Banyan Tree Higashiyama Kyoto is proud to present an exclusive culinary collaboration with Kyoto's acclaimed Michelin-starred restaurant SEN. This limited-time dining experience will be available at Ryozen, the hotel's kappo-style restaurant, until May 6 (Tuesday, public holiday), 2025. 

A Harmonious Fusion of Tradition and Modernity in Japanese Fine Dining 

For this special occasion, Chef Akizaki of Ryozen and Chef Ken Sugisawa of SEN join hands to craft an unparalleled Japanese dining experience. Reflecting the spirit of Japanese hospitality, their collaboration will celebrate the delicate balance of space, tableware, and cuisine, offering a gastronomic journey exclusive to Banyan Tree Higashiyama Kyoto. 

Set within a serene Japanese garden with breathtaking views of an authentic Bamboo Pavilion, Ryozen offers an immersive experience where guests can savor exquisite Japanese flavors in a tranquil and refined atmosphere. This one-of-a-kind culinary encounter invites guests to engage all five senses in a celebration of Japanese tradition and innovation. 

Event Details 

Dates: From now till May 6 (Tuesday, public holiday), 2025 

Time: 7:00 PM 

Venue: Ryozen (Level 3), Counter Seating (Limited to 8 Guests) 

Price: JPY 28,000 per person (inclusive of tax and service charge) 

For more information on Banyan Tree Higashiyama Kyoto's Ryozen, please visit http://www.banyantree.com/japan/kyoto/dining/ryozen. 

ABOUT SEN  

SEN is a renowned Kyoto restaurant led by Chef Ken Sugisawa, who refined his craft at Kikunoi and Muromachi Wakuden, two of Kyoto's most prestigious culinary institutions. After gaining international experience as a private chef in London, Chef Sugisawa returned to Japan in 2018, and within just six months, SEN earned one Michelin star in the Michelin Guide Kyoto, Osaka + Tottori 2019. The restaurant has consistently maintained this esteemed recognition. With a dedication to preserving Kyoto's traditional culinary techniques while incorporating contemporary elements, SEN's cuisine embodies both visual　artistry and exquisite flavors. 

 ABOUT RYOZEN  

Ryozen is an exclusive Kappo-style restaurant with a capacity of 48 patrons, including a private room for up to 10 guests. The chef's Kaiseki course menu is a highlight, with each dish a celebration of both artistry and sustainability, crafted from locally sourced seasonal ingredients that whisper tales of their origins. This is emphasised by the use of local ingredients, including Kyo-Yasai (Kyoto vegetables), local Miso, and various local spices, such as Black-Shichimi (chilli pepper). The signature Dashi, a rich broth, is made from 5-year aged Rishiri kelp and enhanced with bonito and tuna flakes for a deeply satisfying umami flavour.