YASAKA

Park Hyatt Kyoto's Signature Restaurant. 
 
Inspired teppanyaki blending tradition and innovation, set to breath-taking views of Kyoto City from Yasaka Pagoda to surrounding mountains. 

Details

 

Location
Park Hyatt Kyoto 4F

Hour
Sunday-Thursday
5pm~8pm(L.O.) - No set seating time

Friday-Saturday
5pm~6pm First seating / 8pm~9pm Second seating

Dress Code
Smart Elegant, full-length pants with covered shoes for men. We respectfully ask that guests refrain from wearing shorts, beach sandals, sportswear such as training jerseys, tank tops or other sleeveless garments.

Child Policy
To help maintain a fine-dining ambience for all our guests, children under twelve years are not permitted in the restaurant.

TEL: +81-75-531-1234

yasaka-parkhyattkyoto@hyatt.com

Yasaka Scallop Edible Flower Park Hyatt Kyoto

MENU

French inspired teppanyaki blending tradition and innovation

 

Yasaka Edible Flower

NEWS & EVENTS

Ch.igai Takaha × YASAKA Collaboration Dinner Event
Yasaka Park Hyatt Kyoto

Gallery / Virtual Tour

Take a virtual tour of Yasaka's dining venues.
Chef Hisaoka of Yasaka Park Hyatt Kyoto

Chef Kampei Hisaoka

Learn more about Chef de Cuisine Kampei Hisaoka's culinary philosophy.

Menu 

Yasaka Kampei Teppan Chef

CHEF'S OMAKASE COURSE

FROM JPY 33,000 (15% service charge not included)

Allow our chefs to tailor your menu with the finest ingredients each season has to offer. In order to further enhance your dining experience please let us know your preferences or any dietary restrictions when making the reservation.

Yasaka Dish

DEGUSTATION COURSE

JPY 27,500 (15% service charge not included)

Chef Kampei Hisaoka’s signature course menu featuring seasonal ingredients and prepared with French-inspired cooking techniques.

Yasaka Dish

TRADITION COURSE

JPY 22,000 (15% service charge not included)

A menu consisting of simply prepared and meticulously sourced produce in the traditional style of Japanese Teppanyaki.


 

News & Event

Wine

Ch. igai Takaha Collaboration Dinner Event

Ch. igai Takaha winery owners Takahide and Miyoko Sugimoto will regale us with stories from their journey in the Californian winemaking world, while our chefs present a special autumnal dinner featuring flagship wines "Samurai" and "Sono" from the Kanji series. We will also be offering a special back vintage of each of these wines ("Samurai" Chardonnay 2014 and "Sono" Pinot Noir 2014) for the connoisseurs out there.

Details
Date: Saturday, October 29, 2022
Time: 18:00 Banquet begins

Details: Collaboration event dinner with the owner, 6 dinner courses and wines including the flagship wines Kanji series "Samurai" and "Sono", back vintages of each

Price: 53,130 yen (including tax and service charge)

 

 

Gallery

Virtual Tour

Kampei HISAOKA & Philosophy

P174

Chef de Cuisine Kampei Hisaoka was born in Nara and started out as a pottery maker in his family-owned arts and crafts business. Frequented by foodies and chefs in search of fine tableware, it was here that he developed an interest in cooking. 

On his first trip to Europe at the age of 18, Hisaoka was inspired to become a chef after visiting a Paris bistro where he witnessed guests enjoying their meals wholeheartedly. In his early twenties, he moved to Montpellier in the south of France to begin his training. 

For 16 years, he continued to explore his fascination with French cuisine. Having studied at renowned Michelin-starred restaurants such as “Frères Pourcel” in Montpellier and Paris, “L'Oasis” in Mandelieu-la-Napoule and “La Rèserve de Beaulieu” in Beaulieu-sur-Mer in the south of France, Hisaoka became the first chef to receive a Michelin star at “La Truffière” in Paris in 2016.

 

Yasaka Night View

After years of being away from home, he returned to Kyoto as the Chef de Cuisine for the opening of Yasaka. Here, his vision is to collaborate with local farmers and artisans, using the best local ingredients to express his unique cuisine on the teppan stage. Blending traditional elements of French cuisine and the Japanese tradition of teppanyaki, Chef Hisaoka is always exploring new ways to deliver culinary experiences to delight diners beyond their imagination. 

“I simply use the teppan to create dishes using traditional French cooking techniques.” Chef Hisaoka explains. “When the Park Hyatt Kyoto was being built, I heard they were looking for a new and original style of teppan cuisine, so I came back to try my hand. I strive to create cuisine that can be enjoyed by both Japanese and international guests by creating unexpected combinations of ingredients.” 

Other Restaurants

Kyoto Bistro

Kyoto Bistro

Dining cafe connected to the neighborhood community.         

Hours
7:00 a.m. - 8:00 p.m. (Last Order)
To-go 11:30 a.m. - 8:00 p.m.

To-go Reservations required:
>>To-go Reservation

*Please reserve one hour prior to the pickup time.

TEL: +81-75-531-1234

kyotobistro-parkhyattkyoto@hyatt.com
Colleagues In Action Servers

The Living Room

An inviting lounge space where guests can enjoy seasonal, course style Afternoon Tea and light meal.

Hours
7:00 a.m. - 9:00 p.m. (Last Order)

■ Prix-Fixe Meal Set : 12 pm - 5 pm 
■ Afternoon Tea : 12 pm - 5 pm (Last Order)
■ A la Carte Comfort Food: 12 pm - 7 pm 
■ Bar Snacks: 2 pm - 9 pm (Last Order)

TEL: +81-75-531-1234

thelivingroom-parkhyattkyoto@hyatt.com

Colleagues In Action Servers

Kohaku

Exclusive bar where ritual and craft meet cocktails and spirits.

Hours

Sun, Public Holiday ~ Thursday
4 pm (Open)
11 pm (Last Entry / Last Order of Food and Beverages)
11:30 pm (Close)

Fri, Sat, Sunday
4 pm (Open)
11 pm (Last Entry / Last Order of Food)
11:30 pm (Last Order of Alcohol Beverages)
12 am (Close)

TEL: +81-75-531-1234

kohaku-parkhyattkyoto@hyatt.com