Park Hyatt Kyoto and Chefs for the Blue Present Sustainable Gastronomy Event in July

Park Hyatt Kyoto has collaborated with Chefs for the Blue to host a special event, “Sustainable Seas, Kyoto Table,” on July 7, 2026. This unique dining experience will take place at the hotel’s signature restaurant, Yasaka, as part of the “Masters of Food & Wine” program.

The event features a collaboration between three renowned chefs who aim to highlight sustainable seafood practices. This initiative is the culmination of a six-month training program involving the hotel’s food and beverage team, aiming to integrate sustainability into their daily operations.

The event will present an eight-course menu crafted by Yasaka’s Executive Chef Kentaro Koyama, along with chefs Ken Sakamoto and Motoi Maeda. Highlights include dishes made from certified sustainable Atlantic bluefin tuna and local seafood from Kyoto’s traditional fishing practices.

About the Event

This event is not just a one-time collaboration dinner. It is the result of a comprehensive training program where the Park Hyatt Kyoto team learned about marine resources and Japanese seafood culture. The chefs also engaged in fieldwork in Kyoto’s Ine town and Miyazu Bay, learning directly from local fishing communities.

Highlights

• Six-month training program for Park Hyatt Kyoto’s food and beverage team.
• Eight-course menu featuring sustainable seafood from Kyoto.
• Fieldwork conducted in Ine town and Miyazu Bay.
• Use of certified sustainable Atlantic bluefin tuna.

Event Details