Muromachi Yui

The Japanese proverb “yuiitsu muni” means “one of a kind”, and it is this proverb that drives the culinary philosophy at Muromachi Yui — so much so that the restaurant takes its name from the first word in the four-word saying. In accordance with the restaurant’s philosophy, Chef Maeda Kazuteru works alone. He has no apprentices or sous chefs preparing the cuisine beside him. He goes to the market alone every morning to choose fresh seafood from suppliers. Even the plants and mushrooms he uses at the restaurant are personally picked by him in the Kyoto foothills. If there was ever a one-man culinary operation, it is here, all in the spirit of pursuing individuality. Too many chefs and restaurants, Chef Maeda believes, fall victim to the rigid structure of Japanese seasonal cuisine. There is merit in choosing ingredients according to season — nature is both undeniable and inevitable, after all — but Chef Maeda uses them in ways that deliberately break the mold. A fish that is typically known to be used in hotpot might instead find itself charcoal-grilled at Muromachi Yui. There is never a fixed menu at Muromachi Yui, but a scroll through the many rave reviews show that no two dishes are ever alike. Chilled mackerel with botan shrimp. Hamaguri clams with Kujo green onions. Each dish is truly one of a kind, as is any gastronomic encounter with the genius that is Maeda Kazuteru. Michelin Guide: 2024 - 1 Michelin Star