Cross Hotel Kyoto's KIHARU Brasserie Launches "KIHARU de Summer 2026" Menu on June 20

KIHARU Brasserie, the restaurant and bar on the first floor of Cross Hotel Kyoto near Kawaramachi Sanjo, is rolling out its new summer menu "KIHARU de Summer 2026" on Saturday, June 20, 2026. The menu will be served on weekends and public holidays only, through September 13, 2026.

The lineup draws on handcrafted yuba (tofu skin) from Kyoto long-established shop "Kyoyuba Mitakyu," free-range Kyotamba Highland Pork, and locally sourced Kyoto chicken, complemented by sustainable seafood certified under international MSC and ASC standards. As with the spring menu, all seafood offered at lunch carries sustainable seafood certification, making seasonally excellent fish accessible throughout the year. Bright sauces made with green pepper and citrus give the dishes a refreshing summer character.

Menu Highlights

Main Dishes

The menu opens with "Sea Bream Yuba Wrap with Américaine Sauce Essence," where minced sea bream is wrapped in yuba from "Kyoyuba Mitakyu" and gently baked. Another standout is "Kyotamba Highland Pork 2-Way Preparation Feuille Style," which presents the same cut of pork prepared by two different methods—grilled and smoked—on a single plate.

Also on offer is "Grilled Yellowtail with Citrus Vinaigrette," featuring ASC-certified farmed yellowtail paired with summer vegetables and a fruity citrus sauce—a dish that makes the most of year-round aquaculture availability.

Pasta

Three new pasta dishes round out the main courses. "Kyoto Chicken Thigh and Green Chili Peperoncino" combines generous pieces of locally sourced chicken with the vibrant green of chili pepper and a lemon-marinated mizuna and red onion salad. "Sustainable Seafood Soup Pasta" is packed with shrimp, sea bream, clams, and seasonal summer vegetables.

Dessert

The seasonal dessert, "Pineapple Composition," layers pineapple compote and lime jelly, then tops them with a sorbet made from a surprising combination of basil and pineapple. Coconut rocher and pineapple chips add textural contrast to the cool, tangy finish.

About Sustainable Seafood

All seafood at KIHARU Brasserie's lunch service is certified sustainable seafood—products sourced from fisheries holding MSC (Marine Stewardship Council) certification or from aquaculture operations certified by ASC (Aquaculture Stewardship Council).

Yuba Sukiyaki at the Breakfast Buffet

The breakfast buffet also features "Sukiyaki with Yuba," a compact, approachable version of the traditional dish with beef, wheat gluten fu, and a soft-boiled egg. It uses yuba from "Kyoyuba Mitakyu," the same producer featured in the summer lunch menu, offering guests a taste of Kyoto's food culture first thing in the morning. Note that this item rotates daily and may not always be available.

Overview