Kyokaiseki Kichisen
Kyoto, Japan
⭐2 Stars
The Experience
From Michelin Guide
Next to Shimogamo Shrine, surrounded by the Tadasu-no-Mori forest, lies Kyokaiseki Kichisen. The chef, a devotee of Japanese cuisine and the performing arts, built a ryotei on this spot. Respectful of Kyoto traditions, menu items are accompanied by charming details. Lids of soup dishes are emblazoned with dew, expressing freshness. Tuna sashimi is arrayed like a sea of clouds, creating a fairytale-like scene. Serving dishes of Kyoyaki ceramics, garnished with fresh-cut flowers, beguile the eyes. A unique interpretation of Kyoto kaiseki, accompanied by the spirit of graceful service.
Unique Things
From Visitor Experiences
Here are three unique and unconventional aspects of Kyokaiseki Kichisen in Kyoto:
1. Artistic Presentation Inspired by Nature and Tradition
The restaurant is known for its visually poetic presentation, such as tuna sashimi arranged like a "sea of clouds," creating a fairytale-like scene. Dishes are served on Kyoyaki ceramics and garnished with fresh-cut flowers, enhancing the sensory experience beyond taste to include visual delight. Soup lids are even emblazoned with dew motifs to express freshness, reflecting a deep respect for Kyoto's seasonal and natural aesthetics.
2. Location in a Historic and Mystical Forest Setting
Kyokaiseki Kichisen is uniquely situated next to Shimogamo Shrine, surrounded by the Tadasu-no-Mori forest, a UNESCO World Cultural Heritage site and a "Holy Land of Water." This ancient virgin forest, celebrated in classical Japanese literature, provides a serene and mystical atmosphere that deeply connects the dining experience to Kyoto’s cultural and natural heritage.
3. Culinary Innovation Rooted in Tradition
While firmly grounded in Kyoto kaiseki tradition, Kichisen innovates by popularizing traditional court-style cuisine (yusoku-ryori) and its specialized cutlery methods (ikama-ryu). The chef has also developed a special curative, low-calorie kaiseki menu tailored for diabetic patients, demonstrating a commitment to health-conscious dining without sacrificing authenticity. Additionally, the restaurant actively promotes Kyoto-style cuisine internationally, expanding its cultural influence.
Ingredient Stars
From Visitor Experiences
The most honored or signature ingredients at the Michelin-starred restaurant Kyokaiseki Kichisen in Kyoto are:
Dashi (kelp and bonito flakes): This is the fundamental element of Kyoto cuisine and essential in Kichisen's dishes, providing a delicate umami base that enhances the natural flavors of seasonal ingredients.
Takenoko (bamboo shoot): A signature ingredient representing the soil, takenoko is prized for its sweet, earthy taste and unique texture between potato and radish. It is often served blanched with fragrant wakame dashi and kinome (Japanese pepper leaf) as a savory palate cleanser.
Kinome (Japanese pepper leaf): Used to add a fresh, aromatic note, often paired with dishes like takenoko to highlight seasonal flavors.
Seasonal fresh vegetables and seafood: Ingredients such as young broccoli, creamy potatoes, octopus, baby squid, scallops, and various spring vegetables like warabi (bracken fern) and soramame (fava beans) are carefully selected at their peak freshness to showcase the natural taste and beauty of the season.
Yuzu: Used creatively, for example in deep-fried form, to add a citrusy brightness and surprising candy-like sweetness without overpowering the dish.
These ingredients are used in traditional Kyo Kaiseki style, emphasizing seasonality, freshness, and subtlety, with dishes presented beautifully to reflect the natural environment of the season. The dashi broth made from kelp and bonito flakes underpins many dishes, while takenoko and kinome stand out as signature seasonal highlights in Kichisen’s cuisine.
Menu & Pricing
Current Offerings & Prices
Lunch Menu
- ¥15,000 (¥16,500)
- ¥17,000 (¥18,700)
- ¥20,000 (¥22,000)
Dinner Menu
- ¥30,000 (¥33,000)
- ¥35,000 (¥38,500)
- ¥40,000 (¥44,000)
- ¥80,000 (¥88,000)