[Rihga Royal Hotel Kyoto] "Kyoto Uji Wazuka Tea Fair" to be held

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Rihga Royal Hotel Kyoto will hold the "Kyoto Uji Wazuka Tea Fair" from May 7 to June 28, 2026, in collaboration with Wazuka Town. Special menus featuring fresh tea will be offered at three dining venues.

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Rihga Royal Hotel Kyoto will hold the "Kyoto Uji Wazuka Tea Fair" from May 7 to June 28, 2026, in collaboration with Wazuka Town. Special menus featuring fresh tea will be offered at three dining venues.

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Source: https://prtimes.jp/main/html/rd/p/000002345.000016682.html | Date: Date unavailable

Rihga Royal Hotel Kyoto (General Manager Chiju Nakatani, located at Higashi-horikawa-dori Shiokoji, Shimogyo-ku, Kyoto City) has partnered with Wazuka Town, located in southern Kyoto and certified as a "Japan Heritage" site in April 2015, to hold the "Kyoto Uji Wazuka Tea Fair" from Thursday, May 7 to Sunday, June 28, 2026. Dishes and desserts using Wazuka tea will be served at the French Dining 'Top of Kyoto', Kaiseki French 'Gourmand Tachibana', and the Lounge. Image of "Kyoto Uji Wazuka Town Tea Plantation" The "Kyoto Uji Wazuka Tea Fair" has been held since 2005 as a collaboration project with Wazuka Town, a major producing area of Kyoto Uji tea, to coincide with the new tea season. Building on last year's 'French Dining Top of Kyoto' and 'Kaiseki French Gourmand Tachibana', the fair will be held at three locations this year with the addition of the 'Lounge'. At 'French Dining Top of Kyoto', "Wazuka Etoile" will be introduced from the dinner course. The dish, 'Wazuka Town Roasted Green Tea Scented Kyuzaya "Kyo Futari" Mousse with Kyoto Extra Virgin Olive Oil from "Yura Olive Growing Association"', features a white, smooth mousse that leverages the gentle richness and natural sweetness of soybeans, layered with the fragrant aroma of roasted green tea (hojicha). When you taste it, the light texture of the fluffy mousse spreads first, followed by the deep, gentle lingering taste of the roasted green tea. At 'Kaiseki French Gourmand Tachibana', the dinner course "Miyabi" will begin with 'Yellowfin Tuna and Scallop Tartare with Colorful Vegetables and Matcha Tuile, Garnished with Caviar'. The yellowfin tuna and scallops are lightly prepared in a tartare, and the savory flavor of the matcha tuile and the delicate saltiness of the caviar harmonize with the colorful vegetables, giving the dish a high-quality finish. The Lounge will offer a dessert featuring Matcha Mont Blanc. The rich matcha cream is squeezed extremely fine, smooth and deeply flavorful, allowing the tru

[Rihga Royal Hotel Kyoto] "Kyoto Uji Wazuka Tea Fair" to be held

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