As cherry buds begin to unfurl, Kozue welcomes spring with peakseason ingredients. Early March brings a hot pot of Kyoto bamboo shoots, fresh vegetables, and charcoalgrilled freerange chicken, along with ikejime wild yellowtail. In April, sakura shrimp and grilled tilefish with fragrant turnip broth join the menu, finished with quietly crafted kamadocooked rice. High above the city, Kozue offers a serene setting for celebrating new beginnings and meaningful gatherings.
Period: Thursday, March 5 – early May 2026
Time: Lunch 11:30 AM – 2:30 PM / Dinner 5:30 PM – 9:00 PM (L.O.)
As spring unfolds, Kozue offers dishes shaped by peakseason ingredients—Kyoto bamboo shoots and wild yellowtail in March, followed by sakura shrimp and tilefish in April.
Enjoy Japanese cuisine that reflects the gentle arrival of spring.
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White Day Sweets
Executive Pastry Chef Julien Perrinet presents a limited-edition Valentine’s Day and White Day sweets collection at the Pastry Boutique.
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Valentine’s & White Day Afternoon Tea
Indulge in a heart‑lifting Valentine’s and White Day Afternoon Tea at the newly refreshed Peak Lounge, where delicate creations and romantic touches invite you to enjoy a sweet and elegant moment together.
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Blowfish Dinner Course
A seasonal dinner course featuring torafugu, a signature ingredient of the Japanese winter. Prepared with careful technique, the course highlights delicate sashimi and a hot pot enjoyed with a clear, flavorful broth, offering a refined expression of winter at Kozue.
