Deux Filles

One dish that stands out on the menu is the salad made with 30 vegetables. Some diners recall the Kyoto vegetable salad as especially memorable; others describe its garden-like presentation. Vegetables take centre stage from the start of the meal, with seasonal vegetable soup and salads featuring produce in season also among the menu options. One seasonal menu, for example, began with Shogoin turnip soup topped with prosciutto, followed by a salad made with 30 vegetables. The selection changes with the season and menu, but the dishes make the most of the vegetables' own flavours.

For fish, consider the day's fresh fish, pan-fried. One menu example pairs it with nanohana (rapeseed blossoms), white asparagus and cauliflower, with a sauce of firefly squid and nanohana. Another combines Kyoto bamboo shoots and green asparagus with a bacon cream sauce, offering a way to enjoy fish alongside seasonal vegetables. The set menu examples offer a choice of one meat dish. Options have included Kagoshima pork loin and Miyazaki chicken thigh, as well as duck breast, Ezo venison and Maesawa beef, listed with an additional charge. The choice makes it easy to put together a meal with a balance of vegetables, fish and meat.

Wine pairings of 3 or 5 glasses are another option. The listed menus price them at 4,400 yen and 5,500 yen, respectively. The glass-wine selection has included a white wine described as citrus-scented with lively acidity, and a red with ripe fruit character that is not too heavy. A pairing is worth considering if you would like a different wine with each course. To finish, there are options such as pudding, chestnut and chocolate Basque cheesecake, and seasonal desserts, with coffee or tea. Reservations are available for both lunch and dinner, and are recommended. Booking ahead is a sensible way to secure a seat and take your time over the food and wine.