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Celebrating Eight Years of Culinary Mastery at Ryotei Tan Kuma and Teppanyaki Miyabi

From May 1 to June 29, 2026, the renowned Ryotei Tan Kuma Kitaten and Teppanyaki Miyabi at the Rihga Royal Hotel Tokyo will unveil an exclusive collaboration menu to commemorate their 8th anniversary. Under the guidance of Executive Chef Hiroshi Aisaka, guests can anticipate an exquisite dining experience that marries the finest elements of traditional Kyoto cuisine with the captivating art of teppanyaki.

A Legacy of Tradition

Established in 1928 by the first-generation chef, Kumasaburo Kurisu, Ryotei Tan Kuma Kitaten embodies a rich heritage in Kyoto cuisine, with its charming locale along the Takase River. Celebrated for its seasonal dishes that highlight authentic flavors and intricate techniques, the establishment has attracted a variety of esteemed clients, including literary figures and influential leaders in finance and politics.

This special collaboration combines Tan Kuma's meticulous approach to seasonal ingredients with Teppanyaki Miyabi's fresh, vibrant dining atmosphere. For this unique occasion, Tan Kuma will feature a luxurious kaiseki that includes Wagyu beef prepared by Teppanyaki Miyabi. Guests can expect refreshing flavors that welcome the delightful season of early summer.

The Culinary Experience

Ryotei Tan Kuma Kitaten

For lunch and dinner, patrons can savor the "Kuroge Wagyu and Early Summer Kaiseki", available for ¥19,000. This delectable menu includes:

• - Appetizer: Assorted small dishes
• - Sashimi: Tuna and two additional selections
• - Soup: Ainanme (Sweetfish) simmered to perfection
• - Seasonal Delicacies: A beautiful plate representing the flavors of early summer
• - Fried Dish: Crab cream croquette
• - Pickled Dish: Refreshingly flavored vinegared delicacies
• - Main Course: Kuroge Wagyu from Teppanyaki Miyabi
• - Rice Dish: Jako and new ginger accompaniments
• - Dessert: Seasonal offering

Teppanyaki Miyabi

Teppanyaki Miyabi offers a lunch of "Seasonal Appetizer with Domestic Beef Fillet and Live Abalone" for ¥12,500. This menu includes:

• - An assortment of early summer appetizers from Tan Kuma
• - Live abalone
• - 70g of domestic beef fillet
• - Grilled seasonal vegetables
• - Salad
• - Rice accompanied by pickles and red miso
• - Optional garlic rice for an additional ¥900
• - Dessert and coffee.

For dinner, the experience escalates with the "Maro Nabe (Soft-shell Turtle) Dinner featuring Saga Beef and Live Abalone," priced at ¥23,500. This lavish meal involves:

• - An introductory dish
• - Assorted appetizers
• - Tan Kuma's signature Maro Nabe
• - Live abalone
• - Either 80g of Saga beef sirloin or fillet ($12.80 extra)
• - Grilled vegetables
• - Salad
• - Rice and accompaniments
• - Optional garlic rice for an additional ¥900
• - Dessert and coffee.

Experience Artistry at Every Bite

Patrons can enjoy a feast for the senses as chefs masterfully prepare dishes in front of them at Teppanyaki Miyabi, creating a mesmerizing dining atmosphere. Each dish represents not just quality ingredients but also the dedication of two celebrated culinary arts blended into one extraordinary experience.

Hours of Operation: 11:30 AM to 2:00 PM (extended to 3:00 PM on weekends), 5:30 PM to 9:00 PM (last order at 8:30 PM). Closed on Tuesdays.

All dishes are inclusive of service charge and tax. Menus are subject to change based on ingredient availability, ensuring the freshest experience for all guests.

For inquiries, contact Rihga Royal Hotel Tokyo at +81 3-5285-1121.

Join us in celebrating a culinary journey that reflects the true essence of Japanese cuisine, enhanced by the brilliance of modern cooking techniques, during this limited time collaboration.