Akai

In Kyoto City lies a cozy, formerly Michelin-starred restaurant with only seven seats. Unlike its restaurant size, Akai’s omakase courses are satisfying and fulfilling. Owned by a devoted chef who spent his years studying the art of Kyoto kaiseki, Hiroke Abe put his knowledge to good use when creating his dishes. He is keen on preserving the traditional aspect of kaiseki while also adding modern flourishes — and he excels at doing just that. From the interior decor to the cuisine itself, there are aspects of both traditional and modern Japan. The layout of the restaurant is refined and fresh, but in contrast to that are the tableware which evoke the current season. These little touches catch the eye as well as elevate the dishes served on them. For the dishes themselves, just like everything else, chef Abe mixes both aspects, juxtaposing contemporary and traditional. Olive oil and vinegar are used to harmonize the seasonal ingredients, and everything is prepared with the main concept in mind. Dishes at Akai are nostalgic at the same time revolutionary. Michelin Stars: 2020 - 1 Michelin star 2021 - none