This event is a collaboration with Chefs for the Blue, a general incorporated association (Headquarters: Sendagaya, Shibuya-ku, Tokyo; Representative Director: Hiroko Sasaki). On the day of the event, Kentaro Koyama, head chef of the signature restaurant "Yasaka," will welcome Chef Ken Sakamoto and Chef Motoi Maeda, both members of the association's Kyoto branch, to Six Hands to serve a special course. This initiative began when Kentaro Koyama, while exploring and deepening his knowledge of Kyoto's diverse ingredients, participated in a workshop held by the association, which sparked his awareness of the sustainability of marine resources.

Through study sessions, visits to fisheries sites, and discussions with Chefs Sakamoto and Maeda, Koyama and his team gained insights and learned valuable lessons.

Please enjoy "Sustainable Seas, Kyoto Table" on the 7th, which represents the culmination of these efforts.

This event is also part of Park Hyatt Hotel's signature program, "Masters of Food & Wine," which features award-winning chefs, sommeliers, and food experts offering a sophisticated experience of local culinary culture centered around seasonal flavors.

This one-day-only dinner aims not only to provide a sustainable dining experience but also to share a sense of urgency with guests and explore sustainable practices that are feasible for restaurants.