Six Senses Kyoto
Six Senses Kyoto
Inspired by the concept of Sekki, the 24 solar terms in the traditional Japanese calendar, this farm-to-table restaurant offers a wholesome lineup of contemporary cuisine infused with traditional Japanese culinary wisdom. Crafted in the lively open kitchen with locally sourced and grown ingredients, the menu changes regularly to reflect the respective micro-seasons of the year.
Choose from à la carte or Omakase-style options for lunch and dinner, featuring best-in-season produce, local meats, and homemade delights embodying the Eat With Six Senses food philosophy.
The same seasonality concept extends to the afternoon tea experience, which features dainty guilt-free sweets served with homemade condiments and a selection of exquisite local tea blends - perfectly accompanied by the serene views of the Japanese courtyard garden.
Breakfast: 7:00 am to 10:30 am
Lunch: 12:00 noon to 2:30 pm
Afternoon Tea: 3:00 pm to 5:30 pm
Dinner: 6:00 pm to 10:00 pm
Kick-start your day with nutrient-rich housemade goodies, freshly pressed slow juices, and local favorites, all crafted with the finest ingredients.
Treat yourself to a nourishing afternoon tea experience inspired by the 24 micro-seasons of Japan, featuring gluten-free and refined-sugar-free delights.
Dine on your terms: our diverse menu accommodates various dietary needs, including gluten-free and plant-based options, with a dedicated vegan course menu available.
Guided by the micro-seasons, our menu changes every two weeks to highlight the freshest produce sourced from artisanal local producers. The skillful application of fermentation techniques ensures our menus are delicious, sustainable, and deeply nourishing.
Rejuvenating breakfast
Gluten-free Afternoon Tea
Flexible menu options
Alfresco dining with cherry blossoms
Courtyard garden with autumn foliage
Born and raised in Kyoto, Chef Shishikura embodies the city's deep respect for local ingredients. His passion for showcasing Kyoto's exceptional produce shines through his vegetable-centric approach in his cooking philosophy. Honing his craft in renowned five-star international hotels across Japan, Chef Shishikura draws upon his expertise in French and Italian techniques, seamlessly blending them with time-honored Japanese culinary traditions.
His deep connections with local farmers and artisanal producers grant him unparalleled access to the freshest, most seasonal offerings, ensuring his creations consistently reflect the best of what nature has to offer.