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Three times a year, this plush resort, planted on a tranquil stretch of the Katsura Riverbank in Arishiyama, opens up its restaurant the public. Chef Ichiro Kubota turns out flavorful and elaborate Kyoto banquet cuisine like steamed wild mushroom curd with foie gras, simmered yamato spinach, and blue crab with chrysanthemum sauce, smoked eel pressed with white miso marinated egg yolk, and simmered winter melon with abalone and green yuzu. Open December through March, May to July and September to October. Reserve ahead.