한국어로 읽기: 미쉐린 가이드 2025 교토 - JPNEAZY로 예약 가능한 레스토랑繁體中文閱讀：米其林指南 2025京都 - 可透過JPNEAZY預約的餐廳！Go to Featured Articles Top PageKyoto’s Michelin Guide Selections for 2025*This article reports the official and long-awaited announcement from the Michelin Guide.The following are JPNEAZY-listed restaurants in Kyoto that were selected for the Michelin Guide Kyoto & Osaka 2025, announced on March 27, 2025. As reservations are expected to increase following this announcement, we recommend booking early.Table of Contents:Three-Star Restaurants in Kyoto (2 Restaurants) ★★★Two-Star Restaurants in Kyoto (7 Restaurants) ★★One-Star Restaurants in Kyoto (18 Restaurants) ★★★★Three-Star Restaurants in Kyoto - 2 RestaurantsMizai - Kaiseki Cuisine Set in Kyoto’s scenic Maruyama Park, Mizai offers a cha-kaiseki dining experience that begins with a simple yet refined "ichiju-issai" (one soup, one dish) meal. With seasonal presentations, graceful gestures, and a closing bowl of rich matcha, chef Hitoshi Ishihara crafts each detail to evoke the beauty of Japanese aesthetics and the changing seasons.Nakamura - Kaiseki CuisineChef Motokazu Nakamura of Nakamura, who inherits the spirit and skills passed down through generations, trained at Tenryu-ji Temple, where he encountered the teaching “Sokumi Shinyai”—true flavor comes from the heart. Through dishes like white "miso zoni" and sake-grilled tilefish, he continues to pursue cuisine that conveys profound truths beyond words.★★Two-Star Restaurants in Kyoto - 7 RestaurantsMankamero - Kaiseki CuisineMankamero preserves the tradition of "yusoku ryori", a refined court cuisine that dates back to the Heian period (794–1185), and is currently run by its eleventh-generation owner. The restaurant continues the practice of shikibōchō—a ceremonial method of food preparation in which the chef, dressed in formal court attire (kariginu), prepares ingredients without directly touching them. Kichisen - Kaiseki CuisineKichisen offers a dining experience that honors the tradition of Kyoto cuisine while adding a creative touch.The soup bowl lid is adorned with dew for a fresh feel, while the tuna sashimi is presented in a cloud-like arrangement, creating a dreamy effect. The use of Kyo(to)-yaki pottery and vibrant seasonal floral arrangements in the plating enhances the visual appeal, making it a feast for the eyes as well as the palate. Kenninji Gion Maruyama - Kaiseki CuisineKenninji Gion Maruyama is located south of Kenninji Temple, where guests pass through an elegant gate and find tranquility in a serene garden. The chef welcomes guests with the spirit of wabi-cha, paying attention to all five senses—light, sound, temperature, aroma, and taste—and infusing care into even the unseen details. The flavors reflect the culture, history, and changing seasons of Kyoto.Soujiki Nakahigashi - Kaiseki CuisineSoujiki Nakahigashi is known for its "sojiki" cuisine, which reflects respect and gratitude for ingredients, using wild herbs and vegetables harvested from the fields, making full use of every part of the ingredient. Seasonal "hassun" (small seasonal dishes), rice cooked in a traditional "okudo-san," and grilled "mezashi" are served, all presented in a menu that honors the restaurant's founding principles. Gion Maruyama - Kaiseki CuisineGion Maruyama embodies the spirit of tea ceremony in its attention to detail, from flowers and table settings to the selection of vessels, while cherishing the ancient sensibility of appreciating nature. Gion Maruyama offers modern counter seating and dishes reflecting years of pursuing exquisite flavors, prioritizing the experience of taste over seasoning with Kyoto cuisine that engages all five senses. Gion Matayoshi - Kaiseki CuisineAt Gion Matayoshi, the chef personally visits the sources of high-quality ingredients, putting in great effort to prepare dishes that reflect a spirit of hospitality. The soup stock is made by extracting umami from true kombu and bonito flakes, and the sashimi is carefully plated, each with its own complementary condiments. Gion Matayoshi combines local ingredients in its dishes to create a harmonious flavor." Ryosho - Kaiseki CuisineRyosho respects tradition while incorporating unique ideas into its cuisine. Dishes, such as those with hidden flavors from cheese in vinegar-dressed dishes and a beef sauce created using French techniques, showcase its distinctive approach. Ryosho also skillfully combines antique, modern, and Western tableware, offering Japanese cuisine that draws on years of experience. ★One-Star Restaurants in Kyoto - 18 RestaurantsTsujifusa - Kaiseki CuisineTsujifusa takes its name from "fusa," a linen fabric symbolizing purity and traditionally used in sacred rituals. The chef, with a serene spirit, daily visits the local shrine to gather holy water, embodying the sanctity that echoes through the restaurant's approach to cooking. Additionally, the wife, a certified sommelier, carefully pairs sake and wine with the dishes, enhancing the overall dining experience. Shinmonzen Yonemura - Innovative CuisineShinmonzen Yonemura is known for its free-spirited and creative cuisine, created by Chef Masayasu Yonemura, who blends Japanese and Western influences. Dishes like truffle and clam gratin incorporate Western techniques, while the choice of tableware beautifully harmonizes both traditions. Shinmonzen Yonemura changes the presentation with each dish, paying attention to every detail. Jiki Miyazawa - Kaiseki CuisineJiki Miyazawa is known for its cuisine that honors the spirit of gratitude toward Japan's nature and agriculture. The freshly cooked rice, crispy rice crust, and texture from steaming reflect the Japanese pursuit of ephemeral beauty. Dishes utilizing fermented vegetable skins also convey a sense of purity and deep umami. Kyoboshi - Tempura CuisineKyoboshi's tempura, since its founding in 1947, is known for its delicate batter. Using a unique oil blend and handmade powdered salt, it enhances the natural flavors of the ingredients. Kyoboshi alternates between frying seasonal seafood and vegetables, with shrimp served first lightly fried and then more intensely fried for the second piece, showcasing the craftsmanship in flavor variation. Nijojo Furuta - Kaiseki CuisineNijojo Furuta is known for its creative menu and cooking methods that bring out the natural flavors of ingredients. Fried dishes are served early as appetizers, with sashimi paired with plenty of condiments.The fish dishes are simple yet showcase the chef's expert eye. Local sake from Shiga and Shigaraki clay pot rice with rice from his uncle highlight the restaurant's focus on regional flavors. Kokyu - Kaiseki CuisineNijojo Furuta is known for its creative menu and cooking methods that bring out the natural flavors of ingredients.Fried dishes are served early as appetizers, with sashimi paired with plenty of condiments.The fish dishes are simple yet showcase the chef's expert eye. Local sake from Shiga and Shigaraki clay pot rice with rice from his uncle highlight the restaurant's focus on regional flavors. Godan Miyazawa - Kaiseki CuisineGodan Miyazawa features an interior designed in the style of a tea room, with a wabi-sabi charm, including bamboo ceilings and earthen walls. The cuisine also embraces the spirit of chaji (tea ceremony meals), with grilled sesame tofu incorporating seasonal vegetables, reflecting the changing seasons. The rice is served in three stages following the traditional tea ceremony method. Oryori Mashita - Kaiseki CuisineOryori Mashita is a small restaurant nestled in a quiet alley of Gion, known for its beautiful Japanese cuisine that incorporates seasonal ingredients and delicate tableware. The menu, which aligns with annual events like the five seasonal festivals, reflects Japanese culture, and the sincere flavors from the appetizers to the thin tea bring a sense of tranquility. Ayanokoji Karatsu - Kaiseki CuisineAyanokoji Karatsu is a restaurant where the chef, inspired by his admiration for Kyoto cuisine, independently sources seasonal ingredients by visiting various regions. Dishes are served in handcrafted pottery made by the chef himself, in collaboration with a local ceramic artist. Ayanokoji Karatsu offers a unique dining experience that emphasizes the richness of seasonal ingredients. Wagokoro IZUMI - Kaiseki CuisineWagokoro IZUMI is a restaurant where the chef, who has dedicated himself to Kyoto cuisine, aims to soothe the soul with naturally prepared dishes. The restaurant is known for its carefully crafted dishes, such as omelet and grilled sweetfish, along with simmered dishes featuring handmade fried tofu and fish cakes, all showcasing a dedication to traditional Kyoto flavors. SEN - Kaiseki CuisineSEN offers a menu that incorporates seasonal elements and playful touches, leaving a lasting impression with its simple yet thoughtful presentation. SEN reflects traditional events, such as the Gion Festival, and offers a variety of options for the finale, including saba sushi, chazuke, and ramen. The chef, skilled at reading guests' moods, adapts ingredients and techniques to create a personalized and memorable dining experience. Gosho Iwasaki - Kaiseki CuisineGosho Iwasaki cherishes the fundamentals of Kyoto cuisine, drawing on the experience gained in a traditional restaurant. Starting with a drink to express hospitality, dishes made with heartfelt care are served, such as the sweetfish sashimi and hot pot dishes, each with a distinctive twist. The chef values interaction with guests, personally serving dishes and adding a sense of sincerity that deeply resonates in the food. Kinobu - Kaiseki CuisineKinobu offers Kyoto cuisine with a modern twist, where the chef respects tradition while adding innovative touches. The dishes reflect the seasons and annual events, showcasing the chef's unyielding curiosity. By incorporating a "wine menu," the restaurant has expanded the scope of kaiseki, evolving from a catering business to a contemporary ryotei with a unique charm. Gion Fukushi - Kaiseki CuisineThe chef at Gion Fukushi honed his skills at a traditional kappo restaurant. The kitchen scenes, such as cutting sea eel bones and grilling over a charcoal brazier, add charm. Dishes inspired by traditional Japanese festivals are elegantly served in Kyoto-style pottery. Gion Fukushi embraces modern tastes, incorporating wagyu beef, rice, and noodles, while pursuing a fresh style of Kyoto cuisine. Mitsuyasu - Kaiseki CuisineMitsuyasu, located in a traditional Kyoto townhouse, offers an personalized experience with only two parties served per day. Seasonal vegetable appetizers are prepared with methods suited to each ingredient, while the soba dough in white miso broth reflects the chef's soba restaurant experience. The carefully selected ingredients leave a lasting impression. Gokomachi Tagawa - Kaiseki CuisineGokomachi Tagawa goes beyond traditional Japanese cuisine, exploring new techniques. The restaurant particularly focuses on charcoal grilling, with dishes like grilled eel and wagyu beef, which have a fragrant, crispy exterior. Sounds and aromas are delivered to the dining area, enhancing the enjoyment of the meal. The soups and appetizers are carefully prepared, maintaining tradition while showcasing creative craftsmanship. Kiyama - Kaiseki CuisineKiyama is a restaurant that takes pride in using water drawn from an on-site well to prepare the essential dashi for Japanese cuisine. The chef shaves bonito flakes in front of guests, evoking the traditional essence of Japanese cooking. After tasting the freshly made dashi, guests can enjoy the changing flavors of the simmered dish. The new second-floor counter seats provide a serene, tea-room-like atmosphere. Uozuya - Kaiseki CuisineUozuya is known for its dishes featuring seasonal ingredients such as flower pepper, sea eel, matsutake mushrooms, and crab. Each ingredient is carefully prepared using techniques that highlight the reasons behind the chosen methods. The versatility of the main ingredients is showcased, reflecting the chef's seasoned expertise. Loved by literary figures and affluent patrons, Uozuya’s reputation is built on its refined cuisine. Michelin Guide Kyoto 2025 Restaurants You Can Reserve with JPNEAZY
