In-hotel dining is offered at La Bombance, which is overseen by the Michelin-starred chef of restaurants by the same name in Tokyo and Hong Kong. The restaurant plays with the concept of creative washoku dining, drawing from the rich variety of produce available in Kyoto to create both a la carte and course meals that are distinctly Japanese yet subtly international, pushing against expectations with surprising ingredients and playful presentation. The fried grouper ankake with leek, avocado and tomato, for example, combines a popular local fish with thick Sino-Japanese sauce and New World vegetables for an unforgettable fusion of flavors and textures.
The dining room is dominated by a 11-meter African cherry counter with lowered kitchen, putting the chefs eye-to-eye with guests in traditional kappo style. The elegant black lacquer wall behind reflects the illuminated garden at night and reveals subtle seasonal motifs by day. The restaurant is open to the public for lunch and dinner.