News + Events

Summer Afternoon Tea

Summer has finally come around for Executive Chef Marco Torre’s bamboo stands, specially-ordered in the image of wind chimes. They’ve had a refreshing seasonal facelift, now decorated in the works of the Nakamura Wind Chime Store. The menu has also gone into summer taste, complementing the usual sweets and savouries with a mix of Kyoto milk ice cream and Shimogamo Housendo treats. Not to mention our limited time offering of over 30 varieties of beverages, including TWG’s ice tea selection, for you to enjoy as we move into the hotter months.

Time: 2:30pm – 5:00pm daily
Price: 3,500 yen *subject to tax and service
Period: Saturday, June 1 – Sunday, September 1

Reservations or inquiries
The Grill
Tel: 075 541 3203
Email: grill.kyoto@hyatt.com

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Terrace Afternoons

It’s the perfect time of the year to enjoy Kyoto outdoors. And, there’s no better place than The Grill Terrace. Savour Chef Minagawa’s delicious menu items such as Crispy crab cakes, Spicy buffalo wings and BBQ pork back rib Tortillas, all perfect for sharing together with a refreshing line up of summer drinks, including White Sangria.

Time: 1:30pm - 6:00pm (L.O.) daily

Click here to see Terrace Afternoons menu >>

Reservations or inquiries
The Grill
Tel: 075 541 3203
Email: grill.kyoto@hyatt.com

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Enjoy Dinner at THE GRILL



The unique feature of The Grill is the traditional wood burning oven, where Chef Minagawa meticulously roasts and grills the finest cuts of meat and fish to perfection.

Utilising only premium quality local and imported seasonal ingredients, there’s something on the menu for everyone, prepared to your liking. Enjoy the delicious Grill Summer Set Dinner overlooking the beautiful Japanese garden.

Time: 5.30pm - 10.00pm (Last order 9.30pm)
Price: Sharing Set 6,500 yen *subject to tax and service charge
A la carte and set menu are also available

Click here to see Dinner menu at The Grill >>

Reservations or inquiries
The Grill
Tel: 075 541 3203
Email: grill.kyoto@hyatt.com

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Gourmet Journey at trattoria sette

Executive Chef Marco Torre and the trattoria sette culinary team have prepared a gourmet calendar of regional promotions presenting local cuisine from Italy’s four regions. Richly flavoured with seasonal ingredients and perfectly prepared, don’t miss these delicious offerings for lunch and dinner.





Sicily – Monday, June 3 – Sunday, September 1

Sicily, located at Italy’s southernmost tip, is a culinary treasure trove abundant with the bounty from the land and the Mediterranean Sea. The classic homemade meal of Involtini involves rolling slices of swordfish meat, onion, raisins and other ingredients together for a full-bodied taste. We also hope you anticipate the rich flavour of Bolognese sauce that will complete our Arancini deep-fried rice balls.

Dinner Set 7,200 yen
*subject to tax and service charge

Reservations or inquiries
trattoria sette
Tel: 075 541 3204

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New trattoria sette Chef de Cuisine Masaki Doshita



Masaki Doshita began his cooking career at a long-standing Italian restaurant in Kyoto. Polishing his skills as a Pizzaiolo, he joined the trattoria sette in 2007. In April 2019, Masaki took up the position of Chef de Cuisine. Working closely alongside Executive Chef Marco Torre, he says he’s extremely happy with this chance to offer traditional, home-style Italian cuisine. His hobbies are motorcycling and fishing, while his favourite food is – of course – pizza. Kyoto-born, he belongs to the Japanese branch of the Neapolitan Pizza Chef Association.

◆Kameoka City’s Nanatani Free-Range Chicken



Surrounded by an abundance of nature, these free-range chicks are allowed to graze untroubled until they’re fully grown. Close to the Nanatani River that flows through Kameoka City, Kyoto, the distinctively nutritious and delectable poultry we deliver to your table is raised according to France’s strict cruelty-free standards. At over 120 days, Nanatani chicken is especially juicy and plump after 1.5 times more rearing time than others.



Executive Chef Marco Torre, together with the Hyatt Regency Kyoto Chef de Cuisines recently visited the Nanatani farm to see their production first hand and invite you to enjoy this unique product which is now available at all restaurants throughout the hotel.


Producer: Mr. Takashi Kato, President of Iyasaka Co., Ltd.
Mr. Kato rears his flock with practically the same method used for France’s Besse AOC poultry (AOC; controlled designation of origin). He intends to rear high-quality chickens by testing the effect that a bamboo grove may have on them while feeding a few with chemical-free feeds.


◆Horii Plantation’s Joshuhaku Plums



The Aodani plum grove in Joyo City has lasted since the Edo era, and within it grows the large Joshuhaku plum, famous for its size, thickness, mellow fragrance and flavour. After harvesting finishes at the end of June, some plums are pickled to go perfectly with Touzan’s rice, while others go towards Touzan Bar’s plum sake. Please enjoy when they make their autumn debut.

  
(6/28 UPDATE) Kyoto "Joshuhaku" plums from Horii Farm in Joyo City have just arrived at out Touzan restaurant. The large and beautiful plums will be pickled to go perfectly with Touzan's rice!



Grower: Mr. Takashi Horii
Mr. Horii maintains the Aodani plum grove, which can boast to be Kyoto’s largest suburban plot of land including its orchards. He’s the 5th generation in his farming family to grow the local specialty Joshuhaku plum.


Dining at Hyatt Regency Kyoto >>

Pastry Boutique

◆Strawberries from Shibuya Farm



 
Grower: Mr. Masaki Shibuya (Shibuya Farm)
Young growers who took over the family farm in Yawata, Kyoto have attracted public attention with their environmentally-sound practices.



"I live with strawberries, so I’m always focused on the temperature, fertilizer and water," says Mr. Masaki Shibuya. “Strawberries raised gently and organically are juicy, with a strong sweetness. The leaves are also shiny. We turn branded strawberries like Benihoppe and Oi C Berry into pies, tarts, shortcakes and other treats, enhancing the best attributes of each variety.


Pastry Boutique Strawberry Sweets
Sales Period: February 15 (Fri) – May 12 (Sun) 2019


Pastry Chef: Maki Nomura
“I see the strawberries as my children, to match the heart of Mr. Shibuya who grows them so sincerely, and I love to create delicious new recipes with these seasonal delicacies."

Reservations or inquiries
Pastry Boutique
Tel: 075 541 3204
Email: trattoriasette.kyoto@hyatt.com


Touzan

◆Mr. Shogo Ogawa's Kyoto bamboo shoots and Matsui Farm's Nanohana


The dishes of March and April are from Nagaokakyo City, once a capital city, and where Mosou bamboo was first transplanted. The Kyoto bamboo of Mr. Shogo Ogawa, which is cultivated using traditional culturing methods, has excellent flavor and texture.

Enjoy ‘Wakatakeni’, or boiled young bamboo, which is the ideal cooking method to bring out the taste of the sprouts, and dishes made with Matsui Farm's Nanohana in which you can taste the spring with its freshness and added depth of slight bitterness.









Touzan Chef: Atsushi Miwa
“I will visit various growers through Farm to Table in the next year and learn the grower's hardships and beliefs. Then I will offer dishes with the best ingredients of the season, using the most suitable cooking methods to enhance their natural flavor. I am looking forward to encountering the new and bringing the tastes of the four seasons to you.”


Reservations or inquiries
Touzan
Tel: 075 541 3201
Email: touzan.kyoto@hyatt.com

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Touzan Chef Atsushi Miwa’s focus is on Kyoto’s rice. He is passionate about rice farmers and their experience, brewing sake from rice in the cellars during early spring. After all, he handpicks from the crops that farmers have put all their energy into, not to mention the season’s fish. Chef Miwa then needs to maximise the flavour he can draw from Kyoto’s changing seasonal ingredients, and fit them into a fantastic meal. We hope you’re anticipating his creations, ready to pair it with a bottle of famous Kyoto sake.

Reservations or inquiries
Touzan
Tel: 075 541 3201
Email: touzan.kyoto@hyatt.com

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Talented Pastry Chef Maki Nomura has created a delicious assortment of delicacies, sweets and savories for afternoon tea. Presented on a beautiful stand made by hand from Kyoto’s very own Miki Bamboo Shop, you can enjoy warm homemade scones and treats from Housendo, best known for their adzuki bean jam in Shimogamo, Kyoto. With over 30 varieties of beverages including TWG tea, Ippodo Japanese tea and aromatic Nespresso coffee, enjoy a relaxing afternoon tea overlooking our beautiful Japanese garden.

Time: 2:30 PM - 5:00 PM
Price: Afternoon Tea 3,500 JPY per person, Afternoon Tea with a glass of Champagne 4,350 JPY per person
*subject to tax and service charge.

Click here to see Afternoon Tea menu >>

Reservations or inquiries
The Grill
Tel: +81 075 541 3203
Email: grill.kyoto@hyatt.com

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Chef de Cuisine Takatoki Minagawa leads the talented culinary team at The Grill and invites you to enjoy their delicious weekday lunch and weekend brunch.

To start, delicious appetizers and a harvest of freshly sourced vegetables from handpicked Kyoto growers; and salads with homemade dressings adorn the salad bar.

Followed by delicious daily soup and your choice of freshly prepared grilled items from the wood fired oven including fish, beef, chicken and more, with homemade desserts, coffee and tea to end. At our weekend brunch, Canadian lobster on ice is available for an extra charge.

Time: 11:30 AM～2:30 PM
Price: Weekday Lunch 3,250JPY per person. Weekend Brunch (from November 3) 5,000JPY and 5,850JPY with a glass of Champagne Louis Roederer *subject to tax and service charge

Reservations or inquiries
The Grill
Tel: +81 075 541 3203
Email: grill.kyoto@hyatt.com

BOOK ONLINE NOW >>