YASAKA French-inspired Signature Teppanyaki Restaurant | Park Hyatt Kyoto

Name: Park Hyatt Kyoto
Address: 360 Kodaiji Masuyacho, Higashiyama-ku, Kyoto-shi, Kyoto, 605-0826, JP
Rating: 4.5

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

TEL: +81-75-531-1234

yasaka-parkhyattkyoto@hyatt.com

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Hour

5 pm / 8 pm - 8:30 pm

Dress Code
Sleeveless athletic tops and tank tops are discouraged. Dress shorts are welcome; however, we kindly ask that sportswear be avoided. Closed-toe shoes are requested (Flip Flop and beach sandal are discouraged).

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

Winter Menu

Enjoy a seasonal dining experience at our signature restaurant "Yasaka", where you can relax and dine while taking in a breathtaking panoramic view of the Yasaka Pagoda and the beautiful tiled rooftops of Kyoto.

This limited-time, seven-course dinner features winter delicacies such as Ise lobster and winter flounder at their peak. We invite you to take this opportunity to savor the flavors of the season.

Period: Monday, January 5, 2026 – Saturday, February 28, 2026
Times: 1st Seating: 17:00 / 2nd Seating: 20:00 or 20:30
Price: "YASAKA" Dinner Course (7 Courses) JPY 33,000 (tax included, 15% service charge not included)

～Introducing four chef’s recommended dishes from the “Yasaka” Dinner Course ～

Yoshida Farm Caciocavallo Cheese, Brioche

The house-made brioche is gently warmed to let the rich, mellow flavors of Yoshida Farm’s Caciocavallo, made from fresh milk, melt beautifully into the bread. It is finished with a refreshing salad of kumquat, which adds a delicate sweetness, and fragrant fennel. This dish highlights the cheese’s depth, richness, and aromatic character.

Ise Lobster, Shogoin Turnip, Garland Chrysanthemum

Prepared luxuriously with the richly flavorful head of Ise lobster, the bisque sauce is slowly simmered with aromatic vegetables to draw out deep umami. Though intensely concentrated, the flavor remains refined and well-balanced, bringing an elegant harmony to the dish. The Shogoin turnip contributes a gentle sweetness and delicate aroma, while the fresh chrysanthemum greens add a subtle, pleasant bitterness that serves as a refreshing accent and enhances the clean finish.

Beef Tongue, Hamaguri Clam, Kintoki Carrot, Yuzu

The soup combines a broth of beef tongue and Kyoto Tanba chicken with the added depth of clam stock, creating a warm and flavorful bowl with layers of aroma that stimulate the appetite. Tender, slowly cooked beef tongue is paired with Kintoki carrots, and the dish is finished with fresh mitsuba and fragrant yuzu zest for a bright, refreshing touch.

It is a dish that captures the essence of the season.

Winter Flounder, Champagne Sabayon, Lily Bulb

The winter flounder, now in peak season, is gently cooked to create a soft, delicate texture that brings out its natural flavor. Its richness is complemented by the subtle sweetness of roasted lily bulbs and the robust umami of chijimi spinach, adding depth to the dish. A Champagne-based sabayon sauce provides an elegant finish, lightly torched to release a fragrant aroma and a lingering, refined aftertaste.

Bollinger Maker’s Dinner

We invite you to an elegant and glamorous evening with Champagne Bollinger. Experience a refined moment where the artistry of this world-renowned maison meets exquisite gastronomy.

Event Date： Saturday, February 28, 2026
Time： 18:00
Price： JPY 49,500 (tax included, 15% service charge not included)
Menu：
Crystal Caviar
Scallop Tartare, Mizuo Yuzu Blini
Special Cuvée Magnum

Smoked Ine Tuna
Mosaic of Aoki Farm Vegetables, Sustainable Vegetable Jus
PNTX20

Blue Lobster
Caramelized Cauliflower, Yukishita Leek Potagère
La Grande Année 2015

Côte de Veau
Timbale of Black Truffle and Potato
R.D. 2008

Uesugi Farm
“Yotsuboshi” Strawberry Parfait
Rosé

Chef Koyama Kentaro

Park Hyatt Kyoto's Signature Restaurant Yasaka is captivating guests with innovative teppanyaki cuisine, skillfully prepared by chefs on an open kitchen stage, allowing diners to witness the entire cooking process and techniques up close. Guests have also been treated to stunning views of Kyoto city, including the iconic Yasaka Pagoda, while savoring various French culinary delights. Chef Koyama Kentaro and the team will bring forth a new horizon of culinary delights and innovative menus to welcome our esteemed guests.

Koyama expressed his thoughts about creation at Signature Restaurant Yasaka, saying, "Combining the refined aesthetics and delicate techniques of French cuisine with the seemingly primitive yet ingredient-maximizing teppanyaki, where we cook the ingredients from scratch right in front of the guests, may appear challenging. However, when viewed from another perspective, it becomes an opportunity to create an entirely unprecedented dining experience. My goal is for our team to unite, surpass the guests' expectations in a delightful way, and lead them into an exciting and unexplored realm of time and space."

Koyama was born in 1989 in Kumamoto Prefecture, a region rich in nature and blessed with a variety of seasonal ingredients year-round. From a young age, he enjoyed picking and eating fresh produce like tomatoes, okra, and spinach from his grandmother’s small garden, giving him the good fortune of growing up surrounded by flavorful ingredients. His mother, a nutritionist and skilled cook, regularly prepared and transformed various ingredients, and watching her in the kitchen deepened his fascination with the magic of cooking.

Koyama, who began his career as a chef at a French restaurant in Tokyo in 2008, realized his dream of moving to France in 2013. Over the next five years, he gained experience at several restaurants across the country, including the Michelin three-star restaurant “Maison Lameloise” in Burgundy. After returning to Japan, he became the head chef at the French restaurant “French Monstar” in Tokyo, where he was awarded three toques as a chef for the first time in the Gault & Millau 2022 guide.

Chef Koyama introduces new menus at Signature Restaurant Yasaka, highlighting the abundant local ingredients of Kyoto. He describes his approach as deeply respectful of classic culinary traditions, while also showing flexibility and creativity that are tailored to each dish and ingredient. Indulge in a one-of-a-kind dining experience where theatrical teppanyaki harmoniously blends with delicate French cuisine.