KIHARU Brasserie, the restaurant and bar located on the first floor of Cross Hotel Kyoto near Kawaramachi Sanjo in Kyoto, is set to launch its new spring menu, "KIHARU meets Spring 2026," starting Saturday, April 4, 2026. Reservations are now open.
As the season of budding and renewal arrives, this spring's lineup at KIHARU Brasserie pairs seasonal ingredients — including cherry salmon (gin-sake) and sea bream — with vibrant herbs and spring vegetables such as rapeseed blossoms, watercress, and green smartweed. The result is a menu brimming with fresh aromas and color. The restaurant continues to actively incorporate sustainable seafood, and from April, lunch service shifts to weekends and public holidays only.
"KIHARU meets Spring 2026" Menu Highlights
The new spring pasta selection offers three varieties: a Genovese with bright tomato acidity and an almond accent, a lobster tomato cream pasta combining a rich bisque cream sauce with fresh tomatoes, and more. Among the main dishes are a cherry salmon vapeur showcasing the concentrated umami of mushrooms, and a Hokkaido beef fillet grillé served with herb butter and new onions — each plate layered with sauces and powders that reveal new dimensions with every bite.
Building on the well-received sustainable seafood initiative introduced in winter, this spring expands the program further: all seafood used in the spring menu now carries MSC (Marine Stewardship Council) or ASC (Aquaculture Stewardship Council) certification.
"KIHARU meets Spring 2026" Overview
Serving period: Saturday, April 4, 2026 – Sunday, June 14, 2026 (Saturdays, Sundays, and public holidays only; excluding April 29)
Hours: 11:30 AM – 3:30 PM (Last Order 3:00 PM)
Reservations: Official website: https://www.crosshotel.com/kyoto/ / TEL: 075-231-8832 (direct restaurant line)
Lunch Service Moves to Weekends Starting April
From April 2026, lunch service at KIHARU Brasserie transitions to weekends and public holidays only, with no time limit. Breakfast continues daily, with a varied lineup ranging from bold grilled dishes to Kyoto-inspired items like obanzai and matcha French toast.
New Kobe Beef Lunch Course
A new lunch course puts globally celebrated Kobe beef at center stage, served from starter to dessert alongside seasonal ingredients. The Kobe beef is cooked to a medium finish, best enjoyed first on its own to savor the natural flavor, then paired with garlic soy sauce and various condiments for added depth. Starters and soup in this course also use MSC/ASC-certified sustainable seafood.
