Hassun 1 ★ ★ 4.4
Named for the central kaiseki course, Hassun runs a quiet ryotei in Gion, Kyoto, a block south of Hanamikoji. One Michelin star, intimate counter only.
Signature: Kaiseki, Hassun course
Tempura Endo Yasaka is a tempura fine-dining restaurant in Gion, Kyoto.
Tempura in a converted teahouse near Yasaka Pagoda, Kyoto, an ochaya from the early 1900s. Sweetcorn tempura opens each course in early summer.
Signature dishes: Tempura course, Sweetcorn tempura
Address: Higashiyama-ku, Kyoto 605-0811, Japan
Named for the central kaiseki course, Hassun runs a quiet ryotei in Gion, Kyoto, a block south of Hanamikoji. One Michelin star, intimate counter only.
Signature: Kaiseki, Hassun course
A Meiji-era kaiseki house on the Kodaiji grounds, established in Kyoto by the third-generation Yamato proprietor in 1949 and rooted in an 1877 Osaka original.
Signature: Kaiseki, Tofu courses
A 1952 ryokan and tempura counter in Kyoto set around a sublime Japanese garden, downtown. One Michelin star, garden lunches across all four seasons.
Signature: Tempura course, Garden lunch
Edomae sushi inside the Four Seasons Kyoto, in Higashiyama. Eight counter seats and a ten-course omakase from the team that opened the original Sushi Wakon.
Signature: Edomae sushi omakase
Named for the central kaiseki course, Hassun runs a quiet ryotei in Gion, Kyoto, a block south of Hanamikoji. One Michelin star, intimate counter only.
Signature: Kaiseki, Hassun course
A Meiji-era kaiseki house on the Kodaiji grounds, established in Kyoto by the third-generation Yamato proprietor in 1949 and rooted in an 1877 Osaka original.
Signature: Kaiseki, Tofu courses
The defining three-Michelin-star kaiseki room in Kyoto. Third-generation Yoshihiro Murata runs Kikunoi Honten, a 1912 ryotei below Kodaiji. Priced at ¥¥¥¥.
Signature: Kaiseki, Hamo, Ayu
An Edo-era teahouse at the gate of Nanzen-ji in Kyoto, restyled as a ryotei in 1837. Located in Northern Higashiyama. Led by chef Yoshihiro Takahashi.
Signature: Morning gruel, Hyotei tamago, Hassun