Wagokoro Izumi

Classicism is key to top-tier kaiseki dining, and it’s in abundance at this Kyoto restaurant. The chef takes no shortcuts when crafting his authentic Kyo-ryori dishes, even adding signature “hidden cuts” to make sure that the meat and fish falls apart smoothly in the mouth. Kawachi duck is prepared in this fashion, and the fowl used is so fresh that it can actually be eaten raw (if this takes your fancy). This is because the owner deals directly with farmers and fishermen to secure the best of their produce and catches, without any middleman. Clams and oysters are sourced from his home prefecture, Mie, which has some of the most bountiful waters in the country. It’s this level of care in both sourcing and preparation that has won Wagokoro Izumi its two Michelin stars, and its position among the most reputable kaiseki restaurants in Kyoto.