Aman Kyoto: Early Summer 2026 Limited Menus Surrounded by the Fresh Greenery of Kyoto

At The Living Pavilion by Aman at Aman Kyoto (Kita Ward, Kyoto; General Manager Yasuo Mizobuchi), we have prepared seasonal limited menus for lunch and afternoon tea to be enjoyed with the arrival of early summer and its pleasant, refreshing breezes. Please relish the moments woven by the flavors and colors unique to this season in the forest garden of Aman Kyoto, enveloped by lush green maples.

■ Lunch in the Forest Dining – Until Tuesday, July 7, 2026
■ Afternoon Tea Reflecting Early Summer Colors – From Friday, May 1 to Tuesday, June 30, 2026

■ Lunch in the Forest Dining

For the appetizer of the lunch course, where you can choose between 5 or 7 courses, we offer fragrantly seared bonito. The light crispness of a rice tuile, tightened by the refreshing acidity of citrus, colors the beginning of the course with a cooling sensation. For the fish dish, we use trout whose umami has been brought out through low-temperature cooking. A smoked white wine sauce imparting a faint smokiness pairs with the plump flesh, while the refreshing aroma of fennel adds a light finish.

For the main course, roast domestic veal loin is served. The soft umami of the veal is enhanced by a Viennoise spiced with Japanese pepper (sansho) and the savory aroma of charcoal-grilled eggplant. The dessert is a Catalana that harmonizes the sweet juiciness of melon with the pleasant bitterness of matcha, providing a refreshing conclusion. While gazing at the forest garden sparkling with fresh greenery, thoroughly enjoy the moments woven by seasonal early summer ingredients.

Roast Domestic Veal Loin, Sansho Viennoise, Charcoal-Grilled Eggplant

Period: Until Tuesday, July 7, 2026
Price: Chef's Recommend Menu (5 courses) 15,000 yen
Tasting Menu (7 courses) 18,000 yen
Web: https://www.aman.com/ja-jp/resorts/aman-kyoto/dining/seasonal-dining-living-pavilion-aman

■ Afternoon Tea Reflecting Early Summer Colors

Illuminated by soft sunlight, Aman Kyoto's forest garden is enveloped in lush green maples. Here, we offer an afternoon tea that reflects the unique colors of early summer woven by nature into every single dish.

Accompanying the refreshing fruity soda of Japanese black tea is the green maple yuzu yokan, spreading the crispness of yuzu. Its translucent green invites you into the early summer forest garden. On the first tier of the jubako (tiered box), elegant savories crafted by Executive Chef Tatsuya Ozawa line up, including a light green broad bean hummus tart expressing the soft greenery of the budding season, and a dish layering glossy red and yellow tomato compote reminiscent of the early summer sun over a buffalo mozzarella mousse.

The second tier is filled with sweets expressing the charm of early summer by Executive Pastry Chef Hiroyuki Matsuo. These include a beautiful purple-gradient sweet resembling hydrangeas sparkling after the rain, and a cake spreading the refreshing aroma and depth of new tea, evoking scenes of a tea plantation.

For the finale of the afternoon tea, Izutsu Yatsuhashi Honpo's raw yatsuhashi is wrapped with fresh blueberries, rich double cream, and crumble right in front of the guests. Enveloped by the sparkling green maples, please enjoy the colors and flavors unique to early summer.

Period: Friday, May 1 to Tuesday, June 30, 2026
Time: From 3:00 PM
Price: 12,000 yen (Includes a glass of champagne)
Web: https://www.aman.com/ja-jp/resorts/aman-kyoto/dining/seasonal-afternoon-tea-aman-kyoto

Tatsuya Ozawa, Executive Chef & Director of Food and Beverage, Aman Kyoto
Moving to Italy at 23, he trained under top chefs at various locations, including 2-star Michelin restaurants. In 2015, he won a prize at one of Japan's largest chef competitions discovering young culinary talents of a new era. From 2017, he served as the head chef of an Italian restaurant at a luxury hotel in Kyoto. He became the Head Chef of Aman Kyoto in 2020 and was appointed Executive Chef in 2023. He states, "Surrounded by the beautiful nature of Aman Kyoto, I want to stick to local ingredients and deliver a simple yet profound food experience that says, 'This dish, exactly because it is this place.'"

Hiroyuki Matsuo, Executive Pastry Chef
With skills cultivated over nearly 40 years of experience at luxury hotels in the Kansai region and an overflowing sensibility, he has developed numerous original sweets. As a pastry craftsman, he is also adept at display creation and has won awards such as the Osaka Governor's Award and the Grand Prize in decoration and confectionery craftsmanship contests. He delivers well-received afternoon teas featuring western pastries that are as adorable as wagashi, reflecting the season's prime.