The Westin Miyako Kyoto will hold the ‘Spring Kyoto Buffet’ from March 1 to April 30.
The March menu includes dishes such as ‘Spring Cabbage and Sakura Shrimp Quiche’, ‘Pinecone Squid and Bean Salt Stir-Fry’, ‘Steamed White Eel and Sakura Shrimp’, ‘Clam and Spring Cabbage Pasta’, ‘Bamboo Shoot with Thin Kuzuan’, ‘Sea Bream Steamed with Domyoji Sakura’, and the weekday-exclusive ‘Tai Chazuke with Ichiban Dashi’. The April menu features ‘Grilled Nagaimo and Squid with Ume Flavor’, ‘Kyotamba Highland Pork Grill with Saikyo Miso Sauce’, the weekday-exclusive ‘Sakura Chirashi Sushi’, ‘Firefly Squid and Rapeseed Cocktail with Karasumi Powder’, ‘Kyoto-grown Soybean Fresh Yuba with Ikura’, ‘Spring Cabbage and Sakura Shrimp Pasta’, including Japanese and Western dishes made with spring ingredients such as bamboo shoots, sakura shrimp, and fukinoto, as well as Kyoto specialties like Kyotamba Highland Pork and Kujo Negi.
Desserts will include spring-themed sweets decorated with cherry blossoms and strawberries, such as ‘Strawberry Shortcake’, ‘Matcha Warabimochi’, ‘Strawberry Rare Cheesecake’, ‘Cherry Blossom and Strawberry Custard Pudding’, ‘Cherry Blossom Chiffon Cake’, ‘Strawberry Crepe Suzette’, and ‘Matcha Sable’. On Saturdays, Sundays, and holidays, special menus like abalone and nigiri sushi will also be available.
The buffet is located at the 2nd floor all-day dining venue ‘Rakun’, and will be served during lunch from 11:30 AM to 2:30 PM, and dinner from 5:00 PM to 9:00 PM, with a two-part system on weekends and holidays. Prices start at 6,000 yen for lunch and 8,000 yen for dinner, including the fee for one elementary school child in the adult price. Toddlers are free. Menu selections for lunch and dinner vary in March and April.
