427 Restaurants
In the lineage of Koju.A journey of delight: white rice, seasoned rice, then eel rice bowl.
Gion, Kyoto. Rare ingredients selected by our head chef, a vegetable sommelier, are served in a special light batter.
French cuisine that enhances aroma by using tea as a spice
Classic French cuisine made with techniques honed in Paris and Japanese ingredients
Kaiseki cuisine that conveys the warmth of Japan, carefully crafted with dashi and seasonal ingredients
Modern French cuisine that focuses on sauces that capture the essence of each ingredient
Japanese cuisine that highlights careful preparation, incorporating seasonal ingredients throughout
Original Japanese cuisine that explores the compatibility of Kyoto ingredients and water
A unique dish made with Kyoto ingredients, fermented vegetables and herbs
Innovative Vietnamese cuisine with a blend of Japanese and Southeast Asian elements and carefully selected wines
Simple yet ingenious Italian cuisine
Utilizing the chef's sushi experience, he also serves handmade 100% buckwheat soba noodles every day
Experience cutting-edge French gastronomy that redefines flavor without the use of butter or cream
A Japanese Kappo restaurant using only the meticulously selected seafood and seasonal produce
Enjoy the vibrant atmosphere of okonomiyaki and teppanyaki cooked on a custom-made iron plate
Kaiseki cuisine that makes the most of the seasonal ingredients and their natural flavors in a sophisticated space
Enjoy Western and Chinese techniques with a Japanese spirit, and discover new flavors
Modern Chinese cuisine reimagined, merging French culinary techniques for an innovative twist
Japanese-French Mexican fusion cuisine created with sustainably sourced seafood and vegetables