Mizuno

Culinary reputation in the highly competitive Kyoto kaiseki and kappo scene is strangely hereditary. Take Chef Mizuno Takahiro, who was essentially guaranteed success after a long stint of training at the legendary Gion Sasaki, and later becoming head of the vaunted kaiseki restaurant Gion Rakumi. And even when he left, sure enough, success followed with him. In 2024, his restaurant Mizuno earned its first Michelin star. But to attribute his rise solely to his history would be to do his skill a grave disservice: Chef Mizuno is notable not just for his mastery of the fundamentals, but like the characters in his (and his restaurant’s) name, for the free-form nature of his cooking — flowing effortlessly between different cuisines and techniques, just like water. Bursting with creativity, Chef Mizuno takes the oft-repeated phrase of “seasonal ingredients” and applies them in unusual ways. Luxurious dishes like softshell turtle soup and turnip simmered in pufferfish stock are interspersed with simple, hearty courses like baked apples and curry over rice. Chef Mizuno doesn’t shy away from showing his guests precisely what goes into the food; a large part of the experience is peering into the pots and pans that he holds up, or admiring his expert knifework. A dining experience here, a stone’s throw from Gion’s famous Hanamikoji Street, is as much a performance as it is a meal. Michelin Guide: 2024 - 1 Michelin Star