Muromachi Yui
Kyoto, Japan
⭐1 Star
The Experience
From Michelin Guide
‘Yui’ means ‘one and only’, and indeed the meals to be savoured in this elegant dining room are to be found nowhere else. Kazuteru Maeda’s basic soup stock is aged for two days to elicit all the umami the kombu kelp has to offer. Edible wild plants and mushrooms, picked in the mountains by the chef himself, are a treat. Maeda works alone, pouring heart and soul into his craft. His goal is a one-of-a-kind restaurant that truly conveys his culinary feelings.
Unique Things
From Visitor Experiences
- One-Man Culinary Operation: Chef Maeda Kazuteru works entirely alone—no apprentices or sous chefs—handling all sourcing, preparation, and cooking himself.
- Market-to-Table, Forest-to-Table Sourcing: Chef personally selects seafood at the market each morning and forages plants and mushrooms in the Kyoto foothills for use in the restaurant.
- No Fixed Menu, Ever: Every dish is unique, with no set menu; each visit offers original creations based on the day’s best ingredients.
Ingredient Stars
From Visitor Experiences
The most honored or signature ingredients at the Michelin-starred restaurant Muromachi Yui in Kyoto are:
Hairy crab (snow crab, red snow crab): This luxurious seafood is a highlight in sushi and other dishes, celebrated for its delicate sweetness and texture, showcasing the chef's skill in handling premium seafood.
Bamboo shoots: Used notably in bamboo shoot rice, this seasonal ingredient reflects the restaurant's emphasis on fresh, local produce and the natural flavors of Kyoto's surroundings.
Pike conger eel: Featured in high-quality courses, this ingredient is prized for its rich flavor and is sometimes prepared in innovative ways that break traditional seasonal usage.
Hamaguri clams: Often paired with Kujo green onions, these clams are part of unique, one-of-a-kind dishes that exemplify the chef's philosophy of individuality and creativity.
Kujo green onions: A regional specialty from Kyoto, these green onions add distinctive aroma and flavor, used in combination with seafood like clams to enhance the dish's complexity.
Chef Maeda Kazuteru personally selects these ingredients daily, including foraged mushrooms and plants from the Kyoto foothills, emphasizing freshness and uniqueness in every dish. The restaurant's approach deliberately breaks traditional seasonal molds, such as charcoal-grilling fish usually reserved for hotpot, to create truly singular culinary experiences.