Kamigamo Akiyama

The area at the northern edge of Kyoto is home to various shrines and temples as well as this 80-year-old Japanese house, which was converted into a refined traditional restaurant which now holds a Michelin star. The dining experience at Kamigamo Akiyama is more than just a series of dishes prepared over a counter — some say it's a bit like a theater experience. It’s also slightly educational, taking place in an environment that’s set up as if for a tea ceremony. Presenting seasonal and local ingredients in the true Kyo-ryori form, chef Naohiro Akiyama adds multiple dimensions to his dishes by experimenting with combinations of flavors that seamlessly blend with each other, including surprising elements like Chinese-style mustard and local ones like special salt from the Seto Inland Sea. Chef Akiyama makes occasional visits to the farms nearby to learn about ingredients so as to expand his creative abilities and create more groundbreaking dishes, through a deep and intimate understanding of the products he’s serving his guests.