The Best Sunset View in Kyoto? Yasaka at Park Hyatt Kyoto Review

Some restaurants serve up luxury. Others give you experiences you’ll never forget on your travels.

At Yasaka, at Park Hyatt Kyoto, you get both.

Positioned on the top floor of Park Hyatt Kyoto overlooking the old city of Higashiyama, restaurant Yasaka has one of the best views in Kyoto. Glazed windows offer guests a direct view of Kyoto’s famous Yasaka Pagoda (aka Hōkan-ji Temple).

And as daytime turns to ‘golden hour’ and then nightfall, that view changes from lovely to magical.

We booked Yasaka at Park Hyatt Kyoto because like many others, we fell in love with the pictures.

But spending nearly three hours here, I learned that the view is just one reason why dining at Yasaka is such an unforgettable experience.

Once inside the doors of Park Hyatt Kyoto, every detail was expertly planned. Seasonal Japanese flavours were treated with French elegance from course to course. Every exchange we had with Chef Kentaro Koyama was authentic, not forced. And when we left, we had memories we’ll cherish forever and a parting gift from the chef that was the epitome of his hospitality.

Dinner at Yasaka was more than just the highlight of our Kyoto trip.

It was one of the best Japanese dining experiences we’ve ever had.

Whether you’re wondering if Yasaka restaurant Kyoto is worth it, looking for the current Yasaka Park Hyatt menu price, or wondering if you should book your Yasaka TableCheck Kyoto reservation now, read on for our review.

About Yasaka at Park Hyatt Kyoto

Nestled within Kyoto’s Park Hyatt hotel you’ll find Yasaka, a teppanyaki restaurant like no other in Japan.

Expect no grand flames leaping from the grill. No flying spatulas or kitchen wizardry.

Instead expect modern French-inspired teppanyaki.

Each dish marries luxury Japanese ingredients with French technique all while maintaining the understated elegance and seasonality we know and love from Kyoto cooking.

The atmosphere at Yasaka is surprisingly cozy.

Guests mostly opt for the teppanyaki counter, which seats them with a view of the open kitchen and Kyoto’s most iconic skyline.

Here there’s a sense of slowing down, taking pride in the artistry and enjoying yourself.

Arriving Early Was One of the Best Decisions We Made

Our reservation wasn’t until 5: 00PM but we purposely arrived thirty minutes early.

Looking back, that was one of the best decisions we made that night.

Instead of hurrying through the lobby moments before dinner service, we had the opportunity to take in Park Hyatt Kyoto. The hotel is gorgeous. From natural wood and stone to soft lighting, it’s lavish without ever being extravagant. You can’t help but feel like you’re somewhere distinctly Japanese with its subtle elegance.

We checked in with the restaurant and were escorted over to our seats while only a handful of other diners had arrived.

The dining room was amazing. Peaceful.

Yasaka Pagoda framed through the massive windows against a vivid summer blue sky.

Busy chefs inside quietly preparing their stations for the night.

Since we arrived early we had time to take pictures, enjoy our drinks, and take everything in before dinner service officially started.

We sat and watched the city transform right before our eyes.

• Bright afternoon.
• Golden hour
• Sunset.
• Blue hour…

The pagoda lit up against Kyoto’s night sky.

If we would have just made it for our 5PM reservation we would’ve missed about half of that incredible transition.

If you plan on making a reservation at Yasaka, I highly recommend arriving 20–30 minutes early.

The View Everyone Comes For

It didn’t take long before we understood why Yasaka has such an incredible reputation.

Perched on counter seats, you’ll find yourself with a panoramic view of Higashiyama.
Directly in front of you is the iconic Yasaka Pagoda, one of Kyoto’s most famous landmarks.

Rather than an observation deck where tourists mill around for a few minutes, you can take your time watching the cityscape change throughout your meal.

You literally watch the sunset.

We found that as courses were delivered, the view outside only grew more beautiful.
We even found ourselves stopping mid-bite to appreciate the view.

Meeting Chef Kentaro Koyama

Chef Kentaro Koyama

Ok.. Ok..I’ll confess something that had both my wife and I giggling.

When we first sat down it wasn’t his cooking that stood out first.

It was how young and good-looking he was.

My wife leaned over to me and whispered: He looks more like a Japanese movie star than a chef of one of Kyoto’s top restaurants.

Thankfully his food was every bit as photogenic.

Chef Koyama is trained in French cuisine as well as Japanese gastronomy. His style combines the meticulous technique of classic French with the simplicity and elegance of Japanese ingredients.

Rather than approach teppanyaki as a spectacle, he treats it like fine dining. Everything he did was very calm and measured. He handled each ingredient with care and attention. There were no fancy knife spins or explosions of flame. What we got to watch was pure confidence, extraordinary precision, and true craftsmanship.

He spent the evening joyfully explaining seasonal ingredients to us, answering diners questions and chatting with ease between plates. Creating an environment that felt welcoming even though the setting was extremely upscale.

It was almost as fun watching him work as it was to eat his food.

Teppanyaki Reimagined

If your experience with teppanyaki has been outside of Japan, you’re probably expecting shrimp to fly, onions to erupt into volcanoes, and chefs doing crazy tricks.

Yasaka couldn’t be farther from that.

Here, the chefs turn their open kitchen into a stage for skilled craftsmanship.

Vegetables are flipped ever so gently at just the right second.

Fish simmers patiently over a delicately managed flame.

Beef rests before it’s sliced to lock in all of the juices.

There’s an air of quiet confidence about everything these chefs do.

Instead of dazzling patrons with fancy theatrics, they let the ingredients shine on their own.

It’s sophisticated.

Subtle.

And undeniably Kyoto-style.

The Seasonal Summer Course Begins

For the evening menu we were presented with a tasting menu featuring local ingredients sourced from Kyoto and the surrounding prefectures. What followed was a series of courses that seamlessly transitioned from one dish to the next.

Rather than weighing us down however, every dish maintained a light freshness and seasonal elegance.

Crystal Caviar, Green Peas & Fromage Frais

The amuse bouche gave us our first taste of what was to come. Delicate sweet green peas and fromage frais were topped with bright pink crystal caviar in a dish that was surprisingly nuanced yet refreshing.

The peas had sweetness. The fromage offered creaminess.

And the crystal caviar delivered pops of texture that didn’t overwhelm the dish. Every element worked beautifully together. It was simple, well executed and spoke to Yasaka’s ideal: straightforward flavors, high-quality ingredients and simplicity instead of extravagance.

Summer Venison

One of the things I love about Japanese menus is that they’ll often include little descriptions or details about each dish alongside the dish’s name. In the case of the summer venison dish, I learned that this particular venison was sourced from Kyotango, a district of Kyoto.

When I saw venison on the menu I’ll be honest, I was a bit puzzled. I enjoy gamey meat, but sometimes it can be too strong. That wasn’t the case here. In fact, it was one of the lightest and most delicate meats I’ve had in a long time.

The venison itself was super tender, almost buttery, with just a hint of gaminess. I loved how they paired it with white asparagus, blueberries, and a fragrant sansho pepper. Every mouthful was a harmony of sweet, acidic, and light spice.
I didn’t know it at the time, but summer venison would quickly become my favorite dish of the night… beating out the beef.

Conger Eel with Kamo Eggplant

Ask anyone who lives in Kyoto what summer in Kyoto means for food and you’re likely to hear hamo (conger eel).

The eel was served whole and it melted in your mouth. Each bite was so tender, taking on an almost buttery texture with the slightest poke of your chopsticks.
We also loved how they paired the eel with silky Kamo eggplant and a fragrant green yuzu. Every flavor was vibrant yet light. There was no heaviness to the dish and it never felt too busy or overloaded with seasoning. It was beautifully balanced seasonal cooking at its finest.

Perfectly Cooked Tilefish

Next up was a seafood course that featured exquisitely cooked tilefish. The skin was super crispy while the fish inside remained tender and light. They served it alongside Kyoto vegetables and a delicious foamy sauce on top. It was a perfect example of how French technique can complement Japanese ingredients without ever overpowering them.

Somewhere around the tilefish my wife turned to me and mouthed, “This is amazing.”
I nodded in agreement. This wasn’t just a great meal… It was quickly becoming one of the best meals we’ve had in Japan.

We Couldn’t Resist Upgrading Both Beef Courses

OK, so yeah…the seafood courses were amazing, but it’s time we got to what you’ve all been waiting for…

Upon being given the menu by Chef Kentaro Koyama, we spotted there were 3 options for the mains:

• Japanese Black Wagyu Tenderloin (Domestic)
• Ohmi Beef Tenderloin (+¥4,000)
• Kyonaka Method Aged Beef Sirloin (+¥4,000)

We had originally decided that we would just get the regular wagyu that was included in our course.

However…we couldn’t help but be curious once we saw there were 2 upgrades available.

Since we were dining for 2 people, we figured we’d just get both upgrades rather than picking one. One portion of the main would be Ohmi Beef Tenderloin, while the other would be Kyonaka Method Aged Beef Sirloin.

Looking back, I’m so glad we spent the extra ¥4,000 each. Not only were we able to try 2 radically different types of premium Japanese beef, we also spent one of our favourite parts of the night comparing notes with each bite.

Ohmi Beef Tenderloin (+¥4,000)

Ordering Ohmi Beef just felt special.

Like Kobe Beef and Matsusaka Beef, Ohmi Beef is considered one of Japan’s Three Great Wagyu. Produced in the neighbouring Shiga Prefecture, the beef has been carefully curated for over 400 years.

Chef Koyama took his time with us before cooking, proudly displaying the gorgeous cut of Ohmi Beef. The marbling was exquisite.

There was something hypnotic watching him cook. There was no hurry. Taking his time, he seared each side, then let it rest. “Letting the meat rest is just as important as cooking it,” he told us. Only after a few minutes did he begin cutting the beef, expertly slicing even pieces down the middle. As he cut to the center, a gorgeous rosy pink became exposed.

Our first bite silenced the room. There was no need for words to explain why Ohmi Beef has such an incredible reputation. It was impossibly tender. The fat melted away in your mouth without ever feeling oily or heavy. Where many fattier cuts can be overbearing, it maintained an elegant and clean taste that finished with a natural sweetness. Before we knew it, we were reaching for another piece before the last had a chance to disappear. My wife looked up at me after polishing off her first piece and simply smiled. We both knew we didn’t need to say anything. It’s wasn’t just good, it was special.

If you like your Japanese wagyu decadent with a buttery melt, the Ohmi Beef Tenderloin is worth every yen you spend.

Kyonaka Method Aged Beef Sirloin (+¥4,000)

Then there was something completely different.

The Kyonaka Method Aged Beef Sirloin wasn’t trying to be the Ohmi Beef.
Rather than being another overly tender cut of beef, it was its polar opposite.

This was beef that focused on flavour above all else.

The restaurant’s signature aging technique really concentrated the beefiness of the meat. At the same time it also brought out delicate nutty aromas that became more apparent with every bite.

The texture here was noticeably firmer than the Ohmi Beef, requiring more chew to get through the meat.

But that extra chewing led to unparalleled bursts of beef flavour with each mouthful.
It almost reminded me of the best dry-aged steaks I’ve had, but still maintained a certain je ne sais quoi that I’ve come to love about Japanese beef.
As a person who tends to favour beef that’s beefier than buttery (no pun intended), I gravitated towards the sirloin more. It just had more personality.

More flavour.

More bite.

By the end of our dinner, my wife and I both realised that we preferred different steak. She loved the melt-in-your-mouth texture of the Ohmi Beef, while I leaned slightly towards the aged sirloin.

And that was okay.

We were both right… We just had different tastes.

Which Beef Should You Choose?

Honestly, if I was ordering for myself, I think I would have a very hard time choosing between them.

But since you’re not alone, let’s look at your appetite instead.

Get the Ohmi Beef Tenderloin if you like:

• Ultra tender beef
• Big buttery taste
• Traditional Japanese wagyu
• Falling-apart texture

Get the Kyonaka Method Aged Beef Sirloin if you want:

• Intense beefy flavour
• Dry-aged funk
• More steak texture
• Deep savory scent

If you’re with a significant other though, I would highly suggest what we did.

Order both.

Share it all.

Not only will you get to try two very different takes on high quality Japanese beef, but it also makes the experience that much more special.

It was definitely worth the additional ¥8,000 for us.

Seasonal Kyoto Vegetables

You see, the beef didn’t come by itself.

Smoky seasonal vegetables came alongside it, grilled to perfection and obviously cooked with the same care that went into preparing the meat.

Lotus root still had a slight crunch to it.

Baby corn was sweet.

Grilled apple was one of my favourites. It’s sweetness actually complemented the beef really well.

These vegetables weren’t meant to just be side dishes. Far from it – they cleared our palate with every few bites we took of the beef, and served as a reminder that this dinner was just as much about celebrating seasonal ingredients as it was about enjoying some of the best wagyu in the world.

Kyoto Koshihikari Rice with Hairy Crab

I kid you not, when the rice course was served I honestly believed dinner could not get any better.

Fresh Kyoto Koshihikari rice came loaded with large helping’s of hairy crab, sweet corn and chorizo.

Trust me—I was sceptical about this one too.

Hairy crab. Corn. Chorizo.

I know what you’re thinking. It sounded weird to me too.

But take one spoonful and all doubt will be erased from your mind.

The sweetness of the corn cut through the fat of the crab nicely, and the hint of smoky spice from the chorizo added a layer of flavour that enhanced everything else without stealing the show.

Comforting. Hearty. Addictive.

Even though we were already stuffed, my wife and I each dug in and ended up polishing off every last grain of rice.

Props have to be given where props are due.

Miyazaki Mango – the Perfect Way to End

For dessert, we were served one of Japan’s premier fruits.

Sun-ripened Miyazaki mangoes came accompanied by vanilla cream and passionfruit.

After a handful of savory courses, it was downright refreshing to have something sweet to end the night.

The mangoes were so sweet and juice, and the passionfruit helped to cut through that sweetness just enough so that every bite was as balanced as the next.

It wasn’t over the top or extravagant.

And that’s what made it perfect.

The Sunset Became One More Course

Between the beef and dessert, magic occurred.

Nobody really noticed how the vibrant afternoon sunlight had subtly shifted to golden hour.

Light spilled across traditional Kyoto rooftops, casting the historic Yasaka Pagoda in warm orange.

Laughter and conversation dulled around the restaurant.

Guests found pause between courses.

Phones were whipped out.

Camera shutters began clicking.

Even Chef Koyama found himself stealing glances out the window to admire the view with his guests.

Then, almost in silence, the city transformed once again.

The orange sky melted away to hues of blue.

Lights began to flicker across Higashiyama.

Finally, Yasaka Pagoda lit up against the night sky.

I don’t think I’ve ever felt a restaurant serve us one final course.

Only this time, nature was cooking.

Service That Never Missed a Beat

Service was flawless throughout the entire night. Each dish was described in eloquent English. Ingredients were explained with passion. Glasses of water were never left empty. Plates were whisked away before you could even consider grabbing the check. And even though it’s obvious you’re at a top-notch establishment, it never feels stuffy.

From the servers to Chef Koyama you feel welcome. That combination of luxury and comfort is hard to find, even at a Michelin standard restaurant.

A Farewell We Never Expected

We thought that was the end of the night, but Chef Koyama approached us with a gift boxed in wood.

He thanked us with a smile for dining with him and presented us the small package.
Inside were three freshly made canelés for us to enjoy later.

We did not see it coming.

The restaurant did not need to go out of their way like that.

But it is a moment that sticks out in our minds.

That night in our hotel room, we drank tea and ate the canelés while reminiscing on our favourite courses.

They tasted amazing.

But more than that, it signified the hospitality we received all night.

Is Yasaka at Park Hyatt Kyoto Worth the Price?

Let me answer the question that I know you’ve been thinking while reading this far.

Should I book Yasaka?

After spending almost three hours at Yasaka last night, I have no hesitation whatsoever in replying:

YOU BETTER!

Ok. But maybe not for the reason you’re thinking.

If you’re looking at Yasaka purely as a value meal deal, then I’m sure you can find better places to eat cheap gyu dinettos in Kyoto.

But Yasaka isn’t really selling you dinner. Sure, there’s a ton of great food. But you’re also paying for…

…the view. A front row seat to one of Kyoto’s most recognizable attractions.

…the seasonal ingredients flown in from all over Japan.

…the show. Chef Kentaro Koyama calmly working his magic up close.

…the genuine hospitality.

…and those memories that you’ll cherish long after your trip to Kyoto has finished.

Trust me. By the end of the night my wife and I weren’t even discussing what dinner cost us. All we could talk about was the sunset, the beef comparison game and our little parting gift from Chef Koyama. For me. That says it all.

Our Tips for the Best Experience

We’ve eaten at Yasaka. So here are some tips to take with you to enhance your experience even further.

Make a Reservation Around Sunset (1st Seating)

Firstly, there is no better time to dine at Yasaka than around sunset.

The incredible views of Kyoto during daylight, into golden hour and finally to a lit-up skyline will give your meal that extra something.

As the view transitions through the dinner, it feels like you’re being served each dish with a new backdrop.

Try to schedule your reservation around 30 minutes to 45 minutes before sunset if you can.

Be Early

Don’t be fashionably late.

When we arrived early, we got to soak in the tranquil ambiance, take in the hotel and watch the kitchen staff prep for service.

We also had time to take photos of the restaurant when there was still daylight in the dining room.

Now that we think back to our experience, arriving early was one of the best things we did that night.

Splurge on the Beef

Upgrade if you can.

If you can, go one step further and order different cuts of beef to share.

Comparing and contrasting the Ohmi Beef Tenderloin vs the Kyonaka Method Aged Beef Sirloin was a fun experience for us.

Yasaka Restaurant Kyoto Dress Code

A common question I see online is about what to wear.

Yasaka is not outrageously dressy, but it is most definitely a fancy restaurant.

On our visit, most people were dressed like:

• Nice dresses
• Button-up shirts
• Nice pants
• Jackets
• Nice shoes

You don’t need to wear a suit, but I wouldn’t recommend:

• Shorts
• Athletic wear
• Flip-flops
• Tank tops
• Athletic Shoes

Play it safe with smart casual and you’ll feel right at home in the fancy setting.

Yasaka Park Hyatt Menu Price

The seasonal tasting menu changes throughout the year depending on ingredient availability.

As a general guide:

Considering the ingredient quality, service, location and overall experience, I genuinely felt the pricing was fair for a restaurant of this calibre.

How to Book Yasaka Kyoto

We recommend making reservations, especially for the following times:

• Cherry blossom season
• Autumn foliage season
• Weekends
• Public holidays

Please make reservations through Yasaka TableCheck Kyoto where you can easily choose your desired date and time online.

If you are a guest at Park Hyatt Kyoto, you can also ask the front desk to assist you with your reservation.

As there are a limited number of seats at the counter with a view of Yasaka Pagoda, we recommend making your reservation a few weeks/month in advance during peak travel seasons.

Who Should Dine at Yasaka?

Yasaka is ideal for:

• Couples wishing to celebrate an anniversary
• Going on a honeymoon
• Proposing
• Birthdays
• Luxury Travelers
• Foodies
• Someone visiting Kyoto who wants to have one amazing dinner
• Anyone who wants to see one of Kyoto’s best sunsets.

The food, service and view make it well worth celebrating life’s milestones.

Who should avoid Yasaka?

Although I loved Yasaka, it’s not for everyone.

Think of skipping Yasaka if:

• All you want is a giant plate of wagyu.
• You are trying to travel Kyoto on the cheap.
• You like flashier teppanyaki with jumping flames and flashy chef tricks.
• You are in a rush and just want to get your food and go.

Enjoying Yasaka requires you to appreciate care, seasonality, and ambiance.

If that’s what you bring to the table, you will be as blown away as we were.

Frequently Asked Questions

Does Yasaka live up to the hype?

Yes, definitely!

For starters, Yasaka was more than just a great meal for us—it was one of our favorite memories from visiting Kyoto. The view, seasonal menu, and hospitality all combined to make us feel like the cost was well worth it.

Can you see Yasaka Pagoda from the restaurant?

Yep.

In fact, having a clear view of Yasaka Pagoda is one of the coolest aspects of dining at Yasaka—especially if you’re seated at the teppanyaki counter.

Pro tip: sunset is hands down the best time to dine here.

How do I reserve a table at Yasaka?

You can make reservations for Yasaka by visiting Yasaka TableCheck Kyoto or by asking the concierge at Park Hyatt Kyoto to book for you.

Remember to book early!

Is there a dress code?

Smart casual.

Think collared shirts, dresses, nice shoes, etc.

We met people who showed up wearing jeans, but the majority of guests opted for a slightly nicer dress code.

Which beef upgrade should I order?

If you love buttery, melt-in-your-mouth wagyu, go with the Ohmi Beef Tenderloin.

If you’re more into richer, more concentrated beef flavors, go with the Kyonaka Method Aged Beef Sirloin.

Bonus points if you’re dining with your significant other and order both to share.

…Which we did. And wouldn’t change for the world.

Final Verdict

Looking back on our trip to Kyoto, there are some moments that instantly come to mind.

• Seeing the sunrise at Fushimi Inari.
• Wandering through Higashiyama’s serene streets.
• And enjoying an unforgettable evening at Yasaka.

This dinner wasn’t made memorable by the food alone.

Don’t get me wrong, some of the best meals I’ve ever had were had here. But what made our night so special started before our meal even began.

It was arriving before our reservation and watching Kyoto transform in the hour before dinner beneath the restaurant windows.

It was watching Chef Kentaro Koyama effortlessly and passionately prepare each dish with impeccable precision.

It was sampling side-by-side cuts of Japanese beef, and finding that though they were both extraordinary, they each tasted completely different.

And it was sitting with my wife and talking as the sun set behind Yasaka Pagoda.
Of course, it was also leaving with a box of canelés given to us by the restaurant, perfectly packaged and wrapped — a thoughtful gesture that somehow summed up our entire night.

For me, those are the moments you remember.

You don’t get them every day, and you can’t manufacture them afterward.
That’s why Yasaka was more than just another fine dining meal for us. It became one of our favourite Japan memories.

So if you’re looking for the best luxury dining experience in Kyoto, the finest teppanyaki you can splurge on in Kyoto, or even the best place to watch the sunset in Kyoto, drop Yasaka at Park Hyatt Kyoto into your rotation and at the very top of your list.

Places that offer incredible food and beautiful views aren’t easy to find. Places that do both with the elegance Yasaka does? Even harder.

But trust me. It’s worth it.

And should I ever find myself in Kyoto again, I already know where I’ll be booking my first dinner reservation.