Founded in 1912, "Kikunoi" is an esteemed, long-established kaiseki restaurant nestled at the foot of Higashiyama, near Kodaiji Temple and Yasaka Shrine. The restaurant features an elegant sukiya-style architecture, offering private rooms where guests can enjoy a serene dining experience with views of the tokonoma and meticulously landscaped gardens. Kikunoi is popular not only with tourists but also for celebratory gatherings, weddings, and special occasions. Yoshihiro Murata, the third-generation owner of Kikunoi, was born as the eldest son of the family. With a forward-looking vision for cuisine, he traveled to France during his university years to study French culinary arts. He is also a key figure in achieving UNESCO World Cultural Heritage status for washoku. From an early stage, when washoku was not yet widely known overseas, Chef Murata advocated the importance of dashi, the seasonal sensitivity expressed in Japanese dishes, and the deep connections between Japanese customs and culinary traditions. “A Japanese restaurant must also create a space like gardens that reflects the nature of four seasons and arrange the interior decorations. Only through this harmony can guests fully experience the true beauty of washoku,” he explains. The seasonal kaiseki cuisine offered here typically consists of around ten dishes, including seasonal platter, appetizer, sashimi, lidded dish, grilled dish, small tasting, main dish, rice, soup, and dessert. Upon request at the time of reservation, the menu can be adapted to accommodate Muslim guests, as well as vegan and vegetarian preferences. For example, certain summer dishes may contain pork, but substitutions can be made to suit dietary requirements. "We want people from around the world to experience authentic Kyoto kaiseki," and thus, every effort is made to accommodate diverse dietary needs. However, fermented seasonings—such as miso, soy sauce, vinegar, and sake—are essential to the flavors of washoku. Fermented seasonings are used in various dishes, from the beautifully arranged hassun platters and soup to the soy sauce served with sashimi.

The kaiseki featured in the photo is the menu for Nagatsuki (September). In a beautifully crafted container resembling an insect cage, more than ten delicacies are presented, including grilled barracuda sushi, conger pike roe rakugan, lotus root matsukaze, chestnut chakin, jade ginkgo nuts, and salmon roe. The sashimi course features three types of fish: Akashi sea bream, Ise lobster, and tuna, accompanied by a delicate yolk soy sauce. The highlight of the kaiseki meal, the lidded dish, includes beautifully arranged tilefish, matsutake mushrooms, baby turnip, and a crescent moon-shaped tofu, creating a visually stunning presentation. "Japanese cuisine and culture may seem entirely novel to people from other countries. That’s why, in addition to enjoying the food, I hope guests will take time to appreciate the historic architecture, Japanese furnishings, artwork, and the serene beauty of the garden, allowing them to truly experience Japanese culture," says Mr. Murata.

Course

Lunch Course

55,000 JPY

Dinner Course

55,000 JPY

Dinner Course

77,000 JPY

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