Spring Honey Harvested Again This Year on Hotel Rooftop: Honey Menu Also Launched

THE THOUSAND KYOTO, the flagship hotel of the Keihan Group (Shimogyo-ku, Kyoto; General Manager: Miwa Sakurai), conducted its first honey harvest of the year on Monday, April 20, 2026, as part of its 'Urban Beekeeping Project,' which is now in its sixth year of activity. Starting Monday, June 1, the hotel will begin serving 'Honey Croissant Brûlée,' made with 'THOUSAND HONEY 2026' harvested through this project, at the hotel's cafe and bar, 'TEA AND BAR.'

This honey, a blessing from the honeybees carefully raised on the hotel's rooftop, is a 'multifloral honey' created by the bees gathering nectar from a wide variety of flowers and trees as they please. Given the habits of Western honeybees, which forage for nectar from plants within a 2-3km radius, it is believed they brought nectar from parks, shrines, temples, and home vegetable gardens around Kyoto Station. Since May 2021, THE THOUSAND KYOTO has been keeping honeybees, which play a certain role in preserving biodiversity, and harvesting honey as a byproduct. As an ingredient for local production and consumption, the hotel continues to offer it to guests this year through commercialization, such as serving it in the hotel's restaurants and selling it in jars.

We hope everyone will enjoy the blessings of this 100% Kyoto-produced honey again this year.

Comments from the Urban Beekeeping Project Person in Charge
Project Member & Honey Meister Association Certified Advisor, Sales & Marketing Department: Marina Wada
'It has already been three months since the honeybees safely survived the harsh winter and began their activities with the blooming of plum blossoms. The honeybees have been steadily collecting flower nectar and producing honey. In recent years, Kyoto's summers have experienced record-breaking heatwaves, which can stall the bees' activities, so the harvesting period is limited, and I feel that the honey is becoming more precious year by year. We are looking forward to the day we can deliver 'this year's taste,' gathered with great care, to everyone.'

[From Monday, June 1] Launch of Menu using 'THOUSAND HONEY'
Honey Croissant Brûlée
A crispy croissant made with fermented butter, topped with rich vanilla ice cream, and finished with a drizzle of THOUSAND HONEY for an enchanting dessert.
*Caution: Do not feed to children under 1 year of age.

[Offering Period] From Monday, June 1, 2026
*Ends as soon as THOUSAND HONEY 2026 runs out.
[Store] 2nd Floor Cafe & Bar 'TEA AND BAR'
[Hours] 11:30 - 21:00 (L.O.)
[Price] Single item: 1,600 yen / Drink set: 2,700 yen
*Only drink sets can be reserved in advance (reservations accepted until noon the day before).
[Inquiries] TEL 075-351-0700 (Restaurant General Reception 10:00 - 19:00)
[Details] https://www.keihanhotels-resorts.co.jp/the-thousand-kyoto/restaurants/teabar/

Urban Beekeeping Project Overview
Keihan Hotels & Resorts Co., Ltd. Urban Beekeeping Project Team
Start Date: May 25, 2021
Location: THE THOUSAND KYOTO Rooftop
Type: Western Honeybee
Scale: 3 beehives (approx. 40,000 bees) *As of May 2026
Operation: Keihan Hotels & Resorts Co., Ltd. Urban Beekeeping Project Team

Purpose of the Urban Beekeeping Project
Under the slogan 'Think 1000 year comfort.', our hotel delivers moving experiences that pursue comfort and sustainability with a new kind of coziness that will last into the 'next thousand years.' The Urban Beekeeping Project involves keeping 'honeybees,' which play a certain role in biodiversity conservation, on the hotel's rooftop and harvesting honey as a byproduct. We are also advancing local production for local consumption initiatives by offering it as an ingredient in hotel restaurants and selling it in jars.