9 Halal-Friendly Restaurants in Kyoto

Halal-Friendly Dining Is on the Rise in Kyoto

In Kyoto, an increasing number of restaurants—including prestigious ryotei (traditional Japanese fine-dining establishments) and high-end venues featured in the Michelin Guide—now offer halal-friendly menus. Kyoto is particularly renowned for its kaiseki (traditional multi-course Japanese dining) cuisine, which highlights seasonal ingredients, offering a wealth of flavors beyond meat, such as Kyoto vegetables and locally sourced seafood. Many restaurants now provide courses using halal-certified ingredients or special menus that exclude pork and alcohol, allowing Muslim travelers to dine with confidence.

Halal accommodations vary by restaurant, so it is important to confirm in advance which ingredients and preparation methods are covered. For example, essential Japanese seasonings such as soy sauce, miso, and fermented vinegar are generally halal-compliant, but authentic hon-mirin (sweet cooking sake) contains about 14% alcohol (most commonly used “mirin-style seasonings” contain less than 1%). If halal dining is required, always contact the restaurant at the time of reservation or before your visit.

9 Halal-Friendly Restaurants in Kyoto

1. Shigetsu (篩月) / kaiseki

Shigetsu, a restaurant run by the UNESCO World Heritage site Tenryu-ji, has been selected for the Michelin Bib Gourmand ten times and has twice received the Green Star. It specializes in shojin ryori, the traditional Buddhist vegetarian cuisine that excludes all animal-derived ingredients.

For halal requests, please specify any ingredients you cannot consume in the special notes section. Note that some shojin ryori dishes may include seasonings containing alcohol.

The menu skillfully highlights Kyoto vegetables, wild herbs, grains, and seaweed, using simple cooking techniques to bring out the natural flavors of seasonal ingredients. Their signature dashi, made from kombu kelp and shiitake mushrooms, delivers rich umami without relying on animal products. The vibrant dishes, served in striking red lacquerware, are as visually appealing as they are delicious.

The interior exudes traditional Japanese charm, with all seating arranged in tatami style. A beautifully maintained garden that changes with the seasons adds an elegant backdrop to the dining experience.

2. Kiyama (木山) / Kaiseki

Kiyama, a restaurant that has held one Michelin star for eight consecutive years and earned numerous accolades on Japan’s leading gourmet review site, offers authentic Japanese cuisine with a particular focus on water and dashi (broth).

For halal requests, please list any ingredients you cannot consume in the special notes section. The restaurant will accommodate as much as possible, though cross-contact cannot be entirely avoided. Please note that substitutions for dashi are not possible.

Chef Yoshiro Kiyama, who trained at the prestigious Kyoto establishment Wakuden, earned a Michelin star within just one year of opening. The restaurant uses high-quality water drawn from an on-site well, and dashi is prepared tableside from freshly shaved katsuobushi (dried bonito flakes). Guests can enjoy the rhythmic sound of the shaved bonito and the fragrant aroma of the rising broth.

The interior, dominated by natural wood, exudes a calm Japanese aesthetic. It features a nine-seat counter overlooking a small courtyard and two private rooms accommodating six and seven guests. English menus are available, ensuring a comfortable experience for international visitors.

3. Kinobu (木乃婦) / kaiseki

A three-time Michelin one-star restaurant, Kinobu is a long-established ryotei founded in 1935. Trained in plant-based shojin ryori—the traditional Buddhist vegetarian cuisine taught at some of Kyoto’s most renowned temples—the restaurant can accommodate halal requests. When booking, please specify any ingredients you cannot consume in the special notes section.

The third-generation owner-chef, Takuji Takahashi, refined his craft at the celebrated Japanese restaurant Tokyo Kitcho and has also spent time in France. While honoring long-standing culinary traditions, he incorporates techniques from other cuisines to create innovative expressions of Japanese cooking. Ingredients are carefully selected, including freshly sourced seafood from the morning market and seasonal vegetables delivered directly from farms across Japan.

Kinobu offers an entirely private-room format, with a variety of seating options from tatami rooms to table dining. English menus and English-speaking staff are available, making it a welcoming choice for international guests.

4. Jean-Georges at The Shinmonzen / French

A Michelin one-star and Selected Restaurant, Jean-Georges at The Shinmonzen is the Kyoto outpost of world-renowned chef Jean-Georges Vongerichten.

While the restaurant does not hold halal certification, it can accommodate halal needs to the extent possible. If you require halal arrangements, please specify all dietary restrictions in detail when making your reservation.

Showcasing Kyoto’s own seasonal bounty—especially Kyo-yasai (Kyoto heirloom vegetables)—the restaurant offers contemporary French cuisine accented with American and Asian influences. The dishes are known for their vibrant aromatics, weaving together spices, herbs, and citrus in signature Jean-Georges style.

From its riverside tables along the Shirakawa river, guests can take in quintessential Kyoto scenery, and terrace seating is available during the warmer months.

5. Kitaoji Yuyu (北大路 悠々) / Kaiseki

Kitaoji Yuyu is a Michelin one-star restaurant multiple times and has a history of appearing as a Selected Restaurant. The chef-owner, who trained for many years at top Kyoto establishments, presents imaginative kaiseki that blends tradition with inventive touches. Signature dishes include their playful sashimi sandwich—fresh fish layered with bread and condiments—and sashimi served with Daitokuji natto (fermented soybeans) instead of soy sauce.

Halal accommodation is available only for guests who can eat seafood. If you cannot consume seafood, the restaurant cannot accept the reservation. For halal requests, please include detailed dietary restrictions under “Special Requests” when booking.

The chef spares no expense when sourcing ingredients, selecting Kyo-yasai, locally harvested matsutake mushrooms, and prized Taiza crab at their peak. He prefers shun no nagori—the late phase of the season—when flavors are most concentrated, rather than the early-season “first harvest.

6. Hotel Okura Kyoto Okazaki Bettei Nouvelle Epoque (ホテルオークラ京都 岡崎別邸　ヌーヴェル・エポック ) / French

At Nouvelle Epoque, guests can savor innovative French cuisine that blends the culinary heritage of Okura French with the rich food culture of Kyoto.

Halal-friendly requests must be made at least one week in advance. When booking, be sure to specify all dietary restrictions in the notes section.

Executive Chef Shinichi Ikeda honed his craft at the French restaurants of Hotel Okura Tokyo and Hotel Okura Amsterdam. Renowned for his mastery of seafood, he transforms premium Japanese fish and shellfish into elegant, artful dishes that highlight each ingredient’s natural character.

The dining room features bespoke craftsmanship, with artisan-made décor and tableware by Japanese ceramic artists. English menus are available, ensuring an accessible and welcoming experience for international guests.

7. Restaurant Hiramatsu Kodaiji (レストランひらまつ 高台寺) / French

Restaurant Hiramatsu Kodaiji is a distinguished French restaurant that has earned a Michelin one-star rating seven times. Guests can enjoy classic French cuisine crafted with traditional techniques, refined sauces, and impeccable precision.

With reservations made at least one week in advance, the restaurant can prepare a halal meal. When requesting halal-friendly service, please include detailed dietary restrictions in the notes section.

Chef Taishi Kobayashi, who grew up in a family-run restaurant business, refined his skills across Hiramatsu’s properties in Tokyo, Paris, and Osaka. He creates authentic yet distinctive dishes by harmoniously combining Kyoto ingredients, seasonal produce from across Japan, and iconic French ingredients.

The four-story building offers an elegant, museum-like atmosphere, with dining rooms and salons overlooking Kyoto’s scenic cityscape. Private rooms in the adjacent Japanese restaurant Kodaiji Jutokuan are also available for use (additional fee).

8. Napule Kyotogion Store (ナプレ 京都祇園店) / Italian

At Napule Kyotogion Store, guests can enjoy authentic Neapolitan pizza baked in a traditional wood-fired oven crafted by master artisans from Naples, along with hearty dishes from southern Italy.

The restaurant can prepare halal-friendly menus without pork or alcohol. When requesting halal accommodations, please include detailed requirements in the notes section.

Their signature pizza—made with Italian flour—first impresses with the flavor of the dough itself. Carefully baked in a wood-fired oven, each pizza achieves a crisp, aromatic exterior with a delightfully chewy interior. The popular half-and-half option allows guests to combine two flavors from more than ten varieties.

The bright, white-themed dining room features large street-facing windows where guests can enjoy Kyoto’s seasonal scenery, from cherry blossoms in spring to the Gion Festival in summer and autumn foliage. English-speaking staff are available, and translation devices are used to support communication as needed.

9. Tempura Kawatatsu (天ぷら 川辰) / Tempra

Tempura Kawatatsu, which has been awarded the Michelin Bib Gourmand and ranked among Japan’s Top 100 on a major gourmet review site, specializes in Kyoto-style tempura (lightly battered and deep-fried vegetables and seafood) made with seasonal Kyo-yasai.

For halal-friendly requests, please list any ingredients you cannot consume in the notes section. The restaurant uses vegetable-based rice oil for frying.

Centered around Kyoto vegetables, the tempura is light, delicate, and never greasy. Rice oil is highly resistant to oxidation, allowing each piece to retain its clean flavor to the very end. The chef personally visits trusted fishmongers and greengrocers to select premium ingredients, and even the eggs used in the batter come from domestic hens raised on non-GMO feed—a testament to the restaurant’s dedication to quality.

This hidden gem features hori-gotatsu style seating (sunken floor seating with a recessed area for legs), equipped with backrests so that even international guests can sit comfortably as if at a regular table.