• View of Brasserie patio and forest through window, server sets table

  • Sushi Wakon large chairs line light wood bar under silver tile wall
    Sushi Wakon

  • Plush grey velvet sofas, chairs on black marble floors in The Lounge dining room
    The Lounge & Bar

  • Eggs benedict brunch on plate, fruit and salad in bowls
    In-Room Dining

  • Shakusui-tei sunny patio with wood chairs, tables under white paper umbrella

All Food and Drink


Meet up with friends and mingle indoors by the fireplace, grab a seat at the sleek and modern bar, or, book a table on the large waterside terrace overlooking the pond garden and enjoy the uncomplicated, seasonal menu at our relaxed, light-filled brasserie.

Sushi Wakon

The vision of Master Chef Rei Masuda, our one-Michelin-starred restaurant offers an intimate and interactive experience as you watch as our master chefs create stunning dishes made with top-quality ingredients flown in each day from Tokyo’s iconic Tsukiji market – either at the 200-year-old, 10-seat Hinoki counter, or in one of our two private-dining rooms.

The Lounge & Bar

Enjoy a hand-dripped cup of coffee or relax with a Kyoto-inspired cocktail in a comfortable seat in our modern lobby lounge.


Follow the pathway through our 12th-century ‘Shakusui-en’ pond garden and cross the glass bridge for a traditional Japanese experience at Fuju lounge. Fuju serves expertly crafted local sweets and matcha tea. In the evenings, sip a glass of Kyoto sake or premium Champagne while on the terrace, which provides the perfect opportunity to gaze at the pond’s reflection.

In-Room Dining

Whether you want to share a romantic dinner in the privacy of your room, need to feed a hungry family or are looking for quiet evening in, our in-room menus feature Japanese and international favourites, as well as items from Brasserie, all just a tap away on your room’s iPad.

We can arrange virtually anything. +81 (75) 541 8288 Contact


  • First Theme: Saturday, September 26 – Saturday, October 31 | Second Theme: Sunday, November 1 – Monday, November 30

    Nicolai Bergmann Afternoon Tea

    Join us for a flower-themed afternoon tea in collaboration with renowned Danish floral artist Nicolai Bergmann this autumn. Echoing designs from Nicolai’s famous flower box to the moss ball inspired by the Japanese garden at our Hotel, our Executive Pastry Chef Yoshihide Hamamoto expresses Nicolai’s exquisite world view in an array. Invite someone special and share the beauty of autumn, overlooking the view of 800-year-old Shakusui-en pond garden. Weekdays JPY 5,300/weekends and holidays JPY 5,900; 15% service charge and consumption tax will be added.

    View Menu
  • Saturday, October 24 from 5:00 pm

    Japanese Sake Event at Shakusui-tei

    Aiming to be a wellspring of Kyoto culture, Shakusui-tei hosts a series of tastings featuring established Japanese sake breweries. Representatives from different breweries will offer insights into the production and enjoyment of fine sake. Join a Joyo Brewery sake master and discover the company’s passion for Japan’s national drink in an elegant setting overlooking our moonlit pond. Tasting set JPY 4,800; all prices are in JPY; 15% service charge and consumption tax will be added.

  • Friday, July 3 – Sunday, November 8, 4:00 pm – 7:30 pm

    Champagne Garden

    Indulge in Champagne, served in the relaxing atmosphere of the terrace overlooking the historic Shakusui-en pond garden, during our free-flowing premium Champagne promotion, extended for a two-month period this year. Accompanied by an array of canapés created for the occasion by Chef de Cuisine Ryuji Koga, Champagne from famed Maison Bollinger, founded in 1829, complements the spring season.




Growing up in New England, where men always gather around the barbecue to grill together, Chef Nicholas eschews the fine dining and formal approach in favour of a casual, comfortable environment where people come together to share great food.

“I believe history, culture and modern flair convene right here in the Hotel and it’s our role as craftsmen to ensure the guests leave with incredible memories: of the food, the setting, the service, and of how they felt so relaxed that they could truly be themselves.”

Culinary Experiences