Washoku Haru

Late evening service at Washoku Haru sees the bar filled with young people and locals downing beers as they chat and enjoy the counter-seat-only venue’s signature dishes. Behind the counter, the kitchen becomes a culinary shrine where the busy owner-chef and his apprentice work on incoming orders. A blackboard displays the daily offerings, but certain signature dishes always come up: Potato salad cut with thick cream and mackerel sushi wrapped in seaweed. In winter, the oden is a favorite. Washoku Haru, in its petite space, has managed to create an atmosphere that is both contemporary and retro-classic. Despite the traditional paneling and wood accents, a gleaming stainless steel fridge sits just in reach for the staff. Washoku Haru’s flavors are distinct and clean, and the owner chef shows restraint when it comes to seasoning. This method is a call to Kyoto’s tradition of gentle flavors and preservation treatments. Attuned to the seasons, the owner serves dishes that highlight local ingredients. Sake, beer and wine land on the table while guests watch the chef at work. The creative license applied to traditional ryotei-style cuisine elevates this Kyoto restaurant’s a la carte menu to Michelin status. Michelin Guide accolades: 2024 - Bib Gourmand