The Prince Kyoto Takaragaike (Sakyo-ku, Kyoto; General Manager: Keisuke Hitomi) is holding a Japanese-style afternoon tea called "Kinshu no Minori" (錦秋の実り) at its Japanese-garden annexe "Saryo" (茶寮), on select dates from September through November 2026, by reservation only. The menu is a collaboration between pastry chef Etsuo Suda, baker Wakana Komaki, and Japanese cuisine head chef Takahiro Goto, featuring an abundance of autumn ingredients. As the picturesque "Saryo" grows ever more beautiful with the season, guests can savor each artfully composed course.
Sweets by Pastry Chef Etsuo Suda and Baker Wakana Komaki
The season's harvest is expressed across a variety of sweets — parfait, mousse, tart, and more. A standout is the parfait, generously piped with Mont Blanc cream and accented with fig and coffee jelly.
Savories by Japanese Cuisine Head Chef Takahiro Goto
Seasonal ingredients such as sweet potato and persimmon fill the plate to express "autumn" in full. The course finishes with a sea bream ochazuke served with tuna dashi — a leisurely way to savor the season at "Saryo."
"Kinshu no Minori" Japanese Afternoon Tea — Overview
Available Dates: September 19 (Sat), 21 (Mon, holiday), 26 (Sat), 27 (Sun); October 10 (Sat), 11 (Sun), 12 (Mon, holiday), 17 (Sat), 18 (Sun), 24 (Sat), 25 (Sun); November 7 (Sat), 15 (Sun), 21 (Sat), 23 (Mon, holiday), 28 (Sat), 29 (Sun), 2026
Reservations required at least 7 days in advance.
Time: 1:00 PM – 3:00 PM
Venue: The Prince Kyoto Takaragaike, "Saryo"
Price: ¥10,000 per person (tax included; 15% service charge applies separately)
Welcome Drink
- Sparkling grape juice
Savories
- Satsuma sweet potato potage with a touch of truffle salt
- Persimmon shira-ae (tofu dressing) with arare rice crackers
- Bonito wrapped with vegetables, Kujo green onion ponzu sauce, and chrysanthemum petals
- Shrimp mino-age (deep-fried, wrapped in fine noodle strands), lemon
- Hagi flower-shaped shinjo (fish cake) glazed with egg yolk
- Fried ginkgo nuts on pine-needle skewers, roasted chestnut
- Pumpkin, tomato, and wasabi tuiles
Tea Stand
- Black tea and caramel mousse with apple compote
- Pumpkin baked cheesecake
- Sweet potato
- Fig and praline nama chocolate (raw chocolate)
- Persimmon monaka (wafer sweet)
- Sweet potato croquette
- Herb-grilled shiitake mushroom
- Kyoho grape tart
Glass Sweets
- Tamba chestnut Mont Blanc parfait
Guests may pipe as much Mont Blanc cream onto the parfait as they like.
Closing Course
- Sea bream ochazuke served with tuna dashi
Drinks
- Assorted black teas, wa-kocha (Japanese-grown black tea), Japanese green tea, coffee, and more
Menu subject to change based on ingredient availability.
Reservations & Inquiries: The Prince Kyoto Takaragaike, Restaurant Reservations. Tel: 075-712-1144 (direct line), 10:00 AM to 5:30 PM
Reservations can also be made through the hotel's official website: https://www.princehotels.co.jp/kyoto/plan/saryo/afternoonteaset_autumn2026/
Limited to 5 groups (maximum 10 guests) per day; minimum 2 guests per reservation. Maximum dining time: 2 hours. Food allergy accommodations at the hotel's restaurants and banquet facilities are limited to the 8 items required to be labeled under Japan's Food Labeling Act (shrimp, crab, walnut, wheat, buckwheat, egg, milk, and peanut); please inquire when making your reservation for details. Photos are for illustrative purposes only, and details are subject to change.
About "Saryo" — Architectural Heritage by Murano Togo
The Prince Kyoto Takaragaike opened in 1986 and marks its 40th anniversary this autumn. The hotel is one of the last designs by Murano Togo, one of Japan's leading architects, and the diverse, original techniques and characteristics he cultivated over his lifetime remain vividly present throughout the building.
"Saryo" is a sukiya-zukuri building with its own tea room, wrapped in the quiet and nature of Rakuhoku, northern Kyoto. Mindful that many of its finishes — precious building materials and fittings crafted with advanced artisan techniques — would be difficult to reproduce if damaged, the hotel has used "Saryo" with great care since its opening.
Over the past 40 years, the interior's patina and the Japanese garden have both matured, deepening the sense of character throughout the space. Murano Togo, said to have been conscious of architecture's relationship with time when conceiving its design, left a philosophy that still lives on in "Saryo" today.
Beyond seasonal afternoon tea, this special space is also available by reservation for tea ceremonies and dining. "BAR Saryo," which opens on select dates, has also proven popular as an adult hideaway.
The Japanese garden is illuminated to match the seasons throughout the year, and autumn nights bring a chance to enjoy vivid fall foliage.
