Kanamean Nishitomiya

• Guests are shown around the kitchen before dining: Kanamean Nishitomiya offers a unique experience where guests are personally shown the kitchen and the ingredients for the day, inspired by the owners’ travels to France. This practice enhances the dining experience by creating excitement and a deeper connection to the cuisine.

• Private dining with personalized service distance: Guests dine at tables in private rooms rather than tatami rooms, allowing staff to better gauge how guests want to spend their time—whether quickly or leisurely, in lively conversation or quiet intimacy—and adjust their service accordingly.

• Integration of a traditional tea ceremony house style with modern luxury: The ryokan combines Kyoto’s delicate wooden architecture and a carefully sculpted Japanese garden reflecting the seasons with contemporary comforts, offering only seven suites furnished with futons, tatamis, wooden bathtubs, and bamboo furniture, preserving an authentic yet luxurious Japanese experience.

The most honored or signature ingredients at the Michelin-starred Kanamean Nishitomiya in Kyoto reflect the restaurant's dedication to seasonal, local, and refined Japanese kaiseki cuisine with a modern creative touch. Key ingredients include:

• Seasonal local vegetables: Fresh, locally sourced vegetables are central to the kaiseki meals, highlighting the changing seasons and regional flavors, often prepared in tempura or steamed styles to preserve their natural taste.

• Fresh fish and seafood: Fish is used in raw (sashimi) and cooked forms, sometimes combined innovatively with luxury ingredients like caviar, showcasing a blend of tradition and innovation.

• Yuzu (Japanese citrus): Used in desserts such as yuzu pudding served in the fruit itself, providing a distinctively Japanese fragrance and a refreshing citrus note to the meal's conclusion.

• Soba (buckwheat noodles): Occasionally paired with truffles, soba is used to explore unique flavor combinations that blend Japanese and Western influences.

• Meat (locally sourced): Prepared in teppan or grilled styles, meat complements the vegetable and fish dishes, adding depth to the multi-course experience.

These ingredients are carefully selected and prepared to express the themes of seasonality (Kisetsu), opportunity (Kikai), and dish concept (Ki), which are the guiding principles of their kaiseki cuisine. The presentation and service further elevate these ingredients into an art form, often enjoyed in a private tea-arbor style room that enhances the traditional Kyoto dining experience.

Tasting Menu

• Omakase (Seasonal Tasting): ¥50,000

Signature Dishes

• Soba with Truffles: ¥10,000
• Tuna with Caviar: ¥12,000

Kaiseiki Menu

• Changes every month to reflect seasonal flavors. Price not specified.