Eat & Drink

4F

Restaurant / Bar

Enjoy a range of dishes made with a variety of natural ingredients such as vegetables, herbs, Chinese medicine, and flowers while enjoying an original herbal cocktail.
The restaurant offers a relaxing atmosphere with a calm wood-based interior and a pleasant breezy terrace. A vegan menu is also available.

1F

Food / Wine / Deli

A small market full of vegetables, fruits, processed foods, and other healthy and earth-friendly foods that are organic and grown locally in Kyoto. The central kitchen has a take-out menu featuring seasonal delicacies and fresh vegetables from the market.

1F

Restaurant / Bar

Casual dining all day. The menu centers around vegetables which are prepared with simple cooking techniques that highlight the ingredients while respecting Japan’s climate and culture.
Chef Yoji Tokuyoshi, the first Japanese chef to win a Michelin star in Milan, Italy, oversees some of the dishes offered on the menu.

2F

Chinese Gastronomy

A modern take on tradition Chinese cuisine created with a new perspective to express an outside-the-box free thinking style.
Enjoy innovative Chinese gastronomy that no one has ever seen before.

MICHELIN Guide

2F

Creative Dining

We hope you will forget about time and enjoy the “TAKAYAMA-ness” with the theme of “Comfort + Thrills = Happiness” to your heart’s content.

MICHELIN Guide

2F

Teppanyaki

We carefully select Japanese beef that offers high quality flavor without being restricted by region of origin or brand.
You can enjoy not only meat but also seafood.

2F

Chinese noodles

Produced by Chef Yuji Iwasaki of Michelin-starred VELROSIER.
Based on a broth blended from Kyoto duck and French duck, he has developed a ramen that is deep, rich, and yet healthy.

3F

Desserts / Baked goods / Gelato / Cafe

RAU’s sweets, created by Chef Patissier Matsushita Yusuke and Chef Chocolatier Takagi Yukiyo under the concept of “Putting a scene into shape,” are not only flavored and designed, but each and every sweet has a story to tell in its production process. The chefs’ knowledge, experience, and sensibilities are vividly reflected in the various products, such as the impressively shaped fresh desserts and baked goods made with bean-to-bar* chocolate.
The chocolate used in RAU’s sweets is homemade bean-to-bar chocolate made from RAU’s original blend of organic cacao from Costa Rica in Central America. In search of the ideal cacao beans, the chocolatier visited small farms in Costa Rica and co-developed it with trusted local producers. You can enjoy sweets that evoke various scenes born from the feelings of the producers who put their hearts into the ingredients and the feelings of the pastry chefs who put their hearts into the sweets that use those ingredients.
The attached sales corner offers a selection of familiar baked goods, such as financiers with a fresh buttery aroma, madeleines made using homemade natural yeast that are finely textured and fluffy, and diamants with a delicate and crumbly texture.

* Bean to Bar: A manufacturing method that pursues the ideal taste by managing the entire process from cacao beans to chocolate in-house.

1F

Bar

Enjoy the world of tea with a menu that includes ochazuke (rice with green tea) at lunch time, a marriage of Japanese tea and black tea at café time, and cocktails using tea at bar time.

2F

Robata and Japanese Cuisine

Our concept is “The Best of Japan to Delight All Five Senses.” We offer premium seasonal ingredients, meticulously selected by skilled artisans, grilled to perfection using traditional techniques like robatayaki and warayaki (straw-grilling). The dishes are served to our customers with a large wooden spatula, a distinctive aspect of Japanese culinary style. In our open kitchen, right before your eyes, the warayaki grilling creates dynamic flames, providing a lively and immersive experience.