Kikunoi Roan

Had a celebratory birthday lunch here and found the food and service to be very good. I was a bit worried about the food being too “conceptual”, but this was not the case. Each dish was well crafted and beautifully presented. They offered to explain any of the dishes and the staff were very friendly. I don’t think I’ll have another chance to try a Michelin star restaurant since it’s not really my style, but I’m glad I did so in Kyoto! Thank you Kikunoi Roan!

We can enjoy and experience the Japanese spring via the cuisine. All the ingredients are from seasonal vegetables and all their cooking method , for instance, the way they cut and stew the fish are eye opening. Special taste to have the fish wrapped with the egg-yolk. Lovely experience via the reservation system online. Thanks.

We visited Roan in May 2025 with high expectations, given its 2 Michelin stars — unfortunately, we left disappointed. The service scape felt underwhelming; while the space is tidy, it lacks the charm or refinement you’d expect at this level. Looking around, we even noticed areas that could’ve used more attention to cleanliness. We had the 11-course tasting menu, but none of the dishes stood out in flavor or presentation. Portions were oddly large for a kaiseki-style experience — the first course with jelly and yam was off-putting and set the wrong tone. The sashimi course was chewy, and many of the dishes tasted generic or forgettable. We appreciated the gesture of a small celebratory dish tailored to our occasion, but unfortunately, the food itself remained mediocre at best. It’s not that the staff or chefs didn’t care — they did, but not enough to make the experience truly memorable. Throughout our trip in Japan, we had better food, often in far more humble settings and at a fraction of the price. At over 55,000 yen for two (without drinks), we left questioning how this restaurant holds two Michelin stars. Sadly, we have to agree with some of the other critical reviews here — this was a big letdown.

Had a wonderful time with my family here. Such amazing courses that we had, everything carefully crafted and they even had a sake of their own served in yeti-like bamboo shape so cool! Will definitely be back again whenever we visit Kyoto!

Great Japanese fine dining experience. Owner makes a great attempt to make dining experience less daunting by providing an English version of the menu. Staff also keen to use gestures to show which dish is being served. All in all, I’d say it’s a great dining experience

A privilege to dine at Chef Murata’s counter. Fully deserving of his 2 Michelin Stars. We witnessed his commitment to overseeing the work of his young apprentices who delivered exceptional cuisine and service, explaining each course to us to help us appreciate the food. We opted for Kyoto sake that was labeled specially for the restaurant and it was the appropriate choice as it lifted my appreciation of the dishes. Overall, Outstanding.

The dinner could have been outstanding, as both the food and service were exceptional. However, the atmosphere was significantly disrupted by the loud behavior of guests from China, who seemed completely indifferent to the fact that others wished to enjoy their meals in peace. This lack of consideration overshadowed what could have been an otherwise memorable dining experience.

My husband and I had dinner there a few weeks ago. We don’t understand why people say they don’t treat western guests well. We had such a great time at the sushi bar! The food is extraordinary, we had a lot of conversation with the chef and sous chef, as well as with one other guest. Both chefs and Japanese guest are patient, and super kind with us. The other guest shared his drinks with us. I think food at this place is undisputably top notch, and service and vibe is fantastic! We loved it and will go back next time in Kyoto. As westerners, we are treated with respect and joy.

Kyoto, Saitocho. December 2024. The word exquisite has been used over and over to describe the food here. So I'll say it again. This is exquisite food. Kikunoi Roan is the more casual younger sibling of Kikunoi. There is less strict adherence to course progression. Food may be sourced from outside Kyoto, or outside Japan. The cooking techniques may veer towards non-Japanese styles where it is deemed appropriate. The atmosphere is more foreigner-friendly. It is never less than exquisite. This restaurant is easier to book, even on short notice, than Kikunoi. The location is on a quiet Kiyamachi-dori, just off the main street Kyoto Kawaramachi. Right across the street is a shallow clear stream that is fed by the Kamo River on the other side of Kikunoi Roan. The main street is crazy hectic with vehicles and pedestrians crossing the nearby bridge into Gion. This stretch of Kiyamachi-dori is very peaceful. The menu is Kyoto Kaiseki. Plates are used to highlight the seasonal food. The plating and presentation of the food is precise. If fugu is being served you can observe the designated chef slicing and plating the sashimi - absolutely clean and confident cuts. Clay donabe or braziers used in presentation leave an impression that the food is special. This is very high end Kyoto food. If seeking this kind of meal is on your wish list while in Kyoto, then Kikunoi Roan is an excellent choice.

Kaiseki is a traditional multi course Japanese dinner. We first were exposed to Kaiseki in the Bay Area (California) and weren't fans. But hey, gotta try the real deal at the source, right? Honestly, this was a big letdown. While the dishes were all presented beautifully, the food was underwhelming. Kaiseki has a rep for lack of seasoning and Roan is supposed to cater more toward "westerners" with more flavor. The two of us still felt it lacked anything far from exciting. Service was refined, as was expected although no one bothered to ask why I was picking at the food and didn't finish 98% of what was presented to me. I will hock this up to a possible language barrier. Bf managed to eat most of his meal, but would not double up on mine. Kaiseki is known to be expensive, but $550+ for two for a meal we both did not care for (and honestly was our least favorite meal of the trip) is a bit painful. Obviously, there's an audience for Kaiseki. It just isn't us. 2 Michelin stars. 2 Yelp stars.

I've been to Japan a few times and I have never tried kaiseki so I wanted to make it a bit more special by trying a 2 Michelin Star place. Honestly, I was a little skeptical of how much I'll enjoy a Kaiseki but I definitely wanted to make sure I finally try it. I was able to sit right at the bar being the first one there (made reservations) and I'm glad I did because I like watching the chef prep and cook. I think it also added to the experience to it too because of how everything is so gorgeously prepared. The environment itself is great and overall the people there were all very nice. They gave an English + a Jap menu set to let me know what I am eating(which is great). They started off with a gold thin plate to pour a little sake to start off the meal. I think overall, the presentation for everything was really amazing and really cool. They even gave onigiri as omiyage which is made from another dish and I think that was a very nice ending to the whole thing. I'm still not sure if Kaiseki is my thing but I'm still VERY glad to have experienced it. I think if I'm not talking about presentations and just the taste in general, it's only ok. I don't know how other kaiseki are but it was an enjoyable experience overall.

If you love kaiseki, this place is a beautiful experience. Simple, balanced, and gorgeously prepared -- each course is an homage to the ingredients and techniques used to prepare them. Some people might consider kaiseki dishes to be too simple as they're not inundated with salt and sugar, fueling those dopamine hits that keep you addicted and ready for the next rush. However, that's not to say that the food is bland and has no flavor -- if I had to liken the experience to anything, it's more similar to meditation and, to enjoy the full experience, you need to practice mindfulness when enjoying your meal. It's a chance to savor the compatible flavors, textures, and presentation! Yes, it can feel a bit pretentious, but you're here for a 2-Michelin Star experience. Overall, we enjoyed each course, and found ourselves pretty full by the end as each course was pretty generous (for kaiseki). We couldn't even finish the rice, but they packed it home for us as onigiri! Service was impeccable. As English-speakers, we know better than to expect accommodation from all restaurants and are used to making do with Google Translate or Papago, but Roan Kikunoi was amazingly accommodating and we had a dedicated chef/translator who explained each dish to us. We were also provided with an English and Japanese menu of the courses. The atmosphere is gorgeous and, if you can, snag a seat at the bar. There are other seats, of course, for larger groups, but as a group of two, we really liked being up close to see Chef Murata at work with his team. Everything is a well-oiled machine there, and it's a lovely work to art to appreciate. Mind you, this definitely isn't one of those chef's tables where the chef will engage with you the entire time, but you're welcome to ask questions and he'll answer if he can. For the most part, it's a pretty quiet ambiance and there's a lot of emphasis on the food. Overall, would recommend the experience, but you should definitely know if you like kaiseki-style meals before coming.

Food was excellent It supposed to be very excellent Since it's 2 Michelin star!! Restaurant I hope head chef read this review Eating experience is not only about taste and skill of chef It is about all combinations of experience 1st me and my sister was only customer there that night not speaking Japanese and not Japanese Head chef totally ignored my table Hospitality 0 What is Michelin 2 star chefs philosophy?? It was very sad experience If you are Asian customer not Japanese I recommend not going there I think there is a lot more option of kaiseki in Kyoto

To understand a true Kaiseki meal is to truly understand the Japanese love of nature. Beyond a doubt, the most difficult global cuisine to understand and appreciate. To simplify: 1. You must be able to taste each ingredient plated on a dish and within a course (several dishes served at the same time). Each is usually cooked separately then brought together in a harmonious way. 2. Ingredients must be of the season and geographic location. (If they grow together logically they can be eaten together) 3. Texture and temperature contrast doesn't matter. A course is an expression. If the expression is cold, neutral and monochromatic, so be it. 4. Courses are individual expressions. There is no "progression", no building of flavors. Think of it as waking up to a new and different day. If it helps, look at each course and dish (not through your phone). Take a bite of something then close your eyes and appreciate the flavor. Easy right? So all that said, I frolicked through the cold days of early spring. To start, a "simple" appetizer box, white for snow with a few burst of color bound with Sakura colored cords. Inside, tender octopus slowly simmered with its eggs, warabi yet to unfurl in a bed of young stinging nettles to baby squid with ikura and young wild broccoli shoots simmered in sea water. Get the picture? That's not to say everything is overly serious. Salt crust roasted whole abalone topped with uni on a bed of seaweed (abalone's food) with a bitter, oceanic sauce of its own liver is outstanding. Technically perfect in every respect. The sweet flavor of abalone erupts with each tender bite. Modernist techniques also make an appearance. Aji is topped with a kabosu/ soy aspic, melting instantly on the tongue and making the flavor of the fish come to life. Baby tuna is served with Japanese mustard and is dipped in a very gently coddled egg yolk and soy suspension. Finally luxury ingredients. How about the perfect soft shell turtle and shark fin soup in a zesty ginger broth. (Don't hate me, Japanese law requires the whole shark to be taken and used. No import or export allowed). An incredible hot pot naturally thickened by the turtle and accented by the meltingly soft, heavenly shark fin. The best shark fin I've had to date. Excellent sake list. All selected exclusively for the restaurant. All from Kyoto. Service is impeccable. The master (brother to the owner of Kikunoi Honten) and five apprentices work the counter. Two month advance reservations required. You must order your course blind at the time of your reservations (12,500¥-25,000¥ plus tax and 10% service). The higher the price, the more luxurious the ingredients. No added courses or more food. Some English spoken. The chef is very personable and funny. Absolutely stunning meal and worthy of its Michelin 2 status. The only thing stopping it from its 3rd star, the lack of a beautiful temple garden. Highly recommended.

2 Michelin stars - Wonderful ambiance with scrumptious food. I told myself I will try a real kaiseki when in Japan. And try it, I did! Grab your Japanese local friend though, as reservations must(?) be 2 months in advance, and you cannot do it through your website. Your hotel should be able to do it, luckily our Airbnb host was very kind. Tip: Go for lunch, when you can choose between 4,000 / 7,000 / 10,000 yen sets. Located near the geisha district, it's very convenient as it is near the big shopping area. There is a long street with big name shops around. When you go in, you'll be transported to a tranquil place and the hustle and bustle of the streets seem so far away. My group of 5 was directed to a traditional Japanese low table (no shoes allowed). And then we experienced course by course of awesome. Each plate was not only pleasing to the eye, but also to the palate. Seasonal ingredients were crafted with expertise, that the flavor shines through. Shout out to the super tender tilefish stuffed with green tea soba noodles and clear soup! And also to the best strawberries ever, so soft, so juicy, packed with strawberry goodness... And the ice cream! Could it perhaps be condensed milk? So smooth and perfectly sweet, I didn't want it to end. What a great experience!

I went here last December with my friend when we visited Kyoto. We had to make reservations at this Michelin starred restaurant in advance and choose the pricing of our kaiseki dinner set. When we arrived, they gave us the list of dishes in the kaiseki dinner in both English and Japanese. The dishes included: * steamed kumoko with truffle sauce and chives * assortment of appetizers including haddock roe terrine, and karasumi rolled in squid * fugu sashimi * yellowtail sashimi * steamed red tilefish with grated turnip * steamed abalone and uni wrapped in seaweed * strawberry and wasabi sorbet * hot pot of duck breast and duck meatballs * rice with salmon roe * yuzu sorbet Dishes were good but not food that I would crave for again. The service was great. It was a fun experience but I would like to try other places next time.

I can't tell if a) I don't really enjoy traditional or kappo kaiseki or b) the food really wasn't that good after all ... but I do know that this so far has been my least favorite of all my meals here in Kyoto. And certainly the most expensive. Presentation-wise and service-wise, this place gets ten stars. Taste-wise, I really only liked two dishes during lunch - a miso-marinated flatfish and an eel-stuffed dumpling. Other dishes were so-so. For example, the sashimi was tai (red sea bream) - definitely not my favorite fish. But in the world of kaiseki, it seems you're stuck with whatever is fresh and just caught - good in theory but if you don't like the type of fish too bad. I think I'm glad to have tried this but I would not come here again.

visited in December 2014 we went in a part of four and did not get the counter seat .. 2 of us got 4,000 lunch while 2 got 7,000 lunch... it was a real kaiseki not bento (unlike kikunoi honten) the chef (if i remember correctly) is a brother of Chef Murata's of Kikunoi Honten... English is spoken here esp. since there are a lot of tourists (since they got 2 michelin stars) started off with sake as aperitif , then hassun and then entree my favorite was duck hotpot with duck breast, meatball with a pinch of sancho (japanese pepper) interestingly for the soup we were served carrot soup which was nice but not very "kaiseki-ish" to me. dessert was yuzu sorbet with persimmon and hojicha sauce which was a perfect combination we didn't finish the rice so they actually put some in a box for us to take home heart emoticon the food was great but some of the dishes were not that nice (in particular some of the hassun items ... ) I have dined at Kikunoi Honten (3***) and I love every item I had there ... so my suggestion would be to go Kikunoi Honten or just get the 4000 yen course here at Roan Kikunoi (and make sure to get the counter seat)

This place is for tourists who never had quality Japanese food or Kaiseki style meals. My mother and I ordered 16,000 yen (around $150) per person set menu, most items were over cooked, sashimi was not fresh at all and presentation was lacking. We are food lovers who traveled the world and live in cities with reputable culinary excellence (ie San Francisco), this was by far one of the more expensive and most disappointing meals we have ever had to date. Menu was elaborate with seemingly fresh ingredients, but everything from sashimi to grilled fish, to hot pot soup (shrimp and scallops were completely overlooked) to dessert (a scoop of mango sorbet swimming in a large bowl of mango soup?) were less than quality with presentation lacking elegance and details which you would expect from this type of restaurant and price point. We ate less than half of the food (some we didn't even bother to taste) and could not wait to leave. Having just left Osaka with 4 nights of outstanding seafood/sushi followed by 2 more great dinners in Kyoto, this was super disappointing and wanted to warn the foodies out there that this is a touristy trap. They will charge you 8% of service fee (most Japanese restaurant including the high end ones do not charge service fee) and with 2 tiny glasses of beer, the entire meal was around 400,000 yen (~$400) and my mother's 70th bday dinner will be celebrated again next evening to make up for the disappointment.