Kyoto hotel restaurant commits to sustainable seafood for summer menu

Cross Hotel Kyoto will soon launch its seasonal summer menu at KIHARU Brasserie on 20 June. The menu, titled “KIHARU de Summer 2026,” focuses on the integration of regional Kyoto ingredients and sustainable seafood.

The summer selection features seafood that meets international sustainability standards, including yellowtail certified by the Aquaculture Stewardship Council (ASC). By using ASC-certified fish, the restaurant ensures that its seafood sourcing supports responsible farming practices that minimise environmental and social impact. The menu includes a grilled yellowtail dish served with a citrus vinaigrette.

In addition to marine conservation, the menu highlights traditional Kyoto craftsmanship and regional agriculture. A primary feature is the use of tofu skin, or yuba, from Kyo-yuba Mitahisa, a long-established local producer where artisans finish each piece by hand. One of the main dishes consists of sea bream paste wrapped in this local yuba and baked. The restaurant also sources Kyotanba Kogen pork and Kyoto-raised chicken.

The menu includes various pasta dishes and a seasonal dessert to complete the summer experience. Options include a sustainable seafood soup pasta containing prawns, sea bream, and clams, as well as a pasta dish featuring Kyoto-raised chicken and green peppers. For dessert, the restaurant offers a pineapple composition that combines fruit compote with lime jelly and a basil-pineapple sorbet.

The menu is available on Saturdays, Sundays, and public holidays.