Savory

For a generous taste of vegetables, Savory’s vegetable-focused course is an appealing choice. Diners have reported a starter arranged like a vegetable parfait, layered with jelly and sorbet, followed by charcoal-grilled vegetables served with a choice of sauces, salt and other seasonings. The course’s appeal lies in experiencing vegetables in a variety of ways, a little at a time. It can include vegetable potage and the day’s charcoal-grilled vegetables, with Japanese beef loin or tenderloin available as a main. Those looking for a plant-based meal can also consider the vegan course, which lists seasonal appetisers, the day’s vegetable potage and soy-based meat simmered with vinegar, among other dishes.

Vegetables are central here, but there are also days when a meat or fish main takes the lead. Lunch menus have included Kyoto-grown Spanish mackerel and mushrooms wrapped in magnolia leaf, as well as roasted Kyoto pork with mashed Kitaakari potatoes. One visitor recalled having grilled vegetables and prawns with herb oil as a lunch appetiser, then a red-wine stew so tender that no knife was needed. Japanese beef round simmered in red wine also appears on the menu.

For dessert, look out for strawberry pavlova and parfaits. Pavlova is a meringue-based dessert topped with cream and fruit; Savory’s version is listed at 2,200 yen. The strawberry parfait layers praline and chocolate ice cream with cassis and pistachio mousse, strawberry sauce and other components. Seasonal fruit also seems to draw visitors. Diners have mentioned the view of the fields from inside as another memorable part of the meal. Choose a course built around vegetables or opt for a meat or fish main: from appetisers to dessert, there are options to suit what you feel like eating.