Michelin Guide Kyoto-Osaka 2026 Two StarsMichelin Guide Kyoto-Osaka 2025 Two StarsMichelin Guide Kyoto-Osaka 2024 Two StarsMichelin Guide Kyoto-Osaka 2023 Two StarsMichelin Guide Kyoto-Osaka + Wakayama 2022 Two StarsGault & Millau 2021 3 Toques AwardOAD (Opinionated About Dining) Top Restaurants in Japan 2026 (Top 799 Restaurants) Ranking 312 Awarded**Visit on 26.8**Dishes enjoyed:- Broth from surf clam- Sea eel (Amakusa) salad- Two heads of sweet shrimp (Amakusa)- Sweet shrimp (Amakusa)- Rare fried sweet shrimp (Amakusa)- White okra (Upper Amakusa)- Kiss fish (aged 3 days)- Ginkgo nuts- Kiss fish bone chips- Abalone (raw)- Abalone- Abalone liver- Dake corn × white corn (Hokkaido)- True squid (Akashi)- True squid legs (Akashi)- Wild myoga (Niigata)- White sweetfish- Nagaimo somen- Shiitake mushrooms and sweet shrimp- Potatoes (aged 2 years)- Hamo (from Hokkaido) with sansho- Kamadaki rice (Okayama duck farming method)- Pickles- Myoga red miso soup- Tempura tea- Tamakake rice- Miyagi Prefecture Ooyama Oolong Tea- Sorbet- Draft beer- Nakanaka with soda- Grace Koshu- Sanbutsu Yamada Nishiki, 2nd farming- Morishima Junmai Ginjo Yamada Nishiki Modern Classic**Visit on 26.4**Dishes enjoyed:- Steamed clams (Chiba)- Grilled horse mackerel (Tokyo Bay) with low-temperature frying- Two heads of sweet shrimp (Amakusa)- Sweet shrimp (Amakusa)- Rare fried sweet shrimp (Amakusa)- Fava beans- Kiss fish- Kiss fish bone chips- Fava bean pulp- Young sweetfish- Asparagus- Asparagus stalks- Tara buds- Kasugo (Akashi)- Koshia- Kue (Amakusa)- Nagaimo somen- Bamboo shoots (Obama) raw- Moonlight lily bulbs- Bamboo shoots (Obama) with salt- Bamboo shoots (Obama) with tempura dipping sauce- Swordfish with green onion- Kamadaki rice (Okayama duck farming method)- Pickles- Yellow garlic chives red miso soup- Tamakake rice- Tempura tea- Tempura rice balls- Strawberry (Koto Ka) gelato- Champagne Chaumont Blanc de Noir Brut- Mimuro Sugi Junmai Daiginjo Yamada Nishiki 50, heat-treated- Kamishin Kunpei Junmai, Chapter 2, Act 1, Avenue Montagne- Gikyo Junmai Genshu Gohyakumangoku**Visit on 2026.3**Dishes enjoyed:- Onion puree- Grilled crab (low-temperature cooking) with crab meat and miso mixed with urui- Two heads of sweet shrimp (Amakusa)- Sweet shrimp (Amakusa)- Rare fried sweet shrimp (Amakusa)- Fava beans (Aichi Ichiro's Farm)- Kiss fish- Kiss fish bone chips- Fava bean pulp (Aichi Ichiro's Farm)- Lotus root- Natural scallops- Asparagus (Nagano)- Asparagus stalks (Nagano)- Wrapped with shiso leaves- Butterbur buds (Niigata)- Kasugo (Akashi)- Nagaimo somen- Bamboo shoots (Obama) raw- Kue (Amakusa)- Potatoes (aged 15 months)- Bamboo shoots (Obama) with salt- Bamboo shoots (Obama) with tempura dipping sauce- Anago (conger eel)- Kamadaki rice- Pickles- Seri red miso soup- Tamakake rice- Tempura rice balls- Strawberry gelato- Barley shochu with soda- Fuji Premium Sparkling Water 300ml bottle**Visit on 2025.11**Dishes enjoyed:- Maitake mushroom broth- Grilled mackerel (Tokyo Bay) with low-temperature frying- Two heads of sweet shrimp (Amakusa)- Sweet shrimp (Amakusa)- Rare fried sweet shrimp (Amakusa)- Shimasasage (Hida)- Kiss fish- Kiss fish bone chips- Lotus root- Small clams wrapped in seaweed- Fresh Akamanji (Yochi)- Akamanji (Yochi)- Cod soft roe (with sansho salt)- White sweetfish (Amakusa)- Chestnuts (Kumamoto)- Nagaimo somen- Shiitake mushrooms and sweet shrimp- Root chervil- Anago (conger eel)- Kamadaki rice- Pickles- Nameko red miso soup- Tempura rice bowl with egg- Tempura rice balls- Taiaki persimmon (Kumamoto) sorbet- Sweet roasted hojicha tea- Morishima Junmai Ginjo Miyama Nishiki 55- Yokoyama Junmai Ginjo Super Dry 7, raw- Tazaka Tokubetsu Junmai Sake- Nichinichi Aiyama- Sanbutsu 2024 Yamada Nishiki, 7th farming- Sanbutsu 2024 Yamada Nishiki, 2nd farming- Barley shochu with soda**Visit on 2025.5**Dishes enjoyed:- White asparagus (France) puree- Surf clam (Hokkaido) with molokhia- Head of sweet shrimp (Amakusa)- Sweet shrimp (Amakusa)- Rare fried sweet shrimp (Amakusa)- Snap peas (Hida Takayama)- Kiss fish (aged 3 days)- Kiss fish bone chips- Koshia- Young sweetfish- Asparagus (Yochi)- Small clams wrapped in seaweed- Fava beans (Shimane, freshly picked)- Fava bean pulp (Shimane, freshly picked)- Zucchini flowers stuffed with sweet shrimp- Nagaimo somen- Rice- Red miso soup- Swordfish- Kue (Amakusa)- Red Moon (Shizuoka, aged 22 months)- Tempura rice balls- Tamakake rice- Watermelon (Kumamoto) sorbet- Monkey gin poured on top- Charles Heidsieck Brut Reserve- Barley shochu with soda- Yukinobijin Summer Ginjo Shiboritate Junmai Ginjo Namazake- Hōken Junmai White Label
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