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Restaurant Ryozen / Banyan Tree Higashiyama Kyoto
レストラン りょうぜん / バンヤンツリー・東山 京都
使用日本料理, 京都料理
605-0861 7 Seikanji Ryozan-Cho, Higashiyama, Kyoto(1.2km距离祇園四条)查看地图
An unforgettable dining experience next to the Noh stage
Focus on fresh, seasonal, local ingredients. Enjoy a variety of dining experiences, including a Japanese kaiseki course menu and presentations at a counter chef table with a grill.
餐饮课程
Kyoto Seasonal Harvest and Chocolate Afternoon Tea (9/4–11/22)
(120-minute limit)
[Sweets]
・Roasted Japanese Chestnut Pudding with Yuzu Chocolate Sauce / Western Pear Yokan and Chocolate Ganache
・Persimmon, Apple, and Sweet Potato Cacao Tart / Japanese Chestnut and Milk Chocolate Mousse
・Fig and Cacao Pulp Jelly / Monaka Chocolate Florentine
・Black Truffle Chocolate Sablé
[Savory]
・Taro with Zunda / Dried persimmon and sour cream
・Chicken Matsukaze style / Sweet simmered Ayu / Kenchin-style steamed vegetables / Chestnuts with skin
・Miso-marinated herring roe / Smoked salmon and cream cheese / Candied walnuts
・Lotus root chips / Chrysanthemum leaves / Maple leaf
・Sesame tofu and vegetable soup
[Drinks]
Free Flow (90 minutes)
A free-flow selection of thirty-five beverages centres on Kyoto's finest: houjicha, wa-koucha and sencha lead a line-up chosen to pair with both sweets and savouries. Gaze over the deep green canopy of Higashiyama as the afternoon unfolds.
[Sweets]
・Roasted Japanese Chestnut Pudding with Yuzu Chocolate Sauce / Western Pear Yokan and Chocolate Ganache
・Persimmon, Apple, and Sweet Potato Cacao Tart / Japanese Chestnut and Milk Chocolate Mousse
・Fig and Cacao Pulp Jelly / Monaka Chocolate Florentine
・Black Truffle Chocolate Sablé
[Savory]
・Taro with Zunda / Dried persimmon and sour cream
・Chicken Matsukaze style / Sweet simmered Ayu / Kenchin-style steamed vegetables / Chestnuts with skin
・Miso-marinated herring roe / Smoked salmon and cream cheese / Candied walnuts
・Lotus root chips / Chrysanthemum leaves / Maple leaf
・Sesame tofu and vegetable soup
[Drinks]
Free Flow (90 minutes)
A free-flow selection of thirty-five beverages centres on Kyoto's finest: houjicha, wa-koucha and sencha lead a line-up chosen to pair with both sweets and savouries. Gaze over the deep green canopy of Higashiyama as the afternoon unfolds.
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Fushi Kaiseki / Dinner (September 4 onwards)
※Contents may vary depending on the season.
[APPETIZERS]
Taro with Sweet Edamame Paste, Dried Persimmon with Sour Cream
Simmered Komatsuna, Chicken Meatloaf, Candied Sweetfish
Steamed Vegetables and Egg, Chestnuts with Skin, Teriyaki Octpus
Miso-marinated Herring Roe, Smoked Salmon with Cream Cheese
Caramelized Walnuts, Ginkgo Nuts, Eel Sushi, Lotus Root Chips
[SOUP]
Small Hot Pot ｗith Pike Conger and Matsutake Mushrooms
Mitsuba Green, Sudachi Citrus
[SASHIMI]
Today`s 3 Kinds
Garnishes soy sauce
[GRILLED]
Kuroge Wagyu Fillet, Yuan-style Grilled Fish
3 kinds of Grilled Vegetables
[SHIIZAKANA]
Persimmon and Shrimp with Creamy Tofu Sauce
Chrysanthemum
[HOT]
Simmered Scallop and Egg, Fresh Sea Urchin
Bamboo Charcoal Sauce, Goji Berry
[RICE]
Maitake Mushroom Rice, Salmon, Mitsuba Green
Miso soup, Japanese Pickles
[DESSERT]
Sweet Potato Monaka, Sweet Red Bean Paste
Macha Cream, Japanese Pear
[APPETIZERS]
Taro with Sweet Edamame Paste, Dried Persimmon with Sour Cream
Simmered Komatsuna, Chicken Meatloaf, Candied Sweetfish
Steamed Vegetables and Egg, Chestnuts with Skin, Teriyaki Octpus
Miso-marinated Herring Roe, Smoked Salmon with Cream Cheese
Caramelized Walnuts, Ginkgo Nuts, Eel Sushi, Lotus Root Chips
[SOUP]
Small Hot Pot ｗith Pike Conger and Matsutake Mushrooms
Mitsuba Green, Sudachi Citrus
[SASHIMI]
Today`s 3 Kinds
Garnishes soy sauce
[GRILLED]
Kuroge Wagyu Fillet, Yuan-style Grilled Fish
3 kinds of Grilled Vegetables
[SHIIZAKANA]
Persimmon and Shrimp with Creamy Tofu Sauce
Chrysanthemum
[HOT]
Simmered Scallop and Egg, Fresh Sea Urchin
Bamboo Charcoal Sauce, Goji Berry
[RICE]
Maitake Mushroom Rice, Salmon, Mitsuba Green
Miso soup, Japanese Pickles
[DESSERT]
Sweet Potato Monaka, Sweet Red Bean Paste
Macha Cream, Japanese Pear
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Kaden Kaiseki / Dinner (September 4 onwards)
※Contents may vary depending on the season.
[APPETIZERS]
Taro with Sweet Edamame Paste, Dried Persimmon with Sour Cream
Simmered Komatsuna, Chicken Meatloaf, Candied Sweetfish
Steamed Vegetables and Egg, Chestnuts with Skin, Teriyaki Octpus
Miso-marinated Herring Roe, Smoked Salmon with Cream Cheese
Caramelized Walnuts, Ginkgo Nuts, Eel Sushi, Lotus Root Chips
[SOUP]
Small Hot Pot ｗith Pike Conger and Matsutake Mushrooms
Mitsuba Green, Sudachi Citrus
[SASHIMI]
Today`s 2 Kinds
Garnishes soy sauce
[GRILLED]
Kuroge Wagyu Ichibo
3 Kinds of Grilled Vegetables
[SHIIZAKANA]
Persimmon and Shrimp with Creamy Tofu Sauce
Chrysanthemum
[RICE]
Maitake Mushroom Rice, Salmon, Mitsuba Green
Miso soup, Japanese Pickles
[DESSERT]
Sweet Potato Monaka, Sweet Red Bean Paste
Macha Cream, Japanese Pear
[APPETIZERS]
Taro with Sweet Edamame Paste, Dried Persimmon with Sour Cream
Simmered Komatsuna, Chicken Meatloaf, Candied Sweetfish
Steamed Vegetables and Egg, Chestnuts with Skin, Teriyaki Octpus
Miso-marinated Herring Roe, Smoked Salmon with Cream Cheese
Caramelized Walnuts, Ginkgo Nuts, Eel Sushi, Lotus Root Chips
[SOUP]
Small Hot Pot ｗith Pike Conger and Matsutake Mushrooms
Mitsuba Green, Sudachi Citrus
[SASHIMI]
Today`s 2 Kinds
Garnishes soy sauce
[GRILLED]
Kuroge Wagyu Ichibo
3 Kinds of Grilled Vegetables
[SHIIZAKANA]
Persimmon and Shrimp with Creamy Tofu Sauce
Chrysanthemum
[RICE]
Maitake Mushroom Rice, Salmon, Mitsuba Green
Miso soup, Japanese Pickles
[DESSERT]
Sweet Potato Monaka, Sweet Red Bean Paste
Macha Cream, Japanese Pear
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Banyan Tree × Michelin “Japanese Cuisine SEN BETTEI” September Omakase Dinner
[Ryōzen SEN Bettei]
Location: Counter inside “Ryōzen,” a kaiseki restaurant on the 3rd floor of Banyan Tree Kyoto Higashiyama
“Ryōzen SEN Bettei” was launched in March 2026 as a satellite venue to the Michelin-starred restaurant “Japanese Cuisine SEN”
Chef Ken Sugisawa, head chef at the renowned Kyoto restaurant “Japanese Cuisine SEN,” offers exquisite Japanese cuisine here—a culinary experience available nowhere else.
Schedule: Every Thursday, Friday, and Saturday
Time: Starts at 18:30 only (reservations will be canceled if guests do not arrive by 18:30)
Seating: Counter seating only
The dishes at “Japanese Cuisine SEN” embody Chef Ken Sugisawa’s unique vision, forged from his skills and aesthetic sensibilities honed at traditional Kyoto restaurants, combined with his international experiences. Utilizing seasonal ingredients, his delicate creations foster conversation and human connection through dining, delivering an unforgettable Japanese culinary journey filled with discovery and emotion. His cuisine, which gracefully interprets Kyoto culture while honoring tradition, continues to captivate gourmets worldwide. At “Ryōzen SEN Bettei,” guests can savor a refined moment in an atmosphere reminiscent of Noh theater, enjoying dialogue with Chef Sugisawa over his exquisite dishes—and truly experiencing the depth of Kyoto.
September Chef's Omakase Course Menu
【APPETIZERS】
Grilled Autumn Pike Conger, Sticky Rice with Ginkgo Nuts
Grilled Taro, Walnuts, Chrysanthemum
【SOUP】
Tilefish, Matsutake Mushroom, Yuzu, Red Manganji Pepper
【SASHIMI】
Today's Fresh Fish
【HASSUN】
Salmon Roe Sushi
Pureed Autumn Eggplant
Deep-fried Sweetfish with Roe
Braised Duck
【GRILLED】
Charcoal-grilled Eel
Served with Fresh Japanese Sansho Pepper Soy Sauce
【OSHINOGI】
Grilled Persimmon, Grilled Fig, Myoga
【MEAT】
Premium Wagyu Sirloin Shabu-Shabu
【RICE & NOODLES】
Mackerel Sushi, Pike Conger Eel Tempura Rice Ball, Ramen, Ochazuke
【JAPANESE SWEET 】
Chrysanthemum
【MATCHA】
Location: Counter inside “Ryōzen,” a kaiseki restaurant on the 3rd floor of Banyan Tree Kyoto Higashiyama
“Ryōzen SEN Bettei” was launched in March 2026 as a satellite venue to the Michelin-starred restaurant “Japanese Cuisine SEN”
Chef Ken Sugisawa, head chef at the renowned Kyoto restaurant “Japanese Cuisine SEN,” offers exquisite Japanese cuisine here—a culinary experience available nowhere else.
Schedule: Every Thursday, Friday, and Saturday
Time: Starts at 18:30 only (reservations will be canceled if guests do not arrive by 18:30)
Seating: Counter seating only
The dishes at “Japanese Cuisine SEN” embody Chef Ken Sugisawa’s unique vision, forged from his skills and aesthetic sensibilities honed at traditional Kyoto restaurants, combined with his international experiences. Utilizing seasonal ingredients, his delicate creations foster conversation and human connection through dining, delivering an unforgettable Japanese culinary journey filled with discovery and emotion. His cuisine, which gracefully interprets Kyoto culture while honoring tradition, continues to captivate gourmets worldwide. At “Ryōzen SEN Bettei,” guests can savor a refined moment in an atmosphere reminiscent of Noh theater, enjoying dialogue with Chef Sugisawa over his exquisite dishes—and truly experiencing the depth of Kyoto.
September Chef's Omakase Course Menu
【APPETIZERS】
Grilled Autumn Pike Conger, Sticky Rice with Ginkgo Nuts
Grilled Taro, Walnuts, Chrysanthemum
【SOUP】
Tilefish, Matsutake Mushroom, Yuzu, Red Manganji Pepper
【SASHIMI】
Today's Fresh Fish
【HASSUN】
Salmon Roe Sushi
Pureed Autumn Eggplant
Deep-fried Sweetfish with Roe
Braised Duck
【GRILLED】
Charcoal-grilled Eel
Served with Fresh Japanese Sansho Pepper Soy Sauce
【OSHINOGI】
Grilled Persimmon, Grilled Fig, Myoga
【MEAT】
Premium Wagyu Sirloin Shabu-Shabu
【RICE & NOODLES】
Mackerel Sushi, Pike Conger Eel Tempura Rice Ball, Ramen, Ochazuke
【JAPANESE SWEET 】
Chrysanthemum
【MATCHA】
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导航
住址
605-0861 7 Seikanji Ryozan-Cho, Higashiyama, Kyoto
最近的车站
祇園四条 (1.2km)美食类型
日本料理, 京都料理