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What better way to share the spirit of the festive season in the company of the ones you love than with the Hyatt Regency Kyoto’s selection of desserts and sweets? This year sees the triumphant return of our Christmas cakes and delectable treats made fresh from the bakery that are sure to please both eye and palette, and bring that extra-special touch to your year-end gathering.
The Christmas Cake
With Kyoto-grown strawberries and Chantilly cream
Our regular favorite, luxury strawberry shortcake is crafted with a light sponge base made from fresh eggs and packed with fully-ripened Beni Hoppe strawberries — both sourced from local Kyoto farms — and coated in a sweet and tart strawberry sauce. As is tradition, the cake is enveloped in a lustrous Kyushu-origin whipped cream that melts in the mouth, and embellished with delicate white chocolate wings.
Diameter: 15cm
¥4,200 (plus tax)
No delivery available
Hibiscus and Pistachio Cake
This newcomer to the festive cake collection is coated in a glossy cranberry glaçage and adorned with the emblematic poinsettia flower and delicate white chocolate snowflakes. Concealed within are several sumptuous layers of refined pistachio mousse, the cream of hibiscus flowers — hailed for their beauty-enhancing and energizing properties — and cranberry jam. The addition of a raspberry pearl chocolate and caramelized pistachios lends a delightful crunch.
Diameter: 18cm
¥4,000 (plus tax)
No delivery available
Caramel Marron Cake
Just as the name suggests, this caramel glaçage cake is a marriage of rich flavors, with two layers of caramel milk chocolate and sweetened French chestnut mousse. Hidden within is a surprising and delicious Japanese twist: an additional layer of roasted Uji tea ganache with crispy, fragrant black sesame chocolate that cannot help but bring a smile to the faces of children and adults alike.
Length: 18cm
¥4,500 (plus tax)
No delivery available
Maki Nomura, Pastry Chef at the Hyatt Regency Kyoto
As Pastry Chef here at the Hyatt Regency Kyoto, Nomura oversees a team that designs, crafts and bakes the entire range of the hotel’s range of desserts, whether for the restaurant and buffet, or the pastry boutique. Her creations, that draw on the flavors of her beloved hometown of Kyoto and her experience as an apprentice chef in France, have earned a devoted following.
“In addition to our classic strawberry shortcake this year, we have introduced two new, special glaçage cakes to the range that we feel are fitting for the modern era: one, a fresh hibiscus and pistachio cream cake; and the other, a caramel cake with a filling of some of your favorite Japanese flavors. We hope these cakes brighten your first Christmas of the Reiwa Era.” —Maki Nomura
Christmas Bakery
Panettone
The star of the Hyatt Regency Kyoto’s Christmas 2019 bakery line-up is a divine panettone baked from an authentic, Italian recipe. Our Bakery Chef uses only home-cultivated, aged yeast starter that he began preparing in the spring, with a delectable mix of raisins, lemon and orange peel and compote for a sweet, velvety result. Its fruity flavor and hint of astringency from Chef’s home-made yeast is a combination made in heaven. Enjoy this panettone as it is, or slightly heated up to unleash its warming, comforting fragrance.
Large (18cm): ¥2,000 (plus tax)
Small (10cm): ¥750 (plus tax)
No delivery available
Stollen
Usher in the Christmas season with a slice of the Hyatt Regency Kyoto’s freshly-baked stollen: the quintessential candied fruit bread traditionally savored by Germans on 24th December. We are proud to offer our take on the original Dresden style stollen. Our loaves are kneaded with rum-infused fruit, German-made marzipan, roasted almonds and locally-sourced butter, then aged for a perfectly-moist texture and to bring out the fullness of its flavors. Stollen is typically enjoyed with coffee and black tea, but what better way to pair this gutsy palette of fruit and spice than with a glass of wine this holiday? A highly-recommended gift.
Diameter 20cm
¥2,000 (plus tax)
No delivery available
Pre-reservation of Christmas Bakery is open from 20th November (Wednesday).
2020 New Year Bakery
Galette des Rois
Diameter: 19cm
¥2,000 (plus tax)
On-sale period: 4th January 2020 (Sat) – 8th January 2020 (Wed)
The Galette des Rois is the delicacy of choice in France on the Christian Epiphany holiday, celebrated every January 6th. Our deliciously fragrant galette is made with a luxurious cream of fermented butter and powdered almonds for a moist center that complements the delightfully crispy, puff-pastry exterior.
An age-old custom embedded in the Galette des Rois is a small trinket called fève concealed within the cake, the guest who uncovers it within their slice said to be bestowed with good luck for the year. The Hyatt Regency Kyoto’s galette also features its own charming, French-made fève so our guests can also partake of this enchanting tradition.
Kensho Inoue, Bakery Chef at the Hyatt Regency Kyoto
Having joined the Hyatt Regency Kyoto as Bakery Chef in May 2019, Kensho Inoue brings his rich experience with celebrated French chef Joel Robuchon and Maison Kayser, as well as in the kitchens of 5-star international hotels. In developing the range of breads found in the hotel restaurant and Pastry Boutique, Inoue has sought out the freshest ingredients available day-to-day, while bringing a distinctive flavor to each and always maintaining the highest of standards.
As soon as I started my position at the Hyatt Regency in May, the first task was to cultivate the yeast starters for the Christmas Bakery. In consultation with Executive Chef, Marco Torre, I raised these starters with great patience and affection, almost as though they were my own children! Natural yeast is tricky: the changing of the seasons and daily temperatures all affect its volume, flavor and fragrance, so I was especially proud of the finished batch. I hope the depth of flavor of this panettone and the loving care with which it was made brings joy to our customers.” —Kensho Inoue
Festive Desserts and Baked Treats Selection 2019/2020
On-sale dates
Christmas Cake
On-sale period: 20th December (Fri) – 25th December (Wed)
Reservations: 1st November (Fri) – 20th December (Fri)
Reservations accepted by telephone or at the sales desk of the Pastry Boutique.
Collection period: 1st December (Sun) – 25th December (Wed) 12.00PM-6.00PM
※We will only accept reservations over the phone during the period 1st December (Sun) – 19th December (Thurs) and sales will commence in the Pastry Boutique on 20th December.
Collection location: The Pastry Boutique
Christmas Bakery: Panettone and Stollen
On-sale period: 20th November (Wed) – 25th December (Wed)
Reservations: 1st November (Fri) – 20th December (Fri)
Reservations accepted by telephone or at the sales desk of the Pastry Boutique.
Collection period: 20th November (Wed) – 25th December (Wed) 12.00PM-6.00PM
Collection location: The Pastry Boutique
New Year Bakery Galette des Rois
On-sale period: 4th January (Sat) – 8th January (Wed)
Reservations: 1st November (Fri) – 3rd January (Fri)
Reservations accepted by telephone or at the sales desk of the Pastry Boutique.
Reservations:
Pastry Boutique
Phone: 075-541-3204
E-mail: pastryboutique.kyoto@hyatt.com
Make your most memorable moments more splendid
Are you looking for a restaurant to enjoy your meals with your family on special occasions and anniversaries? At THE GRILL, gourmands can indulge in a wide array of traditional grilled dishes. Our Chef has created delicious sharing menus or you can select from the seasonal a la carte menu, both featuring premium quality farm-to-table Japanese and imported ingredients. Our delicious steaks and seafood are perfectly grilled in the wood burning oven.
Sharing dinner set from JPY6,500 *subject to service charge and tax
The Grill Dinner Menu >>
Reservations or inquiries
The Grill
Tel: 075 541 3203
Email: grill.kyoto@hyatt.com
"Baked Alaska"—The perfect dessert for your special day
Guests making reservations for their anniversaries or celebrations at THE GRILL will be able to enjoy our special dessert “Baked Alaska.” Homemade ice-cream cake is baked in meringue and flamed with French brandy at the table, a perfect way to end a delicious meal and special occasion.
The Grill Dinner Menu >>
Reservations or inquiries
The Grill
Tel: 075 541 3203
Email: grill.kyoto@hyatt.com
Afternoon Tea
The popular afternoon tea is being dyed with the color of autumn. Guests the special stand established by “Miki Bamboo Shop” in Kyoto will be able to find memorable seasonal sweets and savories carefully prepared by Hyatt’s culinary team. Enjoy our warm home-made scones, monaka brought fresh from the “Housendo” in Kyoto’s Kamigamo, and over 30 different drinks while admiring the scenic Japanese garden.
Afternoon Tea is available daily, 2:30pm – 5:00pm, JPY3,500 *subject to service charge and tax
Afternoon Tea Menu >>
Reservations or inquiries
The Grill
Tel: 075 541 3203
Email: grill.kyoto@hyatt.com
The Grill Lunch / Brunch
The Grill 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) JPY5,000 and JPY5,850 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
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.
Toscana – Monday, September 2 – Saturday, November 30
Famous for Florence, the region’s capital, Toscana—lying in the center of Italy—features many local specialties employing simple yet effective cooking methods. Among these dishes, one cannot miss “Gnudi”—gnocchi-like dumplings, which are also known as the “nude ravioli.” The soft and pillowy texture of the dumplings, filled with spinach, ricotta cheese and sprinkled with pecorino toscano are mouthwatering and simply delicious.
Dinner Set JPY7,200
*subject to tax and service charge
trattoria sette Dinner Menu >>
Reservations or inquiries
trattoria sette
Tel: 075 541 3204
Email: trattoriasette.kyoto@hyatt.com
Farm to Table
Nanatani free-range chicken in Kameoka City
Surrounded by lush nature, Kameoka City in Kyoto, the “Nanatani free-range chickens”—special local chickens grown free-range for over 120 days in a well-equipped environment, fulfilling 1.5 times that of the stringent French standards—are famous for their soft texture in addition to their exquisite taste. At trattoria sette, these Nanatani chickens are stuffed with rosemary and lemons, and then placed into the oven to be grilled for an extensive amount of time. The crunchy and aroma-filled skin of the chicken protects the juiciness of the meat inside! Furthermore, the whole-roasted chicken is the only dish to offer diners different textures and flavors for each part. This dish, which requires careful preparation and effort, is our restaurant’s specialty.
Nanatani roast chicken, 1kg from JPY10,000 *subject to service charge and tax, one week advance reservation required.
Reservations or inquiries
trattoria sette
Tel: 075 541 3204
Email: trattoriasette.kyoto@hyatt.com
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.
At trattoria sette, these Nanatani chickens are stuffed with rosemary and lemons, and then placed into the oven to be grilled for an extensive amount of time. The crunchy and aroma-filled skin of the chicken protects the juiciness of the meat inside! Furthermore, the whole-roasted chicken is the only dish to offer diners different textures and flavors for each part. This dish, which requires careful preparation and effort, is our restaurant’s specialty.
Nanatani roast chicken, 1kg from JPY10,000 *subject to service charge and tax, one week advance reservation required.
Don’t miss the chance to order the soft and juicy grilled Nanatani chicken breast as one of the main dishes for your meal at THE GRILL. JPY4,500 *subject to service charge and tax
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.
◆Kyotango’s Maiko Taro and Maiko Kintoki (September/October)
Bathing under the salty breeze from the Sea of Japan, the “Maiko Taro” and “Maiko Kintoki” grown on the sand hills in Kyotango contain an abundant amount of minerals in addition to their distinct sweetness, taste, and quality. Combining the doughy texture of the taro and the soft and flaky texture of Kintoki sweet potatoes with their white color similar to the skins of the Maiko, these plants offer a smooth and pleasant flavor. Under the hands of Chef Miwa at Touzan, these plants are made into an exceptional and memorable dish.
◆“Yumegokochi” Rice
Carrying with it the meaning “exquisite rice which could carry you to the world of dreams,” the “Yumegokochi” rice is a rare type of rice which is grown only by farmers who are fully equipped with the right land, technology, and environment. Touzan’s Chef Atsushi Miwa and his team participated in growing this new rice to bring it to the table. “The umami of every grain of the ‘Yumegokochi’ starts to condensate as the rice is cooked in an earthen pot,” said Chef Miwa. Enjoy the sweet fragrance and freshness of this new rice.
Farmer: Kazuhiko Shiroshita
Born in a farmer’s family in Amino, Kyotango, Mr. Shiroshita is the head of the seventh generation of farmers on this land who are passionate about growing rice. Owning the largest farming land in the prefecture, about 10 times the size of the Tokyo Dome, inherited from three generations, Kazuhiko devotes himself to growing the most delicious rice available.
◆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
yuzucello chiffon cake
A new signature dessert from Pastry Boutique
A collaborative effort between Executive Chef Marco Torre and Pastry Chef Maki Nomura has led to the creation of a new signature dessert. An elegant sweetness, invigorating fragrance, and a lingering sourness; with the Executive Chef’s own yuzucello recipe, the melt-in-your-mouth chiffon cake takes on a more adult palate. Packaged in a charming box inspired by yuzu, this would make the perfect gift.
JPY2,000 (plus tax), shipping available
*Please order at least three days in advance.
Reservations or inquiries
Pastry Boutique
Tel: 075 541 3204
Email: pastryboutique.kyoto@hyatt.com
New Bakery Chef—Kensho Inoue
Chef Inoue brings to Hyatt Regency Kyoto a wealth of hands on knowledge and baking passion following years of experience at Joel Robuchon and Maison Kayser. All bakery products at the hotel are skillfully made on premise from the finest ingredients.
(LIMITED TO 100 ONLY) Joshuhaku Plum Jam
Enjoy our homemade jam with Joshuhaku plum grown in Horii Farm in Kyoto Joyo City.
JPY650 (plus tax)
Reservations or inquiries
Pastry Boutique
Tel: 075 541 3204
Email: pastryboutique.kyoto@hyatt.com
New Collaboration: "Fu-nancier"
Teaming up with “Hanbey-fu" (a fu maker in Kyoto focusing on the quality of the water and ingredients used and maintaining a traditional taste since its foundation in 1689) and Hyatt Regency Kyoto’s Pastry Chef Maki Nomura have crafted collaborative sweets.
Fu-nancier is a financier, crispy on the outside and soft and springy on the inside; and baked using crushed toasted "fu" and Kyoto white miso. Beautifully wrapped, it makes for a perfect gift for the New Year.
9 pcs - JPY1,296 (tax included) / 16 pcs - JPY2,376 (tax included)
Please order at least five days in advance.
* We do not use preservatives, and carefully craft each one. Please consume as soon as possible
Reservations or inquiries
Pastry Boutique
Hours: 8:00am - 6:00pm
Tel: +81 075 541 3204
Email: pastryboutique.kyoto@hyatt.com
Farm to Table
“Yumegokochi” Rice
Carrying with it the meaning “exquisite rice which could carry you to the world of dreams,” the “Yumegokochi” rice is a rare type of rice which is grown only by farmers who are fully equipped with the right land, technology, and environment. Touzan’s Chef Atsushi Miwa and his team participated in growing this new rice to bring it to the table. “The umami of every grain of the ‘Yumegokochi’ starts to condensate as the rice is cooked in an earthen pot,” said Chef Miwa. Enjoy the sweet fragrance and freshness of this new rice.
View the details of "Farm to Table" >>
Reservations or inquiries
Touzan
Tel: 075 541 3201
Email: touzan.kyoto@hyatt.com
Sakekasu Treatment
This Autumn, RIRAKU original signature treatment program will be presenting new menus and options. The new menu will employ Sakekasu which are cosmetic packs created by Kyoto Chidoriya—a cosmetic brand in Kyoto favored by the Maiko for its naturalism. The original treatment program employs methods to extract the beauty components from Sakekasu produced during the fermenting process to brew Daiginjoshu at the Matsumoto Sake Brewing, a major brewery in Kyoto’s Fushimi. Don’t miss your chance to receive skincare intended to recover from the damage caused by the summer heat and daily fatigue.
Sakekasu treatment (80 min) JPY15,000 *subject to service charge and tax
For reservations and enquiries:
RIRAKU Spa and Fitness
Tel: +81 75 541 3180
Email: riraku@hyatt.com
WEB: https://www.hyatt.com/en-US/spas/Riraku-Spa/home
Spa & Afternoon Tea
The Spa & Afternoon Tea plan, which will only be available on weekdays, will also be launched. Enjoy your time relaxing after the treatments with our pastry chef’s special desserts and savory food.
Spa & Afternoon Tea is available Monday – Friday, 2:30pm – 5:00pm, JPY11,000 *subject to service charge and tax
For reservations and enquiries:
RIRAKU Spa and Fitness
Tel: +81 75 541 3180
Email: riraku@hyatt.com
WEB: https://www.hyatt.com/en-US/spas/Riraku-Spa/home
RIRAKU Ritual Treatment
With Kosoyoku femented hinoki powder bathing as a base, RIRAKU’s original spa menu focuses on caring for your body and mind through acupuncture, shiatsu, stretch therapy and more. Let yourself into our high-quality restorative space, where we will help give you a fresh start. Our treatments will comfort you and take the travel fatigue, chill and swelling away.
RIRAKU Ritual Treatment
90 mins. JPY16,000 *subject to tax and service charge
Kosoyoku fermented hinoki powder bath for 50 minutes, plus your choice of one of the following treatments for 40 minutes; express facial, acupuncture, cosmetic acupuncture or stretch therapy.
For reservations and enquiries:
RIRAKU Spa and Fitness
Tel: +81 75 541 3180
Email: riraku@hyatt.com
WEB: https://www.hyatt.com/en-US/spas/Riraku-Spa/home
Spa and Cuisine
“Spa and Cuisine” provides a comfortable and relaxing space after a treatment, along with the lunch menu that is available in hotel restaurant. You can enjoy your meal at either The Grill or Touzan.
The different treatment choices include popular courses at our spa including 60 minutes of body acupuncture, cosmetic acupuncture (acupuncture for the face), fermented hinoki powder bath and an enzyme face pack, shiatsu massage and oil massage (body).
It is a convenient spa package and a great addition to your time in Kyoto; either as a day visit or for maintenance during a business trip.
【Spa and Cuisine】
Time Period: Limited to weekdays (Monday to Friday)
Hours: 10:00 AM - 3:00 PM *Last entry at 2:30 PM
Price: JPY12,000 (plus tax and service)
*Touzan Restaurant is closed every Monday
Package includes:
- A treatment with your choice (60 minutes)
・ Acupuncture (body)
・ Cosmetic acupuncture (acupuncture for the face)
・ Fermented hinoki powder bath and face pack
・ Shiatsu massage
・ Body massage (Shiseido Qi body)
- Lunch at The Grill or Touzan
For reservations and enquiries:
RIRAKU Spa and Fitness
Tel: +81 75 541 3180
Email: riraku@hyatt.com
WEB: https://www.hyatt.com/en-US/spas/Riraku-Spa/home
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 JPY3,500 per person, Afternoon Tea with a glass of Champagne JPY4,350 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
BOOK ONLINE NOW >>
Fu-nancier is a financier, crispy on the outside and soft and springy on the inside; and baked using crushed toasted "fu" and Kyoto white miso. Beautifully wrapped, it makes for a perfect gift for the New Year.
9 pcs - JPY1,200 (plus tax) / 16 pcs - JPY2,200 (plus tax)
Please order at least five days in advance.
* We do not use preservatives, and carefully craft each one. Please consume as soon as possible
Reservations or inquiries
Pastry Boutique
Hours: 8:00am - 6:00pm
Tel: +81 075 541 3204
Email: pastryboutique.kyoto@hyatt.com
The Grill 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) JPY5,000 and JPY5,850 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 >>
We have the privilege of hosting ceramic artist Mr. Makoto Nakata and woodblock artist Mr. Yosuke Fujimura for the summer-only Nakamura Wind Chime Store. Together, they will display their artistic wind chimes under the parasol of a vintage stroller.
Pop-Up Store location: Hotel Main Entrance (9:00am - 11:00am)
Inquiries
The Grill
Tel: 075 541 3203
Email: grill.kyoto@hyatt.com
Under the mantra, “One day can change your whole life!,” Global Wellness Day will be held to help people around the world think about living a healthy lifestyle by giving them the opportunity to reflect on their lives. Hyatt Regency Kyoto applauds this effort and will be holding a Wellness Social Event.
Hyatt Regency Kyoto offers Kosoyoku Enzyme Foot Bath on “Global Wellness Day” at the outside terrace.
Participation in the event is free for everyone wishing to experience this once in a lifetime opportunity at Hyatt Regency Kyoto.
Wellness Social Event Schedule
Kosoyoku Enzyme Foot Bath
Period: Friday, June 7 - Sunday, June 9
Time: 11:00AM - 5:30PM
Location: Terrace next to the front entrance
Enjoy a special foot bath that boosts circulation, reduces stress and is deeply relaxing whilst cleansing the skin. This is achieved by the natural Yoshino Japanese cypress powder and wild herbs which have been naturally fermented.
Inquiries
RIRAKU Spa and Fitness
TEL: 075 541 3180
E-mail: riraku@hyatt.com
https://www.hyatt.com/en-US/spas/Riraku-Spa/home
◆Global Wellness Day
This day is a movement for a better life, connecting cultures and people in a united vision of wellness. With more than 30 countries participating every year, Global Wellness Day has already taken a big step towards becoming a day that will be celebrated around the world.
Global Wellness Day Official Website: http://www.globalwellnessday.org/
The offer is valid for all guests who made reservations through the Hyatt Regency Kyoto Reservation Office, the Hyatt Worldwide Reservations Center, and Hyatt.com.
Taxis can be picked up from MK VIP Station Counter, in front of the Hachijo Exit (1F) at JR Kyoto Station, with no advance reservation. Please be advised that the operation hours of MK VIP Station are from 9:00 AM to 6:00 PM.
*This offer is available one time only.
*This offer is limited to one taxi per room.
*This offer is not applicable to bookings made by groups.
*Terms and conditions of this offer subject to change without notice.
Please click here to view access map >>
For inquiries please contact our concierge team:
Email: concierge.kyoto@hyatt.com
Tel: +81 75 541 1234
"Hyatt Regency Kyoto will be my 6th workplace in Japan. I have traveled several times to Kyoto, but to live and work in such a beautiful place, basking in its amazing history and tradition, is such a great honor. I will continue to protect "the heart of genuine hospitality" cherished by Hyatt Regency Kyoto team and will elevate the charm of the hotel to new heights. I look forward to seeing you in the near future."
This year, the awards celebrate hotel winners in nine categories, including Top Hotels Overall, Luxury, Bargain, Small, Best Service, B&Bs and Inns, Romance, Family and All-Inclusive. The hallmarks of Travelers' Choice hotels winners are remarkable service, value and quality.
Certificate of Excellence recipients include accommodations, restaurants and attractions located all over the world that have continually delivered a quality customer experience.
The Certificate of Excellence accounts for the quality, quantity and recency of reviews submitted by travelers on TripAdvisor over a 12-month period. To qualify, a business must maintain an overall TripAdvisor bubble rating of at least four out of five, have a minimum number of reviews and must have been listed on TripAdvisor for at least 12 months.
The Certificate of Excellence accounts for the quality, quantity and recency of reviews submitted by travelers on TripAdvisor over a 12-month period. To qualify, a business must maintain an overall TripAdvisor bubble rating of at least four out of five, have a minimum number of reviews and must have been listed on TripAdvisor for at least 12 months.
