The Best Michelin Star Restaurants in Kyoto

Hyotei is an authentic kaiseki restaurant with a remarkable 450-year history, currently run by the 15th generation of the family. Known for its traditional yet innovative cuisine, the restaurant is particularly famous for its sea bream sashimi, served with a unique tomato soy sauce and traditional 'tosazu'. The restaurant also offers a variety of other dishes, all prepared with the same care and attention to detail, promising a truly memorable dining experience.

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Kyoko Nakayama

Food & travel journalist – Tokyo, Japan

An authentic kaiseki restaurant run by the 15th generation of the family Hyotei is the authentic kaiseki restaurant in Kyoto which has 450 years of history and is loved by the tea ceremony masters. Not only traditional, 15th generation Chef Yoshihiro Takahashi is using unique umami, such as tomato soy sauce for their year-round signature dish 'sea bream sashimi' together with traditional 'tosazu' (citrus soy sauce) made with his father (and also 14th generation), Chef Eiichi's recipe.

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Known for its remarkable Kaiseki, Maeda offers a unique dining experience that focuses on ingredients, complexity, and umami flavors. As per recommendations, it's crucial to book your spot well in advance due to high demand. Please note, taking pictures is not permitted within the premises.

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Tristin Farmer

Chef – Singapore , SG

3 star Kaiseki Mind blowing Kaiseki from Maeda San, ingredient focused, complex and crazy umami. Need to book very far in advance, no pictures allowed

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Tucked away in an inner courtyard, Oryori Mashita is an old-school kaiseki restaurant known for its subtle flavors. The food served here is elegant, traditional, and changes with the seasons. The restaurant offers a unique dining experience with its warm atmosphere and meticulous attention to every dish.

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Diogo Lopes

Food writer – Lisbon, Portugal

Tucked away in an inner courtyard in Kyoto, this old school kaiseki place is as subtle as the flavors it brings to the table. Elegant, traditional and ultra seasonal are key features of the food that is served here.

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Nestled in a backstreet near the Kamo river, Shokudo Ogawa is a small counter restaurant that offers an a la carte menu, with Chef's omakase being a popular choice. The food is simple yet highlights high-quality local ingredients, with a harmony not reliant on heavy seasoning or fats. With a fun atmosphere to watch Chef Ogawa prepare dishes to order, the quality and value offered by this restaurant is unparalleled.

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Charles Chen

F&B Producer – Oakland, United States

One of Kyoto’s finest Perhaps one of Kyoto’s best cost performance restaurants is also one of Kyoto’s hardest to book. Nestled in a backstreet near the Kamo river, Shokudou Ogawa is a fine example of pure flavors with confident execution. This small counter restaurant offers an a la carte menu but Chef’s omakase is the common call here. Filled with regulars, the counter is a fun place to watch Chef Ogawa prepare dishes to order or to make friends with neighbors. His food is simple yet highlights the high-quality local ingredients of Kyoto with a harmony not reliant on heavy seasoning or fats. If you are lucky enough to get a seat at the counter, the value and quality is unparalleled.

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Experience the art of Japanese cuisine at Kiyama, where Chef Yoshiro's culinary prowess has been recognized with a Michelin Star in its first year of opening. Here, you can witness the chef's meticulous process of making dashi from scratch, using dried fish hand-shaved into bonito and water boiled from a well under the restaurant. It promises an immersive dining experience where you can appreciate the aroma and taste of authentic Japanese dishes in a smart casual setting.

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Mimi Lan

Chef/ Consultant/ Foodie – Jacksonville, USA

Chef Yoshiro received his Michelin Star the first year he opened his Restautant Kiyama. It was amazing watching the chef making dashi from scratch right in front of us, using dried fish to hand shave into bonito and boiled water from his own well underneath the restaurant. It was a great dining experience.

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Offering Italian-inspired cuisine, Cenci is known for its well-balanced and flavorful dishes. The chef, Ken Sakamoto, creatively uses local products in a well-paced tasting menu. With a buzzing open kitchen that overlooks the dining area, the restaurant also prides itself on warm and friendly service.

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Tom Jenkins

Food Writer – London, UK

Well executed Italian-inspired cuisine by chef Ken Sakamoto making use of local products across a nicely paced tasting menu. Dishes are light, well-balanced and full of flavour, with a buzzy open kitchen overlooking the dining room. Service is warm and friendly.

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LURRA° is a fusion restaurant that combines the art of cooking with firewood, resulting in bold and intriguing flavors. The chef, Jacob Kear, sources ingredients daily from the mountains surrounding the area and locally grown vegetables, creating dishes where proteins serve as supporting elements. The restaurant's name translates to "Earth" in the Basque language, symbolizing their commitment to showcasing the unique local ingredients of the area and presenting the Japanese seasons and culture to the world.

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Oliver Jansson

Food Enthusiast – Stockholm, Sweden

Lurra, located within a beautifully renovated townhouse in Higashiyama, is a fusion restaurant that embraces the trendy art of cooking with firewood. With its bold flavors, inviting ambiance, and excellent service, it stands out as one of the top restaurants of its kind I've visited in recent years. American-born, Japanese chef Jacob Kear, personally forages ingredients from the mountains surrounding Kyoto daily. These, alongside locally grown vegetables from Ōhara, form the core of his creations, with proteins serving as supporting elements. Among the highlights was the seasonal dish of wood-roasted local vegetables. The beautiful plate presented an intriguing medley of surprises, textures, and flavors.

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Noguchi Tsunagu is a counter-restaurant that creatively fuses classical Japanese cuisine with a modern touch. The menu format is unique, offering a short tasting menu with the option to add many a la carte dishes, including their renowned 'meat suction' dish made from carefully cooked high-quality sirloin. The restaurant also boasts one of the best selections of sake, perfect to pair with the food.

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David P. Leja

@thegastrojourney – Palma, Spain

Counter-restaurant that combines classical Japanese cuisine with some creative touches. Our first meal in Kyoto was here, and we went with three more people, after Alex, once again, organized a fantastic meal for the five of us. First of all, as you might know, there isn’t a better way for us to experience a restaurant than a counter, and this one was beautiful. The general atmosphere was very enjoyable, and the team behind the counter was very friendly. What we probably loved most about this place is the format of the menu, being a short tasting menu and then be able to add many a la carte dishes and one of the best selections of sakes we’ve had this trip. Some of the dishes we had were: * Wagyu, daikon, sansho & spinach. * Saba temaki. * Baby maguro, herring roe, ankimo * Pacific spiny lobster & botarga. * Chicken karaage * Crab shumai, shiso flower * Fugu Shirako. * Whale bacon, duck, horse tongue & kuchiko (ovaries of sea cucumber). * Ebi imo (potato) * Donburi of ikura & uni. We got to try many dishes and ingredients that were very new to us such as the fugu shirako, whale “bacon” or the horse tongue, and we really liked all of them. For some reason what stood out the most for us was the Ebi Imo potato, also a new thing for us and mindblowingly good in texture and flavor. And as mentioned before, the selection of sake was also fantastic and perfect to pair with the food.

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