The Prince Kyoto Takaragaike introduces a special dinner course called “Cinq Saveurs,” a unique hybrid of French and Japanese cuisine crafted by Chef Sawako Noguchi and Japanese cuisine head chef Takahiro Goto. This seasonal menu, available from July 1 to September 30, 2026, offers an elegant dining experience to refresh and delight guests during the summer and early autumn months.
About the Cinq Saveurs Dinner Course
Visitors to Kyoto seeking a refined culinary experience will appreciate this limited-time dinner course that highlights seasonal ingredients with a thoughtful blend of French techniques and Japanese flavors. The restaurant “Main Dining Itozakura” presents this innovative menu, making it an ideal choice for travelers looking to enjoy sophisticated hotel dining in a serene Kyoto setting.
The “Cinq Saveurs” dinner course is the result of a collaborative effort between Chef Sawako Noguchi, known for her delicate and colorful French dishes, and Takahiro Goto, the head chef of Japanese cuisine at The Prince Kyoto Takaragaike. Since spring 2025, they have worked together to create this French dinner course that incorporates Japanese culinary elements, carefully selecting cooking methods, ingredients, plating, and tableware to provide a multi-sensory dining experience.
The name “Cinq Saveurs” reflects the concept of “five flavors and five colors,” inspired by Japanese cuisine’s balance of sweet, sour, salty, bitter, and umami tastes, along with the colors red, yellow, green, white, and black. The course aims to stimulate all five senses through its flavors, presentation, aromas, textures, and even sounds at the table.
Highlights
- The summer menu includes dishes such as salmon marinated in Saikyo miso, corn purée with olive oil, and three kinds of pepper-seasoned tuna with shiso flower spikes.
- Other standout dishes are ayu fish wrapped in kadaif pastry with zucchini and tade (water pepper) purée, charcoal-grilled Wagyu beef with tortoiseshell sauce, and miso gratin with Kamo eggplant.
- The menu also features eel and Manganji pepper risotto, peach gelato with coconut blancmange, and refreshing yuzu and sake jelly desserts.
- In September, the early autumn menu introduces new dishes like taro purée with bacon crust, mussels steamed in sake from Mont Saint-Michel, and grilled giant grouper with miso, yuzu, and wild rocket.
- The dinner course is priced at ¥20,000 per person (tax included), with an additional 15% service charge.
This exquisite menu is served at Main Dining Itozakura from 5:00 p.m. to 9:00 p.m., with last orders taken at 8:30 p.m. Reservations are recommended and can be made by phone or online through the hotel’s website. There is also a special accommodation plan that includes the Cinq Saveurs dinner course for guests wishing to enjoy the full experience.
Cinq Saveurs Hybrid French-Japanese Dinner Course — Menu & Event Details
| Item | Details |
|---|---|
| Name | Cinq Saveurs Hybrid French-Japanese Dinner Course |
| Location | The Prince Kyoto Takaragaike, Main Dining Itozakura |
| Address | Takaragaike, Sakyo-ku, Kyoto |
| Period | July 1, 2026 (Wed) – September 30, 2026 (Wed) |
| Price | ¥20,000 (tax included), plus 15% service charge |
