Four Seasons Hotel Kyoto is offering an order-style buffet, “Sunday Brunch,” available exclusively on Sundays.
Guests can order their favorite dishes as many times as they like from 8 appetizers, 9 mains, and 4 desserts, each served in a small portion.
The menu includes Crab Benedict, which layers a crab cake with daikon radish pickle salad and a poached egg; a burger featuring a wagyu beef patty, lettuce, tomato, and more on a house-made bun; Steak & Eggs made with in-house aged Japanese wagyu round; a Greek yogurt parfait made with Kyoto amazake; and Pancake Caramélisé, arranged with hojicha whipped cream, gyuhi (soft rice cake), and roasted soybean flour (kinako). For drinks, they offer a non-alcoholic free-flow plan (an additional 3,000 yen) and an alcoholic free-flow plan (an additional 8,000 yen) that includes Ruinart Blanc de Blancs Champagne and a customizable Bloody Mary.
The venue is the main dining restaurant, “EMBA Kyoto Chophouse.” Service is limited to 120 minutes, from 11:30 a.m. to 2:30 p.m. The price is 9,500 yen, with an additional charge for terrace seating. The terrace area will reopen from March 16.
