Ayanokoji Karatsu
Kyoto, Japan
⭐1 Star
The Experience
From Michelin Guide
An amiable couple from Nagasaki run this restaurant. The husband, an admirer of Kyoto cuisine, left his family’s kappo restaurant to gain experience in Kyoto. As he studied ways to present food, he fell in love with the bounty of ingredients available and decided to go independent. His habit is to visit producing regions, securing fresh ingredients in season, such as picking wild edible plants and mushrooms in Miyama and angling for sweetfish in Shiga. Under the tutelage of a potter, he makes his own ceramics, on which the couple serve their culinary creations.
Unique Things
From Visitor Experiences
Here are three unique and unconventional aspects of the Michelin-starred restaurant Ayanokoji Karatsu in Kyoto:
1. Innovative Kaiseki in a 100-Year-Old Building
Ayanokoji Karatsu is a relatively new kaiseki restaurant that has already earned a Michelin star for its innovation, yet it is housed in a building that is over 100 years old. This blend of modern culinary creativity with a historic setting creates a unique dining atmosphere that encourages guests to focus on the food within a traditional space.
2. Charcoal-Grilled Seasonal Ingredients with Unique Flavor Combinations
The restaurant specializes in charcoal-grilled fish and vegetables, slowly cooked to infuse a distinctive smoky flavor. The chef uses seasonal ingredients, including rare delicacies like suppon (turtle), and combines Japanese flavors in creative and unique ways that are exclusive to his style, offering diners flavor experiences they may never have had before but will crave afterward.
3. Intimate Setting with Rare Sake and Shochu Selection
With only 10 counter seats, Ayanokoji Karatsu offers an intimate and immersive dining experience. It also serves rare and high-quality sake and shochu, which are noted for their exceptional quality—so much so that guests report feeling great the next day despite drinking a lot. This attention to detail extends to even the smallest elements, such as moist chopsticks, reflecting the restaurant's dedication to quality and guest experience.
Ingredient Stars
From Visitor Experiences
The most honored or signature ingredients at the Michelin-starred restaurant Ayanokoji Karatsu in Kyoto are:
Wild edible plants and mushrooms from Miyama: The chef personally visits the mountainous region of Miyama, north of Kyoto, to pick fresh wild herbs and mushrooms, which are central to the restaurant’s seasonal and traditional Japanese cuisine.
Ayu (sweetfish): A prized local fish from the Miyama area, ayu is a key ingredient reflecting the restaurant’s commitment to sourcing high-quality, regionally treasured ingredients.
Conger eel and matsutake mushroom: Featured in signature clear soup dishes, these ingredients highlight the refined, seasonal flavors that the restaurant emphasizes.
Hairy crab: Used as an appetizer ingredient, showcasing the restaurant’s use of seasonal seafood delicacies.
Rice cooked in a traditional okudo-san (hearth stove): This method of cooking rice is part of the restaurant’s dedication to honoring traditional techniques and enhancing the natural flavors of the ingredients.
These ingredients are carefully prepared to capture their peak texture and flavor, often served in multi-course kaiseki style meals that reflect deep respect for seasonal bounty and traditional Kyoto culinary aesthetics.
Menu & Pricing
Current Offerings & Prices
Tasting Menu
- 1 Star Michelin selection with high quality cooking
No specific prices mentioned in the menu content. However, based on the average price range of JPY 20,000 - JPY 29,999 and the Michelin star rating, it can be inferred that the tasting menu is likely to be priced around ¥25,000-¥30,000 (approximately €200-€250) per person.