The Westin Miyako Hotel Kyoto has renewed all of its restaurants and bars for this renewal. Here is a summary,

Dominique Bouchet Kyoto "Le RESTAURANT" (French)
Dominique Bouchet Kyoto "Le Teppanyaki" (Teppanyaki)
All-day dining "Rakkuu
Tea Lounge "MAYFAIR
Bar "Futsubiza

These are the five new spots that have been created.

Among them, we visited three spots of particular interest: Dominique Bouchet Kyoto "Le RESTAURANT" (French cuisine), Dominique Bouchet Kyoto "Le Teppanyaki" (teppanyaki), and the all-day dining restaurant "Rakkuu". I visited "Dominique Bouchet Kyoto" (French), "Dominique Bouchet Kyoto "Le Teppanyaki" (teppanyaki), and "Raku Ku" (all-day dining)!

First, WebLeaf staff visited "Dominique Bouchet Kyoto "Le RESTAURANT" on the 3rd floor. This is a French restaurant supervised by French chef Dominique Bouchet, who has one Michelin star in Paris and two stars in Tokyo. In Japan, there are four restaurants: "Dominique Bouchet Tokyo" in Ginza, Tokyo, "Les Copains" bistro, "Le Grill de Dominique Bouchet" in Kanazawa, and "Les Trèffles Dominique Bouchet" in Nagoya, delivering French cuisine with a new interpretation while respecting Dominique's quintessential sauce.

Ever since watching a certain TV drama last winter with French cuisine as its theme, WebLeaf staff members have been thinking, "I want to eat good French food! We at WebLeaf have been looking forward to the day of the event! We have been looking forward to this day with great anticipation!

In fact, when Mr. Dominique Boucher visited Japan the other day, he had a chance to share his thoughts on this restaurant. He told us that "the important thing in cooking is not only 'skill' but also 'love and motivation' and 'knowledge' to know the best ingredients.

Not only in Kyoto, but also in the Kansai region, there are many wonderful ingredients. Dominique also said that Kyoto is located in the middle of Omi, Tanba, and Matsusaka, all of which have beef, which he loves, and that this is a very blessed place. He also said that several of his staff members worked with him at the Tokyo restaurant for a year and a half before the opening, teaching and coaching him on the spot with the techniques they had developed at starred restaurants over the years. He also taught each staff member the detailed "philosophy," such as the love for his work and his attitude toward customers and ingredients, which Dominique has valued so much.

This restaurant is a new challenge for Dominique Bouchet, who has been in the world of French cuisine for over 50 years. We had a time of high expectations, which made us look forward to it even more!

Alright, then, let's proceed to the store.

First, you will pass through a long approach. Just seeing this scene spread out before you is enough to get you excited!

Among the various tempting dishes on the menu, we decided to have a special representative dish. We started with the restaurant's original champagne, made exclusively from Chardonnay.

There are about 300 kinds of wines, including champagnes, and the sommelier will suggest the best match for each one. The first thing that appeared in front of you was finger food, petit salé.

Each one is a different flavor to be chewed and savored. A delicious taste that you will want to repeat forever....

Next in front of us was the Blue Lobster Joulet with caviar and sea urchin. Blue Lobster topped with sea urchin and caviar is a visually stunning dish.

Even a small sip of the jellied blue lobster was so packed with concentrated flavor that it made me wince in agony.... The plump blue lobster, rich sea urchin, and caviar were served in one luxurious bite, filling my mouth with the best flavors I have ever tasted!

Other dishes included an impressive fish dish of Kue Roti with white wine and cilantro sauce, a meat dish of bright pink veal a la casserole with caramelized andibe mushrooms, and for dessert, a citrus soup with blanc mange.

All of them are beautiful to look at and delicious to taste as I recall, but what impressed me even more was the attentive hospitality of all the staff. They shared a lot of their wealth of knowledge with us along with the food and drinks, and made us realize how wonderful it is to enjoy the food while dining with them.

It is this kind of superlative hospitality that we want to consider for our anniversary. It would be nice to enjoy such a delicious meal with your loved one on your anniversary. It could be a wedding anniversary, a marriage proposal, a birthday celebration, etc. If you consult with them when you make a reservation in advance, they will prepare a wonderful anniversary plate for you.

The plate looks like a painting, and just looking at it makes you feel even more excited. Thinking of the look of joy on the recipient's face...you will definitely want to make a reservation in advance! A French restaurant where you want to spend a special time with someone special. Please check it out!

The next stop was Dominique Bouchet Kyoto "Le Teppanyaki" (Teppanyaki), which opened next to "Le RESTAURANT". This is the first restaurant supervised by Dominique Bouchet in the teppanyaki genre.

You can enjoy a course meal consisting of French-style appetizers, main course of Kyoto meat and brand beef such as Kobe beef, seafood, a closing dish, and dessert. The chef says that while respecting traditional teppan-yaki, he has created a style of teppan-yaki that can only be enjoyed here. The chef explains that he uses tweezers, which are not normally used in teppanyaki, to delicately arrange the dishes.

The close proximity of the teppanyaki grill makes conversation with the talkative chef a pleasure.

I was impressed by the delicacy of the dishes lined up in front of me. The delicately arranged dishes, served with tweezers, were different from the teppanyaki I had known before!

The closing dish in particular is one of Dominique's specialties. In Japan, many people think, "After drinking, ramen! Dominique says that this is where he got the idea to prepare a "bouillabaisse-style ramen" as his closing dish.

The table set includes chopsticks that are handmade one by one and made of different woods depending on the season, as well as tableware that Dominique personally visited a Kiyomizu-yaki potter to create together with the craftsman to match his image. You can take the chopsticks home with you as a memento of your meal. The hospitality is evident in each and every one of these items!

Next to it is a wine cellar with over 2,500 bottles of wine kept in tip-top condition. Until now, they had about 500 bottles, so the breadth of their lineup is obvious. At the moment, they mainly have French wines, but they hope to add more and more Japanese wines in the future.

They will also suggest wines recommended for teppanyaki as appropriate, so you can find a bottle to your liking! Also, the dessert at the end can be changed to a cheese platter to match the wine." Without changing the base of the teppanyaki genre, Dominique's unique "teppanyaki" with a playful French twist is sure to be one that gourmet diners will want to know about.

The last restaurant we visited was the "All-Day Dining Rakuu" on the second floor, which was created based on the concept of "Kyoto's capital city. Based on the traditions of the Miyako Hotel, diners can enjoy a buffet of dishes arranged with seafood purchased from fishing ports near Kyoto and vegetables grown in Kyoto.

One of the features of this restaurant is its spacious interior. The large windows facing Sanjo Street allow outside light to flood in, and the panoramic view of the Higashiyama mountains and the city of Kyoto is breathtaking.

At buffet time, about 100 different types of food are available here. The live kitchen, under the theme of "Enjoy the counter with all your senses," offers a wide variety of items, including freshly fried tempura, sushi made right in front of you, and roast beef cut by hand.

Looking at the lineup, we found a lot more attention to Japanese food elements than at other hotels, such as rice from [Gihee VIII] in Gion, Kyoto's obanzai, assorted tempura, tofu from [Toyokeya Yamamoto] near Kitano Tenmangu Shrine for morning and lunch only, and a wide variety of pickles. In addition, there is a wide selection of more than 20 kinds of breads and desserts finished by the pastry chef!

Now, let's have as much assortment as you like of what you are interested in....

Every dish was delicious...the more I ate, the more I wanted to conquer them all! The more I ate, the more I wanted to try them all! I strongly recommend that you go here with a hungry stomach! A wide variety of soft drinks are included in the price, but if you want to drink a lot of alcohol as well, you can choose from a free drink plan of 2500 yen! If you want to drink a lot of alcohol as well, be sure to try the free drink plan for 2,500 yen (tax not included). We hope you have a great time at "Rakkuu" with its live music and live atmosphere.

Other notable features include the "Tea Lounge MAYFAIR" where you can enjoy an elegant tea time and the "Bar Rokuza" where you can relax with live jazz music.

Even if you feel that dining at a hotel is a bit intimidating, you can spend a more fulfilling time than usual by stretching yourself a bit to visit. We hope you will visit the newly renovated "Westin Miyako Hotel Kyoto" as well.