When is the sales period for the 'Tanabata Dinner Éclat Céleste～Ecla Celeste～'?

It is from Friday, June 26, 2026 to Tuesday, July 7, 2026.

What is the price of the Tanabata Dinner at French Dining Top of Kyoto?

It is 17,000 yen per person (including tax and service charge).

What is the concept of the Tanabata limited dinner?

It is a limited-time dinner that creates a world view of traveling through the galaxy in Japan's only revolving panoramic restaurant, expressing the legend and motifs of Tanabata in French cuisine.

Who is the chef for this dinner?

It is created by the new chef, Keita Ishibashi, who joined in April.

What dishes are included in the Tanabata Dinner?

It includes dishes such as Kyoji chicken chaud-froid, cold cappellini with scallops and white peach, Miyazu fish dish, and grilled wagyu beef loin.

AI News NQ Analysis

[Rihga Royal Hotel Kyoto] French Dining Top of Kyoto 'Tanabata Dinner Éclat Céleste' Available

NQ Score 86/100

N1 Content Completeness 10

AI Summary (NQ-processed)

Rihga Royal Hotel Kyoto will offer a special dinner course, 'Tanabata Dinner Éclat Céleste', at 'French Dining Top of Kyoto' from June 26 to July 7, 2026. The course, crafted by new chef Keita Ishibashi, features dishes themed around the Tanabata legend.

AI Analysis

Frequently Asked Questions

Q: When is the sales period for the 'Tanabata Dinner Éclat Céleste～Ecla Celeste～'?: A: It is from Friday, June 26, 2026 to Tuesday, July 7, 2026.
Q: What is the price of the Tanabata Dinner at French Dining Top of Kyoto?: A: It is 17,000 yen per person (including tax and service charge).
Q: What is the concept of the Tanabata limited dinner?: A: It is a limited-time dinner that creates a world view of traveling through the galaxy in Japan's only revolving panoramic restaurant, expressing the legend and motifs of Tanabata in French cuisine.
Q: Who is the chef for this dinner?: A: It is created by the new chef, Keita Ishibashi, who joined in April.
Q: What dishes are included in the Tanabata Dinner?: A: It includes dishes such as Kyoji chicken chaud-froid, cold cappellini with scallops and white peach, Miyazu fish dish, and grilled wagyu beef loin.