【The Westin Miyako Kyoto】First-ever Italian Buffet at Rakuyo Featuring Specially Supervised Menus by Renowned Kyoto Chefs! Enjoy an Authentic Taste of Italy and a Journey of Flavors

The first Italian buffet at ALL DAY DINING Rakuyo, featuring specially supervised menus crafted by three brilliant chefs from renowned Italian restaurants in Kyoto, is finally set to begin. This commemorative inaugural event offers a buffet style where children and adults alike can casually enjoy the food culture of Italy.

With the cooperation of the Kyoto Italian Cuisine Research Group, Chef Nasu of Casa Bianca, Chef Sasajima of Il Ghiottone, and Chef Watanabe of Ca' del Viale have prepared special supervised menus that reflect their culinary essence. From familiar Italian dishes like lasagna, gnocchi, and pizza, to regional Italian masterpieces such as "Polpo Affogato," a deeply stewed octopus dish with tomatoes, and "Bollito," a boiled pork dish that brings out the rich flavor of Kyoto-produced mochi pork, a travel-like array of Italian tastes will be brought together. Furthermore, the hotel's Japanese chefs have also joined this fair. While popular items such as nigiri sushi and tempura remain, Japanese dishes subtly incorporating Italian ingredients and seasonings will also appear, delivering a unique taste where Italian and Japanese food cultures intersect. Please enjoy the culinary stories of May and June.

## Event Overview
Italian Buffet
- Event Period: May 1 (Friday) – June 30 (Tuesday), 2026
- Venue: ALL DAY DINING Rakuyo, 2nd Floor
- Opening Hours:
- Lunch: (Mon-Fri) 11:30 AM – 2:30 PM / (May 1, 2, weekends/holidays) Two sessions: 11:30 AM – & 1:30 PM –
- Dinner: (Mon-Thu) 5:00 PM – 9:00 PM / (May 1, 2, Fri, Sat, Sun/holidays) Two sessions: 5:00 PM – & 7:30 PM –
- Prices:
- Lunch: (Weekdays) 6,500 yen / (May 1, 2, weekends/holidays) 7,500 yen
- Dinner: (Weekdays) 8,500 yen / (May 1, 2, weekends/holidays) 9,500 yen
- *One elementary school student eats free with one paying adult (infants eat free)

### Sample Menu
#### May Lunch
- Mortadella
- Tomato and Mozzarella Salad
- Salmon in Phyllo Pastry with Yogurt Sauce and Parsley Oil (Chef Sasajima)
- Lasagna Genovese Style (Chef Nasu)
- Chicken Thigh and Paprika with Anchovy Flavor (Chef Watanabe)
- Gnocchi finished with Piave cheese, Black Pepper and Olive Oil aroma (weekends/holidays only)
- Acqua Pazza
- Rockfish and Bamboo Shoot Tempura with Dashi Sauce
- Eel and New Ginger Okowa with Sansho Pepper aroma
- Assorted Inari Sushi (weekdays only)
- Tempura
- Salt Ramen with Shellfish Dashi
- Nigiri Sushi (weekends/holidays only)

#### May Dinner
- Black Rice Salad (Chef Nasu)
- Swordfish and Orange Salad
- Polpo Affogato
- Steamed Sea Bream and Artichokes with Lemon Flavor (Chef Watanabe)
- Kyoto Mochi Pork Belly Bollito with Salsa Verde (Chef Sasajima)
- Chicken Thigh Cacciatore Style
- Shrimp and Aromatic Vegetable Miso Cheese Cocotte Bake
- Pizza Margherita
- Pizza Salsiccia and Rucola
- Gnocchi finished with Piave cheese, Porcini Mushroom Flavor (weekends/holidays only)
- Hotel Original Consommé Soup
- Freshly Sourced Nigiri Sushi (Sea Bream, Tuna, Salmon, Greater Amberjack, Red Shrimp, Conger Eel, Ikura, etc.)
- Tempura
- Salt Ramen with Shellfish Dashi

#### May Desserts
- Seasonal Shortcake
- Panna Cotta with Berry Sauce
- Lemon Mousse
- Strawberry and Pistachio Tart
- Tiramisu
- Cassata
- Amaretti
- Lemon Cake
- Macedonia
- Baba (weekends/holidays only)