- 7:00 am – 10:30 am Set menu or buffet available dependent upon the date. Contact us for details.
- 11:30 am – 2:30 pm
- Afternoon Tea
- Monday – Thursday 12:00 noon – 2:30 pm 3:00 pm – 5:30 pm
- 5:30 pm – 10:00 pm (last order at 9:00 pm)
ORIGAMI reflects the cultural aspect into its presentation. Chef de Cuisine Ryuji Koga has transformed this dish into art piece to be enjoyed with all five senses. Savour the rich natural flavours of its ingredients from Higuchi Vegetable Farm, where the local farmer utilizes techniques dating back more than 400 years.
My mantra and guiding principle is to only ever serve food that I think is pleasing to the eye and delicious to the palate.Ryuji Koga Chef de Cuisine
Meet the Team
Ryuji KogaChef de Cuisine
- January 10 – March 12Reserve
Brasserie Winter CourseChef Ryuji Koga unveils seasonally inspired creations in this signature menu. Reflecting the snowy landscapes of winter, the Origami starter is composed of seared horse mackerel and yoghurt tuile. Savour the flavours of roasted grouper, along with other freshly caught fish prepared in Chef Koga’s distinctive style. Winter turnips make their way to your plate in a variety of ways – blended, grated and sautéed. Lunch: JPY 9,800; Dinner: JPY 16,000.
- Available for dinner, January 10 – February 12
Crab & Wine Degustation MenuAvailable for one month only, our winter menu pays homage to snow crab, one of the finest Japanese specialties of the season. Chef Ryuji Koga presents a sumptuous selection of dishes, each intricately crafted to bring out the delicate flavour of the crab. Begin your epicurean journey with crab and avocado tian, a fine balance of crabmeat and avocado, followed by a rich bisque made with a variety of crabs. The main course is a snow crab wrapped in kadaif (finely shredded crispy phyllo dough). This limited-period winter menu is paired with a curation of fine white wines. Starting at JYP 2,800.
- January 10 – March 12Reserve
Strawberry Afternoon TeaThe sublime sweetness of strawberries takes centerstage in our seasonal Afternoon Tea. Discover a repertoire of dainty jewel-like delights, made with Amaou strawberries alongside other sumptuous varieties. Artfully prepared by Pastry Chef Reiko Yokota, this visually pleasing sweet spread evokes the early taste of spring. Starting at JPY 6,800.
More Dining Options
Sushi WakonSushi Wakon offers an intimate and interactive experience as you watch as our master chefs create stunning dishes made with top-quality ingredients flown in daily from Tokyo’s Toyosu market. Enjoy this unforgettable dining affair either at the 8-metre-long Hinoki counter or in one of our two private dining rooms.
FUJUFollow the pathway through our 12th-century ‘Shakusui-en’ pond garden and cross the glass bridge for a traditional Japanese experience at Fuju lounge. Fuju serves expertly crafted local sweets and matcha tea. In the evenings, sip a glass of Kyoto sake or premium Champagne while on the terrace, which provides the perfect opportunity to gaze at the pond’s reflection.
In-Room DiningWhether you want to share a romantic dinner in the privacy of your room, need to feed a hungry family or are looking for quiet evening in, our in-room menus feature Japanese and international favourites, as well as items from Brasserie, all just a tap away on your room’s iPad.