Tan

Tan takes its name from the source of its culinary inspiration, the Tango Peninsula in Kyoto. From the petite kitchen, the team creates Japanese homespun meals that are beautiful and delicious without asking more of any single element than it can give. The ingredients are allowed to shine, while a commitment to sustainability demonstrates the mindfulness that goes on in front as well as behind the scenes. All are invited to be fed well by offering seasonal produce, light fish dishes and domestic beef. Tan’s ingredients are sourced from farms devoted to natural cultivation; fertilizers, pesticides, and other man-made additions are nowhere to be found in the fields of Tango where the restaurant sources its vegetables. As a result, meals feature produce that stands out in texture and depth of flavor, even against famous Kyoto heirloom vegetables. The dining space on the first floor is anchored by a single-piece bubinga wood communal table, hugged by chairs made by renowned furniture designer Toda Naomi. During the day, sunlight pours through the large windows, and the space feels like a host’s dining room. Offering three square meals a day, the serene eatery makes sure guests know everyone is welcome. Michelin Guide: 2024 - Bib Gourmand and Green Star