Our restaurant, Benoit Kyoto, is supervised by Ducasse Paris, which operates Michelin-starred restaurants throughout the world. It offers modern bistro cuisine incorporating seasonal flavors and ingredients. In the restaurant library the hotel seiryu, we serve meals in both Japanese and western styles, with a variety of daily dishes in the buffet.
One hundred years after opening its doors in Paris in 1912, Benoit remains a warm and cozy restaurant loved by its Parisian customers. Since taking over the bistrot in 2005, Ducasse Paris has brought a breath of fresh air to the traditional restaurant, while spreading its esprit to locations in Tokyo, New York and now Kyoto in 2020.
A beautiful building
French and Japanese aesthetics come together in this modern yet traditional building to create a beautiful and authentic bistro. The building's original atmosphere is preserved and enhanced with black boiserie around the kitchen, making the entrance and dining hall all the more memorable.
The furniture, counter, and bar are original French antiques either used as bought from sellers in France or restored to perfection. The Carl Hansen chairs add to the contemporary look of the restaurant.
Born in Vendôme in the picturesque Loire Valley – a place known as the “Garden of France” due to its abundance of vineyards, orchards and outstanding produce – Chef Bacle embraced the culinary arts from a young age, training at the one-Michelin-starred Au Rendez-vous des Pêcheurs in Blois, the one-Michelin-starred Le Bon Laboureur in Chenonceaux and the two-Michelin-starred Le Grand Hôtel du Lion D’Or in Romorantin-Lanthenay.
He then worked at the famed two-Michelin-starred Restaurant Alain Chapel in Lyon, France, before taking on the role of Chef de Partie at the legendary three-Michelin-starred Alain Ducasse au Plaza Athénée in Paris, followed by a three-year stint at Ducasse’s one-Michelin-starred Le Jules Verne at the Eiffel Tower, Paris.
From here, Chef Bacle relocated to Japan as Sous-chef at Ducasse’s one-Michelin-starred Le Comptoir de Benoit in Osaka, before moving to New York to become Executive Sous-chef at Ducasse’s Benoit New York bistro. Staying in New York, he made his mark as Executive Chef at the renowned L’Antagoniste before the opportunity to helm the kitchen at Voyages by Alain Ducasse at Morpheus in Macau in 2018. He was appointed by Alain Ducasse to be the Chef for Benoit Kyoto opening in Spring 2020.
Benoit's menus boast traditional French bistro fare mixed with modern interpretations. While for lunch, guests can expect a rotating prix-fixe menu focused on market ingredients, for dinner they can begin with a selection of Hors d'Oeuvre, small plates to share ranging from classics to novelties, before continuing on to an à la carte menu of Benoit classics and new, contemporary recipes.
With more than thirty restaurants in ten countries, from authentic bistros and casual brasseries to three Michelin starred restaurants, a network of more than 500 Hôtels & Restaurants in Europe called Les Collectionneurs, an international Education division in culinary and pastry arts in partnership with Sommet Education, handmade bean-to-bar chocolate shops, handmade bean-to-cup coffee shops, Alain Ducasse developed in thirty years a different vision of the food service and hospitality industry regrouped under Ducasse Paris, he founded in 1999.
restaurant library the hotel seiryu
This restaurant serves breakfast to our staying guests. We offer a variety of delicious meals in a buffet that uses a variety of ingredients typical of various parts of Kyoto and their unique climates and gastronomies.
The former auditorium, with its high ceiling, creates the perfect room to enjoy breakfast in a wide, open space. The interior, surrounded by books, is reminiscent of its original function as a school building. It is used not only as a restaurant but also as a multipurpose space for various activities.