Ayanokoji Karatsu

The owner-chef of Ayanokoji Karatsu moved to Kyoto from Nagasaki to study the culinary arts, and ended up putting down roots here. He has been practicing the kaiseki arts for well over 2 decades now, running his own shop since 2017. The restaurant may be relatively new, but the premises which houses it have stood for over 100 years. Its interior is simple, encouraging guests to focus first and foremost on the delicious dishes served to them. These include charcoal-grilled fish and vegetables, slowly cooked to infuse them with the smoky flavor. Seasonal ingredients also feature, especially in the ever-changing soups made with delicacies such as suppon (turtle). The real beauty of this restaurant lies in the chef’s knowledge of Japanese flavors, and his ability to combine them in creative ways. The combinations here are unique to his style, so you can expect some flavors which you’ve never had before, but you’ll be craving for the rest of your life.