Yusokuryori Mankamero

In a culture which values lineage and family, it’s common to find a second or third generation restaurant owner running the show. But how about a tenth-generation owner? Such is the case at Yusokuryori Mankamero, a traditional restaurant in Kyoto which first opened in 1722 as a sake brewery. A lot of the knowledge and skills used in the early days have been passed down to the current chef, who even uses a ceremonial knife which belonged to his ancestor. This is used for a formal dining ceremony called “yusoku,” and this restaurant is the only one which still performs it. To experience this regal banquet for yourself, you’ll have to make a special reservation — it’s nothing like an everyday meal, after all, and requires some special preparation. Even many recipes which feature on the menu remain unchanged from days of old, such as their sea bream and carp dishes. A meal here is a Michelin-starred insight into Kyoto's regional cuisine, from a chef who probably knows as much about it as anyone else in the business. It’s the small touches which elevate this restaurant even higher, such as the fact that they grow flowers on the premises to arrange into seasonal displays. Various seating styles are available across their seven private rooms.