Oryori Mitsuyasu

The mood of a Kyoto merchant’s townhouse pervades the interior. The chef views a visit to his restaurant as a once-in-a-lifetime experience, so admission is limited to two groups per day. Hassun appetisers of vegetables are prepared simply: steamed, fried, or whichever method best brings out the flavours. Buckwheat mash dressed in white miso is a staple final dish harking back to the chef’s days at a soba shop. Each dish uses as few ingredients as possible, so each one leaves an impression.

1. Limited Admission to Two Groups Per Day
Oryori Mitsuyasu restricts admission to only two groups per day, emphasizing the chef's view of dining here as a once-in-a-lifetime experience. This exclusivity ensures a highly personalized and intimate dining atmosphere.

2. Traditional Kyoto Merchant's Townhouse Ambiance
The restaurant's interior evokes the mood of a Kyoto merchant's townhouse, providing a tranquil, traditional setting that enhances the dining experience. It features only two private rooms, promoting privacy and serenity within a historic architectural style.

3. Minimalist Cuisine with Few Ingredients
The chef focuses on using as few ingredients as possible in each dish to leave a lasting impression. For example, the "hassun" appetizers are prepared simply—steamed or fried—to best bring out the natural flavors. A signature dish includes buckwheat mash dressed in white miso, reflecting the chef’s background at a soba shop.

The most honored or signature ingredients at the Michelin-starred restaurant Oryori Mitsuyasu in Kyoto are:

• Yellowtail: A standout seafood ingredient known for its exceptional flavor, often featured in the restaurant's seafood-focused cuisine.
• Pufferfish (Fugu): Another prized seafood ingredient, celebrated for its delicate taste and skillful preparation, highlighting the chef's expertise.
• Crab: Used to showcase seasonal freshness and refined seafood flavors, integral to the restaurant's specialty dishes.
• Vegetables (seasonal, prepared simply): Featured in Hassun appetizers, vegetables are steamed, fried, or prepared to best bring out their natural flavors, emphasizing simplicity and purity.
• Buckwheat mash dressed in white miso: A signature final dish that reflects the chef’s background and adds a nostalgic, refined touch to the meal.

These ingredients are used with minimalism and precision to highlight their natural qualities, often in traditional preparations that respect Kyoto's culinary heritage and the chef's personal history, creating a memorable and refined dining experience.

Tasting Menu

• Tasting Course: ¥30,000 (approximately $275 USD)

Signature Dishes

• Hassun appetisers: not specified
• Buckwheat mash dressed in white miso: not specified