Minokichi Shijo Kawaramachi

The legendary Minokichi restaurant was the first in many things: founded in 1716, the inaugural year of the Kyoho era, it was among the foremost restaurants to establish itself along the banks of Kyoto’s Kamo River. Later, it became one of only eight stores officially authorized by the Kyoto governor-general to serve river fish during the Edo period. After relocating its main branch near Nanzenji Temple and expanding to 17 additional locations across Kansai and Kanto, the brand has returned to its roots in Kyoto, establishing a new presence in the thick of Kawaramachi. Today, the 300-year-old Minokichi is still stronger than ever to spread the gospel of kaiseki, the sophisticated style of multi-course dining that originated in the city. Celebrating the ephemeral beauty of Japan’s micro-seasons, kaiseki cuisine is characterized by its delicate use of local ingredients. During the summer inside Minokichi, vegetables are crafted into refreshing chilled dishes featuring Manganji peppers and lotus roots. In July, the restaurant serves conger eel to honor the Gion Festival and makes the most of the abundant ayu, or sweetfish. In autumn, matsutake mushrooms take center stage, while the soft-shelled turtle dish, known as "tsukimi," emerges as a standout masterpiece. Other dishes remain mainstays, such as the restaurant’s reputation-defining steamed eel in a bamboo basket and unagi chazuke (eel rice bowl poured with tea) or Japanese Black beef. The use of Kyoto vegetables and tofu skin, known as yuba, highlights the local heritage. Diners have the option to enjoy a counter dining experience with a stunning view of the hills of Higashiyama and the major shopping street of Kawaramachi. For life’s significant moments, private rooms featuring a circular table or sunken tatami rooms are the way to go.