THE RITZ-CARLTON, KYOTO

Kamogawa Nijo-Ohashi Hotori, Nakagyo-ku, Kyoto 604-0902 Japan
Phone:  +81 75 746 5555   •  Map & Directions
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Calendar of Events



Anticipate the possibilities that each new day brings at The Ritz-Carlton, Kyoto. Fill your days and nights with excursions, themed events, fine dining and more. Indulge in as much or as little as you please. The choice is yours.



All indicated prices include consumption tax and 13% service charge.

Mont Blanc à ma façon and The Ritz-Carlton, Kyoto Exclusive “Origine”
Our PIERRE HERMÉ PARIS boutique recommends two pastries this autumn. Mont Blanc à ma façon is popular for its gentle sweetness and is an autumn classic. Origine is a new cake available exclusively at The Ritz-Carlton, Kyoto. An example of PIERRE HERMÉ PARIS commitment to fine chocolate.

PIERRE HERMÉ PARIS BOUTIQUE 11 a.m. - 7 p.m.
From September 1, 2015 ORIGINE   ¥864
October 2 - November 5, 2015 MONT BLANC À MA FAÇON ¥756
Afternoon Tea for Autumn : FETISH Ispahan
August 28 - October 1, 2015; 1 - 5 p.m.
THE LOBBY LOUNGE
¥5,492

A beloved masterpiece of PIERRE HERMÉ PARIS, the emblematic Ispahan features fruity litchi, enhancing the rose taste and underscored by the tartness of raspberry – creating a unique and sensual flavor. The flavor spreads through your body, producing a moment of gustatory joy. This true perfection is paired with a lovely cup of tea.
New Kappo Miura Lunch
September 1, October 6, November 10 and December 1, 2015; 12 p.m.
¥15,865

Following the popularity of the Kappo Miura Dinner, Masahiro Miura, head chef of Mizuki, will serve thisspecial lunch once a month. The perfect chance to sample our Kappo Ryori, you will enjoy deliciousdishes with a collection of various seasonal ingredients, prepared before your eyes and servedat the counter.
PIERRE HERMÉ PARIS Cooking Class
September 24 (Thursday), 2015
La Locanda
¥8,000
3 p.m.

PIERRE HERMÉ PARIS holds a cooking seminar every month at La Locanda. Enjoy the delights and a demonstration by a patissier from PIERRE HERMÉ PARIS.

Chef Miura’s Japanese Cooking Class
Masahiko Miura, chef de cuisine of Mizuki holds his popular cooking class every month. Introducing you to three menus that utilize seasonal ingredients, Chef Miura will give you tips you can use in your own home, with fun and easy-to-understand lectures. After observing the techniques of the expert chef and testing them yourself, you will enjoy tasting your creations. We hope to see you at this enjoyable class!

THEME OF THE COOKING CLASSES

9/14 CHIRIMEN SANSHO (DRIED BABY SARDINES WITH PEPPER) / SPINACH AND GRILLED SHIITAKE WITH DIPPING SAUCE / DUCK STEW

10/12 FRIED SPANISH MACKEREL IN VINEGAR SAUCE / KINOKO GOHAN (RICE MIXED WITH MUSHROOMS) / TOFU MARINATED IN CREAMY SAUCE

11/9 WHITE MISO FLAVORED RICE / RAKKASEI TOFU (TOFU MADE OF PEANUTS) / BOILED HERRING

12/14 CHAWAN-MUSHI (STEAMED CUSTARD) / HALF-BOILED HERBED EGGS / KASUJIRU (SOUP MADE OF SAKE LEES)

MIZUKI 9/14, 10/12, 11/9, 12/14 12 p.m. ¥10,000 EACH
Summer-Only Coupe Glacée
June 15 - September 30, 2015
The Lobby Lounge
2 p.m. - 5 p.m.
¥2,441 each

Enjoy our summer-only original chilled desserts by PIERRE HERMÉ PARIS at The Lobby Lounge – Coupe Glacée selections come in 3 different flavors to add playful colors to a perfect moment of summer.

La Locanda’s Recommendation for Autumn
September 1 - 30, 2015
LOCANDA

Enjoy high quality tea, such as Royal Blue Tea, served in wine glasses and expertly combined with Italian cuisine. Made of hand-picked high-quality tea leaves, Royal Blue Tea is extracted with water over a period of few days. Instead of using chemicals and additives, the producers make the tea entirely by hand and only 100 bottles can be produced in a day.LA  
PIERRE HERMÉ PARIS Ice Cream to Take Home
June 15 - September 30, 2015
PIERRE HERMÉ PARIS Boutique
11 a.m. - 7 p.m.

Miss Gla’Gla ¥756 each
An original creation of Pierre Hermé Paris, Miss Gla’Gla can be hand-held and enjoyed straight away.

Glaces & Sorbets From ¥648
PIERRE HERMÉ PARIS ice cream comes in individual pots and is available in an assortment of flavors including Satine and Ispahan.

Summer Cocktails
July 1 - September 30, 2015
The Bar
¥3,051 each

Come and savor two special cocktails that express the essence of midsummer at The Bar. Mojito with refreshing mint and lime, and a frozen cocktail inspired by the Milky Way.

Spa - Lift and Firm Facial Treatment
From September 1, 2015
The Ritz-Carlton Spa recommends a new special course of facial treatment that is designed to care for and reduce aging. Improving skin elasticity and stimulating natural collagen production, an ESPA lifting and firming facial provides visible, immediate and long-lasting results including advanced lifting massage techniques and lifting scalp massage. With fine lines and wrinkles softened, skin appears supple and youthful. Guests will also receive a special gift following the treatment.

THE RITZ-CARLTON SPA 90 MINUTES ¥30,000
Whiskey Double Platinum Bottle Fair
August 1 - October 31, 2015
The Bar

Enjoy blended whiskey from Scotland and bourbon from America, as well as Johnny Walker and Four Roses at The Bar.

All indicated prices include consumption tax and 13% service charge.

Guest Chef from TOSCA at The Ritz-Carlton, Hong Kong
October 27 - 31, 2015
Featuring guest chef Pino Lavarra from TOSCA at The Ritz-Carlton, Hong Kong, we will host a special Italian course menu from the Michelin-stared chef. The technique used by Chef Lavarra is based on traditional Italian cuisine, but at the same time, his modern and sophisticated style delights both the palate and the eyes.

LA LOCANDA

LUNCH
¥7,933 / ¥11,594

DINNER
¥15,865 / ¥21,967

GALA DINNER
October 31, 2015
7:00 P.M.
¥24,408
Experience Roses in a New Way
From October 1, 2015
Autumn is a season of moments, when the sunsets are brightly painted in the rose hues of pink and red – the perfect time to enjoy rose-themed cuisine and cocktails in The Lobby Lounge.

The Lobby Lounge
Mont Blanc à ma façon and The Ritz-Carlton, Kyoto Exclusive “Origine”
Our PIERRE HERMÉ PARIS boutique recommends two pastries this autumn. Mont Blanc à ma façon is popular for its gentle sweetness and is an autumn classic. Origine is a new cake available exclusively at The Ritz-Carlton, Kyoto. An example of PIERRE HERMÉ PARIS commitment to fine chocolate.

PIERRE HERMÉ PARIS BOUTIQUE 11 a.m. - 7 p.m.
From September 1, 2015 ORIGINE   ¥864
October 2 - November 5, 2015 MONT BLANC À MA FAÇON ¥756
Afternoon Tea for Autumn : FETISH Ispahan
August 28 - October 1, 2015; 1 - 5 p.m.
THE LOBBY LOUNGE
¥5,492

A beloved masterpiece of PIERRE HERMÉ PARIS, the emblematic Ispahan features fruity litchi, enhancing the rose taste and underscored by the tartness of raspberry – creating a unique and sensual flavor. The flavor spreads through your body, producing a moment of gustatory joy. This true perfection is paired with a lovely cup of tea.
PIERRE HERMÉ PARIS Cooking Class
October 29 (Thursday), 2015
La Locanda
¥8,000
3 p.m.

PIERRE HERMÉ PARIS holds a cooking seminar every month at La Locanda. Enjoy the delights and a demonstration by a patissier from PIERRE HERMÉ PARIS.

New Kappo Miura Lunch
September 1, October 6, November 10 and December 1, 2015; 12 p.m.
¥15,865

Following the popularity of the Kappo Miura Dinner, Masahiro Miura, head chef of Mizuki, will serve thisspecial lunch once a month. The perfect chance to sample our Kappo Ryori, you will enjoy deliciousdishes with a collection of various seasonal ingredients, prepared before your eyes and servedat the counter.
Chef Miura’s Japanese Cooking Class
Masahiko Miura, chef de cuisine of Mizuki holds his popular cooking class every month. Introducing you to three menus that utilize seasonal ingredients, Chef Miura will give you tips you can use in your own home, with fun and easy-to-understand lectures. After observing the techniques of the expert chef and testing them yourself, you will enjoy tasting your creations. We hope to see you at this enjoyable class!

THEME OF THE COOKING CLASSES

9/14 CHIRIMEN SANSHO (DRIED BABY SARDINES WITH PEPPER) / SPINACH AND GRILLED SHIITAKE WITH DIPPING SAUCE / DUCK STEW

10/12 FRIED SPANISH MACKEREL IN VINEGAR SAUCE / KINOKO GOHAN (RICE MIXED WITH MUSHROOMS) / TOFU MARINATED IN CREAMY SAUCE

11/9 WHITE MISO FLAVORED RICE / RAKKASEI TOFU (TOFU MADE OF PEANUTS) / BOILED HERRING

12/14 CHAWAN-MUSHI (STEAMED CUSTARD) / HALF-BOILED HERBED EGGS / KASUJIRU (SOUP MADE OF SAKE LEES)

MIZUKI 9/14, 10/12, 11/9, 12/14 12 p.m. ¥10,000 EACH
Halloween Ritz Kids Buffet & Autumn Afternoon Tea
October 31, 2015; 12 - 2:30 p.m.
THE LOBBY LOUNGE

Spend a leisurely Halloween with the whole family as you indulge in sweet Halloween treats in a buffet and autumn Afternoon Tea.

RITZ KIDS BUFFET  ¥4,271
AFTERNOON TEA  ¥5,492 or ¥7,322 

A Special Dinner for Wine Maker Marchesi de’ Frescobaldi
October 6, 2015; 7 p.m. 
The Frescobaldi family has been producing wine with loving care in Tuscany, Italy, for 700 years, and spreading the news about the charm of the region’s wine all over the world. Visiting this month, President Ferdinand Frescobaldi will host a special dinner for one night only. It will be a wonderful feast of food culture where two ancient cities of Kyoto and Tuscany will meet for a unique fusion. Come and enjoy this special event at our historical private dining room, 

Ebisugawa-tei.EBISUGAWA-TEI

¥25,000 【14 SEATS ONLY】
Teppan Dining - A Night of Luxury with Perrier Jouet Champagne
October 20 2015; 7 p.m.
A special Night of Luxury will be held at Saletta Privata for just one night. Here, you can try three kinds of Wagyu from three di_erent places and compare their flavor. The food is cooked in the delicious teppan style, in which the chef prepares the food on a hot griddle in front of the diners. This special, luxurious evening of teppan dining is sure to be a delicious experience.

SALETTA PRIVATA
¥35,000
Seasonal Cocktails for Autumn
October 1 - November 30. 2015
Our mixologist has created some original cocktails featuring seasonal fruit – perfect before any meal or as a nightcap. Enjoy a night at The Bar with these unique cocktails that help you celebrate the season.

¥3,501
Whiskey Double Platinum Bottle Fair
August 1 - October 31, 2015
The Bar

Enjoy blended whiskey from Scotland and bourbon from America, as well as Johnny Walker and Four Roses at The Bar.

All indicated prices include consumption tax and 13% service charge.

Mont Blanc à ma façon and The Ritz-Carlton, Kyoto Exclusive “Origine”
Our PIERRE HERMÉ PARIS boutique recommends two pastries this autumn. Mont Blanc à ma façon is popular for its gentle sweetness and is an autumn classic. Origine is a new cake available exclusively at The Ritz-Carlton, Kyoto. An example of PIERRE HERMÉ PARIS commitment to fine chocolate.

PIERRE HERMÉ PARIS BOUTIQUE 11 a.m. - 7 p.m.
From September 1, 2015 ORIGINE   ¥864
October 2 - November 5, 2015 MONT BLANC À MA FAÇON ¥756
PIERRE HERMÉ PARIS Cooking Class
November 12 (Thursday), 2015
La Locanda
¥8,000
3 p.m.

PIERRE HERMÉ PARIS holds a cooking seminar every month at La Locanda. Enjoy the delights and a demonstration by a patissier from PIERRE HERMÉ PARIS.

New Kappo Miura Lunch
September 1, October 6, November 10 and December 1, 2015; 12 p.m.
¥15,865

Following the popularity of the Kappo Miura Dinner, Masahiro Miura, head chef of Mizuki, will serve thisspecial lunch once a month. The perfect chance to sample our Kappo Ryori, you will enjoy deliciousdishes with a collection of various seasonal ingredients, prepared before your eyes and servedat the counter.
Chef Miura’s Japanese Cooking Class
Masahiko Miura, chef de cuisine of Mizuki holds his popular cooking class every month. Introducing you to three menus that utilize seasonal ingredients, Chef Miura will give you tips you can use in your own home, with fun and easy-to-understand lectures. After observing the techniques of the expert chef and testing them yourself, you will enjoy tasting your creations. We hope to see you at this enjoyable class!

THEME OF THE COOKING CLASSES

9/14 CHIRIMEN SANSHO (DRIED BABY SARDINES WITH PEPPER) / SPINACH AND GRILLED SHIITAKE WITH DIPPING SAUCE / DUCK STEW

10/12 FRIED SPANISH MACKEREL IN VINEGAR SAUCE / KINOKO GOHAN (RICE MIXED WITH MUSHROOMS) / TOFU MARINATED IN CREAMY SAUCE

11/9 WHITE MISO FLAVORED RICE / RAKKASEI TOFU (TOFU MADE OF PEANUTS) / BOILED HERRING

12/14 CHAWAN-MUSHI (STEAMED CUSTARD) / HALF-BOILED HERBED EGGS / KASUJIRU (SOUP MADE OF SAKE LEES)

MIZUKI 9/14, 10/12, 11/9, 12/14 12 p.m. ¥10,000 EACH
4th Italian Cheese Seminar
November 3, 2015; 3 - 5 p.m. 
¥7,000
LA LOCANDA

The theme for our fourth Italian Cheese Seminar is “Autumn Crops, Harvest Festival.” We will present all the fine points of Italian cheese, such as seasonal cheese made in autumn, and some special items that are just ripe to eat. We will also explain the marriage with wine and other ingredients that complement well with cheese. Whether a beginner to cheese, or are interested in Italian food culture, this is a great chance to experience and learn the charm of cheese in a lovely, relaxing space.


Seasonal Cocktails for Autumn
October 1 - November 30. 2015
Our mixologist has created some original cocktails featuring seasonal fruit – perfect before any meal or as a nightcap. Enjoy a night at The Bar with these unique cocktails that help you celebrate the season.

¥3,501
BACARDI Bottle Fair
November 1 - January 31, 2016
This is a chance to try popular whiskies from Bacardi, including single malt Scottish whiskies Aberfeldy, and Dewar’s.
James Bond’s Loves – Champagne & Cocktails
November 1 - 30, 2015
To celebrate the new James Bond movie “007 Spectre” opening in December in Japan, The Bar will o_er month-long concoctions surrounding the theme “Beautiful Drinks that James Bond Loved.” From Bond’s favorite champagne, “Bollinger,” the character’s own invention, the “Vesper Martini,” and others, you can enjoy various cocktails based on premium vodka – “shaken, not stirred,” of course. 

COCKTAIL ¥2,441~
All indicated prices include consumption tax and 13% service charge.

PIERRE HERMÉ PARIS Cooking Class
December 3 (Thursday), 2015
La Locanda
¥8,000
3 p.m.

PIERRE HERMÉ PARIS holds a cooking seminar every month at La Locanda. Enjoy the delights and a demonstration by a patissier from PIERRE HERMÉ PARIS.

New Kappo Miura Lunch
September 1, October 6, November 10 and December 1, 2015; 12 p.m.
¥15,865

Following the popularity of the Kappo Miura Dinner, Masahiro Miura, head chef of Mizuki, will serve thisspecial lunch once a month. The perfect chance to sample our Kappo Ryori, you will enjoy deliciousdishes with a collection of various seasonal ingredients, prepared before your eyes and servedat the counter.
Chef Miura’s Japanese Cooking Class
Masahiko Miura, chef de cuisine of Mizuki holds his popular cooking class every month. Introducing you to three menus that utilize seasonal ingredients, Chef Miura will give you tips you can use in your own home, with fun and easy-to-understand lectures. After observing the techniques of the expert chef and testing them yourself, you will enjoy tasting your creations. We hope to see you at this enjoyable class!

THEME OF THE COOKING CLASSES

9/14 CHIRIMEN SANSHO (DRIED BABY SARDINES WITH PEPPER) / SPINACH AND GRILLED SHIITAKE WITH DIPPING SAUCE / DUCK STEW

10/12 FRIED SPANISH MACKEREL IN VINEGAR SAUCE / KINOKO GOHAN (RICE MIXED WITH MUSHROOMS) / TOFU MARINATED IN CREAMY SAUCE

11/9 WHITE MISO FLAVORED RICE / RAKKASEI TOFU (TOFU MADE OF PEANUTS) / BOILED HERRING

12/14 CHAWAN-MUSHI (STEAMED CUSTARD) / HALF-BOILED HERBED EGGS / KASUJIRU (SOUP MADE OF SAKE LEES)

MIZUKI 9/14, 10/12, 11/9, 12/14 12 p.m. ¥10,000 EACH
BACARDI Bottle Fair
November 1 - January 31, 2016
This is a chance to try popular whiskies from Bacardi, including single malt Scottish whiskies Aberfeldy, and Dewar’s.
All indicated prices include consumption tax and 13% service charge.

BACARDI Bottle Fair
November 1 - January 31, 2016
This is a chance to try popular whiskies from Bacardi, including single malt Scottish whiskies Aberfeldy, and Dewar’s.
There are currently no events for this particular month, please check back soon.
There are currently no events for this particular month, please check back soon.
There are currently no events for this particular month, please check back soon.
There are currently no events for this particular month, please check back soon.