Kyoto Michelin Kaiseki – 9 Instant Booking Picks & 3 Top Editor Favorites

What is Kaiseki Cuisine?

Kaiseki is a traditional Japanese multi-course meal known for its refined presentation and focus on seasonal ingredients. The courses typically begin with an appetizer and end with a seasonal dessert, offering a variety of small, beautifully arranged dishes that reflect the time of year.

Kaiseki in Kyoto

Kaiseki has deep roots in Kyoto, originating from the tea ceremony, where light meals were served to enhance the enjoyment of tea. Because Kyoto is still a stronghold of Japan’s traditional culture, many restaurants in the city continue to uphold the authentic spirit of tea-inspired kaiseki. This unique style of dining has earned worldwide acclaim, with many Kyoto kaiseki restaurants recognized by the Michelin Guide.

9 Kyoto Michelin Kaiseki Spots You Can Book Instantly

1. Noguchi Tsunagu (のぐち継)

Noguchi Tsunagu is a sister restaurant to the renowned Kyotenjin Noguchi, inheriting its refined kappo (Japanese fine dining) style. It has held a Michelin star every year from 2021 to 2025.

The restaurant offers a seasonal omakase (chef’s choice) course of around five dishes, with the unique option to add à la carte items. Some dishes bring playful twists that are not typically seen in traditional kappo cuisine.

A standout is their signature “Nikusui”—a refined take on a beloved Osaka comfort dish. This version features only the finest cuts of A5-grade Wagyu sirloin, cooked slowly at low temperatures for ultimate tenderness. The rich umami of the beef and the delicate sweetness of the fat are perfectly balanced in a silky, flavorful dashi broth.

Instant reservations for both lunch and dinner are available exclusively through OMAKASE, with prepayment required.

2. Kodaiji Jugyuan (高台寺 十牛庵)

Kodaiji Jugyuan offers a modern take on Japanese cuisine by blending traditional Kyoto-style dishes with Western culinary techniques. It has earned a Michelin star every year from 2019 to 2024, and was awarded two stars in 2025, a testament to its evolving excellence.

The menu reflects Japan’s seasonal changes and cultural traditions, incorporating elements from Kyoto’s rich heritage. One of the restaurant’s signatures is its approach to meat dishes, where precise Western-style cooking techniques are applied to enhance the flavor and texture.

A well-curated wine list is available, with selections chosen by a sommelier to complement Kyoto cuisine perfectly.

All seating is in private rooms, adding a touch of exclusivity and intimacy. From the first floor, guests can enjoy views of a tranquil Japanese garden, while the second floor overlooks the historic streets of Kyoto. English menus and English-speaking staff ensure a smooth and welcoming experience for international guests.

3. Tsujifusa (辻布紗)

At Tsujifusa, guests can savor authentic Kyoto cuisine crafted with an abundance of seasonal ingredients. After being recognized as a Michelin Selected Restaurant in 2024, the restaurant earned its first Michelin star in 2025.

Chef Yoshikatsu Tsuji brings over a decade of experience as head chef at the Michelin-starred Ajifukushima in Gion. His dishes highlight the natural flavors of each ingredient, with a focus on the delicate, umami-rich dashi broth that defines Kyoto cuisine.

The beverage program is curated by the proprietress, a certified sommelier, who carefully selects sake and wines that pair beautifully with each course. She also offers personalized pairing recommendations to enhance the dining experience.

The interior exudes warmth and elegance, featuring linen textiles and a calm, refined atmosphere. Seating includes a horigotatsu-style counter (sunken floor seating) and private counter-style rooms for a more intimate setting.

Instant reservations for both lunch and dinner are available via the OMAKASE platform (with advance payment required).

4. Gion Fukushi (ぎをん 福志)

Gion Fukushi is a distinguished restaurant that earned one Michelin star every year from 2019 to 2025. In 2023, it was also selected as one of the Top 100 restaurants on a leading Japanese gourmet review site. Chef Takeyoshi Fukushi honed his craft over 17 years at the renowned Kyoto restaurant Tankuma Kitamise Honten.

The restaurant serves kaiseki cuisine that reflects the changing seasons and traditional Japanese annual events. With a strong commitment to seasonality, Chef Fukushi sources freshly caught seafood daily from trusted fishmongers. The menu changes every day to ensure that guests enjoy flavors that can only be experienced at that specific moment.

Another highlight is the selection of rare sake brewed by master brewers revered as "gods of sake-making." These exclusive bottles, sourced through unique channels, are deeply aromatic and flavorful, yet never overpower the food.

The menu is offered as an omakase course only and can be reserved instantly via the OMAKASE platform (with advance payment required).

5. Wagokoro Izumi (和ごころ泉)

Wagokoro Izumi is a celebrated restaurant that held two Michelin stars from 2011 to 2024 and earned one star in both 2010 and 2025. It also received the Bronze Award on a major Japanese gourmet review site in 2018 and from 2020 to 2023, and was selected as one of the site's Top 100 restaurants in 2021 and 2023.

Chef Masaki Izumi trained at the renowned Kyoto restaurant Sakurada and is known for his meticulous approach to dashi broth, the foundation of every dish. He takes extra steps to eliminate bitterness from konbu kelp and acidity from bonito flakes, resulting in a clean, refined broth. A signature dish is the tamagoyaki—a delicately baked blend of egg and minced fish, cooked slowly at a low temperature. Its fluffy, sponge cake-like texture is a favorite among guests.

Four lunch courses and three dinner courses are available for instant reservation via the OMAKASE platform.

6. Gion Manma (祇園 まんま)

Gion Manma has been awarded one Michelin star every year from 2022 to 2025. Guests can savor the rich umami and aroma of seasonal ingredients in dishes that reflect the restaurant’s name—simple preparations that let the natural flavors shine.

Chef Yasuhiro Fujiwara, who trained at a prestigious ryotei (traditional high-end Japanese restaurant) in Gifu, brings out the essence of each ingredient by carefully cooking over a straw fire or charcoal. These traditional methods impart a subtle smokiness that adds depth to the cuisine. The restaurant also features an irori (traditional sunken hearth), where fresh seafood and premium game meats are grilled right in front of guests. The crackling flames and the aroma of roasting ingredients offer an immersive sensory experience.

The restaurant offers only an omakase course, available for instant reservation through the OMAKASE platform ( with advance payment required). A translation device is available, making the experience welcoming and accessible for international guests.

7. Miyawaki (宮脇)

Miyawaki was selected as a Michelin Recommended Restaurant in 2023 and 2024, and earned its first Michelin star in 2025. Chef Masaya Miyawaki trained at the renowned Gion establishment Chihiro and later served as head chef at Wine to Washoku Mikuri. While honoring the philosophy of his mentor—minimalist cooking that brings out the essence of each ingredient—he also brings creativity and refinement to every dish.

Examples include enhancing sashimi with salted konbu kelp for added umami or using yuba (tofu skin) in a pureed soup to draw out its natural sweetness. The drink selection is equally impressive, featuring 20 to 30 varieties of sake and 30 to 40 wines. As a sake enthusiast himself, Chef Miyawaki is happy to recommend pairings that best complement each course.

The restaurant also offers private rooms with a hidden, retreat-like atmosphere—perfect for enjoying your meal in peace. Instant reservations are available via the OMAKASE platform (with advance payment required).

8. Kanamean Nishitomiya (要庵 西富家)

Kanamean Nishitomiya is a historic ryokan (traditional Japanese inn) with over 150 years of history, and has held one Michelin star every year from 2019 to 2025. Guests can enjoy authentic Kyo-kaiseki that incorporates seasonal elements and traditional customs of Kyoto.

A unique feature of the experience is that guests are first invited into the kitchen upon arrival. There, they can see the day’s ingredients and preparations up close, with explanations from the staff. This rare behind-the-scenes glimpse heightens anticipation for the meal to come. The course begins with a seasonally inspired dish and occasionally surprises diners with creative takes on Kyoto cuisine.

The highlight of the beverage selection is wine. The cellar holds around 1,000 bottles at any given time, many of which are aged for 1 to 5 years to bring out their full character.

All dining spaces are private rooms, allowing guests to enjoy their meal in a calm, personal setting. The dinner course can be reserved instantly through the OMAKASE platform (with advance payment required).

9. Kappo Umetsu (割烹 梅津)

Kappo Umetsu was selected as a Michelin Recommended Restaurant in both 2024 and 2025. Chef Naoto Umetsu trained at renowned establishments, including Gion Nakagawa, famous for its hamo shabu (pike conger hot pot), and is known for his meticulous attention to heat control during cooking.

A standout feature of the kitchen is a custom-made brick kamado (traditional stove), used to grill seasonal ingredients slowly over binchotan charcoal. This method draws out the full depth of flavor from each ingredient with exceptional precision.

In addition to set courses, guests can also order à la carte from a selection of daily specials. Rare delicacies such as karasumi (dried mullet roe), namako-su (vinegared sea cucumber), konowata (salted sea cucumber entrails), and konoko(salted sea cucumber ovaries) may appear on the menu. The chef is also happy to tailor dishes—grilled, simmered, or fried—based on the guest’s preferences, offering a highly personalized experience.

Two lunch courses and three dinner courses are available for instant reservation via the OMAKASE platform (with advance payment required).

This Year's Most Talked-About Restaurant Elevated from One to Two Michelin Stars

10. Kyoyamato (京大和)

Founded in 1877, Kyoyamato is a historic ryotei that earned one Michelin star annually from 2021 to 2024, and was elevated to two stars in 2025—a testament to its continued excellence. Set within a traditional building rich in history, the restaurant offers an authentic Kyo-kaiseki experience.

Kyoyamato is known for its philosophy of “kaiseki that engages all five senses.” From visually striking presentation and aromatic complexity to the tactile feel of the dishware, every detail is crafted with care and mastery. Seasonal ingredients are carefully selected and elevated through time-honored techniques passed down since the restaurant’s founding. The dashi broth, an essential element of Kyoto cuisine, is particularly exceptional.

The building itself is steeped in history, with fascinating stories shared throughout the meal. It’s said that even Tokugawa Ieyasu, the founder of the Tokugawa shogunate, was impressed by the grandeur of its entrance gate. All dining rooms are private, offering a serene atmosphere where guests can dine at their own pace. From each room, diners can enjoy views of a beautiful Japanese garden or the cityscape of Kyoto—making the experience memorable beyond the cuisine itself.

Affordable Michelin-Recognized Kaiseki Cuisine

11. Shigetsu (篩月)

Shigetsu is a highly regarded restaurant that has been awarded a Michelin Bib Gourmand every year from 2016 to 2025. Operated directly by Tenryu-ji Temple—a UNESCO World Heritage Site—this shojin ryori (Buddhist vegetarian cuisine) restaurant offers authentic shojin kaiseki meals for under 10,000 yen.

Shojin ryori is a traditional form of plant-based cuisine developed by Buddhist monks, focusing on bringing out the natural flavors and aromas of each ingredient. The multi-course meals are crafted from Kyoto vegetables, wild greens, seaweed, and other plant-based ingredients, with no animal products used. Served on deep crimson lacquerware, the dishes are vibrant and artfully arranged—distinct from the austere meals typically associated with monastic life. The menu changes seasonally to reflect the freshest ingredients of the time.

For those who enjoy a drink with their meal, beer, sake, and wine are also available. Guests can enjoy their meal seated on a traditional tatami floor while taking in serene views of the temple’s beautiful garden and the changing scenery of the seasons.

Japan’s Leading Michelin Three-Star Kaiseki Restaurant

12. Kikunoi Honten（菊乃井 本店）

A symbol of Japan’s finest culinary tradition, Kikunoi Honten has been awarded three Michelin stars every year from 2022 to 2025. Founded in 1912, this esteemed ryotei is led by Chef Yoshihiro Murata, who trained at traditional restaurants in Nagoya and France. He is also known for his contributions to the international recognition of Japanese cuisine, including his role in helping Washoku gain UNESCO Intangible Cultural Heritage status.

At the heart of Kikunoi’s cuisine is the use of soft natural spring water that has been protected by the family for generations. This pure water is ideal for making dashi, which is prepared using top-grade Rishiri kelp and freshly shaved bonito flakes, resulting in a broth of remarkable depth and clarity. Each ingredient is treated with the utmost care, and through meticulous preparation and subtle seasoning, dishes are elevated into a refined expression of seasonal Japanese flavors.

The two-story restaurant offers ten private dining rooms of various sizes, accommodating up to 40 guests. Every detail of the space—from seasonal flower arrangements and hanging scrolls in the tokonoma alcove to the changing scenery of the garden—reflects the spirit of omotenashi (heartfelt Japanese hospitality).

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