Italy meets Japan with seasonal vegetables

8 MARCH - 31 MAY

Celebrate the natural bounty of Japan meeting the traditional flavours of Italy, with authentic bagna càuda made to the authentic Piedmontese recipe by Executive Sous Chef Tatsuya Ozawa at Aman Kyoto. This delicious hot sauce made from garlic and anchovies is served in a single pot per person with a range of fresh seasonal Japanese vegetables that can be dipped fondue-style. Served warm, this savoury sauce originated in Northern Italy in the 16th century and is the ideal accompaniment to Kyoto’s colourful array of fresh seasonal vegetables.   


  • Lunch ¥12,500 per person
  • Dinner ¥20,000 per person

*Including tax and service charge