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For a limited time through Saturday, October 31, 2026, at [Kyoto Tokyu Hotel] (Shimogyo Ward, Kyoto City, Kyoto Prefecture) is hosting the “Abalone and Autumn Delicacies Fair.” Featuring abalone—often referred to as the “treasure of the sea”—as the star ingredient, the event offers a variety of course meals and à la carte options that generously incorporate autumnal flavors such as chestnuts, pumpkin, and ginkgo nuts.
Prepared using a variety of cooking methods—such as steaming, simmering, and grilling—that showcase the chef’s skill, abalone offers a different flavor with every bite. Treat yourself to this autumn culinary delight, where you can savor the bounty of the season and this premium ingredient all at once.
The “Yan” lunch course features a lineup of luxurious dishes, such as “Abalone and Abalone Mushroom Cream Stew” and “Shark Fin Rice Cooked in a Clay Pot.” For dessert, “Mala Kao with Almond Jelly and Chestnut Cream” is served, allowing you to savor the lingering flavors of autumn.
The “Rokki-sai” dinner course is served in a prix fixe style, featuring seasonal appetizers followed by a choice of either abalone or shark fin dishes. It’s a real treat to be able to choose and savor your favorite dish, such as “Abalone Steak” or “Steamed Abalone in a Bamboo Steamer.”
The à la carte menu also features a variety of dishes highlighting the flavors of fall, such as “Abalone and Chestnuts Simmered in Soy Sauce” and “Abalone and Fall Vegetables with Chinese-Style Rice Crust.” Come and enjoy a special, fall-exclusive experience where you can savor the seasonal delicacies alongside abalone.
"Abalone and Fall Delicacies Fair"
Availability Period: Through Saturday, October 31, 2026
Hours: Lunch 11:30 a.m.–2:30 p.m. (Last Order: 2:00 p.m.), Dinner 5:00 p.m.–9:00 p.m. (Last Order: 8:00 p.m.)
[Menu Items]
Lunch Course "Yan" 9,000 yen
・Assortment of 4 Appetizers
・Peking Duck
・Abalone and Abalone Mushroom Cream Stew
・Stir-Fried Beef and Pumpkin with Oyster Sauce
Shark's fin rice in earthenware pot
・Mala Kao with Almond Jelly and Chestnut Cream
Taiwanese Frozen Ting Oolong Tea
Rokki-sai Dinner Course 10,000 yen
・Chilled Abalone and Turnip Jelly with Sauce
・Smoky Aroma: Kyoto Mochi Pork with Chinese-Style Pâté and Mushrooms
・Fragrant Fried Hairtail with Karasumi and Nori
・Your Choice of Abalone or Shark Fin Dish (Select one item from the list below)
A. Abalone and Lily Bulb with Ginkgo Nut Sauce
B. Seasoning Sauce for Steamed Abalone in a Bamboo Steamer
C. Abalone Steak with Abalone Liver Oyster Sauce
D. Shanghai-Style Braised Shark Fin (Pectoral Fin)
・Crepe rolls with roasted domestic beef, served with spicy white miso
・Chinese-style rice crust with tender, slow-cooked domestic beef tendon and Kujo scallions
・Fall Dessert Platter
Taiwanese Frozen Ting Oolong Tea
All prices include a service charge.
*The menu is subject to change depending on ingredient availability.
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