Here are three unique or unconventional aspects of the Michelin star restaurant HANA-Kitcho in Kyoto:

1. Integration of Local Art and Modern Décor Inspired by Traditional Themes
HANA-Kitcho features local works of art by renowned artists, including handmade washi paper, clay walls, and moss gardens that decorate each floor. The interior design is a modern interpretation of the Rinpa School of Painting, with floral patterns in traditional washi paper and a unique chequered pattern of moss and marble. This artistic ambiance blends traditional Kyoto culture with contemporary aesthetics, making the dining environment itself a cultural experience.

2. Offering Both À La Carte and Seasonal Course Meals
Unlike many refined Japanese restaurants that serve only course meals, HANA-Kitcho uniquely offers an à la carte menu alongside its seasonal course meals. This allows diners to enjoy high-quality Japanese cuisine in a less formal way or opt for the chef’s recommended seasonal dishes, providing flexibility and accessibility without compromising on quality.

3. Exclusive Features in Kyoto Kitcho Branches: Counter Seating and Seasonal Presentation
HANA-Kitcho is the only branch of the Kyoto Kitcho group that offers counter seating, providing a more intimate and interactive dining experience. Additionally, the restaurant pays special attention to seasonal presentation, such as Hassun appetizers garnished with seasonal flowers arranged to evoke views of Mt. Arashi, highlighting the connection between food, nature, and local culture.

The most honored or signature ingredients at the Michelin-starred restaurant HANA-Kitcho in Kyoto, known for its refined Japanese cuisine and seasonal course meals, include:

• Kettle-cooked rice: Highly praised for its irresistible taste, the rice is cooked carefully in a kettle, emphasizing the chefs' dedication to quality and technique. It is a standout element in their meals and often accompanies many dishes.

• Seasonal fresh fish and sashimi: Ingredients like flounder, squid, kampachi (yellowtail tuna), and ainame (fat greenling) are used in sashimi and other preparations, showcasing the restaurant’s focus on fresh, high-quality seafood.

• Sea bream eggs in jelly: Used in elegant, delicate courses, this ingredient highlights the artistry and subtle flavors typical of HANA-Kitcho's dishes.

• Local vegetables and unique items like deep-fried lily bulbs and tiger-shaped glutinous rice cakes: These visually appealing and seasonally inspired ingredients reflect the restaurant’s commitment to traditional yet innovative Japanese cuisine.

• Specialty pickles (seaweeds and red eggplant): Served traditionally at the end of meals, these pickles provide a refined finish and balance to the multi-course dining experience.

These ingredients are carefully selected and prepared to highlight seasonal freshness and traditional Japanese culinary artistry, forming the core of HANA-Kitcho’s signature dishes and overall dining experience.

HANA-Kitcho Menu Summary

Tasting Menus

• Kaiseki Course Cuisine: JPY 10,000 (JPY 12,650; Svc & Tax Incl), JPY 15,000 (JPY 18,975; Svc & Tax Incl), JPY 25,000 (JPY 31,625; Svc & Tax Incl)
• Hassun Appetisers: Not specified

A La Carte

• Not specified in the provided sources

Prices

• Lunch: €59.95 - €89.93
• Dinner: €89.93 - €119.91