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【Introducing the Autumn Local Menu】 Buffet cuisine where you can meet autumn in Miyazu, Kyoto
Introducing a number of local menus in Mercure Kyoto Miyazu Resort & Spa
We also have a local menu that blends the taste of autumn with local food culture.
All meals are served in a buffet style.
Please enjoy dishes that express the characteristics of the area, such as ingredients, cooking methods, and seasoning.
※There is a possibility that it will not be available depending on the purchase situation. Thank you for your understanding.
Basic restaurant information
- Floor
- 2F Buffet Restaurant Locavore (Locaball)
- Number of seats
- 246 seats
- Business hours
- Breakfast: 7:00～9:30(Last in 9:00)
Dinner: 17:30～21:00(Last in 20:30) - Remarks
- ※The photo shown is an image.
※Ingredients and menus may change depending on the purchase situation and season.
※Depending on the congestion situation, we may inform you separately for admission time.
<Local menu> unique to Miyazu, Kyoto
■Hoobamiso (Mushroom Park leaf miso)
・Autumn limited menu
This dish is served with mushrooms, chestnuts, small potatoes and fish in the autumn season, and a dish that allows you to enjoy the taste of autumn taste as it is.
■Eggplant with ginger bean paste
・Autumn limited menu
This dish is made by adding plenty of flavorful ginger bean paste to autumn eggplant, which is simmered softly.
It is a gentle seasoning that enhances the taste of the ingredients, and it is made to feel relieved every time it is carried into the mouth.
Please enjoy a delicate dish typical of Kyoto that makes you feel the changing seasons.
■Miyazu Chikuwa sleet (sleet) tailoring
・Autumn limited menu
Miyazu's specialty, Chikuwa, is baked fragrantly, and cooked with plenty of grated radish.
The gentle taste of the soup stock and the freshness of the sleet enhance the taste of the chikuwa, and the mouthfeel is light.
It is a dish that makes use of the local taste.
■Kujo Onion Seafood Pasta <Dinner Buffet>
・Full year
Kujo green onions are heated with traditional Kyoto vegetables to enhance their unique sweetness and aroma.
A dish that combines the flavor of green onions and the crisp texture with the umami of seafood such as squid and shrimp, and enjoys the charm of Japanese and Italian cuisine at the same time, which combines high nutritional value.
■Kyotamba Kogen pork shabushabu <Dinner buffet>
・Full year
Kyotamba Kogen pork is grown with a unique feed containing bread and rice.
It is a brand pork boasted by Kyoto Tamba, which has been awarded the Minister of Agriculture, Forestry and Fisheries Award three times at the West Japan Pork Carcass Competition, and has a track record of being offered at the reception of the global conference. The fat is firm sweetness, characterized by fine marbling, soft and juicy touch even when cooked.
■Amatai Kyoshibayaki <Dinner Buffet>
・Full year
Sea bream baked in Kyoto Shibazuke pickles, mixed with locally sourced egg yolks, and served with spring vegetables.
Other…
In addition to the menu introduced in addition to the menu, we also offer local food from Miyazu.
▼Mercure Kyoto Miyazu Resort & Spa
All-inclusive searches for the date and number of guests, select the "Deal and/or Package Rates" and choose a plan with all-inclusive description in the meal items.