anpeiji

Here are three unique and unconventional aspects of the Michelin-starred restaurant Anpeiji in Kyoto:

1. Fusion of French and Japanese Culinary Traditions
Anpeiji is led by chef Ampeiji Masashi, who trained in France and brings a sophisticated yet approachable French influence to his cuisine, blending it seamlessly with Japanese ingredients and sensibilities. This fusion creates unique courses that celebrate local Kyoto terroir while incorporating French techniques, such as using seaweed sauce over pheasant grouper and vegetable purees made from produce grown by the chef’s father.

2. Family Legacy and Location
The restaurant is established on the very site of the chef’s parents’ former Western-style restaurant, making it a continuation of a family culinary story. This personal history adds a layer of intimacy and authenticity to the dining experience. It is quietly situated near the famous Fushimi Inari Shrine, providing a serene setting away from the usual bustle.

3. Emphasis on Sauce and Vegetable Garnishes
Chef Masashi places special reverence on sauces and creatively uses vegetables as garnishes and purees, elevating the dishes beyond typical presentations. This focus on sauce craftsmanship and vegetable utilization is a distinctive hallmark of Anpeiji’s cuisine, setting it apart from more traditional kaiseki or purely French restaurants.

These elements combine to make Anpeiji a Michelin-starred restaurant with a unique identity rooted in family heritage, cross-cultural culinary artistry, and refined attention to detail in sauces and garnishes.

The most honored or signature ingredients at the Michelin-starred restaurant Anpeiji in Kyoto are:

• Vegetables grown by the chef's father: These are used as garnishes and purees, showcasing a deep family connection and local terroir. The vegetables are transformed thoughtfully to complement the dishes.

• Seaweed sauce: This sauce is a signature element, notably poured over pheasant grouper, enhancing the dish with umami and a distinctly Japanese flavor profile.

• Pheasant grouper: A key protein in a signature dish, served with seaweed sauce and watercress concoction, highlighting the balance of flavors and textures.

These ingredients reflect the chef Ampeiji Masashi's approach of blending French culinary techniques with local Kyoto produce and family heritage, creating sophisticated yet approachable dishes.

Tasting Menus

• Unique: ¥12,000 (tax included)
• Floraison: ¥15,000 (tax included)
• Confiance: ¥20,000 (tax included)