Innovative Gastronomy
As its name suggests, "Nouvelle Epoque," where you can experience a "new era," creates French dishes unique to Kyoto making you feel a new era that fuses gourmet food originating from the late Masakichi Ono, also known as the "Father of Japanese French Cuisine" who built the foundations of Okura's French cuisine, and the food culture of Kyoto. The beautiful dishes that use seasonal ingredients while inheriting the traditions of Okura's French cuisine express the changing seasons in Kyoto. Have a unique time at this restaurant that is colored with Kyoto's aesthetic senses.
CHEF
Shinichi Ikeda, Executive Chef
PROFILE
Born in 1976, he joined Hotel Okura in 1994 and honed his culinary skills at Hotel Okura Tokyo (currently The Okura Tokyo). In 2004, he moved to Hotel Okura Amsterdam to work at “Ciel Bleu,” now a two-Michelin-starred restaurant. After returning to Japan, he deepened his expertise at the French restaurant “La Belle Epoque,” where he continued to pursue the essence of French cuisine unique to Okura. In 2022, he was appointed head chef of “Nouvelle Epoque” at The Okura Tokyo. Known for his refined techniques in seafood preparation and his keen sense of bringing out the natural flavors of ingredients, he has created a distinctive fusion of Japanese marine delicacies and gastronomy—combining dynamism with delicacy.
In July 2025, he assumed the role of Executive Chef at “Nouvelle Epoque” at Hotel Okura Kyoto Okazaki Bettei.
Philosophy
For over half a century, the dishes created by successive generations of Hotel Okura chefs—as well as those invited from around the world—have become the foundation of our culinary heritage.
As someone who carries that legacy forward, I strive to honor the spirit of those who came before me while crafting dishes that harmonize tradition with innovation—culinary experiences that guests can enjoy with all five senses.
From the sound and aroma, to delicate heat control, texture, and a touch of playful creativity—when all these elements come together in harmony, I believe they create a moment that truly moves the heart.
With deep gratitude for the blessings of nature, the richness of the earth, and the dedication of our producers, I will continue to craft dishes that allow our guests to fully experience the beauty of Kyoto’s seasons through all five senses.
RESTAURANT
Dedication to space design and arrangement
There are bamboo works that have been made by skilled craftsmen artfully weaving each bamboo through their advanced handicraft skills, and Asahiyaki pottery pieces that embody the philosophy of "kirei-sabi (elegant beauty)" in a modern way. Through the art pieces by up-and-coming artists who are active mainly in Kyoto, among other things, the aesthetic senses of Kyoto in a new era that put color everywhere will delight the eyes of guests.
Our tableware includes styling place mats with foils unique to Nishijin-ori textile that capture the light, sugar pots and milk pitchers of Kaikado that become more beautiful as it ages, and bowls made by up-and-coming artists. The sensibilities that are awakened by touching the well-honed craftsmanship of the tableware will lead to a richer gastronomic experience.
Breakfast
A blissful breakfast made with plenty of ingredients from Miyama, a quiet mountain village in northern Kyoto that is known as a treasure trove of delicious food nurtured by pure water and soil, will add color to the beginning of your day. Have some homemade jam with the refreshing and sour Miyama yogurt that is made purely with raw milk in an environment rich in nature. Put some homemade dressing to the colorful vegetable garden-style salad to bring out the powerful flavors of nature.
Lunch
Kyoto, the capital of Japan for a thousand years, is blessed with a wide variety of attractive food ingredients from the sea and mountains, as well as local traditional vegetables that have been handed down from generation to generation through pride. Beautiful dishes that go with the seasons by making the best use of seasonal ingredients represent each passing season of Kyoto. You can enjoy a blissful moment thanks to the mellow light thrown from the big windows and a garden that spreads right before your eyes in a space decorated with works by artists based in Kyoto.
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Dinner
The pie-wrapped grilled beef, which is also a specialty that is representative of Okura's French cuisine, comes with foie gras. Enjoy the texture of the pie dough, and new French cuisine that incorporates Kyoto's essence. From appetizers to desserts, we will bring you a new dish that fuses Kyoto's food culture with Okura's French cuisine, making use of select seasonal ingredients in each season.
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Private room
A view of Kyoto's machiya (traditional merchant's house) with a series of beautiful triangular roofs. That sloped roof has been incorporated in the design of this private room. This space wherein the hipped roof, which is also a characteristic of Japanese architecture, has been sculpturally reproduced, will make you feel an elegant vibe.
Restaurant information
| Hours |
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| Prices | 58 seats + 1 private room (for up to 10 people) on the first floor |
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LOUNGE
Lounge information
| Hours |
10：00～21：30 （L.O. 20:30 for meals, 21:00 for beverages） |
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| Seats |
The first floor of the hotel 20 seats + 5 seats on the counter |
