Park Hyatt Kyoto and Chefs for the Blue Announce 'Sustainable Seas, Kyoto Table' Gastronomy Event on July 7 After 6 Months of Collaboration

Chefs for the Blue (Headquarters: Sendagaya, Shibuya-ku; Representative Director: Hiroko Sasaki), a chef team dedicated to passing down the deliciousness of the ocean to the next generation and aiming for sustainable seas and food, is collaborating with Park Hyatt Kyoto (Location: 360 Kodaiji Masuyacho, Higashiyama-ku, Kyoto; General Manager: Matthew Carroll) to host a special event, 'Sustainable Seas, Kyoto Table'. The event will take place on Tuesday, July 7, 2026, at the signature restaurant 'Yasaka', as part of the hotel's 'Masters of Food & Wine' program. A key feature of this event is that it goes beyond a one-off collaboration dinner. For about half a year leading up to the event, Chefs for the Blue conducted training sessions for approximately 30 members of Park Hyatt Kyoto's Food & Beverage department, focusing on the current state of marine resources and Japan's fish food culture. In addition, three chefs from 'Yasaka' visited fishing sites in Ine-cho, Yosa-gun, Kyoto, and Miyazu Bay for fieldwork. By working together from the training phase, the initiative aims to root sustainability into daily practices at 'Yasaka' and the entire hotel, not just on the day of the event. As a first step, this event distills six months of learning into a single night's course. On the day of the event, Chef de Cuisine Kentaro Koyama of 'Yasaka', along with Chefs for the Blue Kyoto members Chef Ken Sakamoto (cenci) and Chef Motoi Maeda (Restaurant MOTOÏ), will offer a special 8-course meal in a six-hands format. - Hotel Sustainability Practices Starting from a 'Training Program' This is not a standalone event, but an initiative where the hotel team learns, thinks, and connects to practice after about six months of training. It represents a new form of collaboration between a hotel and an NPO, involving about 30 F&B members and aiming for continuous implementation throughout the hotel post-event. - An 8-Course Six-Hands Meal 'Reflecting the Sea of Kyoto' Three chefs—Kentaro Koyama (Yasaka), Ken Sakamoto (cenci), and Motoi Maeda (Restaurant MOTOÏ)—will express Kyoto's fish food culture through their respective interpretations. Teppanyaki and French cuisine, Italian food using Japanese ingredients, and dishes rooted in the fisheries of the Kansai region will intersect for one night. - Enjoying an Entire 'Eco-Certified' Bluefin Tuna Guests will experience zero-waste cooking, such as an amuse-bouche that fully utilizes parts rarely distributed, including the stomach, heart, and head meat. - Fish from Kyoto Delivered from Miyazu Bay and Ine's 400-Year-Old Fixed Net Fishery Ingredients from the seas of Kyoto that the chefs actually learned about on-site will be plated, including a fishery style that 'waits' rather than 'hunts', and the Japanese cockle (Otorigai) cultivated only in Miyazu Bay. - The Concept of 'Restaurant as Media' Enjoying fine dining while learning about the current state of the ocean behind it. It is an attempt to share stories with guests and expand a sustainable society from the restaurant. Date: Tuesday, July 7, 2026 Venue: Signature Restaurant 'Yasaka', 4th Floor, Park Hyatt Kyoto Price: 33,000 JPY (8 courses) / Alcohol Pairing 17,250 JPY / Non-Alcohol Pairing 6,900 JPY (All prices include tax; service charge is excluded) Schedule: - 18:30 Doors Open (A reception on the 4th-floor terrace where guests can enjoy canapes and champagne while watching a documentary video capturing the initiatives to date. *Food and drinks at the reception are included in the regular price.) - 19:00 Dinner Starts - 21:00 Dinner Ends ● Reservation Link 'Yasaka' Website Reservations and Details https://www.tablecheck.com/ja/shops/kyoto-park-hyatt-yasaka/reserve?menu_items[]=6a0437b61287e45ef6f47a72 * Reservations are accepted up to 7 days prior to the event date. * The menu is subject to change depending on purchasing conditions. * The schedule on the day may slightly change depending on the progression. * Cancellations made 7 days or less before the event date will incur a 100% cancellation fee. Non-alcoholic beverage pairings are available. Please let us know when making your reservation. In case of rain, the reception will be held at another facility within the hotel. * This event is part of 'Masters of Food & Wine', Park Hyatt's signature program where award-winning chefs, sommeliers, and food experts deliver local culinary culture under the theme of 'seasonal tastes'.