichoke smoked with hay: A signature seasonal pairing that blends French-vegetable technique with Kyoto citrus (Buddha hand) and earthy Jerusalem artichokes, sometimes smoke-infused to add depth.
• Buddha hand (Buddha's citron): A rare aromatic citrus used to perfume autumn/winter dishes, distinctive to Japanese produce and adds a bright, perfumed note.
• Jerusalem artichoke: Earthy tuber used in smoke-based prep and as a textural component in vegetable courses; showcases seasonal Kyoto produce.
• Comté cheese: French cheese used alongside Japanese ingredients to create cross-cultural dishes; demonstrates the chef’s French base interacting with Japanese ingredients.
• Seasonal Kyoto ingredients (general): The restaurant emphasizes sourcing from Kyoto and seasonal produce, forming the backbone of its menus.

Tasting Menu

• Chef's Special Course + Wine Pairing (Evening) — US$537.24 (Tax Incl.)

Notes: The course content listed is an example and may change with seasonal availability.