Jean-Georges at The Shinmonzen

• Integration of Art and Architecture by Renowned Creators
  Jean-Georges at The Shinmonzen is housed within The Shinmonzen hotel, designed by the celebrated architect Tadao Ando and featuring interiors by Stephanie Goto, known for her work on acclaimed New York restaurants. The hotel itself is an artistic homage to Japanese culture, blending traditional elements like machiya-style façades with contemporary art collections, creating a unique dining atmosphere that is both modern and deeply rooted in Kyoto’s heritage.

• Exclusive Custom Ceramics and Tableware from Local Artisans
  The restaurant uses custom-made ceramics exclusively crafted by Kyoto-based supplier Tokinoha, along with one-of-a-kind plates and vessels sourced from a neighboring antique dealer. This attention to detail in presentation enhances the intimate and artful dining experience, making every element—from the food to the tableware—an expression of local craftsmanship and aesthetic.

• Seasonal Menus Emphasizing Kyoto’s Micro-Seasons and Local Producers
  Jean-Georges at The Shinmonzen’s menu is deeply influenced by Kyoto’s micro-seasons and local ingredients, with a strong ethos of seasonality and locality. Chef Jean-Georges Vongerichten has developed meaningful relationships with local farmers, fishermen, and butchers to ensure the freshest and most authentic ingredients, resulting in menus that evolve constantly and blend French, American, and Asian flavors in a delicate and elegant manner.

The most honored or signature ingredients at Jean-Georges at The Shinmonzen, Kyoto are:

• Sea Urchin: Featured in dishes like sea urchin with black bread, yuzu, and serrano pepper, showcasing a blend of rich umami and citrus freshness that highlights local seafood excellence.
• Kyotamba Black Beef Tenderloin: A prized local beef known for its tenderness and flavor, served with pistachio-crusted broccoli and aged balsamic vinegar, representing the fusion of French technique with premium Japanese beef.
• Heirloom Vegetables (Kyoyasai): These Kyoto-grown vegetables are rich in minerals, fibers, and vitamins, used to bring vibrant, fresh, and distinctive flavors to dishes, reflecting the region’s agricultural heritage.
• Egg Yolk and Caviar: Used in signature preparations such as egg toast with caviar and dill, emphasizing luxurious textures and flavors that marry French refinement with Japanese ingredients.
• Japanese Seaweed: Incorporated for unique texture and flavor, often used in creative presentations to add a distinctly Japanese element to the cuisine.

These ingredients are carefully selected to blend local Kyoto produce with Jean-Georges Vongerichten’s signature French-Asian fusion style, creating dishes that are both innovative and deeply rooted in the region’s terroir.

Tasting Menus

• Tasting Menu: ¥45,000 (approximately $420 USD)

Signature Dishes

• Blue Lobster: ¥20,000 (approximately $180 USD)