KYOTO CUISINE… | Kyoto Cuisine Traditional Restaurant (Kyo kaiseki)

The Minokichi was founded in 1716 as one of the eight licensed restaurants to save fresh water fishes authorized by Shogunate's Kyoto Administration and it has always been making a history of Kyoto cuisine.

Kyoto cuisine can be said to be the origin of Japanese cooking today. Prepared with the most delicate ingredients and subtle flavours brings out the best of Kyoto Cuisine. Various vegetables raised in the nutritious clay grounds of Kyoto’s outskirts are the essence of authentic Kyoto cuisine. Also, with the ocean being far from the area, there were lots of innovative alternatives to bring in fresh seafood and pickles. Fortunately, this effort has sourced the original delicacy we know as Kyo-ryori today.

As Kyoto is far from the Ocean, MINOKICHI has continued to prepare fresh water fish dishes over generations, but has kept its originality and delicate Kyoto like taste by using fresh water fish from the famed Biwa lake and Kamo river. With that stated, in the case of TAKESHIGERO, it has incorporated the best of freshwater dishes in each Kyo-Kaiseki course.
Enjoy the various characteristics and flavours in each dish from every season. Every new day strengthens the meaning of our motto “The heart itself is worth more than a thousand words…”

Spring dish (example)
Seasonal boiled dishes and spring a la carte

Summer dish (example)
Conger filet (aka.Pike eel)

Autumn dish (example)
Assorted trio bowl set (Turtle tofu, Kanoko bream (aka. Snapper), Steamed ginkgo nuts

Winter dish (example)
Bream turnip and sliced Yuzu (Japanese citrus lime)

*The pictures shown above are images. Actual content may vary depending on stock.