The Ritz-Carlton, Kyoto to Host Special Lunch Event "Ladies Who Lunch" Celebrating Women's Empowerment with Female Chefs and Pâtissiers
The Ritz-Carlton, Kyoto will host a special lunch event, "Ladies Who Lunch," on May 26, 2026, themed around women's empowerment. Female chefs and pâtissiers will present a unique Italian course and desserts, accompanied by wine pairings, to showcase women's talent and culinary artistry.
📋 Article Processing Timeline
- 📰 Published: May 1, 2026 at 00:59
- 🔍 Collected: April 30, 2026 at 16:31
- 🤖 AI Analyzed: April 30, 2026 at 16:53 (21 min after Collected)
The Ritz-Carlton, Kyoto (Location: Kamo-gawa Nijo Ohashi畔, Nakagyo-ku, Kyoto City; General Manager: Carlos Tarero) will host a special lunch event "Ladies Who Lunch" featuring female chefs and pâtissiers on Tuesday, May 26, 2026, with the theme of woman empowerment. This event aims to shine a spotlight on the sensibilities and skills of women working within the hotel, offering new culinary experiences through dishes and desserts. Each dish, born from the perspective of female chefs and pâtissiers who diligently prepare meals and desserts for guests every day, combines delicacy and strength, creating a special moment that can only be savored here.
La Locanda Teppan Mizuki, Tempura Mizuki Pastry Kitchen
The first edition was held by invitation only at the Japanese restaurant "Mizuki". It was a special stage where guests could experience the diverse genres of Japanese cuisine—Kaiseki, Tempura, and Teppan—all in one space. At each counter, guests were treated to a live culinary experience, savoring freshly prepared dishes with all five senses while closely observing the techniques and artistry of the female chefs. In addition to course meals that showcased the seasons by utilizing seasonal ingredients and bringing out their inherent charm, desserts by a female pâtissier were also provided, allowing guests to fully appreciate the depth and aesthetic sense of Japanese cuisine throughout the entire course. Furthermore, in collaboration with "Fukujuen," a long-established Kyoto tea shop, tea pairings were offered to complement the dishes and desserts, further enhancing the appeal of Japan's unique food culture. The delicate harmony created by the fusion of cuisine and tea added depth to the dining experience, creating a memorable moment.
Scenes from the first edition
The second edition will move to the Italian restaurant "La Locanda," offering a special lunch course crafted by two female chefs. Guests can enjoy each dish, which blends Italian culinary traditions with Kyoto's unique sensibilities while incorporating seasonal ingredients. Additionally, desserts by a female pâtissier will be provided to beautifully conclude the course. On the day of the event, a wine pairing curated by Ms. Miyuki Murao, owner sommelier of the wine bar "emme," will also be available, further enhancing the harmony with the cuisine. The marriage of dishes, wine, and desserts woven with feminine sensibilities will create a richer and more profound dining experience.
We hope that guests will spend a moment away from their daily routines in a tranquil space overlooking the Kamo River, where cuisine, wine, and human emotions resonate. Through this event, we also hope to highlight the presence of the many female staff members active within the hotel and allow guests to feel the beauty and significance of women shining and succeeding.
The Ritz-Carlton, Kyoto 1F "La Locanda" Ebisugawa Residence
【La Locanda / Ladies Who Lunch】
Date: May 26, 2026, 12:00 PM – simultaneous start
Price: 12,000 yen (tax and service charge included)
Location: The Ritz-Carlton, Kyoto 1F "La Locanda" Ebisugawa Residence
Kamo-gawa Nijo Ohashi畔, Nakagyo-ku, Kyoto City, Kyoto Prefecture
Reservations/Inquiries: https://www.tablecheck.com/ja/shops/ritzcarlton-kyoto-lalocanda/reserve
【Profiles of Ladies Who Lunch Participating Chefs & Pâtissiers】
Anna Yamaguchi / Mizuki Tempura
Anna Yamaguchi joined The Ritz-Carlton, Kyoto as a new graduate. She honed her skills in the Kaiseki kitchen at Mizuki from 2021 to 2024, then transferred to the Tempura section in 2024, where she is currently dedicated to refining her techniques. Believing that cuisine offered at the world's finest hotels demands an appropriately high standard, she aspired to an environment where she could learn refined techniques and sensibilities. Furthermore, touching upon the personality and guidance of Mr. Miura, the Executive Chef of Mizuki Japanese Cuisine, was a significant catalyst for her career at Mizuki. Considering hotel dining as part of travel memories, she aims to provide dishes that remain in the heart as memories of a journey, by carefully bringing out the inherent charm of ingredients and respecting the producers behind them.
Misato Nakata / Mizuki Teppanyaki
Misato Nakata joined The Ritz-Carlton, Kyoto as a part-time employee in November 2020 and officially became a full-time employee in April 2021. After gaining experience in the banquet kitchen, she transferred to Mizuki in 2025 and is currently in charge of Teppanyaki. Her decision to join was driven by her perception of the hotel as having particularly high brand power and presence even within Kyoto. She values making every guest genuinely feel "delicious" and, as Mizuki's Teppanyaki is offered in a private setting, she believes that creating the right atmosphere is just as important as the cuisine itself.
La Locanda Teppan Mizuki, Tempura Mizuki Pastry Kitchen
The first edition was held by invitation only at the Japanese restaurant "Mizuki". It was a special stage where guests could experience the diverse genres of Japanese cuisine—Kaiseki, Tempura, and Teppan—all in one space. At each counter, guests were treated to a live culinary experience, savoring freshly prepared dishes with all five senses while closely observing the techniques and artistry of the female chefs. In addition to course meals that showcased the seasons by utilizing seasonal ingredients and bringing out their inherent charm, desserts by a female pâtissier were also provided, allowing guests to fully appreciate the depth and aesthetic sense of Japanese cuisine throughout the entire course. Furthermore, in collaboration with "Fukujuen," a long-established Kyoto tea shop, tea pairings were offered to complement the dishes and desserts, further enhancing the appeal of Japan's unique food culture. The delicate harmony created by the fusion of cuisine and tea added depth to the dining experience, creating a memorable moment.
Scenes from the first edition
The second edition will move to the Italian restaurant "La Locanda," offering a special lunch course crafted by two female chefs. Guests can enjoy each dish, which blends Italian culinary traditions with Kyoto's unique sensibilities while incorporating seasonal ingredients. Additionally, desserts by a female pâtissier will be provided to beautifully conclude the course. On the day of the event, a wine pairing curated by Ms. Miyuki Murao, owner sommelier of the wine bar "emme," will also be available, further enhancing the harmony with the cuisine. The marriage of dishes, wine, and desserts woven with feminine sensibilities will create a richer and more profound dining experience.
We hope that guests will spend a moment away from their daily routines in a tranquil space overlooking the Kamo River, where cuisine, wine, and human emotions resonate. Through this event, we also hope to highlight the presence of the many female staff members active within the hotel and allow guests to feel the beauty and significance of women shining and succeeding.
The Ritz-Carlton, Kyoto 1F "La Locanda" Ebisugawa Residence
【La Locanda / Ladies Who Lunch】
Date: May 26, 2026, 12:00 PM – simultaneous start
Price: 12,000 yen (tax and service charge included)
Location: The Ritz-Carlton, Kyoto 1F "La Locanda" Ebisugawa Residence
Kamo-gawa Nijo Ohashi畔, Nakagyo-ku, Kyoto City, Kyoto Prefecture
Reservations/Inquiries: https://www.tablecheck.com/ja/shops/ritzcarlton-kyoto-lalocanda/reserve
【Profiles of Ladies Who Lunch Participating Chefs & Pâtissiers】
Anna Yamaguchi / Mizuki Tempura
Anna Yamaguchi joined The Ritz-Carlton, Kyoto as a new graduate. She honed her skills in the Kaiseki kitchen at Mizuki from 2021 to 2024, then transferred to the Tempura section in 2024, where she is currently dedicated to refining her techniques. Believing that cuisine offered at the world's finest hotels demands an appropriately high standard, she aspired to an environment where she could learn refined techniques and sensibilities. Furthermore, touching upon the personality and guidance of Mr. Miura, the Executive Chef of Mizuki Japanese Cuisine, was a significant catalyst for her career at Mizuki. Considering hotel dining as part of travel memories, she aims to provide dishes that remain in the heart as memories of a journey, by carefully bringing out the inherent charm of ingredients and respecting the producers behind them.
Misato Nakata / Mizuki Teppanyaki
Misato Nakata joined The Ritz-Carlton, Kyoto as a part-time employee in November 2020 and officially became a full-time employee in April 2021. After gaining experience in the banquet kitchen, she transferred to Mizuki in 2025 and is currently in charge of Teppanyaki. Her decision to join was driven by her perception of the hotel as having particularly high brand power and presence even within Kyoto. She values making every guest genuinely feel "delicious" and, as Mizuki's Teppanyaki is offered in a private setting, she believes that creating the right atmosphere is just as important as the cuisine itself.