Best Fine Dining Restaurants in Kyoto: 8 Places To Indulge

Did you know that Kyoto is the birthplace of kaiseki ryori, the luxurious method of multicourse dining? That’s right, fine dining in Japan originated in the old capital in the form of cha kaiseki, or tea kaiseki. 

Back then, it was an elegant, multicourse meal served prior to a traditional Japanese tea ceremony, typically for royals and upper-class families. 

In the present day, kaiseki cuisine is entirely separate from tea ceremonies. Innovative chefs across the city take advantage of Kyoto’s traditional architecture as the perfect backdrop for an unforgettable culinary experience. 

Today, we’ll share the best restaurants for kaiseki and fine dining in Kyoto so you can enjoy Kyoto’s luxury food scene to the fullest.

If you find yourself in northern Kyoto to explore the likes of Nijo Castle, consider stopping by Tendan Saiin, positioned in Rhino Hotel Kyoto just a block away from Saiin Station. 

This upscale yakiniku joint is so beloved by locals that it’s not uncommon to see a whole host of celebrants commemorating school entrance or graduation ceremonies, anniversaries or send-off parties. 

So what makes Tendan Saiin different than other yakiniku restaurants? Its choice of two major cuts: sirloin and ribeye roll. These are both paired with Kyoto-style yakiniku sauce. Unlike yakiniku sauce in other parts of the country that tends to veer on the thick and sweet side, Kyoto-style yakiniku sauce is thin and light, resembling dashi stock. 

But Tendan Saiin goes beyond the traditional yakiniku, offering the popular yukhoe raw beef and jjigae soup with handmade cold noodles and Kyoto white miso. 

In the time since its opening half a century ago, Ganko Food Service has overseen the success of some of the most sought-after restaurants in Japan, especially in the Kansai region. Their philosophy is introducing diners to top-shelf Japanese cuisine at affordable price points, whether it’s sushi or an omakase course. 

Ganko pays special attention to the environment in which diners eat, which is what led to the creation of their oyashiki line of restaurants in which visitors can enjoy their meals in a historical mansion. 

One such installation is Ganko Takasegawa Nijoen, the former residence of famed merchant Suminokura Ryoi. Named after the Takase River that flows alongside the property, the view is quintessential Kyoto.

Even more grand than Ganko Takasegawa Nijoen is Ganko Kameoka Rakurakusou, designed by the legendary Japanese architect Ogawa Jihei VII. As the birthplace of Kyoto Railway Company founder Tanaka Gentaro, it is currently designated as one of Japan’s Tangible Cultural Properties. 

Before your meal, enjoy a stroll through the 1,200-square-meter kaiyu-style garden, named after the “meandering” it’s supposed to encourage with its quiet groves, still waters and curving pathways. 

As for the meals themselves, you can choose between either the Matoi or Kiwami sukiyaki course with premium Kobe beef, or the Nishiki or Miyabi hon-kaiseki courses, which aim to introduce diners to the different tastes of each season. 

This property is most popular during the height of cherry blossom season and fall foliage season, so if you’re planning on dining there around that time of year, it’s best to book well in advance.

Instead of all the world being a stage, the kitchen is the stage at TENJIN, run by executive chef Taniguchi Akira, who commands the room with his culinary finesse from the open kitchen. 

Seasonality is a priority here, further emphasized by the French cooking techniques and choice of herbs and heirloom vegetables picked right from the hotel’s garden. 

Savor the 10-course Chef’s Table meal, which includes dishes like kyotamba wild boar, red sea bream soup, abalone, herb noodles, goat cheese and more. Watch the artist at work from one of just 13 counter seats. Optionally, you can get light meals and beverages at the bar or breakfast and dinner in the all-day dining room. 

Either way, you’ll want to experience at least one meal at ROKU KYOTO TENJIN. 

At this Edo-style sushi restaurant, omotenashi, or Japanese hospitality, is only the beginning. Matsuda Kazunori, the chef and owner of Sushi Gion Matsudaya, aims to put a smile on every diner’s face with his meals and his tales of traveling abroad. 

The omakase menu is never repeated, with Chef Matsuda going to the market each morning to choose the freshest ingredients and determine what innovative dish he’ll make with them. 

A few ways he likes to add a unique touch? Soaking gizzard shad in vinegar and using mustard as a topping on marinated tuna nigiri. 

Winner of a Michelin Star back in 2021, we highly recommend Sushi Gion Matsudaya for your next sushi fix in Kyoto. 

If you find yourself in the geisha district of Gion, stop by the original branch of Tendan at Tendan Gion Honten, serving Kyoto-style yakiniku for the last 60 years. 

Choose from sirloin or ribeye roll, the two major cuts Tendan is known for. Sirloin offers a familiar texture and flavor, while ribeye roll, or “rib roast” in Japanese, is softer, more finely marbled and has a deeper umami flavor. 

Not sure which cut to order or would prefer to try something different? Staff members are happy to help you figure out which cut best suits your culinary desires. Pair your meal with the equally beloved side dishes, including the Kyoto white miso and cold noodle jjigae soup. 

Located just a few doors down from Gion-Shijo Station, Tendan Gion Honten couldn’t be a more convenient place to sit down for a fantastic yakiniku meal. 

Yakiniku in a picturesque mansion — could it get any better than this? 

On the corner of Yasaka Street, home to rows of historic Japanese townhouses, lies Kyoyakiniku Hiro Yasakatei. This lavish restaurant is in a Showa Era traditional mansion with 100 years of history. In fact, everything from the coffered ceilings to the tatami mats to the gorgeous 330-square-meter garden is original to the building. 

Although the name might suggest a run-of-the-mill yakiniku restaurant, Kyoyakiniku Hiro Yasakatei boasts fusion kaiseki cuisine with meat as the focus. 

First, there’s wagyu yukhoe beef tartare with egg yolk, then there’s beef tongue with crosshatch scoring, and, to top it all off, a soy sauce, green onion and miso-based sauce. 

Another focus is on seasonality, especially with the appetizers and side dishes. A few such dishes are the simmered red snapper, homemade sesame tofu with miso sauce and honeycomb tripe. 

Wash it all down with a rich cup of coffee in the elegant salon. 

Kaiseki cuisine meets Omi beef from Shiga at Washoku Uoman, a classic Japanese restaurant in the Miyako Hotel. 

Taking cues from the tradition of the Edo period, Uoman specializes in two dishes: soybean milk hot pot and Omi beef. To create the tofu in-house, Uoman exclusively uses soybeans from Hokkaido to create bijin tofu, or silky tofu that dissolves into the broth and offers health and beauty benefits thanks to its plentiful nutrients. 

Then there’s the Omi beef, which is added to the hot pot for a rich, beefy flavor and rivals that of Matsusaka and Kobe beef.

Pair it with a regional sake to warm you from the inside out.

Looking for more travel ideas for Kyoto? Check out the best Michelin Star restaurants, a few more of Kyoto’s best restaurants, wagyu beef spots, Bib Gourmand restaurants and our 3-day Kyoto itinerary for first-time visitors.

You can wear jeans to dinner in Japan if you’re going to a more casual restaurant or bar, but we’d recommend a smarter pair of trousers if you’re going to a fine dining restaurant. That way you won’t feel too out of place when you see that everyone else has dressed to impress.

By all means, avoid shorts, sandals, tank tops and hats.

The difference between fine dining and dining is evident from the moment you walk into a restaurant, as a fine dining restaurant will likely be extremely stylish, with atmospheric lighting and sleek interiors, complemented by music and high levels of hospitality.

More casual dining will have a more relaxed atmosphere, with more affordable menus and a laid-back ambience.

If eating from small bowls, it’s etiquette to raise the bowl closer to your mouth with one hand while using the other to eat. When using chopsticks, try to pick up food that can be eaten in one bite; this will save you from attempting to catch any food that may fall, which can be considered rude.

However, don’t be too worried about these things. People will understand that you’re trying your best to be respectful as long as you attempt to do so.

Although there are many cuisines that can fall under the “fine dining” category, most people will immediately think of kaiseki, a traditional Japanese multicourse meal. Originally, kaiseki was only reserved for the elite of Japanese society, but these days can be found throughout Japan as a display of the country’s bountiful ingredients and ever-changing seasons.

Kyoto’s most famous foods are probably yuba, thin layers of curd that’s created during the process of boiling soy milk, soba, hamo conger eel and anything made with matcha green tea.