Four Seasons Hotel Kyoto (Higashiyama-ku, Kyoto City; General Manager: Fanny Guibouret) is welcoming terrace dining season and its cool autumn breezes with limited-time sweets and seasonal menus, served alongside the changing colors of its Japanese garden, Shakusui-en.
As the summer heat eases into more comfortable days outdoors, the tea lounge FUJU, which overlooks the roughly 800-year-old garden Shakusui-en, is serving a sweet potato anmitsu made with Gorojima Kintoki sweet potatoes from Ishikawa Prefecture. The hotel's main dining restaurant, EMBA KYOTO GRILL, is also offering an autumn course menu alongside an Autumn Fruit Afternoon Tea built generously around seasonal fruit.
Seasonal Japanese Sweets at FUJU
Wrapped in autumn color, tea lounge FUJU is serving a fluffy, sweet potato anmitsu made generously with Gorojima Kintoki, a signature brand sweet potato from Ishikawa Prefecture.
The smooth, richly flavored sweet potato is topped with autumn flavors such as grapes, figs, and Japanese chestnuts, along with Kyotamba black soybeans, shiratama rice dumplings, and kanten jelly, finished with kuromitsu black sugar syrup to taste.
The sweet potato's surface is lightly torched for a crisp, fragrant finish, and a scoop of cool vanilla ice cream adds an accent, rounding out this taste of autumn sweetness.
An Autumn Dining Experience on the Terrace, Overlooking the 800-Year-Old Shakusui-en Garden
EMBA KYOTO GRILL, the hotel's main dining restaurant, offers terrace seating looking out over the autumn scenery of the roughly 800-year-old garden Shakusui-en. As the garden shifts from summer into autumn, it creates an extraordinary space for taking in Kyoto's autumn with all five senses.
Alongside lunch and dinner courses built around autumn's bounty, the restaurant is holding an Autumn Fruit Afternoon Tea, with sweets and savories made from seasonal fruit lined up on the tea stand. Shine Muscat grapes, figs, and Japanese chestnuts, among other seasonal flavors, fill out the stand.
Guests can step away from the bustle of daily life and enjoy an elegant tea time with all five senses, taking in the beauty of the changing season.
Shine Muscat Parfait, Limited to 20 Servings a Day
SEY is offering a special parfait, limited to 20 servings a day, starring seasonal Shine Muscat grapes. The juicy grapes and their elegant aroma are paired with a champagne granita and pear confiture that bring out their rich fruitiness.
With the refreshing flavor of lychee as an accent, each layer brings a different taste and texture, making this a luxurious, seasonal dessert best enjoyed slowly.
Sweet Potato Anmitsu Details
Period: Now through Monday, November 30, 2026
Hours: 2:00 PM to 7:00 PM (last order 6:30 PM)
Price: ¥3,500
Venue: 1st Floor, FUJU
Reservations: Click here
Autumn Fruit Afternoon Tea Details
Period: Now through Monday, November 30, 2026
Time:
First seating: 12:00 PM to 2:00 PM / 12:30 PM to 2:30 PM
Second seating: 2:30 PM to 4:30 PM / 3:00 PM to 5:00 PM
Price: ¥7,000 per person (weekdays) / ¥7,800 (weekends and holidays), tax and service charge included
Venue: 1st Floor, EMBA KYOTO GRILL
Terrace seating incurs an additional terrace charge (from ¥2,000).
Reservations: Click here
Shine Muscat Parfait Details
Period: Now through Saturday, October 31, 2026
Hours: 3:00 PM to 5:00 PM
Price: ¥3,800
Venue: 3rd Floor, SEY
Reservations: Click here
About Four Seasons Hotel Kyoto
Four Seasons Hotel Kyoto opened on October 15, 2016, at the foot of Higashiyama, home to the renowned garden Shakusui-en, whose 800-year history is recorded even in the Tale of the Heike. The hotel's main entrance begins with an approach through roughly 100 meters of bamboo grove, and upon reaching the lobby, guests are greeted by a large window framing the lush green of Shakusui-en.
Arranged around this garden, the hotel houses 123 guest rooms and suites plus 57 hotel residences, designed by Hirsch Bedner Associates with generous space throughout. The stylish interiors carry a quiet essence of Japanese design, offering guests a restful stay. EMBA KYOTO GRILL, the steakhouse reborn in spring 2025, serves house-aged steaks, seasonal seafood, and charcoal-grilled local vegetables, along with the hotel's own afternoon tea. SEY offers cocktails and bar food that let guests savor Kyoto's food culture with all five senses, while FUJU, a sukiya-style tearoom lounge across the garden, serves matcha-based sweets by day and sake and champagne by evening, with the lit-up garden just outside.
The hotel also features a pool, fitness center, and spa for a resort-like feel. Its banquet facilities include a chapel filled with natural light and a ballroom that can host up to 360 guests, offering stylish spaces suited to everything from weddings to conferences and receptions.
