[Garrya Nijo Castle Kyoto] Hidden Hotel Restaurant Near Nijo Castle, 'Singular', Introduces New Japanese-French Course Leveraging 'Umami'
Starting April 3, 2026, the restaurant 'Singular' at Garrya Nijo Castle Kyoto is launching new lunch and dinner courses that beautifully combine French culinary techniques with Japanese 'Umami' and local Kyoto ingredients.
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- 📰 Published: March 30, 2026 at 18:48
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Garrya Nijo Castle Kyoto (Location: Nakagyo-ku, Kyoto City; General Manager: Tomoaki Yamada), a hotel belonging to one of the world's leading independent hospitality groups, the Banyan Group, will begin offering a new cuisine course weaving together French cuisine and 'umami' at its main dining restaurant, Singular, starting April 3, 2026.
The course meals will feature exquisite dishes crafted with seasonal ingredients sourced primarily from producers around Kyoto, prepared simply with a focus on umami, and served beautifully in a modern kaiseki style.
The lunch course 'Gastronomic Galette' features a highly flavorful umami-rich galette as its main dish, made by combining buckwheat flour from Gamako-an in Miyazaki with bonito dashi. Please enjoy it together with either lobster or beef cheek.
The dinner course 'Calendrier' begins with 'Nouille' (French for noodles). It is a refreshing dish with the scent of sudachi citrus, featuring a rich flavor created by mixing homemade bottarga with rice noodles.
'Nanzenji Royale', an arrangement of the tofu-inclusive steamed egg custard 'Nanzenji Mushi', is a beautiful dish characterized by the rich, luxurious taste of Dengaku miso and kneaded sea urchin.
The signature dish, named simply 'Umami', allows you to fully appreciate the umami inherent in the ingredients themselves. You can taste the rich umami of shrimp...
The course meals will feature exquisite dishes crafted with seasonal ingredients sourced primarily from producers around Kyoto, prepared simply with a focus on umami, and served beautifully in a modern kaiseki style.
The lunch course 'Gastronomic Galette' features a highly flavorful umami-rich galette as its main dish, made by combining buckwheat flour from Gamako-an in Miyazaki with bonito dashi. Please enjoy it together with either lobster or beef cheek.
The dinner course 'Calendrier' begins with 'Nouille' (French for noodles). It is a refreshing dish with the scent of sudachi citrus, featuring a rich flavor created by mixing homemade bottarga with rice noodles.
'Nanzenji Royale', an arrangement of the tofu-inclusive steamed egg custard 'Nanzenji Mushi', is a beautiful dish characterized by the rich, luxurious taste of Dengaku miso and kneaded sea urchin.
The signature dish, named simply 'Umami', allows you to fully appreciate the umami inherent in the ingredients themselves. You can taste the rich umami of shrimp...