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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.


7:00 am – 10:30 am Set menu or buffet available dependent upon the date. Contact us for details.
11:30 am – 2:30 pm
Afternoon Tea
Monday – Thursday 12:00 noon – 2:30 pm 3:00 pm – 5:30 pm
5:30 pm – 9:00 pm

Signature Dish


    ORIGAMI reflects the cultural aspect into its presentation. Chef de Cuisine Ryuji Koga has transformed this dish into art piece to be enjoyed with all five senses. Savour the rich natural flavours of its ingredients from Higuchi Vegetable Farm, where the local farmer utilizes techniques dating back more than 400 years.

My mantra and guiding principle is to only ever serve food that I think is pleasing to the eye and delicious to the palate.

Ryuji Koga Chef de Cuisine

Meet the Team

Ryuji Koga

Chef de Cuisine
Chef Koga, the first Japanese Sous Chef of Le Cinq at Four Seasons Hotel George V, under three-star Michelin Chef Christian Le Squer, provides an unrivalled culinary experience by merging meticulous French cuisine techniques with Japanese ingredients, creating his own style of Japanese-French fare at the Brasserie restaurant at Four Seasons Hotel Kyoto.


  • December 9 – January 1

    White Christmas Afternoon Tea

    Inspired by a snowy European Christmas, this special edition afternoon tea pays homage to festive flavours from the east and west. Indulge in sweet delights such as the St. Honoré, a whimsical choux pastry scented with Kyoto’s Kinobi gin, and white chocolate canelé, a classic French dessert with a touch of lime, recast in the image of a sparkling white winter. Weekdays: JPY 6,800; weekends: JPY 7,500; December 23 to 25 and December 31 to January 3: JPY 8,500.
  • December 1 – January 9

    Strawberry Champagne Parfait

    This limited edition parfait is a sublime blend of rose-scented raspberry jelly, champagne mousse, rosemary herb jelly and fresh strawberries. JPY 2,900. Daily limit of 10 servings.
  • December 23–25

    Christmas Dinner

    Live jazz and a 7-metre (23-foot) Christmas tree set the stage for a Yuletide celebration with family and friends. Available for just three days, our Christmas dinner exudes true culinary extravagance. Indulge in seven courses made with prized ingredients, including caviar, sea urchin, lobster and Hokkaido Ezo venison, with the option of a fine wine pairing. The experience is complemented by views of our Shakusui-en pond garden and illuminated by lamplight. JPY 25,000.

More Dining Options