Open throughout the day and into the night, this convivial dining space rests at the heart of Aman Kyoto, offering elegant interiors and a bar arranged around a central fireplace. Floor-to-ceiling glass doors open onto an expansive terrace, with beautiful views of the surrounding gardens and forest.
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.
Home-cooked Kyoto-style cuisine and Western dishes
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.
Breakfast 7.00am-11.30am (LO11.00am)
Lunch 11.30am-2.30pm (LO 2.00pm)
Afternoon Tea 2.30pm-5.30pm (LO 4.30pm)
Dinner 5.30pm-10.00pm (LO Course 8pm / a la carte 9pm)
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 Sous 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.
Executive Pastry Chef Hiroyuki Matsuo
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.