Call us to place an order. +81 75 541 8288
Enjoy seasonal tastes in the comfort of your home. A selection of gift items is also available.

Hours

Pastries & Gift Items
10:00 am – 8:00 pm 72-hour advanced reservation is required for whole cake orders.
Takeaway Afternoon Tea
11:00 am – 8:00 pm 48-hour advanced reservation is required.

Menus

Regular PastrySeasonal Pastry
Afternoon Tea

Highlights

  • Bento Box

    JPY 25,000 each (serves two). One-week advance reservation is required. Available March 24 to April 9.

  • Takeaway Sakura Afternoon Tea in pink FS dome with stacked sweets and savouries
    Takeaway Sakura Afternoon Tea

    Our Takeaway Sakura Afternoon Tea is served in a sakura-themed box, available exclusively this season. Each set includes five sweets, four savouries, two scones, three Ronnefeldt teas and two jams. JPY 14,000 per set (serves two). Advance reservations required.

  • Cakes & Pastries

    Explore our signature selection of cherry blossom takeaway treats, perfect as springtime gifts or as accompaniments to sakura viewing at your favourite spots in Kyoto. Sakura Panna Cotta: JPY 900; Sakura Gift Box: JPY 4,100; Yuzu Weekend Cake: JPY 1,500.

Meet the Team

A seated Pastry Chef Reiko Yokota poses for the camera in her chef's whites

Reiko Yokota

Pastry Chef
Born in Hokkaido and raised in the U.S., Reiko Yokota brings a storied sensibility to Four Seasons Hotel Kyoto, composing desserts that blend artistry, innovation and nostalgia. In 2016, Chef Yokota joined Four Seasons Hotel Kyoto as Assistant Pastry Chef, bringing a bold yet unconventional approach to the kitchen. Her unique strength lies in crafting surprising flavour combinations and making use of exotic ingredients, like wasabi and kelp, in confectionaries. Along with drawing on her international sensibility, Chef Yokota finds continuous inspiration in the colours and beauty of nature – a gift that Kyoto keeps on giving.

“I love to draw on my memories to craft new desserts. The dots connect together naturally – from my childhood in the American wilderness, to the joie de vivre I found in Paris, to the culinary heritage of my hometown in Japan.”

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