Hyotei
35 Nanzenji Kusagawacho, Sakyo-ku, Kyoto, Japan
¥¥¥¥ ・ Japanese
MICHELIN Guide's Point Of View
Three Stars: Exceptional cuisine
The aesthetic of ‘wabi-sabi’, restraint and impermanence, breathes in the walls of this veteran ryotei. The garden of moss-covered stone lanterns and washbasins, channels flowing with clear streams from Lake Biwa and a still, quiet tea arbour all give it a shadowed atmosphere. Hyotei eggs are a tradition handed down through generations from the founder. Eiichi Takahashi changed the dashi from dried bonito to dried tuna; tomato and soy sauce gracing Akashi sea bream sashimi is a permutation courtesy of the current chef, Yoshihiro Takahashi. Over the years, layers of innovation build up to cater to changing tastes: tradition and mutation, two sides of a coin.
Facilities & Services
- Air conditioning
- Car park
- Shoes must be removed
Credit cards accepted
