Traditional Japanese / Kaiseki / Kappo Restaurants(552)
COURSE MENUYakiniku Kappo Note
This niku-kappo restaurant in upscale Azabu-Juban prepares course after course of succulent A5-grade wagyu beef right before diners' eyes.
COURSE MENUTozentei
The Watanabe family brings fictional kaiseki cuisine to life at their Michelin-starred Kyoto restaurant, located conveniently near the Kinkaku-ji Temple and Arashiyama bamboo grove.
COURSE MENUFunaokayama Shimizu
These Michelin-starred kaiseki course menus feature the best ingredients from Japan, but the rice is the real star. Made with Kyoto groundwater from Daitokuji Temple, it is fluffy, fragrant and cooked to perfection in an earthenware pot.
COURSE MENUShojin Ryori Daigo
Holding two Michelin stars for a 15-year streak, the traditional vegetarian cuisine at this Tokyo restaurant was called "the best shojin ryori in the world" by The World's 50 Best Restaurants.
COURSE MENUSeiwasou
The beautiful Edo period architecture of Seiwasou draws many guests to its gardens, and the traditional Kyoto-style kaiseki cuisine keeps them at the table.
COURSE MENUGanko Takasegawa Nijoen
Admire the Keicho-era grounds and intricate architecture of this historic Kyoto residence, before tucking into wagyu sukiyaki or kaiseki with seasonal ingredients.
SEAT RESERVATIONGodan Miyazawa
Learn a thing or two about Japanese history during an innovative omakase course dinner.
SEAT RESERVATIONOgawa (Nakagyo)
The flavors of tradition are still prominent in the dishes of this Japanese restaurant that is always seeking to evolve.
SEAT RESERVATIONNoguchi Tsunagu
Notorious for being nearly impossible to book, the former two-Michelin-starred Kyotenjin Noguchi has since opened a sister store in Noguchi Tsunagu, offering the same critically-acclaimed cuisine and stellar quality.
COURSE MENUNikukappo Futago
This restaurant in The Junei Hotel Kyoto serves high-quality wagyu beef in a dizzying number of different ways, from stewed to grilled to even raw, each one more delicious than the last.
COURSE MENUKanazawa Gyokusentei
Sitting at the foot of a scenic hill within Kanazawa's historic Gyokusen-en Garden, Gyokusentei embodies the soul of Japanese kaiseki and Kanazawa’s deep-rooted heritage.
COURSE MENUNihonbashi Toyoda
While most traditional Japanese restaurants are descended from the Kyoto school, Nihonbashi Toyoda proudly keeps the flame of Edomae cuisine burning. The food of fishermen and dock workers, it is characterized by a stronger, more robust taste.
COURSE MENUGinza Ugai
Gratitude drives every service here at this Ginza kaiseki restaurant. Chef Ryogo Fujii’s mastery of umami, sweetness and bitterness augments the choice quality of his ingredients, all sourced from an extensive network of suppliers across the country.
COURSE MENUMinokichi Shijo Kawaramachi
Kaiseki in its birthplace, a meal at one of the oldest establishments to serve it — the 300-year-old Minokichi brand returns to Kyoto, now serving ultra-seasonal kaiseki in Kawaramachi to showcase the city's culinary splendor.
SEAT RESERVATIONNishijin Fujiyoshi
Despite being a bit further out from center city, this Japanese restaurant run by a husband and wife team needs no introduction as they serve dishes inspired by their views of the world.
SEAT RESERVATIONTaian
Three Michelin star kaiseki restaurant in Osaka, run by a chef with a forward-thinking philosophy.
SEAT RESERVATIONMikuri
Perfect for wine lovers, Mikuri adds a western twist to omakase courses by harmoniously combining carefully crafted course dinners with wine.
COURSE MENUMinokichi Karasuma Shijo
An institution with over 300 years of history behind it, Minokichi’s Karasuma Shijo branch holds the same reputation for luxurious Kyoto-style kaiseki cuisine as the original, with decadent dishes like softshell turtle hotpot and grilled Kobe beef.
COURSE MENUGion Fukushi
Subtraction and simplicity – the husband-wife team behind this pristine Michelin-starred restaurant delivers regionally focused kaiseki in the purest imagination in Kyoto’s storied geisha district.
COURSE MENUYoyogi-Uehara Yu
The supplier comes first at this Yoyogi-Uehara kappo restaurant. Chef Yusuke Imoto’s culinary philosophy focuses on conveying the hard work and passion of his farmers, ranchers and fishermen to the customer with simple, unadorned dishes.
COURSE MENUShunwaseki Uoman Nishi-Umeda Main Branch
From Nagasaki to Hokkaido, Shunwaseki Uoman has direct access to Japan’s freshest seafood. Beautifully plated and served up kaiseki-style, each course is then perfectly paired with the restaurant’s formidable sake selection.
SEAT RESERVATIONMuromachi Wakuden
Witness your meal take shape during each step of the way at this performative kaiseki powerhouse.
SEAT RESERVATIONSeisoka
Be rejuvenated by the peaceful atmosphere while dining at the most outstanding traditional kaiseki restaurant.
SEAT RESERVATIONKamigamo Akiyama
A visit to Kyoto is never truly complete without a trip to this restaurant, which encapsulates the city’s very essence.
SEAT RESERVATIONRakushin
Playful interpretations of classics from a Michelin-starred chef who takes a philosophical approach to his art.
SEAT RESERVATIONNishitemma Nakamura
Flying the flag for female chefs in Japan, this Michelin-starred kaiseki chef presents a tour-de-force in fine seasonal dining.
SEAT RESERVATIONRyoriya Shogetsuan
A refined Michelin-starred kaiseki restaurant with some English support, a refined atmosphere, and beautiful seasonal dishes.
SEAT RESERVATIONGion Nishikawa
Gion elegance in every moment, this kaiseki restaurant holds a well-deserved place in the top-tier of Kyoto’s food scene.
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