The experimental “Saint Marc Culinary Research Institute” store in Kyoto will begin restaurant operations on 14 October, offering 4 lunches featuring seasonal ingredients from Kyoto every Wednesday for the time being. The meals are served with house-made focaccia made with wheat flour from Saint Marc Farm.
The experimental “Saint Marc Culinary Research Institute” store will begin restaurant operations at its location on Shijō-dori in Kyoto. Operations will start on 14 October 2026, after which 4 lunch options will be offered every Wednesday for the time being. Each menu combines a main dish with a salad, soup and rice or house-made focaccia, aiming to provide a “moment” that encompasses not only the food but also the tableware, setting and hospitality.
There are 4 lunch options, from Lunch A to Lunch D, priced at ¥1,200 to ¥2,500 before tax. Lunch A comprises herb-roasted chicken and Asian rice; Lunch B, seafood stewed in tomato sauce, zuppa di pesce; Lunch C, Tamba Ajiwai chicken stewed in Marsala; and Lunch D, grilled Kyotamba pork shoulder with gremolata sauce. Each is served with a salad, soup and bread selected to complement the main dish. The bread is house-made focaccia made with 100% “Harukaze Fuwari” wheat flour.
The lunch bread is house-made focaccia made with wheat grown by agricultural corporation Saint Marc Farm. Established in 2025, the company began cultivating wheat under a farming agreement with Uki City, Kumamoto Prefecture, and harvested its first crop this year. Saint Marc Holdings operates the store and plans to continue collaboration between Kyoto’s food culture and product development.
The article provides operating details including the store’s location, operating days and hours, seating capacity (24 seats), no reservations, continued takeout service and cashless payments only. The company plans to continue developing new products using ingredients from Kyoto and incorporating direct customer feedback.