Cafe 33, the all-day dining restaurant at Hyatt Regency Kyoto in the Higashiyama district, is holding an "Autumn Afternoon Tea Buffet" on Saturdays, Sundays, and holidays from October 3 to November 29, 2026, built around the season's harvest of chestnut, sweet potato, and pumpkin.
The buffet brings together sweets and savory dishes made with autumn ingredients such as chestnut, sweet potato, pumpkin, grapes, and figs. Alongside colorful Western-style pastries, it also includes Japanese sweets like freshly made warabi mochi, tsukimi dango, and ohagi, plus hearty savory dishes such as steak, gratin, chestnut rice, and kasujiru (sake lees soup). Guests can freely mix Western and Japanese flavors and enjoy the full range of autumn's bounty at their own pace.
The buffet works equally well as an afternoon tea or a later, more leisurely lunch.
Overview
Venue: Cafe 33 (Lobby level)
Dates: Saturdays, Sundays, and holidays, October 3 – November 29, 2026 (sweets take on a Halloween theme on October 31 and November 1)
Hours: 2:30 PM – 4:30 PM (last order 4:15 PM); please arrive between 2:30 PM and 3:00 PM
Price: ¥7,200 per adult (tax and service charge included); ¥3,600 for children ages 6–12 (tax and service charge included)
Chestnut, Sweet Potato, and Pumpkin Take the Spotlight
Chestnut, sweet potato, and pumpkin — the flavors that define the season — take center stage, joined by seasonal fruit such as grapes, Kyoho grapes, and figs across both sweets and savory dishes. Alongside the sweets, the lineup includes plenty of substantial savory dishes, making the buffet just as suited to a later lunch as to afternoon tea.
Halloween Sweets on October 31 and November 1
On October 31 and November 1 only, the sweets take on a Halloween theme, decorated with playful ghost and bat motifs.
Menu
A live station finishes two items to order in front of guests: fresh-pressed Japanese chestnut Mont Blanc and freshly made warabi mochi.
Sweets
Mont Blanc Trio (Western chestnut, pumpkin, purple sweet potato)
Three Mont Blancs, each built around Western chestnut, pumpkin, or purple sweet potato, showcasing the flavor and color of its featured ingredient.
Grape Jelly
A refreshing jelly built on the juicy flavor of grapes — a good palate cleanser between the richer sweets.
Kyoho Grape and Cheese Mousse
A dessert pairing fragrant Kyoho grapes with a mellow cheese mousse, combining juicy fruit and rich cheese flavor.
Sweet Potato Tart
A classic autumn sweet built on the gentle sweetness of sweet potato, finished with a golden-baked top for a warm, seasonal look.
Fig and Black Tea Mille-Feuille
A mille-feuille pairing fig with black tea, combining the fruit's gentle sweetness with the tea's rich aroma.
Chestnut and Maple Pudding
A pudding layering the mellow flavor of chestnut with maple's sweet aroma, finished with a smooth texture.
Tsukimi Dango
A Japanese sweet evoking the autumn tradition of moon viewing, adding a touch of Japanese seasonal character to a buffet otherwise filled with Western pastries.
Ohagi
A traditional Japanese sweet, offering a comforting flavor distinct from the buffet's Western desserts.
Live Station
Fresh-Pressed Japanese Chestnut Mont Blanc
Made with Kumamoto-grown Japanese chestnut and finished to order in front of guests. The chestnut's refined sweetness comes through in its delicate, fresh-pressed texture.
Freshly Made Warabi Mochi
Genuine warabi mochi finished in front of guests, prized for its soft texture straight off the station. Guests can choose from five coatings — purple sweet potato, pumpkin, hojicha, matcha, and kinako — finished with a drizzle of kuromitsu syrup.
Savory
Quiche Lorraine
A fragrant, golden-baked quiche in the style of France's Lorraine region — a rich savory bite to enjoy between sweets.
Skirt Steak Frites, Cafe de Paris Style
Skirt steak served with french fries and a Cafe de Paris–style sauce that balances richness with a light acidity, for a satisfying, hearty plate.
Honey-Roasted Sweet Potato with Gorgonzola Cream
Sweet potato roasted with honey and paired with gorgonzola cream, contrasting the sweetness of potato and honey against the salty richness of the cheese.
Bacon and Spinach Macaroni Gratin
Macaroni gratin with bacon and spinach, its golden-baked top making a warm, satisfying dish for an autumn afternoon.
Chicken Nanban with Tartar Sauce
Sweet-and-sour chicken nanban paired with a mellow tartar sauce, for a substantial, satisfying bite.
Pan-Seared Salmon with Mushroom Sauce
Pan-seared salmon topped with a rich, savory sauce combining mushroom umami and fond de veau depth, rounded out with pancetta and leek slowly cooked to bring out their sweetness.
Smoked Salmon with Yuzu Vinaigrette
Smoked salmon dressed with a yuzu-scented vinaigrette and ponzu, for a refreshing, citrus-forward, Japanese-inflected flavor.
Smoked Chicken and Root Vegetable Salad
A salad combining smoked chicken with root vegetables, offering a light bite between the sweets and warm dishes.
Kasujiru
A warm soup flavored with sake lees, a comfort food enjoyed in Kyoto through autumn and winter, adding a soothing, traditional Japanese note to the buffet.
Chestnut Rice
A rice dish cooked with fluffy chestnuts, capturing the gentle sweetness of the season in a dish that feels distinctly like Japanese autumn.
Drinks
- Pumpkin Spice Latte
- Chestnut Latte
- Iced Apple Pie Tea
- Green Tea
Food photos are for illustrative purposes and may differ from the actual dishes. Menu content may change depending on ingredient sourcing, availability, or weather conditions. Prices shown include tax and service charge.
Reservations
Cafe 33 is an all-day dining restaurant with an open, naturally lit space, serving a home-style menu built around local ingredients that spans appetizers, mains, and desserts.
Official website: https://www.hyatt.com/hyatt-regency/ja-JP/kyoto-hyatt-regency-kyoto/dining/cafe-33
