Four Seasons Hotel Kyoto

Michelin Bib Gourmand tonkatsu with 10-day demi-glace

Minimalist rooms, in-room dining, tea ceremonies, public bath

Innovative "liquid cuisine" cocktails with unique ingredients and pairings

Elevated traditional fare, seasonal ingredients, ceremonial presentation

Eel & omelet kinshidon bowls, charcoal-grilled eel, tatami seating

Specializing in mackerel sushi, a Kyoto tradition since 1781.

Artful kaiseki showcasing inventive dishes and skillful presentation

Traditional ryokan with private baths, kaiseki meals, & river views

Forest sanctuary with tranquil gardens, serene spa, and natural hot springs

Historic soba shop offering hourai soba with eight toppings