The Ritz-Carlton, Kyoto (located on the banks of the Kamogawa Nijo Bridge in Nakagyo Ward, Kyoto City) will open "Chef's Table by Katsuhito Inoue" on August 20, 2021, with Executive Italian Chef Katsuhito Inoue limiting the number of seats to six per day.
The Chef's Table, which will open at The Ritz-Carlton, Kyoto, is designed to resemble a home and will express the delicate seasonal sensibilities of the 72 seasons, which divide the year into 72 parts, using the finest ingredients sourced through the relationships of trust that Inoue has built over the past 20 years visiting producers. In the open kitchen of our Saletta Privata (Italian for private room), which seats only six, Chef Inoue will prepare exquisite dishes while you watch his live cooking unfold before your eyes.
Inoue personally travels to select ingredients, such as Wagyu beef raised in harmony with nature and fish sterilized with nerves, from producers who respect each and every living thing. Freshly picked Kyoto vegetables, which have evolved alongside the history of Kyoto cuisine, are also an important key to expressing the sense of season. Furthermore, from a sustainability perspective, we bake homemade bread using surplus vegetables, and we use our expert skills to transform underutilized fish* that are rarely sold in markets into exquisite dishes.
*Fish rarely found in markets due to irregular shapes and sizes.
Through our guilt-free cuisine, we hope to convey delicious, healthy food that is rich in both people and nature. We hope to pass on our gratitude for the bounty of nature from Kyoto to the next generation. This is the birth of a completely new style of Chef's Table.
Example of a Course
Chilled Platinum Corn Soup
Awaji Island Abalone Cutlet, Abalone Liver Salsa Peperada, Yaizu Bonito, Water Shield, Herb and Purple Sweet Potato Vinegar Jelly, Lake Biwa Young Sweetfish Fries, Sweetfish and Green Mandarin Ceviche, Cold Scorched Wheat Flour Tagliolini, Owase Sea Urchin, Grilled Kamo Eggplant, Salsa Vongole, Yaizu Broom Grouper Pil-Pil, Takamine Chili Pepper, Pakistani Lemon
Nanatani duck grilled with red rice sake lees, Ohara onion and red rice sanguinaccio
Omi beef fillet grilled wrapped in fig leaves with wild mushrooms
Paella with domangani and saffron
Kumihama Jersey milk panna cotta with fresh almonds
Gelato infusion with Habikino figs
*Images are for illustrative purposes only.
Executive Italian ChefComment from Katsuto Inoue
As both of my parents and other relatives have worked in the food industry, I believe the joy of food is an essential part of enriching and coloring life. Kyoto, in particular, is a place where people who pursue the finest things gather. The spirit of "pursuing better things together" lives on among the producers of ingredients, the potters who make the tableware, and those who have carried on the trades of Kyoto for generations. Just a 30-minute drive from the hotel, I am in daily communication with the producers, creating dishes together with them, and I hope to convey the warmth of the creators and the ever-changing dynamism of nature. We offer a relaxing moment, just for our guests at the Chef's Table, where they can feel at home and be themselves.
PROFILEStarting in Tokyo, Luca Fantin trained at famous restaurants in Italy and Spain. In 2011, he served as head chef at Bvlgari Il Ristorante Luca Fantin, which was ranked 18th in Asia's 50 Best Restaurants in 2019 and awarded one star in the Michelin Guide. After returning to Japan, he continued to hone his skills at three-star restaurants in Spain and Denmark. He has been in his current position since 2019.
Chef's Table by Katsuhito InoueAddress: Nijo Ohashi Bridge, Kamogawa River, Nakagyo Ward, Kyoto 604-0902
The Ritz-Carlton Kyoto, 1st floor Saletta Privata
TEL: 075-746-5522
Number of seats: 6
Opening hours: All seats open at 6pm
Closed: Sundays, Mondays, Tuesdays
Course menu: 32,000 yen (tax and service charge included)
Opening date: Friday, August 20th
*Closing days and opening hours are subject to change.
Website: https://www.ritzcarlton.com/jp/hotels/japan/kyoto/dining
For reservations and inquiries: 075-746-5522 (direct restaurant reservations)
About The Ritz-Carlton, Kyoto
Situated on the banks of the Kamo River, which flows from north to south in Kyoto, with a prime location offering a panoramic view of the 36 peaks of Higashiyama, The Ritz-Carlton, Kyoto is an urban resort close to downtown areas such as Gion, Kawaramachi, and Pontocho, making it convenient for both sightseeing and business. The exterior design blends Japanese tradition with modern Western style, harmonizing with the historic surroundings. This luxurious space is filled with the essence of Kyoto's traditions and culture, offering a high-quality experience you can only experience here. There are 134 guest rooms in total. With an average floor area of 50 square meters, these rooms boast some of the largest floor space in Kyoto City, and the hotel offers a restaurant, bar, banquet hall, and spa.
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The Chef's Table, which will open at The Ritz-Carlton, Kyoto, is designed to resemble a home and will express the delicate seasonal sensibilities of the 72 seasons, which divide the year into 72 parts, using the finest ingredients sourced through the relationships of trust that Inoue has built over the past 20 years visiting producers. In the open kitchen of our Saletta Privata (Italian for private room), which seats only six, Chef Inoue will prepare exquisite dishes while you watch his live cooking unfold before your eyes.
Inoue personally travels to select ingredients, such as Wagyu beef raised in harmony with nature and fish sterilized with nerves, from producers who respect each and every living thing. Freshly picked Kyoto vegetables, which have evolved alongside the history of Kyoto cuisine, are also an important key to expressing the sense of season. Furthermore, from a sustainability perspective, we bake homemade bread using surplus vegetables, and we use our expert skills to transform underutilized fish* that are rarely sold in markets into exquisite dishes.
*Fish rarely found in markets due to irregular shapes and sizes.
Through our guilt-free cuisine, we hope to convey delicious, healthy food that is rich in both people and nature. We hope to pass on our gratitude for the bounty of nature from Kyoto to the next generation. This is the birth of a completely new style of Chef's Table.
Example of a Course
Chilled Platinum Corn Soup
Awaji Island Abalone Cutlet, Abalone Liver Salsa Peperada, Yaizu Bonito, Water Shield, Herb and Purple Sweet Potato Vinegar Jelly, Lake Biwa Young Sweetfish Fries, Sweetfish and Green Mandarin Ceviche, Cold Scorched Wheat Flour Tagliolini, Owase Sea Urchin, Grilled Kamo Eggplant, Salsa Vongole, Yaizu Broom Grouper Pil-Pil, Takamine Chili Pepper, Pakistani Lemon
Nanatani duck grilled with red rice sake lees, Ohara onion and red rice sanguinaccio
Omi beef fillet grilled wrapped in fig leaves with wild mushrooms
Paella with domangani and saffron
Kumihama Jersey milk panna cotta with fresh almonds
Gelato infusion with Habikino figs
*Images are for illustrative purposes only.
Executive Italian ChefComment from Katsuto Inoue
As both of my parents and other relatives have worked in the food industry, I believe the joy of food is an essential part of enriching and coloring life. Kyoto, in particular, is a place where people who pursue the finest things gather. The spirit of "pursuing better things together" lives on among the producers of ingredients, the potters who make the tableware, and those who have carried on the trades of Kyoto for generations. Just a 30-minute drive from the hotel, I am in daily communication with the producers, creating dishes together with them, and I hope to convey the warmth of the creators and the ever-changing dynamism of nature. We offer a relaxing moment, just for our guests at the Chef's Table, where they can feel at home and be themselves.
PROFILEStarting in Tokyo, Luca Fantin trained at famous restaurants in Italy and Spain. In 2011, he served as head chef at Bvlgari Il Ristorante Luca Fantin, which was ranked 18th in Asia's 50 Best Restaurants in 2019 and awarded one star in the Michelin Guide. After returning to Japan, he continued to hone his skills at three-star restaurants in Spain and Denmark. He has been in his current position since 2019.
Chef's Table by Katsuhito InoueAddress: Nijo Ohashi Bridge, Kamogawa River, Nakagyo Ward, Kyoto 604-0902
The Ritz-Carlton Kyoto, 1st floor Saletta Privata
TEL: 075-746-5522
Number of seats: 6
Opening hours: All seats open at 6pm
Closed: Sundays, Mondays, Tuesdays
Course menu: 32,000 yen (tax and service charge included)
Opening date: Friday, August 20th
*Closing days and opening hours are subject to change.
Website: https://www.ritzcarlton.com/jp/hotels/japan/kyoto/dining
For reservations and inquiries: 075-746-5522 (direct restaurant reservations)
About The Ritz-Carlton, Kyoto
Situated on the banks of the Kamo River, which flows from north to south in Kyoto, with a prime location offering a panoramic view of the 36 peaks of Higashiyama, The Ritz-Carlton, Kyoto is an urban resort close to downtown areas such as Gion, Kawaramachi, and Pontocho, making it convenient for both sightseeing and business. The exterior design blends Japanese tradition with modern Western style, harmonizing with the historic surroundings. This luxurious space is filled with the essence of Kyoto's traditions and culture, offering a high-quality experience you can only experience here. There are 134 guest rooms in total. With an average floor area of 50 square meters, these rooms boast some of the largest floor space in Kyoto City, and the hotel offers a restaurant, bar, banquet hall, and spa.
Click here for company press release details
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