Hoshino Kyoto

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Hoshinoya Kyoto
Three times a year, this plush ryokan-resort hybrid, planted on a tranquil stretch of the Katsura Riverbank in Arishiyama, opens up its restaurant to non-guests. Chef Ichiro Kubota turns out flavorful and elaborate Kyoto banquet cuisine like steamed wild mushroom curd with foie gras, simmered yamato spinach and blue crab with chrysanthemum sauce, smoked eel pressed with white miso marinated egg yolk, and simmered winter melon with abalone and green yuzu. Open December through March, May to July and September to October. Reserve ahead.
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