Hyotei
Fine dining restaurant · Kyoto-shi ·
450-year-old 3-star Michelin kaiseki restaurant with private garden rooms
450-year-old 3-star Michelin kaiseki restaurant with private garden rooms
"The aesthetic of ‘wabi-sabi’, restraint and impermanence, breathes in the walls of this veteran ryotei. The garden of moss-covered stone lanterns and washbasins, channels flowing with clear streams from Lake Biwa and a still, quiet tea arbour all give it a shadowed atmosphere. Hyotei eggs are a tradition handed down through generations from the founder. Eiichi Takahashi changed the dashi from dried bonito to dried tuna; tomato and soy sauce gracing Akashi sea bream sashimi is a permutation courtesy of the current chef, Yoshihiro Takahashi. Over the years, layers of innovation build up to cater to changing tastes: tradition and mutation, two sides of a coin." - Michelin Inspector
"8 restaurants did also maintain the highest distinction and are recommended with Three MICHELIN Stars for their unique cuisine – of which Kikunoi Honten and Hyotei have been awarded Three MICHELIN Stars for the 15th consecutive year." - MICHELIN Guide Japan
"A Three‑MICHELIN‑Star stalwart in Kyoto celebrating its 14th year at the top, this restaurant is led by Eiichi Takahashi, who received the MICHELIN Mentor Chef Award for his commitment to passing on the traditions and culture of Japanese and Kyoto cuisine to future generations and for his contribution to the development of Japanese cuisine." - MICHELIN Guide Japan
"Still among Kyoto’s three-Star restaurants, this venerable address has proudly maintained the honor since the first edition of the Guide." - MICHELIN Guide Asia
"A distinguished restaurant in Kyoto, famous for its decade-long three Michelin stars." - Rachel Tan