Kyogoku Kaneyo

Kinshidon is Kyogoku Kaneyo’s signature dish: a large blanket of Kyoto-style dashimaki tamago (savory Japanese omelet), Kanto-style grilled eel and the chef’s favorite rice. What makes this meal special isn’t so much its individual elements — although each one is made to perfection — but rather the presence of three key sensations that change with each layer. The fluffiness, sweetness, and savory elements of the omelet contrast with those same features in the unagi, and once again shift as diners scoop up the sauce-soaked rice beneath it all. Chef Higuchi came into the unagi business as a family favor, rather than a matter of passion, but a piece of advice from his brother changed his attitude towards the dish: “Even if you make 300 unagi-don a day, each guest only gets to eat one of them – doesn’t that guest deserve the best out of their single experience?” Since that time, Kyogoku Kaneyo has continued to move towards its goal of becoming the best unagi joint in Japan. Higuchi takes his time to slit open the eel along the back and steam it first, which removes any excess oil and gives the meat a plumper texture. He was also intentional in keeping the facade and interior of the restaurant the same since it first opened its doors, knowing that a guest may only have one chance to capture the essence of the traditional Japanese held within Kyogoku Kanyo’s walls. Michelin Guide accolades: 2024 - Bib Gourmand