Kansai Food Page
Keihan Shichijo:
Ceramics, sake bot-
tles and patterned
tiles embellish the
minimalist modern
Japanese design at
Touzan. Private
tatami rooms have
been reinterpreted
as dining alcoves
created by suspended
blinds, while the
main dining area
looks out onto a
wide Japanese rock
garden. On the Grand
Menu, perennial
favourites like
tempura, nishin soba
and Kobe beef sit
alongside more exot-
ic fare like seared
sea cucumber en-

For that traditional
Kyoto haute cuisine
experience, kaiseki
meals can be ar-
ranged on request.
Grilled sesame tofu
with freshly grated
wasabi, a bream
broth made only from
the fish itself, and
charcoal udon noo-
dles on a bed of ice
are intimations of
the range of season-
al delicacies on
offer. Expert hands
have undoubtedly
created these inge-
niously prepared
dishes but at times
the flavours are
very subtle.

It is rare to find a
Japanese vegetarian
these days but, for
those interested in
a time when Bud-
dhists in Japan
didn't indulge in
sins of the flesh
the Kiyomizu Vegeta-
ble Shojin Kaiseki
lunch (5,000) is the
set menu to choose.
The sushi bar is a
wood and bamboo
altar to the art of
raw fish and rice,
and morsels start at
300yen each. There
is no need to lament
the ubiquity of the
round white plate at
Touzan. The ceramics
were bought from a
supplier at the
Tsujiki fish markets
in Tokyo and come
from all over Japan.

And for after din-
ner, just off Touzan
is the Touzan bar, a
softly lit zone of
comfort with a large
range of local sakes
and a late night
conspiratorial at-
mosphere. Kaiseki at
Touzan starts from
13, 000 per person
plus a 10% service

Breakfast 6:30-10am
Lunch: 11:30am-2:
Dinner: 5:30-10pm
Touzan Bar: 5pm-
Google Map
Map for AU phones
Map for DoCoMo
Nearest restau-

Nearest cafes/

mawari 644-2, Hyatt
Regency Kyoto.
Open 11:30am-2:30,
5:30-10pm daily.
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