How to Book a Table at Kikunoi, and a Guide to Its Branches and Lineage

What Is Kikunoi?

Founding and Origin of Kikunoi

Kikunoi is a legendary Kyoto restaurant that has represented the pinnacle of Japanese cuisine for over a century. As of 2025, its flagship location has held three Michelin stars for 16 consecutive years—an achievement that speaks volumes about its enduring excellence.

Founded in 1912, Kikunoi takes its name from the “Kikusui-no-I” (Chrysanthemum Water Well), which dates back to the 1500s. The well was famously used by Kita no Mandokoro, the wife of the warlord Toyotomi Hideyoshi, to prepare tea. The original guardian of that historic well was none other than the founder of Kikunoi. His family has served as protectors of this water source for over 500 years—establishing a lineage deeply connected to the purity of Kyoto’s water.

Kyoto Cuisine: A Tradition of Purity and Hospitality

Great cuisine begins with pure, delicious water—and Kyoto, with its pristine natural springs, offers just that. It’s no coincidence that Kikunoi was established here.

Kyoto became Japan’s imperial capital in 794 AD. Over the next 1,200 years, the cuisine of the court evolved into the refined style we now know as washoku or traditional Japanese cuisine. Kikunoi embodies this heritage, offering meticulously crafted dishes made with carefully selected seasonal ingredients.

From its garden to the entranceway, corridors, and private dining rooms, Kikunoi immerses guests in the beauty of Kyoto’s changing seasons. The staff members embody the restaurant’s guiding principle of hospitality: “Considerate without intruding”—a philosophy that ensures every guest feels perfectly cared for, yet free to relax.

The Main Location and Expanding Legacy

Kikunoi’s main location is nestled in the quiet hills behind Gion, Kyoto’s historic geisha district. It’s situated next to Kodai-ji Temple, the family temple of Kita no Mandokoro, surrounded by the serene forests of the Higashiyama area.

Sixty years after its founding, Kikunoi opened a branch in Kyoto’s bustling Kiyamachi district. Another branch followed in Tokyo’s Akasaka neighborhood, opening in 2004—over 30 years later. Each location was launched with great care and preparation, ensuring that the Kikunoi standard of hospitality and culinary excellence is upheld at every branch.

The Essence of Kikunoi: Pure Water, Seasonal Ingredients, and Culinary Mastery

At the heart of Japanese cuisine lies a deceptively simple element: water. For Kikunoi, the story begins and ends with the pristine spring water of Kyoto—known to be among the finest in Japan. The restaurant still draws water from a well that was historically used by Kita no Mandokoro, the wife of Toyotomi Hideyoshi, some 500 years ago to prepare ceremonial tea.

This pure, mineral-rich water is one of the key ingredients that elevates Kikunoi’s cuisine. When combined with the skill of its master chefs, honed over generations, and seasonal ingredients sourced from Kyoto’s natural bounty, the result is nothing short of culinary excellence.

But it’s not just about the food. The impeccable hospitality, grounded in the Japanese spirit of omotenashi, ensures guests experience not just a meal, but an unforgettable moment in time. It’s this harmony of nature, technique, and service that has earned Kikunoi its place among the world's most revered dining establishments—and 16 consecutive years of three Michelin stars.

Kikunoi’s Main and Branch Locations

Kikunoi Honten (Higashiyama, Kyoto)

Founded in 1912, the flagship Kikunoi Honten sits in the serene Higashiyama district of Kyoto, nestled beside the forested grounds of Kodai-ji Temple. Surrounded by seasonal beauty—cherry blossoms in spring, vibrant maples in autumn—the restaurant offers more than a dining experience: it is a deep immersion into Kyoto’s nature and tradition.

From the moment guests step through the entrance, they are invited into a world of refined tranquility. Every dish is a visual and gustatory work of art, aligned with the restaurant’s belief in “beautiful cuisine.”

The flavors are delicate yet profound, and every course is presented with elegance and respect for the seasons. Dining at Kikunoi means savoring the peak of Japanese aesthetics, not just on the plate, but in the atmosphere, the service, and the soul of Kyoto itself.

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Kikunoi Roan (Kiyamachi, Kyoto)

Opened to commemorate Kikunoi’s 60th anniversary, Kikunoi Roan has earned two Michelin stars and represents a modern take on the traditional ryotei (Japanese-style restaurant). Located in Kyoto’s lively Kiyamachi district—an area known for its dining culture—the restaurant blends a contemporary exterior with a beautifully preserved Japanese interior.

Here, guests can dine at traditional tatami rooms or choose the counter-seating, where you can watch the chefs in action and even chat with them while they prepare each dish. Kikunoi Roan offers an elegant yet approachable experience that blends Kyoto’s seasonal cuisine with warm, personal hospitality.

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Akasaka Kikunoi (Akasaka, Tokyo)

Opened in 2004, Akasaka Kikunoi brings the spirit of Kyoto to the heart of Tokyo, earning two Michelin stars. Remarkably, the restaurant is nestled within a bamboo grove, just steps from the concrete bustle of central Akasaka. Passing through the gate, guests walk along a stone path dappled with water, instantly leaving the noise of the city behind.

The space gracefully combines the best elements of Kikunoi’s Honten and Roan locations—offering two large counter-seating areas, private tatami rooms, table seating, and semi-private spaces to suit any occasion. The food and service mirror the flagship’s refined experience, making it a destination for Kyoto-style hospitality in the capital.

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Salon de Muge (Higashiyama, Kyoto)

Located just in front of the main Kikunoi restaurant, Salon de Muge is designed to make high-quality Japanese cuisine more accessible. Recognized by the Michelin Bib Gourmand, it serves elegant yet casual meals, such as the popular “Shigure Bento”—a seasonal tasting-style lunch inspired by the traditional hassun course, composed of small, beautifully arranged dishes.

In addition to savory offerings, the café also features Japanese sweets and tea, making it a perfect spot to enjoy an afternoon of culinary relaxation in Kyoto’s Higashiyama area.

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Kikunoi Sushi Ao (Higashiyama, Kyoto)

A one-Michelin-star sushi restaurant produced by Kikunoi, Sushi Ao is located near the main store. Here, sushi is not treated as a separate culinary category, but as a seamless part of Japanese haute cuisine. The omakase (chef’s choice) course includes not just sushi, but also traditional sakizuke (starters), tsukuri (sashimi), and owan (soup), following the principles of kaiseki (traditional multi-course meal).

Rather than the bold flavors of Edo-style sushi, Sushi Ao specializes in a more delicate, Kyoto-style sushi—subtle, balanced, and deeply rooted in the aesthetics of the region.

Kikunoi Unshu (Higashiyama, Kyoto)

Located on the second floor of Sushi Ao, Unshu is Kikunoi’s answer to the growing popularity of “niku kaiseki”—a contemporary style of multi-course Japanese dining focused on premium meats. This new concept restaurant reflects evolving tastes while staying true to Kikunoi’s culinary traditions.

Dishes feature carefully crafted techniques, such as charcoal-grilled steaks that are finished with a touch of fragrant wood smoke. The result is a luxurious dining experience where meat and Japanese refinement coexist in harmony.

How to Make a Reservation at Kikunoi Restaurants

Planning to dine at one of Kikunoi’s celebrated establishments? Here’s how to secure a reservation at the group’s main restaurants—Honten, Roan, and Akasaka—as well as the more casual Salon de Muge.

Kikunoi Honten

1. Reservation method: By phone only.
2. International reservations: Guests from overseas can book through trusted services such as TABLEALL or My Concierge Japan.
3. American Express Platinum or higher cardholders may access special booking privileges through Pocket Concierge.
4. Booking window: Reservations are accepted up to two months in advance, but tables fill quickly, so early planning is essential.

Kikunoi Roan

1. Reservation method: By phone only.
2. International reservations: Available via TABLEALL or My Concierge Japan.

Akasaka Kikunoi

1. Reservation method: Phone and email accepted.
2. International reservations: Available through TABLEALL or My Concierge Japan.

Salon de Muge

1. Tea & sweets café: No reservations accepted — walk-ins only.
2. Bento meals: Reservations are required and can be made by phone or through the My Concierge Japan website.

The Culinary Lineage of Kikunoi: Renowned Alumni and Their Restaurants

Over its long and storied history, Kikunoi has produced a wealth of exceptional chefs. Some go on to lead Kikunoi's branches, while others choose to open their own acclaimed restaurants. Below is an introduction to some of these distinguished alumni and their establishments.

Kenya (Higashiyama, Kyoto)

Opened in 2021 by Kenya Sakai, a talented chef who trained at Kikunoi for 10 years and most recently served as head chef at Salon de Muge. Although young, he has won prestigious culinary competitions and now offers a fresh take on traditional Japanese cuisine, blending classical techniques with modern, multi-genre influences.

Reservations are available online only.

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Sushi Ichikawa (Minami-Azabu, Tokyo)

Chef Katsumi Ichikawa trained for 7 years at Kikunoi before honing his sushi craft for 4 more years at the famed Araki. He first opened his restaurant in Setagaya, later relocating to Minami-Azabu. His omakase course begins with refined seasonal dishes rooted in Kikunoi’s kaiseki traditions, followed by masterfully prepared sushi—a luxurious culinary experience.

Reservations can be made via the OMAKASE platform.

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Sanro (Seoul, South Korea)

Chef Yoo Sung-yup Sanro became the first non-Japanese disciple of Kikunoi, training for 6 years and eventually serving as sous-chef. Driven by a desire to share Kikunoi’s cuisine with his homeland, he opened his restaurant in Seoul. To replicate Kyoto’s flavors, he developed a special water filtration system to mimic the region’s renowned spring water. Guests in Seoul can enjoy a faithful rendition of Kyoto’s essence.

Tenoshima (Aoyama, Tokyo)

One Star

Michelin Guide, 2026

Chef Ryoichi Hayashi, after 17 years at Kikunoi, opened his restaurant in Aoyama, earning a Michelin star. The name pays homage to his roots in Teshima, Tokushima. His global culinary exposure is reflected in his dishes—modern Japanese cuisine built on Kikunoi’s foundations and seasonal ingredients sourced through his own network. Innovative, yet deeply respectful of Japanese culinary heritage.

Nihonbashi Yukari (Nihonbashi, Tokyo)

Chef Kimio Nonaga, now the third-generation owner, trained at Kikunoi before returning to his family’s historic restaurant. Blending the legacies of both Tokyo’s Nihonbashi and Kyoto’s traditions, his cuisine captures the spirit of both culinary worlds. Yukari has been involved in preparing dishes for the Imperial Garden Party and even serves the same exclusive sake offered at this imperial event.

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Su (Oi, Fukui)

Chef Shunsuke Tanaka trained at Kikunoi for 10 years before returning to his hometown, where he opened his restaurant in 2023. Emphasizing local ingredients like homegrown vegetables and fresh seafood from nearby Obama Port, where his father holds a fish auctioneer license, Tanaka crafts dishes that marry the flavors of his region with Kyoto's refined culinary sensibility.

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Yakumo Uezu (Meguro, Tokyo)

One Star

Michelin Guide, 2026

Chef Naoki Uezu began training at Akasaka Kikunoi from its opening and went on to become its head chef. After 16 years of experience, he opened his restaurant in 2021. He meticulously sources seafood from Odawara and seasonal ingredients from Kyoto. His dishes reflect Kikunoi's DNA while also expressing his own creativity and culinary voice.

Sushi Miura (Akasaka, Tokyo)

One Star

Michelin Guide, 2026

Chef Kenta Miura spent 13 years at Akasaka Kikunoi, where he was entrusted with the private sushi counter. He further refined his Edomae-style sushi skills at Sushi Nanba, before opening his restaurant. His omakase course—marked by sensitivity and precision—goes beyond sushi, presenting the depth of Japanese cuisine through a seasonal lens.

Ichiu (Kagurazaka,Tokyo)

Selected Restaurant

Michelin Guide, 2026

Chef Koich Hamano trained at Akasaka Kikunoi and Ginza Kojyu, and later worked at Sushi Senpachi in Kumamoto, mastering everything from ingredient sourcing to customer service. His omakase course blends seasonal small dishes and sushi, gracefully conveying the soul of Japanese cuisine. In his elegant, welcoming space, diners enjoy a deeply thoughtful culinary journey.