Cuisine

Delicious cuisine with an abundance of seafood and mountain ingredients, prepared and served in creative Kyoto style. Savour some of Japan's delicate seasonal flavours, as captured by Hotel Kinzan's professional chefs.

Since Hotel Kinzan was originally a high-grade ryotei (Japanese-style restaurant), we are proud to present high-quality dishes with excellent ingredients including the famous Kobe beef.


Commitment to cuisine

Purchasing staff go to the central wholesale market every day in order to buy the freshest ingredients. We do not use frozen foods.
We start preparing the food according to our guest's specified dinner time. Our freshly-made meals are comprised of a carefully planned sequence of dishes.
With the motto of "quality over quantity", we pay particular attention to the whole balance of the course meal, while capturing the flavours of individual ingredients such as seafood from the Seto Inland Sea and blue-ribbon Kuroge Wagyu (a form of high-quality Japanese beef).

We don't repeat the same dishes unless we are requested to do so. Instead, we like to bring a sense of inventiveness to each meal in order to thrill and delight our guests.
Requests from guests are welcome. Please feel free to let us know of any ingredients that you dislike.
Hotel Kinzan is also proud to present our local ingredient, Kobe beef. We serve famous Kobe beef dishes including shabu-shabu and Kobe beef steak. Kobe beef shabu-shabu is a one-pot dish made at the table by cooking vegetables and slices of meat in boiling broth and eaten with a soy-based sauce or ponzu (a sauce containing soy sauce and vinegar or citrus juice).

Kobe beef farmers take great pride in the quality of their meat. Therefore every piece of Kobe beef is branded with the distinctive "kiku" (chrysanthemum) logo, so that chefs can ensure that the flavour and texture of the meat will be high-grade.

To learn more about Kobe beef, just follow the following link.
Kobe Beef Marketing & Distribution Promotion Association


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Creative Kyoto style Kaiseki dish

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