Ryoriya Stephan Pantel

There are many reasons that expats find themselves living in Japan: work, study, love. The latter is the case with Chef Stephan Pantel, who moved to Kyoto from France after marrying the love of his life. Originally hailing from Nice, Pantel gained culinary experience in his early years at his father’s restaurant, and went on to study at a Parisian culinary school. While working at a Michelin-starred restaurant in the French capital, he met his wife, which eventually led to his emigration to Japan. Now the mix of Japanese and European culture which characterizes their relationship is also present in the set-course menu at his Kyoto restaurant. Consider for example the pistachio flavored tofu, black rice bread, foie gras with Nara pickles, and Ise lobster cooked in traditional French style. Take your pick of French, Japanese, or English when communicating with Pantel-san, as he’s fluent in each and always happy to tell you more about his dishes and the methods behind them. With excellent value and elegant design, this “East meets West” restaurant is one of the top picks for fine dining in Kyoto.