- Duration
- About 2.5 hours
- Group size
- 4–60 pax
- Cities
- Kyoto
- Indicative budget
- From ¥42,500 per person
A ryotei is the most refined form of Japanese restaurant: a house with a garden, private tatami rooms and service attentive to every detail. The group has a reserved room for the whole evening. The kaiseki meal consists of eight to twelve small courses that follow a precise order (appetiser, sashimi, clear soup, grilled dish, simmered dish, rice, dessert) and change with the season, even from one fortnight to the next.
Throughout dinner, the proprietress or the chef introduces the ingredients, the intention behind each dish and the choice of tableware, often antique and matched to the theme of the moment. The interpreter translates these explanations and answers guests' questions: how to sit, what to do with a bowl's lid, when to drink the soup, how to pour for a neighbour. A sake or wine pairing is available as an option.
For a board meeting, a client dinner or the closing night of an incentive, the private room ensures discretion and conversation, with room for a speech between courses. The dinner can host a maiko and geiko performance, or follow an afternoon sake brewery visit or workshop.
Objectives
- Host executives, clients or partners in a discreet, prestigious setting
- Introduce Japanese haute cuisine and its table manners
- Mark a highlight of the trip: awards, closing night, speeches
How it works
- 1Dietary needs and allergies collected three weeks ahead; etiquette briefing before departure.
- 2Arrival at the ryotei, walk through the garden and seating in a private room.
- 3Kaiseki service, each course introduced by the proprietress or chef and translated.
- 4Optional speech or awards between courses.
- 5Meal ends with tea and dessert, followed by transfer to the hotel.
Good to know
- Private rooms for 4 to 20 guests; up to 60 in a large banquet room or across several adjoining rooms.
- Shoes come off, so bring clean socks. Low chairs or tables with seats on request, depending on the venue.
- Vegetarian (shojin cuisine) and most allergies can be catered for if notified in advance; strict gluten-free is harder because of soy sauce.
- Smart attire; avoid strong perfume, which interferes with the tasting.
- Drinks are usually charged on top of the menu; we offer a drinks package to keep the budget under control.
Indicative budget
From ¥42,500 per person (kaiseki menu in a private room, small-group basis, drinks not included). Group rates quoted on request depending on headcount and season; interpreter, sake pairing and transfers optional.
Frequently asked questions
How is a ryotei different from a regular Japanese restaurant?
A ryotei receives each party in a private room, often overlooking a garden, and builds the meal, tableware and decoration around the season. Service is personal and the whole evening is devoted to your guests, which is why ryotei are a favoured setting for business dinners in Japan.
Can special diets be accommodated?
Yes, provided they are notified at least two to three weeks ahead. The ryotei adapts the relevant dishes while keeping the menu coherent. Vegetarian menus draw on temple shojin cuisine; halal and strict gluten-free require case-by-case confirmation.
Can the dinner include a maiko performance?
Yes. Many Kyoto ryotei welcome maiko and geiko during the meal for a dance and some conversation. It is a popular format for a closing night; we coordinate the timing with the course service.
Do guests have to sit on the floor?
Not necessarily. Many rooms have low tables with a sunken leg space, or can set up chairs and raised tables. We check each room's layout against the group's needs.
