Hyotei

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Hyotei
Michelin three-star chef Yoshihiro Takahashi wows foreigners and locals alike with his controlled and stripped down style of cuisine served in a pared down tatami room with garden views. The 16th generation chef of the 400 year old establishment is know for his kaiseki style that so haute, it’s been stripped down. It includes his signature soft boiled eggs simply dressed with a dab of soy, salt-grilled ayu cut diagonally to reveal colorful pockets of roe, barracuda sashimi, and simple chestnuts simmered in vanilla and glazed with honey. The food is served on 400 year old porcelain, as it has been for generations, to pilgrims en route to the Nanzenji Temple. Don’t miss the three-Michelin star breakfast.
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35 Nanzenji Kusagawachō, Sakyō-ku, Kyōto-shi, Kyōto-fu 606-8437, Japan
+81 75-771-4116
Sun - Sat 11am - 7:30pm