[Aman Kyoto] Summer Dining Experience in a Forest Garden Embraced by Greenery

Aman Kyoto (Kyoto City, Kita Ward, General Manager Yasuo Mizobuchi) will offer limited-time summer lunch and dinner courses at The Living Pavilion by Aman from July 8 (Wed), 2026, to September 15 (Tue), 2026. Additionally, an afternoon tea reflecting the summer scenery is available until August 31 (Mon), 2026. Enjoy a moment of nourishment for the body and fulfillment for the soul with summer's unique flavors in the forest garden dining area, cooler than the city center during Kyoto's midsummer.

Limited-Time Summer Lunch & Dinner Courses

We have prepared lunch and dinner courses that express the forest and earth, embodying Kyoto's nature and Aman Kyoto's "forest garden" concept, with a focus on local seasonal ingredients and the delicate incorporation of smoking, fermentation, and aging techniques.

The lunch courses, available as either a 5-course or 7-course meal, begin with an appetizer that evokes the refreshing essence of summer: succulent grilled kuruma shrimp paired with frozen powder of fresh ginger and yogurt. This is followed by charcoal-grilled hamo, a representative summer delicacy of Kyoto, served with low-temperature cooked Kamo eggplant. You can savor the seasonal flavors accompanied by a consommé soup that condenses the umami of the hamo.

For the fish course, we offer charcoal-grilled sawara. A sauce combining the concentrated umami of tomato with the richness of fermented butter enhances the delicate texture of the fish. The main course, Kyoto-produced venison loin, is grilled over a wood fire and served with a poivrade sauce made with sansho pepper harvested from the Aman Kyoto grounds, paired with a kashiwa leaf wrap to evoke the essence of Kyoto summer. The final dessert features fresh peaches and "riz au lait" made with goat milk from Rurikei Goat Farm. Its gentle sweetness and light aftertaste provide a pleasant conclusion to the lunch.

Ravioletti steamed with Kamigamo tomatoes, served with a concentrated consommé

The dinner course, consisting of 8 dishes, starts with an appetizer of marinated horse mackerel paired with fermented watermelon and cucumber. The refreshing summer flavors and fermented nuances enhance the savory taste of the horse mackerel. Next, we serve ravioli filled with fried eggplant and ricotta cheese from Tamba milk, accompanied by a clear consommé of Kamigamo tomatoes. The pure umami of the tomatoes gently envelops the rich flavors of the summer vegetables.

For the fish course, amadai with crispy grilled skin is paired with a Kyo-style summer seasonal sauce made from Manganji chili peppers. The main course features sustainably sourced Kuroge Wagyu beef, carefully grilled over a wood fire and served with a sauce made from herbs picked at Aman Kyoto, further enhanced with a kashiwa leaf wrap to weave in the atmosphere of Kyoto summer. The finale is a panna cotta with Shine Muscat grapes and a jelly made with Tamba wine. This refreshing dessert, harmonizing the juicy fruit with a rich aroma, elegantly concludes the summer dinner.

Period: July 8 (Wed), 2026 to September 15 (Tue), 2026

Price: Chef's Recommend Menu (Lunch, 5 courses) ¥15,000

Tasting Menu (Lunch, 7 courses) ¥18,000

Omakase Menu (Dinner, 8 courses) ¥24,000

Website: https://www.aman.com/ja-jp/resorts/aman-kyoto/dining/seasonal-dining-living-pavilion-aman

Charcoal-grilled sawara. A dish harmonizing tomato acidity with the richness of fermented butter.

Summer Afternoon Tea

As a welcome drink, we offer a homemade soda made with red perilla from Ohara, Kyoto. Paired with a bite-sized monaka filled with fresh mango, the vibrant colors and refreshing flavors invite you to a cool summer afternoon.

The first tier of the tiered box features savory dishes by Executive Chef Tatsuya Ozawa, reflecting the blessings of the season and the land. These include Inari sushi elegantly prepared with carefully deboned hamo, and gratins baked with the richness of white miso layered over melt-in-your-mouth Kamo eggplant, offering tastes that evoke Kyoto's summer.

The second tier presents sweets by Executive Pastry Chef Hiroyuki Matsuo, inspired by the summer scenery. Among them is a mousse shaped like a moss ball, reminiscent of Aman Kyoto's "forest garden" with its cool green shade, made by encasing griotte cherries in pistachio and matcha. There is also a refreshing yokan capturing the elegant swimming of goldfish, and a mousse harmonizing the gentle sweetness of Kyoto honey with the freshness of Muscat grapes, offering a visually cool selection.

Savory dishes reflecting Kyoto's summer, and sweets expressing the forest garden and coolness.

For the finale, we offer homemade warabi mochi served from a trolley. You can choose your preferred combination from four types of condiments: Tamba black beans, shirotaba sugar molasses, matcha kuzuyu, and Tamba kinako, and it will be prepared before your eyes. Enjoy a cool and elegant summer afternoon while gazing at the garden embraced by greenery.

Period: Until August 31 (Mon), 2026

Time: From 3:00 PM

Price: ¥12,000 (with a glass of champagne)

Website: https://www.aman.com/ja-jp/resorts/aman-kyoto/dining/seasonal-afternoon-tea-aman-kyoto

Tatsuya Ozawa, Executive Chef and Director of Food & Beverage, Aman Kyoto

He moved to Italy at the age of 23 and trained under top chefs in various locations, including a Michelin two-star restaurant. In 2015, he won an award in one of Japan's largest culinary competitions for discovering young talent of the new era. From 2017, he worked as the head chef of an Italian restaurant at a luxury hotel in Kyoto. He has served as the head chef of Aman Kyoto since 2020 and was appointed Executive Chef in 2023. He states, "Surrounded by beautiful nature at Aman Kyoto, I want to deliver a simple yet profound dining experience of 'food that can only be made here, in this place,' with a focus on local ingredients."

Hiroyuki Matsuo, Executive Pastry Chef

After honing his skills at luxury hotels in the Kansai region, he has created numerous original sweets based on his solid techniques and rich sensibility cultivated over 40 years. He is also dedicated to nurturing the next generation, with many of his students active in various fields. Furthermore, as a confectioner, he has received high acclaim in the fields of display and decorative confectionery, winning numerous awards. His afternoon tea at Aman Kyoto, featuring charming Western-style confections that delicately reflect the seasons like traditional Japanese sweets, delivers a visually delightful moment of happiness.

About Aman Kyoto

Aman Kyoto is a resort nestled in a secluded forest garden at the foot of Mount Takagamine, north of Kyoto. The expansive grounds, approximately 24,000 square meters, are dotted with an arrival building, a living building (all-day dining), a restaurant building (Japanese cuisine), a spa building with a natural hot spring, accommodation buildings, and a tea house, all harmoniously integrated into the forest garden. Aman Kyoto, with its modern architecture like a hidden retreat, and the enduring garden create a landscape that offers a stay to experience the deeper charm of the ancient capital.