Hilton Kyoto will host the “Winter Buffet ~Wrap in Warmth~” from January 4 to March 5.
At the buffet, roast beef rib loin seasoned with spices and brown sugar will be carved at the live kitchen, and around 50 dishes will be offered in total, including tempura of Tanba Ajiwai-dori chicken and ebi-imo (taro), clam chowder, and seafood pot-au-feu style soup. Dinner-only items will include oxtail soup, vegetable temari sushi, and Laksa Betawi.
Hot dishes will feature spinach and potato curry, cauliflower and peanut gratin with spiced breadcrumbs, steamed Japanese butterfish with fragrant seasoning, and roasted savoy cabbage and root vegetables. At the rice counter, they will serve Koshihikari rice from Kyotango, produced by Hachidaime Gihey, along with miso soup with Kintoki carrots and satsuma-imo (sweet potatoes). There will also be a homemade tofu corner, fresh salads, and house-baked bread.
Desserts will be offered in a daily-changing selection of about 10 kinds, including matcha and raspberry choux, apple and cinnamon pecan nut tart, gingerbread panna cotta, seasonal shortcakes, mousse made with yuzu cream, and traditional Japanese sweets (wagashi). Drinks will include various coffees from Ogawa Coffee, hot chocolate, black tea, and more.
The venue is the first-floor all-day dining restaurant “Téori.” Lunch is available from 11:30 a.m. to 2:30 p.m. (last order at 2:00 p.m.), and dinner from 5:30 p.m. to 9:30 p.m. (last order at 9:00 p.m.), with a 120-minute time limit. Prices, including tax and service charge, are 5,500 yen for adults and 2,750 yen for children aged 6–11 for lunch, and 6,500 yen for adults and 3,750 yen for children aged 6–11 for dinner. Reservations are accepted via the hotel’s official website or by phone.
⇒For more information
AloJapan.com