Tonight, I had a French dinner at "BENOIT Kyoto" in Kyoto. It's a high-class French restaurant located at Hotel Seiryu, with a view of Yasaka Pagoda. It's the famous restaurant of Alain Ducasse. I enjoyed the prix-fixe course which included: - Sparkling wine for a toast, served in a beautiful glass - Salmon tartare with citrus and cucumber, a delicate dish with a nice balance of flavors - Spelt wheat cookpot with seasonal mushrooms and butternut squash condiment, a fragrant and delicious dish - Red wine was poured for the next course - Roasted veal with gnocchi and broccolini, a beautifully presented and flavorful dish - Chocolate dessert with whiskey granite, a delightful combination of whiskey and chocolate flavors The hospitality was exceptional, making me feel elegant and rich.

First visit to the restaurant. Located about a 3-minute walk from Kiyomizu Temple in Kyoto, inside The Hotel Seiryu Kyoto. Today's menu includes cheese and salt & pepper in choux pastry, homemade bread with butter, two appetizers - salad with green bean, mushroom, and pork rillettes, grilled Miyazu octopus with herbs and seaweed condiment, main dish of roasted Kyoto pork with eggplant caviar and Fushimi chili pepper, and for dessert, Coupe Glacée with vanilla ice cream and pecan praline. It was a foreigner-friendly cuisine.

Visited a new restaurant with a hotel attached and made a reservation through Tabelog. The hotel, Seiryu, opened in 2020 on the south side of Yasaka Tower, and is said to have been renovated from a historic school building. Although you can see Yasaka Tower from the window, the view is obstructed by trees that have grown too much and do not match the website's image. Lunch options included a 5500 yen course with appetizer, main dish, and dessert, a 7500 yen course with two appetizers, main dish, and dessert, and an 8500 yen course with appetizer, two main dishes, and dessert. I didn't feel like ordering any drinks as they were quite expensive, with a non-alcoholic beer priced at 1100 yen. These prices already included a service charge. For the appetizer, I had ratatouille with a basil sauce and a half-cooked egg mixed in. The vegetables were delicious with the tomato sauce. The main dish was cheek meat simmered in red wine, which was tender and flavorful. For dessert, I had a mousse made with Alain Ducasse's chocolate and a delicious mille-feuille. Is this what a mille-feuille is like? The crispy pastry with custard in between was not too sweet, and the crispy pastry was amazing. It was very delicious, and the portion size was generous. Both of us were full after just three courses. When I checked later, the same course was available on Ikyu for 4840 yen including tax and service charges.

The other day, when I stayed at The Hotel Seiryu Kyoto Kiyomizu, I had the opportunity to dine at this restaurant, which offers a modern twist on traditional bistro cuisine by Alain Ducasse. The interior is welcoming with Alain Ducasse posters, antique furniture, and tableware. It's a French restaurant where you don't have to dress up. The champagne glasses were adorable and lifted my spirits. We opted for a 3-course meal with 2 starters, a main course, dessert, and a hot drink, allowing us to choose our favorites. It was a tough decision, but a delightful one. You can also order dishes a la carte, which is convenient. Everything was delicious. Thank you for the feast!

The visit score was 3.53 (August 2023) and the location is on the way to Kiyomizu-dera. I had a reservation at 6:00 PM and walked from a budget hostel in Gojo Karasuma, facing the heat unique to the basin area (hotter than flatlands due to stagnant wind) and the time when inbound tourists return to the city, walking arrogantly in groups on both sides of the narrow roads. I continued to walk up the gentle slope relentlessly, not minding the sweat dripping. I felt like a summer ascetic monk haha. I couldn't find the entrance (sweat) and ended up walking into a grand hotel entrance and asking the guard where to go, feeling out of place as a commoner. I didn't want to be foolishly early, but I arrived 30 minutes early (sweat) with no places around to kill time. I decided to go in and informed the front desk person about my reservation and early arrival. I was escorted to my seat. Oh! A five-story pagoda in front! Dinner course for 11,000 yen. I had a coupon for 20% off, how nice! A sparkling wine for 1,800 yen, Cremant de Bourgogne. The glass was different. A red wine for 1,800 yen, Eric de Suremain-Chateau de Monthelie, a Pinot Noir. The amuse was a Gougeres, cheese and black pepper seasoned finger roll, meant to be eaten by hand. The appetizer was "Ufumore" with summer vegetables Ratatouille and basil, using locally raised eggs from Uji City, with mustard and balsamic flavors. Not only Kyoto vegetables but also local ingredients were served, which was nice. The first main dish was a fish called "Itoyori Dai," a member of the sea bass family, with a sauce made from white wine, fish broth, butter, and coriander. The ingredients were not overpowering, allowing the delicate flavor of the white fish to shine through. The second main dish, cassoulet, was quite substantial. I initially wanted another meat dish for the second main, but was advised against it, which was understandable. The duck, pork, and sausage with white beans were rich and hearty. This was definitely the right choice. For dessert, I chose affogato without hesitation. Vanilla ice cream with intense espresso, served with warm financiers added later. It was delicious, especially the warm financiers. I should have bought some to take home. It was the best to be able to visit such a stylish restaurant in Kyoto! I decided to try my luck at the best bar in Kyoto without using any transportation cards, just walking. Thank you for the wonderful experience. Bon appétit.

I visit Kyoto every year, but I had never checked out this Hotel Seiryu before. I saw some reviews from people I follow and decided to make a last-minute lunch reservation online. The hotel and the atmosphere inside were absolutely lovely. The weather was also nice, making the greenery and the clear tower look beautiful. The high ceilings and the pure white tablecloths really stand out. On this day, I had a course with 2 appetizers, 1 main dish, and dessert. There were some items with additional charges, but they had a great selection of authentic French cuisine. The pate en croute had a rich meaty flavor and the crispy pie was perfectly done. The escargot with original croutons was a delight. The cassoulet that I was looking forward to was the best I've ever had. It was filled with sausages, pork, and duck, all cooked perfectly in a stew filled with the flavors of vegetables and meats. For dessert, I had a mousse made with Alan Ducasse's chocolate. The iced coffee came in a large glass like a vase, very generous. The freshly baked madeleine that came with the coffee was soft and delicious. The course had a generous portion and left me very satisfied. The service varied from very attentive and considerate to a bit careless and rough. I would definitely want to visit this place again when I come back to Kyoto.

I've always wanted to go to Monsieur Benoit's! It's located inside a hotel, so if you use Google Maps to get there, you might get a little lost. I ordered the 5500 yen lunch course and chose ratatouille, red wine stew, and affogato. The bread was all-you-can-eat, and the butter to go with it had a sweet taste that was different from regular butter. For dessert, I had a freshly baked madeleine. I usually don't like madeleines, but I had never had such a fluffy one before. I'd like to go back next time to try a different menu.

The restaurant within the hotel grounds, Goho no To, was visible through a large window in the middle. The atmosphere of the restaurant was bright and calm, and the location was lovely. The staff were friendly and the elegant lunch was enjoyable. Of course, the food was incredibly delicious. Personally, I loved the cute logo of the restaurant ❤️

French restaurant located within the Hotel Seiryu premises. I made a reservation for Sunday night at 6:30 pm. It is recommended to make a reservation before sunset as you won't be able to see Yasaka Pagoda once it gets dark. This time, I opted for the 9000 yen course, where you can choose 2 appetizers, 1 main dish, and 1 dessert from a selection of 5-6 options each. It's fun to create your own course meal by selecting your favorite items. The interior of the restaurant has a cute atmosphere with a mix of red and white colors. It's not too quiet or too noisy, just the right casual vibe. For the appetizers, I had green pea brûlée and pâté. The main dish was scallops, and the dessert was crème brûlée au chocolat. Each of the 4 dishes was well-prepared, and I believe women will feel satisfied after enjoying them. The dishes made good use of vegetables and brought out the flavors of the ingredients. The pâté was filled with chunks of meat and paired perfectly with consommé jelly. The dessert was also beautiful. Overall, I was satisfied with the atmosphere and taste. While the prices may seem a bit high, there is a 20% discount on weekdays, and accumulating points could make it even more cost-effective. I would like to visit again.

In 2020, "The Hotel Seiryu Kyoto Kiyomizu" opened on the high ground of Kiyomizu, and brought in the familiar "BENOIT" by Alain Ducasse as its main dining option. I quite like "BENOIT", having visited their Osaka branch, Omotesando branch, and even the original Paris 4th district branch with over 100 years of history. The atmosphere at this hotel dining is luxurious, with a clientele that is quite sophisticated. At lunchtime, you can enjoy a view of Hokanji Temple through the windows. I opted for a plan that included wine, but the sparkling wine was served in a strange-shaped glass, and the taste and texture were not quite up to par. The chef in charge of the kitchen at this restaurant, Kouta Tanaka, started his career at the Omotesando BENOIT, then gained experience at "Beige" in France before returning to Japan to work as the sous chef at "Muniain Ducasse" in Arashiyama, and finally being invited to this restaurant. The Gougère is served promptly after being seated. While the efficient service is appreciated, it can feel a bit rushed and lacking in romance. I opted for the prix-fixe menu, which allowed me to choose from a selection of appetizers, mains, and desserts. I decided to try the somewhat complicated dish "Pâté en Croûte". It had various flavors such as foie gras and duck, with a stylish touch of pistachio texture. The consommé jelly and pastry complemented the dish well. To be honest, it was even more delicious than the original branch in Paris 4th district. The bread was simple but satisfying, especially since I had ordered a lot of rich dishes. I ordered the Cassoulet for the main course, another specialty of BENOIT. The beautifully presented dish impressed me with its Japanese attention to detail. The white beans absorbed the delicious essence from the meat, and it was definitely a step above the original branch in Paris 4th district. It might even make it to my top 5 Cassoulets. For dessert, I chose a soufflé-like dish made with Alain Ducasse's chocolate. It had a rich cocoa flavor with a surprisingly light texture. The scent of fruits and the perfect vanilla ice cream made it the best dish of the day. I chose herbal tea for after-dinner, which came with freshly baked madeleines, leaving me feeling fully satisfied. After enjoying two glasses of wine, the bill came to just over 10,000 yen. While the cuisine is casual bistro style, the setting in a luxury hotel makes it a bit on the pricey side. However, considering it is a dining option in a luxury hotel, it could be considered reasonable. The lighting is bright and the atmosphere is a bit mismatched with the casual bistro cuisine, but the taste and service are impeccable. I recommend visiting during lunchtime when you can clearly see Yasaka Pagoda.

I had always wanted to visit Boulanger Kyoto. I finally had the chance to go before sunset with a view of Yasaka Tower. I had reserved the 3-course meal which included a salmon tartare, grilled scallops, and a creme brulee made with Alain Ducasse chocolate, served with coffee ice cream. Everything was delicious. The staff were also wonderful and took great care of us. After the meal, I relaxed at the rooftop bar "K36" as a special reservation benefit from Boulanger Kyoto. It had just stopped raining that day, so it was cool and I was able to experience something extraordinary. I will definitely visit again soon!

I visited the luxury hotel "The Hotel Seiryu Kyoto Kiyomizu" with K36 The Bar & Rooftop for the first time. It is a bistro supervised by Alain Ducasse. I visited on a Friday before a 3-day weekend. What I had: Moet & Chandon Champagne glass of white wine (forgot the name) for 11,000 yen Prefix course Lobster salad with tomato and buffalo mozzarella Greek-style sea bream Roasted lamb Summer vegetable mille-feuille Coffee The restaurant, with its glass walls, has a casual and spacious atmosphere that is stylish. The food was neither exceptional nor disappointing, just average casual French cuisine. Is supervision just for attracting customers? I may have never encountered a truly delicious restaurant before. It may be sufficient for tourists due to its location. I made the reservation with the rooftop bar in mind, so it met my expectations. I recommend having a light lunch rather than dinner. The service was polite and efficient, leaving a good impression. After the meal, we moved to the rooftop bar.

Benoit is always amazing no matter how many times you visit! The menu changes quite a bit with the seasons, so even if you order the same course as last time, you can enjoy completely different dishes. The presentation and atmosphere are lovely, making it a perfect place to go with someone special.

I had been interested in this restaurant for a while, so I used furusato nozei (hometown tax payment) to get tickets and made a reservation in advance for my trip to Kyoto. Located a little up the slope from Kiyomizu-dera Temple, this restaurant offers a tranquil space away from the hustle and bustle. The glass-walled interior provides a view of the garden and the Yasaka Pagoda in the distance. The bistro dishes, likely served with vintage cutlery, have a French touch with a hint of Japanese influence. Each dish was delicious, showcasing a relaxed French style. The wine I paired with the meal, while not overly expensive, was carefully selected and very enjoyable. It was a wonderful moment.

I visited the restaurant "BENOIT Kyoto" located in a separate building of the luxury hotel "The Hotel Seiryu Kyoto Kiyomizu" on a high hill overlooking clear water. "BENOIT" is a renowned bistro that has been in operation for over 100 years since its opening in Paris in 1912. In 2005, it was taken over by Ducasse Paris and expanded to Tokyo and New York. In Kyoto, you can enjoy BENOIT's menu, which combines traditional French bistro cuisine with seasonal flavors in a modern way. As a privilege of booking this restaurant, you can also reserve a seat at the rooftop bar K36 on the same day. On this day, I enjoyed the sunset at K36 with a drink and then moved to this restaurant for dinner. I reserved the following dinner course: Choice of 2 appetizers, main course, and dessert (total of 4 dishes). The appetizers were roasted green asparagus with egg yolk and Comte cheese, and 6 Burgundy snails with herb butter. The main course was saddle of lamb with spring vegetables, and the dessert was a mille-feuille. The dishes were visually appealing, delicious, and not too heavy, allowing the flavors of the ingredients to shine through. The sophisticated and stylish atmosphere made for a wonderful dining experience.

After watching the Kyoto and Tokyo dances extravagantly for the first time in three years, we decided to have dinner at a restaurant we had reserved after having tea at K36 for lunch. We arrived at 5:30 pm and ordered the 2 STARTER + MAIN + DESSERT + DRINK course for ¥9,000. The two appetizers were Roasted green asparagus with egg yolk and Comté, which had a gentle flavor of Japanese broth and Comté cheese that complemented the sweetness of the asparagus. Our pâté en croûte, made with chicken, pork, and duck cooked in Madeira wine and wrapped in pastry, was a traditional pâté dish. For the main course, we had the Homemade cassoulet white beans, a hot dish of white beans, pork sausages, and duck cooked in a cast-iron pot. For dessert, we enjoyed the Traditional millefeuille, which was a bit dry but still delicious. Lastly, we were served Madeleines, just like in Paris. Our group of five friends all chose different items, and everything looked and tasted amazing. It was a delightful meal, thank you. One thing to note is that taxis may not come quickly to this hotel, so it is recommended to call one in advance.

Although it is a French bistro, the atmosphere is more casual than I expected, making it easy to enter. The view of Yasaka Pagoda from the large windows was truly impressive. The food was delicious, but the presentation could use a little more color for visual enjoyment. The service was good, but I wish they had mentioned that the water was not complimentary before bringing it, as it was a surprise when it appeared on the bill. Overall, the atmosphere was excellent.

I visited for afternoon tea. Being part of a high-class hotel, there was a dress code which made me quite nervous. The bellboy at the hotel entrance was very kind and helpful, which was a relief. I had always dreamed of going to Bonwa Kyoto, so it was a wish come true ✨ However, I felt that the service at Bonwa itself was a bit lacking, as I wished they had been more attentive to the timing of drinks and meals.

I had a French dinner course at Hotel Seiryu. I ate round dishes, delicious tuna, cherry snapper, chicken dish, and mille-feuille. It was a very stylish restaurant. I had a few drinks at the lounge before, so my memory is a bit fuzzy, but everything was delicious.

Supervised by Alan Ducasse, Bunoa's best feature is dining while overlooking Yasaka Tower. Seats by the window with a view of the tower fill up quickly, so early reservations are essential. The flavors are robust and pair well with alcohol. There is a sommelier with a sommelier qualification, so wine pairing is reliable.

Bunoa Kyoto, first visit. Located inside Hotel Seiryu Kyoto. I visited on the weekend, so the city was very crowded with tourists, but once you pass through the gate, it is very quiet and relaxing. There is parking available, but no parking lot. I had to park a little far away in a nearby parking lot because the roads were narrow and crowded. I recommend arriving early to secure a parking spot. The course ranges from 5500 to 8500 yen, and I chose the 8500 yen course where you can choose 2 main dishes. It is the most expensive course at 8500 yen, but since it is in a hotel, I think it is quite reasonable. I was very happy that I could choose my own appetizers and main dishes. There were 6 appetizers, 6 main dishes, and 7 types of desserts to choose from. Please refer to the photos. The popular dessert, Mont Blanc, was sold out. Every dish was delicious and I was very satisfied. The service and atmosphere were also great. I usually eat a lot, but I was full. I think I could have gone for a course with one less dish because the portion was quite large. I was seated by the window, which was bright and had a lovely view of the garden. The sofa seats are towards the back, but you can sit comfortably and have a clear view of the entire garden and the five-story pagoda. Both seating options were lovely. I hope this information is helpful for your reference.