Hotel Nikko Princess Kyoto to Offer 'Chinese Afternoon Tea' from May 1st, a Collaboration with Ritsumeikan University

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Hotel Nikko Princess Kyoto will begin offering a 'Chinese Afternoon Tea' from May 1, 2026, developed through an industry-academia collaboration with Ritsumeikan University. This initiative, part of their CSR activities, aims to attract new customers with a seasonal menu.

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Hotel Nikko Princess Kyoto will begin offering a 'Chinese Afternoon Tea' from May 1, 2026, developed through an industry-academia collaboration with Ritsumeikan University. This initiative, part of their CSR activities, aims to attract new customers with a seasonal menu.

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Source: https://prtimes.jp/main/html/rd/p/000004200.000002213.html | Date: Date unavailable

Hotel Nikko Princess Kyoto (Location: Shimogyo-ku, Kyoto City, Kyoto Prefecture; General Manager: Takashi Kitagawa), situated in Shijo Karasuma, the heart of Kyoto, will offer a 'Chinese Afternoon Tea,' born from an industry-academia collaboration with Ritsumeikan University (Corporate Location: 1 Nishinokyo Suzaku-cho, Nakagyo-ku, Kyoto City; President: Yoshio Nakatani), at its Chinese restaurant "Hisuien" starting May 1, 2026 (Friday). Chinese Afternoon Tea As part of its CSR activities since 2004, our hotel has participated as a collaborating company in Ritsumeikan University's problem-solving internship program, "Co-op Exercise (Practice)." As part of this program, we have been engaged in product development with students. In the 2025 academic year, five students participated in this exercise with the theme of "Acquiring new customers for Chinese Restaurant Hisuien." Over approximately six months from July 2025, they planned and proposed products based on the concept of "providing a richer dining experience." Through repeated discussions between students and hotel staff, the development progressed, leading to the offering of a Chinese afternoon tea that allows guests to enjoy seasonal flavors and a variety of tastes. The 'Chinese Afternoon Tea,' to be offered from May, was completed by Hisuien's head chef, Takao Mikayama, who repeatedly prototyped and refined it based on student proposals. The May and June menu features "green" as its theme color, evoking the arrival of early summer, and is composed of seasonal elements incorporating matcha throughout. By balancing dim sum and sweets, guests can enjoy both a visually splendid presentation and a variety of flavors at once. Through this product, we propose new charms and ways to enjoy Chinese cuisine, and moving forward, we will continue to develop offerings that allow guests to feel the charm of each season by incorporating seasonal ingredients and colors. May/June Menu Details Assortment of four daily cold dishe

Hotel Nikko Princess Kyoto to Offer 'Chinese Afternoon Tea' from May 1st, a Collaboration with Ritsumeikan University

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