The Prince Kyoto Takaragaike Marks 40 Years with Classic Gastronomy

Since its opening in 1986, The Prince Kyoto Takaragaike has stood as a landmark of mid-century modernism in northern Kyoto. To commemorate its 40th anniversary, the property is revisiting its culinary roots with a series of menus that reflect its history as a venue for international diplomacy and grand-scale hospitality.

Beef Wellington served with a rich sauce — Beef Wellington, a signature dish of the anniversary menu.

A Legacy of Grand Cuisine at Main Dining Ito-zakura

Main Dining Ito-zakura is introducing the “Classic Gastronomy” course, a tribute to the authentic flavors that have defined the hotel since its inception. This grand cuisine experience features signature dishes such as Beef Wellington—a festive staple of official banquets—and Lobster Gratin. The meal is elevated by traditional tableside honors, including beef consommé served from a tureen and a dramatic Crepe Suzette flambé prepared via guéridon service. This limited-time menu is available from June 1 to December 30, 2026, for ¥25,000 per person.

Beef consommé being poured into a gold-rimmed cup — Traditional beef consommé served from a silver tureen.

A whole lobster gratin on a textured plate — Lobster gratin, a staple of the hotel’s grand cuisine.

Traditional Kaiseki in a Sukiya-Style Garden Setting

For those seeking a traditional Japanese experience, the hotel’s Saryo tea house offers the “Miyabi” special kaiseki (a refined multi-course meal). Set within a sukiya-style (a traditional architectural style) building in the hotel’s Japanese garden, the menu showcases the aesthetic of master architect Togo Murano. Highlights include yuba (tofu skin) with sea urchin and caviar, and wagyu beef grilled with soy sauce and foie gras. This refined meal, limited to two groups per day, reflects the seasonal beauty and craftsmanship that have matured over the hotel’s 40-year history.

The exterior of the Saryo tea house among green trees — The Saryo tea house set within the Japanese garden.

Yuba topped with sea urchin and caviar in a crystal bowl — Yuba with sea urchin and caviar in a crystal bowl.

Celebrating 40 Years of Architectural and Diplomatic History

Designed by the legendary Togo Murano, The Prince Kyoto Takaragaike is celebrated for its unique circular architecture that harmonizes with the nature of northern Kyoto. Since its inception, the property has served as a prestigious stage for international diplomacy, hosting major summits such as COP3 and the UN Crime Congress. As it enters its fifth decade, the hotel continues to evolve, recently earning high ESG certifications for its commitment to sustainable practices and local community support.