Takezaki

The reservation-only Takezaki sits on a sleepy residential area south of the Imperial Palace, directed by Takezaki Susumi and supported by his wife, Naoko, a licensed chef and sake sommelier. This marks Chef Takezaki's first restaurant after 15 years at the esteemed Kyoto institution, Kinobu, as he aims to introduce a new wave of cuisine that “sparks more happiness than discovering a new star.” As a kappo venue — a counter-style multicourse eatery — Takezaki relies on intimacy and human touch, where he weaves something new while embracing a familiar, hometown feel. Novelty and curiosity set the course of Takezaki’s dishes in the form of fruit-forward appetizers and uncommon fish species. Signature items include a hairy crab and fig starter, along with a green grape and kuruma-ebi (giant shrimp) dish. Each course is meticulously prepared in full view of the diners by Chef Takezaki himself, making the experience as serene as the manicured Japanese garden the space overlooks. Just six tatami seats with recessed leg space create a private feeling for guests. The space features harmonious Japanese-style furnishings, including a large gold folding screen and a modern maneki-neko. This neighborhood feeling is perfectly embodied by its offerings of breakfast, lunch and dinner. This is beauty without pretense, marked by sincerity. Michelin Guide accolades: 2024 - Michelin Selected