Garrya Nijo Castle Kyoto Introduces Summer Umami French Cuisine

Innovative Fusion of French Technique and Umami

The main dining room, Singular, at Garrya Nijo Castle Kyoto has unveiled a new seasonal menu beginning July 1, 2026. Grounded in the concept of wakon yosai—the blending of Japanese spirit with Western learning—the cuisine focuses on the synergy of adding and subtracting umami. By sourcing ingredients directly from local producers, including seafood from Maizuru, Omi duck, and Kyoto vegetables, the restaurant offers a narrative-driven dining experience that bridges traditional French methods with the minimalist presentation of kaiseki (a traditional multi-course meal).

Seafood bouillabaisse being poured into a bowl — The signature Kyobeillabaisse features seafood sourced from Maizuru.

Seasonal Lunch: The Kyobeillabaisse Experience

The lunch course, titled “Umami Kyobeillabaisse,” is designed to reflect the atmosphere of a Kyoto summer. The seven-item menu opens with an appetizer of ayu (sweetfish) seasoned with anchovies, followed by a centerpiece bouillabaisse. This dish utilizes Maizuru fish served alongside hamo (conger eel) and Manganji chili peppers stuffed with fish surimi. A notable highlight is the vibrant red shiso-infused somen noodles, accompanied by a rich dipping sauce crafted from vermouth, fresh cream, and concentrated seafood broth.

Ayu sweetfish appetizer on lotus root — A seasonal appetizer featuring ayu served on a crisp lotus root.

Red shiso somen noodles with dipping sauce — Refreshing red shiso somen noodles served with a seafood-based sauce.

Elegant Dinner: The Calendrier Course

The 10-course dinner, “Calendrier,” provides a more extensive exploration of seasonal flavors. The journey includes ayu that has been dried overnight and fried, served with a chilled cucumber and perilla soup. Another creative addition is a gazpacho featuring tomato granita and yuba (tofu skin), designed to evoke the texture and appearance of burrata cheese. The course continues with an abalone cream croquette served in its shell with pickled ikura (salmon roe), and a low-temperature cooked Omi duck breast. The meal concludes with a light apricot and cypress-scented nougat.

Fried ayu served with cucumber and greens — Overnight-dried and fried ayu accompanied by a cucumber and perilla soup.

Vibrant gazpacho with tomato granita and greens — A creative gazpacho featuring tomato granita and yuba.

Abalone cream croquette with ikura in a shell — Abalone cream croquette topped with pickled ikura.

Apricot and cypress-scented nougat dessert — A refreshing apricot and cypress-scented nougat dessert.

A Modern Sanctuary Near Nijo Castle

Garrya Nijo Castle Kyoto is a small luxury hotel comprising 25 rooms located adjacent to the historic UNESCO World Heritage Nijo Castle. A member of the Banyan Group, the property focuses on wellbeing and restoration through minimalist design and tranquil Japanese gardens. The interior of Singular reflects this ethos, utilizing a palette of black and antique gold. The dining room is accented with 1900s Old Baccarat glass decanters and design elements that combine traditional Japanese paper lanterns with modern leather details.

Interior of Singular restaurant with stone walls and garden view — The minimalist interior of Singular overlooking the hotel garden.

Property details

Property: Garrya Nijo Castle Kyoto
Address: 180-1 Ichino-cho, Nakagyo-ku, Kyoto-shi, Kyoto Prefecture
Access: 2-minute walk from Nijojo-mae Station (Tozai Subway Line)
Official site: https://www.garrya.com/en/destinations/kyoto
Telephone: 075-821-6504
Rooms: 25
Pricing: Umami Kyobeillabaisse Lunch Course: 8,500 yen～; Calendrier Dinner Course: 20,000 yen～ (Tax and service charge included)