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Meet up with friends and mingle indoors by the fireplace, grab a seat at the sleek and modern bar, or, book a table on the large waterside terrace overlooking the pond garden and enjoy the uncomplicated, seasonal menu at our relaxed, light-filled brasserie.


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)

Signature Dish

  • Signature dish ORIGAMI with snowflake garnishes on round stone plate

    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 Koga

Chef de Cuisine
Chef Koga, the first Japanese Sous Chef of Le Cinq at Four Seasons Hotel George V, under three-star Michelin Chef Christian Le Squer, provides an unrivalled culinary experience by merging meticulous French cuisine techniques with Japanese ingredients, creating his own style of Japanese-French fare at the Brasserie restaurant at Four Seasons Hotel Kyoto.


  • January 10 – March 12

    Brasserie Winter Course

    Chef 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 Menu

    Available 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 12

    Strawberry Afternoon Tea

    The 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