Located in the heart of Kyoto, in the traditional kimono districts of Muromachi and Shinmachi, the restaurant has catered to the needs of local kimono shops since its founding by delivering tailored meals. Today, it continues to welcome both domestic and international guests with meticulously crafted kaiseki cuisine, while also offering catering services such as bento boxes and traditional New Year’s osechi dishes. Third-generation owner Takuji Takahashi trained at "Tokyo Kitcho" before joining his family’s restaurant, "Kinobu." Since then, he has upheld the fundamentals of washoku while creating dishes that align with the times. A leading figure in the world of Japanese cuisine, he inspires and guides young chefs. In addition to holding a Senior Sommelier certification and developing Kyoto cuisine that pairs well with wine, he is deeply engaged in research on shojin ryori (Buddhist vegetarian cuisine) crafted by Japanese restaurants, reflecting his relentless pursuit of culinary excellence.

"We have crafted kaiseki meals tailored to the needs of many Muslim and vegetarian guests in the past," he explains. While the restaurant does not hold Halal certification, it recreates the flavors of Kyoto cuisine without using pork, alcohol, or even fermented seasonings such as miso and soy sauce. For example, the appetizer of grilled eggplant and red bell pepper with a butter peanut purée features eggplant and bell pepper, each soaked in a separate dashi broth, beautifully arranged in an elegant dish. The dish is complemented by a sauce made from steamed butter peanuts blended with soy milk. He explains that even without mirin or sake, the dish achieves a balance of sweetness and umami. The "soup dish" features a creative twist with a mock hamo (pike conger), made by shaping grated yam and wrapping it in yuba (tofu skin), then grilling it to resemble the texture and appearance of hamo. When paired with matsutake mushrooms, it recreates the aroma and texture of the classic hamo and matsutake combination. For the simmered dish, a small hot pot is served with a rich kombu-based broth, enhanced by umami-packed ingredients such as shiitake mushrooms, kanpyo (dried gourd), porcini mushrooms, and kotake mushrooms, resulting in a deep, flavorful dish. "By using traditional techniques of washoku and thoughtfully selected ingredients, I hope our Muslim guests can enjoy the authentic flavors, aromas, and elegant presentation of Kyoto cuisine, " says Mr. Takahashi. The impeccably maintained tatami rooms feature lacquered tables and traditional furnishings, creating an atmosphere of timeless elegance. Enjoying Kyoto kaiseki while gazing at the graceful garden is an unparalleled experience. It is certain to provide guests with a renewed appreciation for the refined beauty of Kyoto cuisine, its profound flavors, and the exceptional hospitality of the restaurant.

Course

Kyoto-Style Kaiseki Cuisine

23,100 JPY

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