Kentan Horibe
Kyoto, Japan
⭐1 Star
The Experience
From Michelin Guide
The first feature to catch your eye in the tasteful tea-house style interior is the lacquer counter, which the chef polished and coated himself. ‘Kentan’ means ‘the deep pursuit of self-improvement’. The seasonal interior decoration, serving ware and cuisine combine harmoniously to celebrate the history and food culture of Kyoto. Modern cooking techniques are also adopted here, such as grilling over low flame. A place to appreciate Japanese cuisine in a broader context.
Unique Things
From Visitor Experiences
1. "Dyeing Work" Culinary Concept
Chef Tsutomu Horibe approaches his kaiseki cuisine with the unique concept of "dyeing work," aiming to create dishes that are not only visually stunning but also deliver profound flavors that resonate deeply after eating. This philosophy emphasizes both aesthetic appeal and a lasting taste experience, reflecting a thoughtful balance between artistry and substance in his cooking.
2. Interactive and Personal Chef Engagement
Unlike many traditional Michelin-starred establishments, Kentan Horibe offers a personal touch where the chef often interacts directly with guests, sharing insights about the dishes and the philosophy behind kaiseki dining. This engagement transforms the meal into a cultural and educational journey, enhancing the overall dining experience beyond just the food.
3. Seasonal and Thematically Rich Presentation
The restaurant’s menu changes monthly to highlight the freshest seasonal ingredients, with dishes often tied to cultural events or themes. For example, in May, the menu includes iris sake in celebration of Children’s Day and features elaborate presentations such as spiny lobster served in a samurai helmet. This approach combines culinary tradition with creative presentation, making each visit unique and culturally immersive.
Ingredient Stars
From Visitor Experiences
The most honored or signature ingredients at the Michelin-starred restaurant Kentan Horibe in Kyoto include:
Turnip: Featured in the delicate turnip surinagashi dish, this ingredient is prized for its natural sweetness and is presented beautifully to highlight its subtle flavor.
Seafood (Abalone, Sea Urchin, Spiny Lobster, Sea Bream, Trout, Young Ayu): The menu centers on fresh, seasonal seafood, such as abalone with butterbur stalk, sea urchin, spiny lobster sashimi, sea bream sushi, and trout marinated in salt koji. These ingredients showcase the chef’s skill in preparing elegant flavors and are integral to the kaiseki experience.
Yuzu: Used in various forms including yuzu bud roots and yuzu and champagne sherbet, yuzu adds a refreshing citrus note that complements the seasonal dishes and enhances the palate.
Warabi Fern and Kudzu: These traditional Japanese ingredients appear in simmered dishes and purees, such as warabi fern puree with plum paste and oil woman’s kudzu pounding, reflecting the restaurant’s dedication to Kyoto’s culinary heritage.
Champagne (in sorbet): The homemade champagne sorbet serves as a refreshing and elegant dessert finale, pairing well with the seasonal flavors and sake selections.
These ingredients are carefully selected for their seasonality and local provenance, and they are used to create visually stunning and profoundly delicious dishes that embody the spirit of Kyoto’s kaiseki cuisine.
Menu & Pricing
Current Offerings & Prices
Tasting Menu
- Lunch: ¥10,000
- Dinner: ¥16,000 - ¥24,000
Signature Dishes
- Kaiseki Course: €47.92 - €59.90 (Lunch)
- Kaiseki Course: €119.80 - €179.71 (Dinner)