Mercure Kyoto Station in Kyoto is offering a ¥9,900 Christmas dinner course with six dishes, including both fish and meat main courses, from December 19 to 25, 2026.
Guests who book through the official website by November 15 can receive a 10% discount. Dinner is served from 5:30 p.m. to 9 p.m., with the course last order at 8 p.m., at TRATTORIA M KYOTO inside the hotel.
The course-only option costs ¥9,900 per person, while plans with a welcome drink or three paired wines cost ¥11,000 and ¥13,860. Reservations are recommended, although walk-in dining may be possible depending on availability.
About the Christmas Dinner
Moss with Caviar and Green Tea
The Christmas Dinner Course at Mercure Kyoto Station begins with an amuse-bouche inspired by moss, combining cured bonito, caviar, green tea, and onion espuma. The course-only plan is ¥9,900 per person, including tax and service charges.
Vegetable Wreath
Broccoli, cherry tomatoes, turnip, cauliflower, and wasabi greens are arranged like a Christmas wreath, with tomato consommé jelly and vegetable purees.
Bolognese with Burrata Cheese
Homemade beef Bolognese is served with flat pasta, browned butter, burrata cheese, black pepper, and olive oil as part of the ¥9,900 Christmas dinner course.
Sea Bream Poele with Beurre Blanc
Pan-seared sea bream is paired with a white wine beurre blanc and crisp saffron risotto in the six-course dinner at TRATTORIA M KYOTO.
Beef Loin Tagliata
The beef main is served rare with basil tomato sauce and balsamic sauce. Guests can upgrade to Japanese beef loin roast with sauce perigord for an additional ¥5,500.
Tiramisu in a Yule-Log Style
Espresso jelly, white chocolate mousse, mascarpone espuma, cocoa, and cacao tuile recreate the look and textures of a Christmas Yule log.
The menu combines Italian-inspired cooking with playful Christmas presentation. Ingredients and textures change from course to course, from tea-scented amuse-bouche and colorful vegetables to pasta, seafood, beef, and a dessert inspired by a traditional Yule log.
Highlights
- Six-course Christmas dinner with fish and meat mains
- Amuse-bouche inspired by moss, featuring cured bonito, caviar, green tea, and onion espuma
- Vegetable Wreath made entirely with plant-based ingredients
- Sea bream poele with beurre blanc and saffron-flavored crisp risotto
- Beef loin tagliata with basil-flecked tomato sauce and balsamic sauce
- Tiramisu presented in a Yule-log style with white chocolate mousse and espresso jelly
- Optional welcome-drink and three-wine pairing plans
Menu & Event Details
| Item | Details |
|---|---|
| Name | Christmas Dinner Course |
| Menu / items | Moss with Caviar and Green Tea; Vegetable Wreath; Bolognese with Burrata Cheese; Sea Bream Poele with Beurre Blanc Sauce; Beef Loin Tagliata; Tiramisu in a Yule-Log Style; bread basket; coffee or tea |
| Period | December 19, 2026 (Sat) – December 25, 2026 (Fri), 5:30 p.m.–9 p.m. (course last order: 8 p.m.) |
| Location | TRATTORIA M KYOTO, Mercure Kyoto Station |
| Address | 288 Aburanokoji-cho, Shimogyo Ward, Kyoto |
| Price | Course only: ¥9,900 per person (tax and service charges included); welcome drink plan: ¥11,000 per person (tax and service charges included); three-wine pairing plan: ¥13,860 per person (tax and service charges included); Japanese beef loin roast upgrade: +¥5,500 (tax and service charges included) |
| Official website | Reservation site; Mercure Kyoto Station |
Before you buy
- When can I book the Christmas Dinner Course?
- The course is available from December 19 to 25, 2026. Official website bookings made by November 15 qualify for a 10% discount.
- How much is the Christmas Dinner Course?
- The course-only plan is ¥9,900 per person, including tax and service charges. A welcome drink plan costs ¥11,000, and the three-wine pairing plan costs ¥13,860.
- Do I need a reservation for the Christmas Dinner Course?
- Reservations are recommended. Guests without reservations may be seated if tables are available.
TRATTORIA M KYOTO is designed around the atmosphere of an Italian neighborhood dining hall and draws on the Japanese courtly tradition of elegant flowing-water banquets. This setting complements the hotel’s broader design concept, which takes inspiration from the refined pastimes of aristocratic Kyoto.
The dinner begins with a playful amuse-bouche based on moss. Cured bonito is paired with onion espuma, caviar, herbs, and finely crumbled green tea dough to create a moss-ball effect. The vegetable course follows with broccoli, cherry tomatoes, turnip, cauliflower, and wasabi greens arranged as a Christmas wreath, served with tomato consommé jelly and three vegetable purees.
The pasta course uses homemade beef Bolognese with browned butter and flat noodles, finished with burrata, black pepper, and olive oil. The fish course pairs pan-seared sea bream with a beurre blanc made from white wine, fish stock, cream, butter, and lemon. A crisp saffron risotto underneath gradually softens as it meets the sauce.
The meat course is beef loin tagliata cooked slowly to retain its flavor while keeping a rare center. Basil tomato sauce and balsamic sauce add freshness and acidity. Guests can upgrade this course to Japanese beef loin roast with sauce perigord for an additional ¥5,500.
Dessert reimagines tiramisu as a Yule log. Espresso is set as jelly inside white chocolate mousse, then topped with mascarpone espuma and cocoa powder. A crisp cacao tuile completes the tree-trunk design, adding contrast to the mousse and light espuma.
The welcome-drink plan includes sparkling wine, Italian red and white wines, and soft drinks, with an optional upgrade to Moet & Chandon Imperial for an additional charge. The three-wine pairing plan offers three selections matched to the courses, making it an approachable option for guests trying food and wine pairing for the first time.
