Mag-book sa YOI / Capella Kyoto

[Business Hours]
Bar: 5:30 p.m. – 12:00 a.m.
À la Carte Menu : 5:30 p.m. – 10:00 p.m. (Last order: 10:00 p.m.)
(Omakase Course: 5:30 p.m. – 8:00 p.m. (Last seating: 8:00 p.m.))

● Children under 12 are not permitted after 9:00 PM, even when accompanied by a parent or guardian.
● The dress code is smart casual. Please refrain from wearing flip-flops, gym wear, or bathrobes.
● Photos are for illustrative purposes only. Due to seasonal ingredients, menu items and prices may change without notice.
● Please let us know in advance if you have any allergies or intolerances.
● If we do not receive a call within 30 minutes of your reservation time, we may be unable to accommodate your seating request. Please be sure to contact us in advance if you are running late.
● For same-day reservations or if you are unable to make a reservation at your desired time or have any other questions, please contact us by phone.
● Phone Inquiries:+81-075-606-5822
Guest Shift Bar TRENCH x YOI
Capella Kyoto Welcomes Rogerio Igarashi Vaz of Tokyo’s Bar TRENCH
for a One-Night Guest Shift.
Guest Shift Bar TRENCH x YOI
¥ 3,500 (Kasama ang serb. at buwis)
Born and raised in São Paulo, Brazil, Rogerio is a third-generation Brazilian of Japanese descent with over two decades of experience in Japan’s cocktail industry. He is the Co-Owner and Chief Bartender of Bar TRENCH, Beverage Director of Bar Tram and Bar TRIAD, and a board member of Small Axe Inc. His bartending philosophy combines Japanese precision and craftsmanship with Western creativity and storytelling. Rogerio is also widely recognised as a pioneer in introducing cocktail bitters and popularising absinthe in Japan.
Fine Print
Cocktail Selection - 3,500 JPY per Cocktail

Eddie Brown Highball
A refreshing highball combining gin, Kina L’Aéro d’Or, apricot liqueur, soda and orange bitters, garnished with kinkan (kumquat) compote.

TRENCH 75
An elegant twist on the classic French 75, combining gin, honey, lemon and Japanese sparkling sake, served in a coupe glass and garnished with a dried lime chip.

Broke & Famous
A vibrant Japanese whisky cocktail featuring Aperol, roasted paprika honey, lemon, grapefruit and chilli bitters, served in a coupe glass and garnished with a mini dried tomato slice.

Sendai Boulevard
A rich, spirit-forward Japanese whisky cocktail combining Dubonnet, Gran Classico Bitter and chocolate bitters, served on the rocks.
Balidong petsa
Nob 24
Pagkain
Hapunan
Magbasa pa

Karagdagang impormasyon

To ensure a safe and pleasant dining experience,
please let us know if you or any of your guests have food allergies or ingredients you are unable to eat, and specify the details.
If not applicable, please indicate “None.”
Example: Shrimp (including broth) – 1 guest

And also, if you have any special requests other than allergies (such as seating preferences, anniversaries, or portion adjustments), please enter them here.
Have you made a reservation for your stay at Capella Kyoto on the day of your stay? (Or are you planning to make a reservation soon?)
I agree that Capella will process my personal information for the purpose stated in the Capella Hotel Group Privacy Policy. 

Capella Hotel Group Privacy Policy.

Abisuhan Ako

There are currently no seats available for reservation.
Join the waitlist to receive a notification if a seat becomes available due to a cancellation or other changes.
If you do not receive a notification by the day before, please understand that no seats became available.

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