Hyotei
Fine dining restaurant · Kyoto-shi
35 Nanzenji Kusakawacho, Sakyo Ward, Kyoto, 606-8437, Japan
Highlights
450-year-old Michelin 3-star serving exquisite kaiseki meals
450-year-old Michelin 3-star serving exquisite kaiseki meals
"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 distinguished restaurant in Kyoto, famous for its decade-long three Michelin stars." - Rachel Tan
"Yoshihiro Takahashi, the chef of three-Michelin-starred Hyotei which has a 400-year history." - Michelin Guide Digital-Singapore
"Yoshihiro Takahashi, the chef of three-Michelin-starred Hyotei, which has a 400-year history." - Michelin Guide Digital-Singapore
