Deux Filles

Chef Iwata’s approach to modern French cuisine celebrates two things in particular: people and produce. He has a deep understanding and care for what he grows and he has a talent for transforming a single ingredient into several variations in one avant-garde dish. Named after the French phrase for “two daughters” or “two girls,” Deux Filles is his independent venture after being active in Japan’s culinary scene from a young age. The restaurant isn’t limited to nurturing the people who choose to dine there; it extends to the individuals who raise the coveted Kyoto yasai (local vegetable varieties) featured on its menu. Chef Iwata visits local markets and contracts with farmers personally, developing close relationships that allow him access to the best vegetables. The restaurant is well known for its colorful 30-ingredient salad and dedicated “Legume” menu, where vegetables take center stage. No other region in Japan is better suited to a chef who cherishes quality vegetables than Kyoto. Michelin Guide accolades 2024 - Bib Gourmand