Kioicho Ransen

Knowing their nation of mountains, sea, and rivers deeply, the masters at Kioicho Ransen use the finest raw ingredients in Japan, all the way down to their water. The kitchen’s soups, soba noodles, fluffy rice, and boiled dishes all rely on water sourced from the Hakusan mountain range, where mineral-rich streams nourish flavorful freshwater fish and plant life. They are also particular about their dashi, using only simple, domestic ingredients. Guests can take one of 12 seats at the cedar counter or enjoy an intimate experience in private rooms. The menu is highly seasonal and rotated monthly. In particular, guests come to enjoy the mainstay luxury ingredients of each season, plus exquisite noodle and soup dishes. Lunch and dinner sets are the standard options, but bento takeout, at-home experiences, as well as omiyage gifts and omakase are also available. The restaurant's most luxurious course menu comprises 11 luxurious dishes, including Miyazaki wagyu beef chateaubriand, crab, shark fin, and other high-end ingredients handpicked by the chefs.