Park Hyatt Kyoto (located at 360 Masuyacho, Kodaiji, Higashiyama Ward, Kyoto City; General Manager: Matthew Carroll) will offer spring-limited dinner courses and special lunch service at its 4th floor signature restaurant "Yasaka."
About Yasaka Restaurant
The signature restaurant Yasaka offers dining with spectacular panoramic views of Kyoto's iconic Yasaka Pagoda and the undulating tile roofs stretching below. Guests can enjoy theatrical teppanyaki performances showcasing the chef's skillful techniques and precise heat control. The dishes combine the dynamism of teppanyaki with the refined elegance of French cuisine. While engaging in conversation with the chef, diners experience a unique culinary journey where teppanyaki and French cooking artfully intertwine.
This spring, Chef Kentaro Koyama presents a 7-course dinner menu celebrating seasonal bounty. The menu features spring ingredients like fava beans, bamboo shoots, and sea bream from Naruto, drawing out the inherent power of each ingredient while layering on refined French techniques. During the cherry blossom season, Yasaka will also offer lunch service every Sunday, typically a dinner-only restaurant. Against the backdrop of Kyoto's historic streets bathed in gentle spring light, guests can experience a luxurious dining journey filled with exquisite flavors and aromas normally unavailable during regular hours.
Spring Menu Highlights
Here are four recommended dishes from the spring dinner course at Yasaka. The three dishes excluding "Bamboo Shoot, Rapeseed Blossoms, Sansho Pepper, Sabayon" are also available in the lunch course.
Crystal Caviar, Fava Beans, Fresh Cheese, Kyotango Olive Oil
The spring-inspired green pea blinis are topped with rich, creamy fresh cheese and fluffy fava beans that offer a pleasant texture and gentle herbaceous aroma. Finishing touches include olive oil from Kyotango, where the temperature differences create firm fruit with concentrated sweetness, adding a flourishing fragrance that gently envelops the entire dish. The accompanying crystal caviar brings depth to the flavors. This harmonious spring amuse-bouche marks the beginning of the course.
Bamboo Shoot, Rapeseed Blossoms, Sansho Pepper, Sabayon
Bamboo shoots, one of spring's heralds. The fresh seasonal bamboo shoots are seared with butter to create an aromatic surface, drawing out their inherent mild flavor and rich aroma. Accompanying the subtle sweetness is a sabayon sauce layered with miso umami. Japanese and Western elements quietly merge, elevating the spring delicacy into profound sophistication. The slightly bitter rapeseed blossoms and refreshing sansho pepper add accents, introducing layers of saltiness and umami that further enhance the bamboo shoot's delicate flavor.
Naruto Sea Bream, Green Asparagus, Gyoja Garlic
Cherry blossom sea bream, one of spring's seasonal delights. Caught before spawning when fat content is highest during spring, it's called "sakura tai" (cherry blossom sea bream) for its pale pink color. Among them, sea bream from Naruto, Tokushima Prefecture, raised in swift currents and rich feeding grounds, offers an exceptional balance of firm flesh and fat's umami. This Naruto sea bream is grilled skin-side first, wrapped in the fragrance of straw and kuromoji wood, drawing out the ingredient's powerful umami. Accompaniments include fresh, thick asparagus and gyoja garlic that enhances the aromatic finish. Additionally, morel mushrooms are combined with Vin Jaune from France's Jura region, creating a rich, deep sauce.
Baba, Seasonal Citrus, Vanilla, Rinne Rum
The dough, kneaded only with domestic wheat flour and fermented butter without water, emphasizes butter's deep richness and is baked to a moist, aromatic finish. The accompanying syrup combines three types of citrus selected for their sweetness, acidity, and subtle bitterness, along with Kameoka honey, vanilla, star anise, and cinnamon. This complex syrup is flambéed with Rinne rum from Kyoto's Matsui Sake Brewery, which offers honey-like gentle aroma and smooth mouthfeel, wrapping it in rich fragrance. The warm syrup's refreshing sweetness layers onto the moist baba, while homemade cold vanilla ice cream creates a delightful contrast of temperatures and aromas.
Reservation Details
Spring Dinner Course at Yasaka
Service Period: March 1, 2026 (Sunday) to May 10, 2026 (Sunday)
Seating Times: First seating: 5:00 PM / Second seating: 8:00 PM or 8:30 PM (Two-seating system)
Location: 4th Floor, Yasaka
Price:
- Yasaka (7 courses) ¥33,000 (tax included, service charge 15% separate)
Menu:
- Crystal Caviar, Fava Beans, Fresh Cheese, Kyotango Olive Oil
- Black Abalone, Spring Cabbage, Fruit Tomato, Anchovy
- Bamboo Shoot, Rapeseed Blossoms, Sansho Pepper, Sabayon
- Naruto Sea Bream, Green Asparagus, Gyoja Garlic
- Japanese Black Wagyu Beef Tenderloin OR Omi Beef Tenderloin and Kyoto Nakashiki Aged Beef Sirloin (+¥4,000), Seasonal Vegetables from Aoki Natural Farm
- Kyotango Koshihikari Rice, Sakura Shrimp, Chorizo, Saffron
- Baba, Seasonal Citrus, Vanilla, Rinne Rum
Restaurant URL: https://www.hyatt.com/ja-JP/hotel/japan/park-hyatt-kyoto/itmph/dining/yasaka
Reservation URL: https://www.tablecheck.com/ja/shops/kyoto-park-hyatt-yasaka/reserve?menu_lists%5B%5D=6993d25297b4a03ac00bcfac
Spring Lunch Course
Service Dates: March 29 (Sun), April 5 (Sun), 12 (Sun), 19 (Sun), 26 (Sun), May 3 (Sun), 2026
Seating Time: 12:00 PM
Location: 4th Floor, Yasaka
Price:
- Spring Lunch Course (5 courses) ¥16,500 (tax included, service charge 15% separate)
Menu:
- Crystal Caviar, Fava Beans, Chevre, Kyotango Olive Oil
- Naruto Sea Bream, Asparagus, Gyoja Garlic, Sabayon
- Omi Beef Sirloin, Seasonal Vegetables from Aoki Natural Farm
- Kyotango Koshihikari, Bamboo Shoot, Sakura Shrimp, Chorizo
- Baba, Seasonal Citrus, Vanilla, Rinne Rum
Restaurant URL: https://www.hyatt.com/ja-JP/hotel/japan/park-hyatt-kyoto/itmph/dining/yasaka
Reservation URL: https://www.tablecheck.com/ja/shops/kyoto-park-hyatt-yasaka/reserve?menu_items%5B%5D=696ef42c48c279e24435ccdd
*Menu items may change based on availability.
Chef Kentaro Koyama
Born in 1989 in Kumamoto Prefecture, rich in nature and blessed with ingredients, Chef Koyama grew up enjoying fresh vegetables from his grandmother's garden and his mother's excellent cooking. He began his career at a French restaurant in Tokyo in 2008 and moved to France in 2013. He trained for five years at various establishments, including the three-Michelin-starred Maison Lameloise in Burgundy. After returning to Japan, he became chef at French Monster, earning 3 toques in Gault & Millau 2022. Respecting classical techniques while displaying flexible creativity, Koyama creates a unique dining experience at Park Hyatt Kyoto where theatrical teppanyaki and refined French cuisine merge, utilizing Kyoto's abundant ingredients.
Park Hyatt Kyoto Official Accounts
Instagram / Facebook / threads / LINE
About Park Hyatt Kyoto
Park Hyatt Kyoto is a "Luxury Guesthouse" where Kyoto's refined culture merges with Park Hyatt's elegant hospitality. Located on Ninenzaka, the approach to World Heritage site Kiyomizu-dera Temple, the hotel's Japanese-style architecture blends into Kyoto's largest Important Traditional Buildings Preservation District. The hotel offers simultaneous views of Kyoto's cityscape and Yasaka Pagoda, coexisting with the historic restaurant Yamaso Kyoyamato (established 1877). It features 70 guest rooms enveloped in tranquility, four dining establishments, banquet facilities, and a wellness center including a spa. The "teien oku-ichi" design integrating garden and architecture speaks of Higashiyama's ancient memories and seasonal transitions. Guests can immerse themselves in the gentle flow of time from past to future, unique to Park Hyatt Kyoto.
About Park Hyatt
For over 45 years, Park Hyatt has been the luxury hotel brand chosen by sophisticated, well-traveled guests worldwide, offering exceptional stays in attractive cities and resort destinations across the globe. Each hotel expresses elegant spaces reminiscent of private residences through architecture and art, featuring world-class artworks and carefully crafted immersive culinary experiences. All these elements are enhanced by intuitive, personalized hospitality. Through meticulously designed guest rooms, internationally acclaimed design, and award-winning signature restaurants by celebrated chefs, Park Hyatt delivers memorable experiences for each guest. For more information, visit parkhyatt.com. Follow @ParkHyatt on Facebook, X, and Instagram, and share special moments with #LuxuryIsPersonal.
