Nakamura

The business behind this Kyoto kaiseki institution can be traced back to 1827. The original founder was a fish merchant who provided catering services to local dignitaries. The past 180 odd years have seen the business move through several different incarnations, assuming its current kaiseki form in 1947. Service here follows a tea ceremony service style, with an awareness of the transience of life and the importance of each of its moments and meetings. With this philosophy in mind, the chefs and hostesses provide an outstanding level of service which has gained the restaurant three Michelin stars since 2011. It’s an altogether different world inside its doors: a microcosm of grace and history. The dishes exude a similar aura, with sublime interpretations of classics such as fried tilefish dressed in sake, and white miso rice soup with mustard.