Name: ウェスティン都ホテル京都
Address: 東山区粟田口華頂町1(三条けあげ), 京都市, 〒605-0052
Telephone: +81757717111

[May] Italian Buffet ALL DAY DINING RAQOU

[May] Italian Buffet

All-day dining restaurant RAQOU is finally opening its first-ever Italian buffet, featuring specially supervised menus created by three up-and-coming chefs who have honed their skills at renowned Italian restaurants in Kyoto. This inaugural event will allow everyone, from children to adults, to easily enjoy Italian food culture in a buffet style. With the cooperation of the Kyoto Italian Cuisine Research Association, Chef Nasu of Casa Bianca, Chef Sasajima of Il Ghiottone, and Chef Watanabe of Ca' del Viale have prepared specially supervised menus that reflect their respective culinary essences. From familiar Italian dishes such as lasagna, gnocchi, and pizza, to famous dishes from various regions of Italy, such as "Polpo Affogato," a dish of octopus simmered in tomato sauce, and "Bollito," a boiled meat dish that brings out the deliciousness of Kyoto-produced mochi pork, a variety of flavors will be gathered in one place, making it feel as if you are traveling through Italy. Furthermore, the hotel's Traditional Japanese chef has also joined in on this fair. While retaining popular menu items such as nigiri sushi and tempura, we will also be introducing Traditional Japanese dishes that subtly incorporate Italian ingredients and seasonings, offering a unique taste where Italian and Japanese food cultures intersect. Enjoy the culinary stories of May and June.

Period	Friday, May 1, 2026 - Sunday, May 31, 2026

lunch time	[Mon-Fri] 11:30AM-2:30PM [May 1st, Saturday, Sunday, and public holiday] 11:30 AM - 3:00 PM (11:30AM/1:30PM 90 minute system)
Lunch fee	【weekdays】 Adults: 6,500 yen, Elementary school students: 4,000 yen [May 1st, Saturday, Sunday, and public holidays] Adults: 7,500 yen; Elementary school students: 4,500 yen

Dinner Time	[Monday to Thursday] 5:00 PM to 9:00 PM [Friday, Saturday, Sunday and Holidays] 5:00PM - 9:30PM (5:00PM/7:30PM 120 minute system)
Dinner fee	【weekdays】 Adults: 8,500 yen Elementary school students: 5,500 yen [May 1st, Saturday, Sunday, and public holidays] Adults: 9,500 yen Elementary school students: 6,000 yen

The listed rates include consumption tax and service charge.
Depending on future circumstances, the content and business hours may change.
Menu contents may change depending on the availability of ingredients.
The photo is for illustrative purposes only.

Lunch & dinner at RAQOU, where the whole family can smile together.

One elementary school-aged child can enter for free with the purchase of one adult. Furthermore, preschool-aged children can enter for free regardless of the number of children.
Enjoy a delightful family time in an open space overlooking the natural beauty of Higashiyama, surrounded by freshly prepared dishes and a colorful buffet.
Please enjoy a delicious lunch and dinner filled with smiles and wonderful memories with your whole family.

<May Lunch>
Mortadella / Tomato and mozzarella salad / Salmon wrapped in phyllo pastry with yogurt sauce and parsley oil (Chef Sasajima) / Genovese-style lasagna (Chef Nasu) / Chicken thigh and paprika with anchovy flavor (Chef Watanabe) / Gnocchi finished with Piave, scented with black pepper and olive oil (weekends and holidays only) / Acqua Pazza / Deep-fried rockfish and bamboo shoots in dashi broth / Sticky rice with eel and new ginger, scented with Japanese pepper / Colorful inari sushi (weekdays only) / Tempura / Salt ramen in dashi broth / Nigiri sushi (weekends and holidays only)

<May Dinner>
Black rice salad (Chef Nasu) / Swordfish and orange salad / Polpo affogato / Steamed sea bream and artichoke with lemon flavor (Chef Watanabe) / Bollito of Kyoto-produced pork belly with salsa verde (Chef Sasajima) / Chicken thigh cacciatore style / Miso cheese cocotte bake with seaweed and aromatic vegetables / Pizza Margherita / Pizza salsiccia and arugula / Gnocchi with porcini mushroom flavor finished with Piave (weekends and holidays only) / Hotel original stand-up consommé soup / Nigiri sushi with fresh fish delivered directly from the source (sea bream, tuna, salmon, amberjack, red shrimp, boiled oyster) Salmon roe, etc. / Tempura / Salt ramen made with dashi broth

<May Desserts>
Seasonal shortcake / Panna cotta with berry sauce / Lemon mousse / Strawberry and pistachio tart / Tiramisu / Cassata / Amaretti / Lemon cake / Macedonia (dinner only) / Baba (weekends and holidays only)

common

□ Lunch and dinner options: Three types of cheese served with baguette and crackers / Miyako Hotels & Resorts curry / Assorted pickles from "Doi Shibazuke Honpo" / Rice made with the hotel's original blend from "Yatsudaime Gibei" / Miso soup / Dashi chazuke corner / Soup (changing daily) / Kids' menu

Mortadella / Acqua Pazza / Swordfish and Orange Salad

Mortadella is a traditional Italian ham with a moist texture and a delicate sweetness from its fat. Enjoy the rich aroma and the exquisite taste of the ingredients, which stands out precisely because of its simplicity.
• Acqua Pazza: Fresh seafood is lightly simmered in white wine, concentrating its flavors. This dish brings out the natural taste of the ingredients, resulting in a transparent and luxurious flavor.
Swordfish and Orange Salad: Tenderly cooked swordfish is paired with the refreshing acidity and subtle sweetness of oranges. This light and sophisticated appetizer offers a delightful aroma.

Mortadella, Acqua Pazza, Swordfish and Orange Salad

Gnocchi finished with a piave gravy, fragrant with black pepper and olive oil / Spaghettini Ragù di Maiale

Gnocchi finished with Piave cheese, black pepper, and olive oil. The soft sweetness of the potatoes is combined with the rich flavor of aged Piave cheese. The aroma of high-quality olive oil and black pepper adds depth to the flavor.
• Spaghettini with Ragù di Maiale: Delicate spaghettini is tossed with a rich, slow-cooked pork ragù. This dish offers a concentrated umami flavor and a soft texture, resulting in a deeply flavorful yet refined dish.

Gnocchi finished with a piave crust, fragrant with black pepper and olive oil; Spaghettini Ragù di Maiale

May Dessert

We offer a variety of flavors, including seasonal shortcake, smooth panna cotta with a touch of berry tartness, light lemon mousse, and a tart featuring strawberries and pistachios. In addition to rich tiramisu, cassata, amaretti, and lemon cake, traditional Italian sweets, you can also enjoy liqueur-infused baba at dinner. Savor the sweet aftertaste that each dish offers to your heart's content.

May Dessert

Pizza Margherita, Pizza Salsiccia, and Selvatico

~Freshly baked pizza~

We offer freshly baked pizza in our live kitchen.

Pizza in May	• Pizza Margherita • Pizza Salsiccia and Selvatico (Pizza with Italian sausage and cruciferous leafy greens)

Specially supervised menu

Chef Noboru Nasu

Chef of Casa Bianca. Born in Kyoto in 1957. After graduating from the Japan Culinary School, he worked at Restaurant Fukumura and Cipolla before moving to Italy in 1987. For about four and a half years, he honed his skills at approximately 10 restaurants, including Michelin-starred establishments. After returning to Japan, he served as head chef in Nagoya, and in 1995 became the owner-chef of Casa Bianca. In 2004, he was awarded the Order of the Cavaliere by the Italian Republic for his long-standing achievements.

Black rice salad

Genoese-style lasagna

Chef Yasuhiro Sasajima

Chef of "Il Ghiottone". Born in Osaka Prefecture in 1964. Fascinated by service, he entered the world of cooking and honed his skills at Italian restaurants in the Kansai region. He participated in the East-West Italian food showdown on Fuji TV's "Iron Chef". In 2002, he opened "Il Ghiottone," aiming to create Italian cuisine originating from Kyoto. He has been active internationally, participating in the Milan culinary summit "Identità Golose" and JAPAN DAY at the Milan Expo, and is currently active in a wide range of media appearances.

Kyoto-produced pork belly bollito with salsa verde

Salmon wrapped in phyllo pastry with yogurt sauce and parsley oil

Chef Takeshi Watanabe

Chef of "Ca' del Viale". Born in Kyoto in 1971. After honing his skills at "Casa Bianca" in Kyoto and Acqua Pazza in Tokyo, he opened "Cucina Il Viale" in 1999. Subsequently, he expanded into "Taverna Il Viale," and in 2009, he relocated the main restaurant and created "Ca' del Viale," a standalone restaurant. He currently operates five restaurants in Kyoto City and is dedicated to promoting food culture as the chairman of the Kyoto Italian Cuisine Research Association.

Chicken thigh and bell pepper with anchovy flavor

Steamed sea bream and artichokes with lemon flavor

A Japanese cuisine menu presented by our restaurant's popular Japanese cuisine chef.

The Traditional Japanese menu, featuring carefully prepared seasonal ingredients, includes dishes that evoke the essence of Kyoto's seasons, such as eel and fresh ginger rice with the aroma of sansho pepper, boiled Kamo eggplant, and steamed egg custard with conger eel and fresh leeks. Furthermore, the menu also features dishes that subtly incorporate Italian ingredients and elements, such as Japanese-style marinated octopus, tomato, and avocado, grilled salmon with yuzu-marinated potato salad, and Italian-style sushi rolls. Please enjoy the unique flavors of this fair, where Japanese and Italian cuisine blend together naturally.

Dashi chazuke corner

Bubu arare / pounded plum / dried baby sardine with Japanese pepper / pickled shigure / chopped nori seaweed / wasabi
Enjoy your final meal of tea-soaked rice by topping your favorite ingredients on the original blended rice of the Hachidaime Gibei Hotel.

Hotel original consommé soup (dinner only)

The hotel's original blend of rice from Hachidaime Gihei

Various pickles from Doi Shibazuke Honpo

In addition to our restaurant's unique menu items, such as slowly cooked roast beef and freshly fried tempura, which can be enjoyed all year round, we also offer carefully selected rice and pickles.

Menu example: ■ Carefully cooked roast beef ■ Freshly fried tempura served in the live kitchen ■ Hotel original consommé soup (dinner only)
■Yasaime Gibei's hotel-original blend rice ■Various pickles from Doi Shibazuke Honpo ■Ogawa Coffee's coffee

Sweets

Fair Cakes <br />Seasonal Shortcake, Panna Cotta with Berry Sauce, Lemon Mousse, Strawberry and Pistachio Tart, Tiramisu, Cassata Amaretti, Lemon Cake, Macedonia (Lunch Only)
Baba (dinner only)

Fruits, ice cream, and small pastries <br />Cremia soft serve ice cream, various sherbets, various baked goods, and fruits (daily specials)

Bakery

Bakery / Croissants / Danish / Butter rolls / Mayonnaise bread / Baguettes / Focaccia / Toast / Donuts / Muffins
[Gluten free]
Available in two varieties

RAQOU Bakery

Drink corner

Buffet Drink Menu <br />Coffee (6 types) / Tea (6 types) / Herb Water / Orange Juice / Apple Juice / Oolong Tea / Iced Tea / White Soda / White Water / Ginger Ale / Pepsi Zero / Tonic Water / Seven Up

■All-you-can-drink 3,800 yen/90 minutes Beer / Wine (red, white, rosé, sparkling) / Whiskey / Shochu (barley, sweet potato) / Plum wine / Sour (peach, Kyoho grape, lemon, grapefruit) /
Sake mixed with soda water "Mizuoto"

[Blue Seafood Guide]

The Blue Seafood Guide is a list of sustainable seafood that is good for the planet.
The Blue Seafood Guide is based on the idea of supporting Japan's fishing industry while promoting the recovery of depleted fishery resources by prioritizing the consumption of sustainable seafood, and contributes to the United Nations Sustainable Development Goal SDGs 14, "Conserve and sustainably use the oceans and seas."
Miyako Hotels & Resorts has joined the Blue Seafood Guide as an Official Sustainability Partner, and supports the prioritization of choosing sustainable seafood that is abundant, delicious, and earth-friendly in order to leave healthy oceans for future generations.

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