Le Plaisir — Restaurant in Kyoto

I went to the dinner buffet on July 10. In general, the menu is classic textbook recipes with Hokkaido specialty ingredients. My impression is that the food tastes better than it looks.

Beef stew is great. The beef has a good fat ratio and is braised to perfection. It melts in your mouth. The sauce has a good depth of flavor. Roasted pork shoulder with grated radish sauce is very delicious. Fried chicken is delicious, crispy outside, soft and moist inside. Minced beef cutlet is absolutely delicious. The Madai Shabu-shabu is a must try. The Furikake salmon and red shiso with hokkaido scallop, squid, and ikura are exceptional. Scallops and Squid are good quality ingredients. The red rice vinegar blended into rice elevated the taste. If the rice is cooked with more moisture and more red vinegar is used, this dish will be superb. The roasted duck with haskap sauce is a nice concept. I like the haskap sauce. Perhaps the duck is cooked to a well-done temperature in the kitchen. When I started eating, 20 mins after the cold dishes, the serving temperature was already over well-done. If the duck is cooked to medium-well temperature, it will be a perfect dish. Same for the chicken breast with 4-cheese sauce, the sauce is nice but the chicken breast is slightly overcooked. For desserts, the almond tofu pudding with matcha sauce is nice. The Chocolate tart and chocolate cake are delicious. Pumpkin tart is nice. Ice-cream is the strength of the desserts. The Red bean and milk soft ice cream are addictive. Despite the color being misleading and looking like chocolate, the red bean soft ice cream has a good flavor. For traditional ice cream, I like the Ramune soda, cheese cake, and melon flavor. For the pastry, the Hokkaido red bean bun and Strawberry bread with condensed milk are very nice particularly when you reheat it. For my preference, I use 2 mins at 260C.

Service is decently good. The young waitress who walked me to my table is very polite and friendly. The senior chef at the Scallop counter is very professional and passionate. His assistant, Sunagawa san, who handled the Madai pot, is exceptionally polite and cheerful. I am very impressed.

I would like to raise an incident that happened while I was queuing at the door. I understand the weather is hot but the air conditioning and ventilation needs to be strengthened. I arrived at 17:10 from a Mall nearby with good air conditioning, 2 mins of walking distance to the hotel. My co-diner felt suffocating and fainted at the queue after 5 mins. There were quite a lot of people at the lobby, and obviously the air ventilation was not enough. The air conditioning of the hotel is very weak. If the hotel feels I am exaggerating, you can watch the surveillance camera record from 17:10 to 17:25 range for material...

Pretty good Japanese style meat and seafood focused buffet. Lot of cold dishes that feature premium proteins like mussels, squid, chicken roulade, duck breast, etc. Hot foods cover a wide range of items from soup, teppanyaki, beef stew, etc. Taste and overall food quality were fairly good. We visited during the Hokkaido celebration so there were crab legs, which was a nice bonus. The beef stew is quite good and highly recommended.

Perhaps it was just our seating, which was a bit later in the evening, but certain items ran low and didn’t get refilled at all. With less popular items, they just sat out. Maybe best to visit earlier in the evening.

Service otherwise was good. Plates were cleared regularly and straightforward communication...

12月ディナーでお伺いしました。一番始めに言いたいのは、料理の交換なさすぎ！フードロスを減らしたいのは十分分かるし、このコロナ禍の経営難か原価を安くしたいのも分かります。しかし、ディナー5,200円(ドリンク抜き)を取っておいて街中のバイキングより貧弱なものを出してどうするの？とお聞きしたいです。満杯にしろ！と言っているわけではありません。どのようなものが並んでいるか4.5個並んでいればいい話。客が取り終わって空になってからお皿ごと替えるのではなく、そこそこの数になるように補充したらいいのでは？従業員だけたくさんいて無駄なコストかかってますよ！長崎フェアということで楽しみでしたが、空のお皿だけ並べられて大変貧弱なディナーとなりました。ちなみに、ディナーのピークであろう18:00~19:00の状態です。 紫芋のモンブランでしたっけ？目の前で絞ってもらえる最近流行りのやつですが、タネを入れるのが少なすぎるのかぶちぶち切れていて見た目が悪い悪い。「大丈夫？」と聞いてしまいそうになるぐらいでせっかく機械導入されたのにあーあという感じ デザート系でいうと、アイス固すぎ！！！ 前のご年配の女性、固すぎて全くすくえてなかったし 両手でえぐりとらないといけないというのが正しい表現でしょうか？あそこまでアイスを固くする意図はなにかあるのでしょうか？ 絶対に子供にはすくわせない！みたいな強い意思を感じました。 その時、一緒にバイキングしていた連れに「固すぎてとれないよ」と伝えました。連れに伝えたというより、その近くにいらっしゃったデザートコーナーにいる従業員の方に聞こえるように言いましたが、見向きもしない せっかく、6種類？8種類だったかな？もアイスを置いてるんだったら食べれるようにしなくちゃ！展示品じゃないんだから！ ここまで、低評価が続きましたが目の前で焼いてくださるお肉は美味しかったです。添えられているポテトが特に。 蟹も食べれるのはいいなと思いました。 総評としては、コロナ前に3.4回ランチ・ディナーでお伺いし、満足、長崎フェアも行われているということで久しぶりに家族で食べようとお伺いしましたが、うーん残念、次からはわざわざここじゃなくて他のホテルのレストランでいいかなと感じました。家族には美味しかった、良かったねと言われましたが、誘った私が少...