Review excerpt: Breakfast at Kishin begins with a true Kyoto dish, a simple and small serving of kumiage–yuba (bean curd skin) folded over shredded cabbage and topped with a dot of wasabi.

t also helps that chef Ryuta Sakamoto and his team serve beautiful food with a minimal amount of fuss. What separates a good restaurant from the milieu of forgettable ones? It’s the details. Take the second dish in this seven-course lunch, which was painted ...

Hiraoka has been preparing simple, traditional Japanese food here since he opened Rikichi more than 30 years ago. And yes, he has a Michelin star, but that’s not the apex of his achievements. Hiraoka is a national bowling champion, and has a handful of ...

Anyone searching for a viable Japanese rival to the branding clout of California’s Blue Bottle Coffee should look here. In the shop’s sleek, minimalist interior, it feels like everything within sight — from paper cups and trashcans to a high-end valve amplifier behind the ...

Ogawa, located down one of these Gion capillaries, is small but uncomplicated: The counter-only restaurant seats six, and the chef Yosuke Ogawa serves wholehearted food in a a light-hearted setting. I have a feeling that when you scratch the formal surface of Kyoto’s traditional ...

The only option for lunch is a prix fixe meal that comes in at just under ¥4,500. It opened with kuruma ebi (tiger prawns) served on two hunks of white asparagus and lightly dressed in a delicious take on Thousand Island dressing — it ...

Owner-chef Masayoshi Nishikawa was just 33 when he opened here and he brings a youthful energy and subtle contemporary touches to the classic kaiseki canon: He serves the sashimi's wasabi on an ice-plant leaf; he sometimes uses a gas blowtorch to sear fish, rather ...

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