Teruya

Having just opened in May 2018, it didn’t take this kappo restaurant very long at all to enter the pages of the Michelin Guide. This is due in part to the signature style of the chef, who adds his own unique creations alongside the standard traditional fare. Excellent soups are one of his specialities, using the best seasonal ingredients and dashi stock made on the premises. Depending on the time of year, you might be treated to snow crab, chrysanthemum, abalone, matsutake mushrooms, or any number of other premium ingredients. All of this is presented in a stylish, stripped-back interior, filled with the warm hospitality of the host. For a window into the traditional cuisine of Kyoto, Teruya delivers on all fronts.