Ryō-shō
Kyoto, Japan
⭐2 Stars
The Experience
From Michelin Guide
Mixing tradition with his own experiences and ideas, the chef gives run to his imagination. Emulating tea ceremony procedure, he starts you off with a steamed dish of mochi rice and seasonal fish. Borrowing from French techniques, the secret ingredient of the white-vinegar dressing is cheese, while sauce for meat dishes is prepared from grilled meat juices. Serving vessels run the gamut from antique to modern Japanese and Western pieces. The chef draws on a wealth of experience to create a unique interpretation of Japanese cuisine.
Unique Things
From Visitor Experiences
Here are three unique or unconventional aspects of the Michelin-starred restaurant Ryō-shō in Kyoto:
1. Emulation of Tea Ceremony Procedure in Serving
Ryō-shō starts the dining experience by emulating the traditional Japanese tea ceremony procedure, beginning with a steamed dish of mochi rice and seasonal fish. This approach reflects a deep cultural connection and ritualistic presentation uncommon in many modern fine dining settings.
2. Ambitious Fusion of Japanese and French Techniques with Seasonal Ingredients
Chef Makoto Fujiwara blends Japanese cuisine with French culinary techniques, focusing on the best seasonal ingredients regardless of origin. He trusts his instincts to create dishes that highlight the innate qualities of ingredients, moving beyond classic Japanese cuisine constraints. This fusion and creative freedom are distinctive features of Ryō-shō’s culinary philosophy.
3. Exceptional Wine and Sake Pairings Complementing Kamo (Duck) Cuisine
Ryō-shō is renowned for its specialization in Kamo (duck) cuisine, presented in various forms including ramen and luxurious course meals. The restaurant pairs these dishes with an exceptional selection of wines and Japanese sakes, creating a perfect harmony of food and drink that astonishes guests. The wine collection rivals top French restaurants, emphasizing Ryō-shō’s status as a luxury dining destination.
Ingredient Stars
From Visitor Experiences
The most honored or signature ingredients at the Michelin-starred restaurant Ryō-shō in Kyoto include:
Japanese Spiny Lobster: Par-fried to enhance its natural sweetness, it is paired with an egg yolk sauce infused with the lobster’s aroma, reflecting a fusion of French Cardinal-style cuisine with Japanese ingredients.
Matsutake Mushrooms: A prized seasonal ingredient featured in the Special Seasonal Menu, celebrated for its fragrant and distinctive flavor, showcasing the restaurant’s emphasis on seasonal bounty.
Succulent Crab: Another highlight of the Special Seasonal Menu, prepared to emphasize its natural sweetness and texture, aligning with Ryō-shō’s focus on pristine seafood.
Delicate Fugu (Pufferfish): Featured in the Special Seasonal Menu, prepared with expert care to highlight its unique flavor and texture, representing the restaurant’s dedication to refined Japanese culinary traditions.
Premium Rice for Donabe Gohan (Clay Pot Rice): Made with high-quality rice sourced from across Japan and cooked with the finest water, this dish exemplifies the restaurant’s commitment to quality and traditional preparation methods.
These ingredients are significant as they embody Ryō-shō’s philosophy of balancing tradition and innovation, using seasonal and high-quality Japanese ingredients with refined techniques inspired by French cuisine to create unique and harmonious dishes.