Naruya

The simple philosophy that underpins this traditional dining kaiseki restaurant, right in the center of Kyoto, is the belief that there is always another layer to be discovered in even the most commonplace ingredients and preparations of ryotei cuisine. The quest of the chef here is to reveal these hidden depths through deceptively simple cooking, following age-old practices. He learned his trade in Kyoto before emigrating to run the kitchen at a Buddhist cuisine restaurant in New York. His homecoming was warmly welcomed by the gourmets of Kyoto, who flocked to Naruya when he opened it in 2014. In under a year he already had his Michelin star. At the seven-season counter, guests are treated to a seasonal feast which features dishes such as boiled bamboo shoots fresh out the ground in spring, and pickled turnip in tuna dashi in winter. Michelin Guide: 2021 - 1 Michelin Star