Shimmonzen Yonemura

Freewheeling cuisine by a chef with Japanese spirit and Western learning. Gratin of truffles and clams is reminiscent of scallop coquilles served at Western restaurants. Use of serving dishes irrespective of cuisine shows a blending of Western and Japanese styles. Lacquered wooden trays, however, change with each dish, professing a sensitivity to beauty that pervades every aspect of Shimmonzen Yonemura. Supported by a team of young workers, the cuisine of Chef Masayasu Yonemura evolves with each restaurant he opens, from Kiyacho to Yasaka to Shimmonzen.

Omakase only, lunch and dinner

• The restaurant serves a single course format at both lunch and dinner.

A Kyoto address, and a hybrid style

• A chef with Japanese roots and Western training runs an inventive kitchen that blends the two traditions, right down to the tableware choices.

Policies that shape the room

• Lunch payments are cash-only, dinner accepts cards and PayPay. Dinner is one drink per guest, otherwise a ¥1,000 water charge applies.

Signature Ingredients

• Truffles and clams: A standout pairing used in the kitchen's Western-leaning gratin, a dish that lands like a Kyoto riff on a classic coquilles.
• Seasonal produce: The omakase course format turns on what is best in season, with the menu evolving rather than locking into a static list.

Omakase course (tax and service included)

• Lunch: ¥15,000 or ¥24,000
• Dinner: ¥25,000 (seasonal changes possible)