[June] Italian Buffet ALL DAY DINING RAQOU
![[June] Italian Buffet](https://www.miyakohotels.ne.jp/datas/cache/images/2026/04/23/1300x2048_ea1e9d427fb5664c32c517a73e421e58_72217b9e0c4125690e8d870f9db682088f5ccbf5.jpg)
[June] 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, penne, and pizza, to famous dishes from all over Italy, such as "Squid Ink Spaghettini with Octopus Ragout Sauce," which combines rich squid ink with flavorful octopus, 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 you feel as if you are traveling through Italy. Furthermore, the hotel's Traditional Japanese chef has also responded to 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 | Monday, June 1, 2026 - Tuesday, June 30, 2026 |
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| lunch time | [Mon-Fri] 11:30AM-2:30PM [Saturdays, Sundays, and holidays] 11:30 AM - 3:00 PM (11:30AM/1:30PM 90 minute system) |
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| Lunch fee | 【weekdays】 Adult: ¥6,500 Elementary school student: ¥4,000 [Saturdays, Sundays, and holidays] Adult: ¥7,500 Elementary school student: ¥4,500 |
| 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) |
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| Dinner fee | 【weekdays】 Adult: ¥8,500 Elementary school student: ¥5,500 [Saturdays, Sundays, and holidays] Adult: ¥9,500 Elementary school student: ¥6,000 |
- 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.
June Menu
| Menu (Sample) | <June Lunch> Black rice salad (Chef Nasu) / Crudaiola / Cream cheese and edamame salad with white dressing / Japanese-style marinated octopus, tomato and avocado / Steamed sea bream and artichoke with lemon flavor (Chef Watanabe) / Bollito of Kyoto-produced mochi pork belly with salsa verde (Chef Sasajima) / Kamo eggplant boiled in water with seaweed and yuba ginger sauce / Grilled salmon with yuzu-marinated potato salad / Squid ink spaghettini with octopus ragu sauce / Pizza melanzane / Small portion eel rice bowl (weekdays only) / Tempura / Salt ramen with dashi broth / Nigiri sushi (weekends and holidays only) <June Dinner> Swordfish carpaccio with lemon flavor / Italian rolled sushi / Simmered tofu skin and fried eggplant in broth / 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) / Steamed egg custard with conger eel and new egg scallions / Sukiyaki-style stew of mochi pork and Kyoto tofu / Grilled sea bass with butter and soy sauce / Spaghetti with squid ink and octopus ragu sauce / Pizza Boscaiola / Hotel original brewed 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 with dashi broth <June Desserts> Seasonal shortcake / Panna cotta with cherry sauce / Lemon mousse / Gianduja tart / Cassata / Tiramisu / Amaretti / Lemon cake / Macedonia (dinner only) / Baba (weekends and holidays only) / |
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| 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 |
Chicken thighs Cacciatore style / Seafood Livorno style / Florentine-style roast pork
Chicken thighs simmered carefully with aromatic vegetables in a cacciatore style, resulting in tender and deeply flavorful chicken. A simple yet rich and satisfying aftertaste.
- Seafood Livorno Style: A dish that brings out the umami of seafood and brings it together with the light acidity of tomatoes. A refined taste that evokes the scent of the sea.
Florentine-style roast pork: Tenderly roasted pork infused with the aroma of herbs. Enjoy the rich, complex flavor that combines strength and elegance.
Squid ink spaghettini with octopus ragu sauce / Penne finished with piave and porcini mushroom flavor
Squid Ink Spaghettini with Octopus Ragout Sauce: Spaghettini coated in the rich, deep flavor of squid ink is topped with a carefully simmered octopus ragout. The flavors of the sea come together in layers, creating a deep and complex taste that unfolds quietly.
Penne finished with Piave cheese and porcini mushrooms: This dish combines the fragrant aroma of porcini mushrooms with the rich flavor of aged Piave cheese. The deep umami flavor and rich aroma linger for a long time.
June desserts
We offer a variety of flavors, including seasonal shortcake, smooth panna cotta with a touch of cherry tartness, light lemon mousse, and rich gianduja tart. In addition to traditional sweets such as rich cassata, tiramisu, amaretti, and lemon cake, you can also enjoy liqueur-infused baba at dinner. Savor to your heart's content the rich, elegant, and sweet aftertaste that each of these treats creates.
Pizza Melanzane and Pizza Boscaiola
~Freshly baked pizza~
We offer freshly baked pizza in our live kitchen.
| Pizza in June | • Pizza Melanzane (Eggplant Pizza) • Pizza Boscaiola (Mushroom Pizza) |
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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 culinary world and honed his skills at Italian restaurants in the Kansai region. He participated in the East vs. 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.
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 Cherry Sauce, Lemon Mousse, Gianduja Tart, Cassata, Tiramisu, Amaretti, Lemon Cake, Macedonia, 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
Drink corner
■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.
For inquiries about status of this event
TEL: +81-75-771-7158 Restaurant Reservations Agent
(Reception hours: 10:00 am–7:00 pm)
