The current owner-chef of Kinobu, Takuji Takahashi, succeeded as the third generation after completing a 5-year apprenticeship at 'Tokyo Kitcho.' Chef Takuji Takahashi, who also holds the title of Senior Sommelier, combines traditional Japanese cuisine with innovative cooking methods. He incorporates elements like stocks and broths commonly used in French cuisine into his dishes, and explores collaborations between wine and Japanese cuisine. Chef Takahashi's cooking allows you to experience the expansive world of Japanese cuisine, richly unfolding with new dimensions.

Ambience & Seating Options

The building of Kinobu was crafted by the same construction company that built the Kyoto State Guest House, using high-quality wood for the entrance. The restaurant consists entirely of private rooms, offering 13 rooms that can accommodate various group sizes. The rooms with sunken kotatsu-style seating provide a relaxed atmosphere similar to sitting in chairs. Kinobu also offers English-speaking services, catering to international guests.

History of Kinobu

Founder Motonobu started Kinobu, as a small catering business in 1935, operating from a room of about ten Tatami mats. He would visit the market every morning at 6 a.m., carefully selecting high-quality fish, which he would then prepare and deliver to customers' homes. The second generation, Nobuaki, expanded the business into a large restaurant capable of accommodating over 200 guests. With the support of the kimono shops and merchant houses in the Machiya (traditional townhouse) neighborhood, they provided kaiseki-style meals. Nevertheless, they continued the founder's mission and expanded their catering services throughout Kyoto.

Message from Kinobu

“As the third generation, I aim to carry on the legacies of the first and second generations. I want to preserve everything they have done while refining it further and looking toward the future to create new Japanese cuisine. To achieve this, I am committed to redoubling our efforts and continually striving for improvement.”
-Owner-Chef Takuji Takahashi