EnA Japanese restaurant in Kyoto's Minami Ward where a local, unpretentious approach to traditional Kyoto cooking earns consistent appreciation from regulars off the tourist track.
Chef's Table by Katsuhito InoueAn intimate kaiseki experience at The Ritz-Carlton Kyoto, guided by Japan's 72 micro-seasons and local sustainable ingredients.
CoppieCoppie is a Kyoto Japanese restaurant in Shimogyo Ward with a strong reputation among local regulars — precise, seasonally attentive cooking in a neighborhood that rewards those who take the time to find what's tucked away.
HiTOHiA destination restaurant in Higashiyama with an intimate format and a kitchen pursuing a singular vision in Kyoto's most atmospheric ward.
1Jean-George at The ShinmonzenOne Michelin star in Tadao Ando's concrete-and-machiya Gion hotel, where Jean-Georges Vongerichten's French-Asian tasting menu is served in Stephanie Goto's interiors of handcrafted Japanese materials against Ando's serene concrete walls.
BaduA Kyoto restaurant that applies contemporary technique to the city's exceptional seasonal produce—the kaiseki tradition present as a foundation rather than a constraint. Understated and precise, with a following among those who find the older ryōtei format too formal.
1CenciAcclaimed bi-level restaurant offering innovative Italian & Asian dishes, plus a serene courtyard.