Year-end and New Year party plan
For New Year's and year-end parties with important friends and colleagues
We have prepared a special plan with luxurious perks that is perfect for year-end parties and New Year parties. Why not make the end of the year or the beginning of a new year a special memory with a luxurious tabletop buffet and warm hospitality?
| Period | 2025/11/1 (Sat) - 2026/1/31 (Sat) |
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| Price |
[Plan A] (Course meal, Kaiseki cuisine, Japanese-Western fusion) with free drinks Single person 15,000 yen |
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[Plan B] (course meal, tabletop buffet, buffet) with free drinks Single person 12,000 yen |
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[Plan C] (Tabletop buffet, buffet) with free drinks Single person 10,000 yen |
- The listed price includes food, free drinks, venue fee, consumption tax and service charge.
- Limited to groups of 20 or more
- We will prepare a banquet hall according to the number of guests.
- A separate venue fee may be charged.
- If you have any food allergies, please inform our staff in advance.
- This plan may not be available
- This service is only available if you declare your plan use at the time of application.
- Image is for illustrative purposes only
- Menu contents are subject to change
Benefits
[Special Offer] All Day Dining "RAQOU" pair buffet invitation tickets (1 pair each)
We will prepare the following according to the number of guests.
・Pair lunch tickets for groups of 30 or more
・"Dinner for two" tickets for groups of 50 or more
・For groups of 100 or more, we offer "Pair Lunch Vouchers" and "Pair Dinner Vouchers"
[Privilege ①]: Free sparkling wine or sparkling sake for the toast
[Benefits of Use ②]: Two microphones free of charge (one wired microphone, one wireless microphone)
[Benefits of Use ③]: Free portable greeting stage
An example of a menu
[Plan A]
| Western course | ■Cold grilled tuna with three types of sauce and seasonal vegetables ■Warm mushroom soup with truffle-scented oil ■Pan-fried Atlantic salmon with tomato and herb Noilly Prat sauce, served with leek and potato pancakes ■Domestic beef loin steak with a rich mushroom sauce ■Pear caramel chibous with vanilla ice cream ■Coffee ■Bread and butter |
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| Kaiseki cuisine | ■ Appetizers: Seasonal ■Soup: Clear soup, such as majo ■Sashimi: Assorted seasonal dishes ■Grilled appetizers: Saikyo-yaki, etc. ■Tadasae: Assorted seasonal dishes ■Steamed dishes: Seasonal dishes ■Vinegared dishes: Seasonal seafood, etc. ■Finishing soup: Red miso ■Rice: Seasonal seasoned rice with pickles ■Dessert: Honey-braised apples with a yuzu flavor, served with vanilla ice cream |
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| Japanese and Western fusion course | ■ Appetizer: Yuba tofu with monkfish liver, salmon roe and sudachi jelly ■Sashimi: Lean tuna, yellowtail, sea bream, and garnish set ■Soup: Consommé Royale and seasonal vegetable etouffee ■Meat dish: Roasted beef loin, sukiyaki style ■Soup: Clear soup with crab meat and Kyoto brand vegetables ■Rice: Hachidaime Gihee Hotel's original rice dish, served with Kyoto pickles ■Dessert: Matcha terrine with roasted green tea ice cream ■Coffee |
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[Plan B]
| Western course | ■Shrimp and avocado salmon roll with cauliflower and couscous salad ■Vegetable chowder with crackers ■Vapoured white fish with mushroom and spinach cream sauce ■Beef loin steak with tomato demi-glace sauce ■Chestnut mousse with pistachio ice cream ■Coffee ■Bread and butter |
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| Tabletop buffet | <Cold dishes> ■Seared salmon trout with basil-flavored hollandaise sauce ■Shrimp escabeche ■Jambon blanc and vegetable marinade salad ■Crab and salmon roe chirashi sushi with Hachidaime Gihe Hotel original rice <Hot dishes> ■Seared sea bream with Chinese cabbage cream etoubée and bisque sauce ■Confit chicken thigh with sautéed mushrooms and potatoes ■Beef stewed in red wine ■Braised yellowtail and radish with fresh gluten and green onions ■Duck and Kujo leek soba noodles <Dessert> ■Mont Blanc / Caramel Poire ■Coffee |
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[Plan C]
| Tabletop buffet | <Cold dishes> ■ Shrimp escabeche ■ Marinated salmon with yuzu flavor ■Chicken breast and chili con carte tortilla rolls ■Yellowtail chirashi sushi Hachidaime Gihee Hotel original rice <Hot dishes> White fish, shrimp and turnip with basil-flavored white wine sauce ■Pork fillet wrapped in pie with Madeira sauce ■Beef with fermented black beans ■Steamed crab and yuba (tofu skin) ≪Dessert≫ ■Hojicha Blancmange ■Chestnut Terrine Chocolate ■Coffee |
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| Buffet | <Cold dishes> ■Smelt escabeche with mimosa garnish ■Marinated salmon with onion and capers ■ Pumpkin, lotus root, turnip, prosciutto salad ■ Mixed sandwich Colorful Crab and Salmon Roe Chirashi Sushi <Hot dishes> Eggplant and Bolognese Lasagna ■Poached white fish with Chinese cabbage cream etoubée bisque sauce ■Chicken Marengo with Neuilles ■ Braised pork cubes and root vegetables steamed in a bamboo steamer ■ Steamed black beans with beef and mushrooms ■Braised yellowtail and radish, fresh wheat gluten, green vegetables ■ Kujo leek and fox kudzu udon Dessert ■Saint Marc / Marron Tarte / Croissant Pudding ■Coffee |
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■Free drinks
[Contents]
Bottled beer, wine (red and white), shochu (sweet potato and barley), whiskey, soft drinks
*Sake can be added for an additional 500 yen. *Free drinks are available for two hours after the toast (if it exceeds two hours, an additional 500 yen per person will be charged for every 30 minutes).
■ Food and hospitality
A variety of sophisticated dishes, each and every dish prepared with care and skill. Since its founding in 1890, The Westin Miyako Kyoto has welcomed distinguished guests from all walks of life, including state dignitaries from around the world. We welcome our guests with gorgeous cuisine that will add color to any banquet and sophisticated hospitality.
[Advisory and support from dedicated staff]
Our dedicated staff will provide advice and support to help you realize a banquet that meets your needs. Please feel free to consult with us first as we will propose a banquet that meets various conditions and requests, such as the number of people, size, budget, and preferences for food and drinks.
Example of venue
East Building 4F AOI-DEN
With stained glass depicting the three major festivals of Kyoto, views of Higashiyama nature outside the windows, and a beautiful stroll-style garden that is registered as a cultural property of Kyoto City, this traditional banquet hall has been used for dinners for state and official guests, making it a fitting stage for international exchange.
West Wing 4F MIZUHO
This banquet hall is one of the largest in Kyoto Prefecture and can accommodate a buffet party for 2,000 people. It can be divided into two to four separate rooms depending on the number of people and the purpose.
East Building 4th floor HO-OH
From the windows of the venue and the HO-OH, you can enjoy a panoramic view of Higashiyama's lush nature and the cityscape of Kyoto. This is a banquet hall where you can enjoy taking commemorative photos with your guests while admiring the beautiful scenery.
Click here for a list of venues
List of venues PDF version is here
Access
■About 15 minutes by subway (Karasuma Line or Tozai Line) from Kyoto Station.
2 minutes walk from Keage Station on the Tozai Subway Line.
■Approximately 25 minutes by hotel bus from Kyoto Station Hachijo Exit.
■Parking fees are free for 3 hours for banquet attendees
For access information, click here
