Temukan Aman di...
Dengan sentuhan modern pada keindahan klasik Alpen, hotel bersejarah di San Cassiano kini terlahir kembali sebagai Aman Rosa Alpina setelah direnovasi total. Hotel ini telah dibuka untuk tamu hingga 12 Oktober 2025, dan akan kembali beroperasi untuk musim dingin 2025–2026.
Open throughout the day and into the night, this convivial dining space rests at the heart of Aman Kyoto, offering elegant interiors with a central fireplace. Floor-to-ceiling glass doors open onto an expansive terrace, with beautiful views of the surrounding gardens and forest.
The Living Pavilion by Aman provides priority seating to hotel guests. Due to limited seating, advance reservations are required for visitors. Reservations can be made online through the following link.
We source our ingredients – from milk and meat to vegetables – from the finest local purveyors. These include Kyoto Rice from Kobatake, and miso from Matsuno Shoyu, founded in 1805 just a 10-minute walk from Aman Kyoto. In season, abalone comes from the waters surrounded Ise Shima.
Inspired by Kyoto’s diverse food culture, The Living Pavilion serves local cuisine, as well as innovative and comforting Western dishes – all focusing on the natural flavours of the ingredients used. Based on the freshest seasonal produce available, options include grilled meats and seafood, pastas and salads, with influences from as far afield as Italy and Latin America.
Guests
Non-Residents
Executive Chef Tatsuya honed his skills at a number of Michelin star restaurants, and in 2015 won a prize in one of the largest chef competitions in Japan to discover young talent. In 2020 he joined the team at Aman Kyoto, as Chef de Cuisine. He has since been appointed Executive Chef and offers simple yet profound dishes that have a particular focus on local ingredients, wishing guests to enjoy dining experiences that are unique to the forest garden home of Aman Kyoto and inspired by the beautiful surrounding nature.
The master behind The Living Pavilion’s freshly baked breakfast pastries and the exquisite confections served for afternoon tea, Chef Matsuo started his career as a confectioner in Osaka in 1984. Over the course of his career, he has won numerous awards for his original sweet creations including the Osaka Governor's Award.