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Park Hyatt Kyoto 4F
5pm~8pm(L.O.) - No set seating time
5pm~6pm First seating / 8pm~9pm Second seating
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.
To help maintain a fine-dining ambience for all our guests, children under twelve years are not permitted in the restaurant.
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.
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.
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.
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.
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)
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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.
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.”
The Living Room
An inviting lounge space where guests can enjoy seasonal, course style Afternoon Tea and light meal.
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)
Exclusive bar where ritual and craft meet cocktails and spirits.
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)