HOTEL THE MITSUI KYOTO, in Kyoto's Nakagyo Ward, will celebrate its 6th anniversary on November 3, 2026 (Tue, public holiday). To mark the occasion, the hotel has prepared a series of special events that carry the idea of "Embracing Japan's Beauty," cultivated in Kyoto, over to HOTEL THE MITSUI HAKONE, which opens on December 15, 2026.
On the anniversary day, the Italian restaurant FORNI will hold a brunch buffet and a dinner party themed around the "Tokaido Gojusan-tsugi" (the Fifty-Three Stations of the Tokaido), which connects Kyoto, Hakone, and Nihonbashi, where the Mitsui family founded its business. That evening, a Noh performer of the Kanze school will perform "Hagoromo," a piece centered on Mt. Fuji, which can also be seen from Hakone, in the hotel lobby.
On November 7 (Sat), a one-night-only four-hands gala dinner will bring together Hiroyuki Kurosu, head chef of the Japanese restaurant "Sankei," the signature restaurant of HOTEL THE MITSUI HAKONE, and Tetsuya Asano, head chef of "TOKI" at HOTEL THE MITSUI KYOTO.
The events link Kyoto, with its long history, and Hakone, surrounded by rich nature, and build anticipation for the start of a new stage.
Event page: https://www.hotelthemitsui.com/ja/kyoto/news/6th_anniversary
6th Anniversary Brunch Buffet and Dinner Party
At FORNI, the Italian restaurant overlooking a garden courtyard, a brunch buffet and a dinner party will be held for one day only, on November 3. With the soon-to-open HOTEL THE MITSUI HAKONE in mind, both events are themed around the "Tokaido Gojusan-tsugi," which connects Kyoto, Hakone, and Nihonbashi, where the Mitsui family founded its business. The buffet-style spread features dishes that showcase the skills of chefs from both hotels.
The dinner party adds an even more elaborate menu and live music. Bartenders from both hotels will also team up to serve special cocktails created just for the night. Guests can enjoy the food and drinks prepared by the chefs and bartenders while looking out over the garden, where the maple leaves are just beginning to change color.
Date: November 3, 2026 (Tue, public holiday)
Time:
- Brunch Buffet: 12:00 PM to 4:00 PM (last entry 2:30 PM)
- Dinner Party: doors open 5:30 PM, starts 6:00 PM, ends 8:30 PM
Venue: FORNI (Italian restaurant) and THE GARDEN BAR, 1F
Price:
- Brunch Buffet: ¥9,800 per person; children (ages 6 to 10) ¥5,000; free for ages 5 and under
- Dinner Party: ¥19,000 per person (includes free-flow alcoholic drinks, including original cocktails, and live music)
All prices include tax and service charge. These events are not eligible for any discounts. Advance reservations are required.
Noh Performance and Garden Beauty in the Lobby
HOTEL THE MITSUI KYOTO will hold its annual Noh performance in the lobby to mark the 6th anniversary. This year, a Noh performer of the Kanze school will present "Hagoromo," a piece set around Mt. Fuji, in anticipation of the soon-to-open HOTEL THE MITSUI HAKONE. The ethereal dance is lit by flickering bonfires (kagaribi) as the garden moves toward late autumn.
Venue: Lobby Lounge, 1F
Date and Time: November 3, 2026 (Tue, public holiday), doors open 5:00 PM, starts 5:30 PM
Eligibility: Limited to hotel guests and restaurant or SPA users
Price: Free
- The performance is open only to guests using the hotel.
- Seating is limited and available for only some guests, so most guests will be guided to standing spaces.
- Please refrain from saving spots before doors open.
6th Anniversary Four-Hands Gala Dinner: Hiroyuki Kurosu of "Sankei" and Tetsuya Asano of "TOKI"
Tetsuya Asano, head chef of "TOKI" at HOTEL THE MITSUI KYOTO, and Hiroyuki Kurosu, head chef of the Japanese restaurant "Sankei," the signature restaurant of HOTEL THE MITSUI HAKONE, will hold a one-night-only four-hands gala dinner.
Kurosu has a record of earning a Michelin one star for three consecutive years, and Asano has been selected as Japan's representative for the 2027 Bocuse d'Or, the international French cuisine competition. Each chef draws on his own strengths to create a course, available only on this day, in which the techniques and sensibilities of Japanese and French cuisine resonate. An original HOTEL THE MITSUI Champagne, created together with Domaine Guy Charlemagne, will also make its debut that day.
The autumn evening pairs a feast linking Kyoto and Hakone with the newly created Champagne.
Date: November 7, 2026 (Sat)
Time: Doors open 5:30 PM, dinner starts 6:00 PM
Venue: "TOKI," HOTEL THE MITSUI KYOTO, 1F
Price: ¥37,950 per person (food only, drinks are extra)
Capacity: 40 guests, first come, first served
The price includes tax and service charge. This event is not eligible for any discounts. Advance reservations are required.
Tetsuya Asano
Head Chef of "TOKI," the innovative Kyoto French restaurant at HOTEL THE MITSUI KYOTO
After training at a number of well-known restaurants in the Netherlands and France, Asano worked at the Ritz Paris. In 2017, he became the first Japanese chef appointed deputy head chef overseeing the Ritz Paris's main dining, and together with the executive chef he oversaw all of the hotel's restaurants, including Espadon, which earned two Michelin stars. In December 2019, he became head chef of TOKI at HOTEL THE MITSUI KYOTO. In 2023, he was selected as Japan's representative for the 2027 Bocuse d'Or International Culinary Competition, where top French cuisine chefs compete.
Hiroyuki Kurosu
Head Chef of the Japanese restaurant "Sankei" at HOTEL THE MITSUI HAKONE
Kurosu started at the Yokohama Grand InterContinental Hotel and went on to serve as head chef at hotels across Japan. He was executive chef at Century Hyatt Tokyo (now Hyatt Regency Tokyo) and was named one of Rémy Martin's "World's Top 50 Chefs." At The Ritz-Carlton, Tokyo, he then contributed to the hotel's Japanese restaurant earning a Michelin one star for three consecutive years. After going independent, he runs his own restaurant, serves as culinary advisor to The Windsor Hotel Toya and menu supervisor for ANA international in-flight meals, and shares the appeal of Japanese cuisine through television and national media. In July 2026, he became head chef overseeing kaiseki, sushi, and teppanyaki at "Sankei" in HOTEL THE MITSUI HAKONE.
Reservations and Inquiries
Phone: 075-468-3100 (hotel main line)
