Kyoto Kitcho Arashiyama Kyoto

Awards

OAD

Japanese Restaurants 2026, 78

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Tabelog

2026 Bronze

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Elite Collection

Elite Collection Top 100 2019, #75

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La Liste

La Liste, #29

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Restaurant Ranking

Restaurant Ranking 2024, #445, PRO #18.33, USER #18.00

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Gault & Millau

4 Torques, 2020

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Gault & Millau Public Mark

17.5 / 20

Ratings from the web

Tabelog

3.98

Chef

Kunio Tokuoka

Cuisine

Japanese Cuisine

• 2026
• 2021
• 2016

10 / 10

Dinner at Kyoto Kitcho Arashiyama

on 16 Jul 2026

by カルロ calro

I had long wanted to visit the renowned Kyoto Kiccho in Arashiyama. This time, I used it for a celebratory occasion. From the moment I passed through the gate, the atmosphere changed, and I felt my posture straighten in the serene garden and the sukiya-style space. Upon being seated, I noticed that the hanging scroll had been changed to "Kotobuki" to match the celebration, and red rice was prepared for us. Additionally, the summer-themed decorations and the use of a bamboo blind created a refreshing... More

I had long wanted to visit the renowned Kyoto Kiccho in Arashiyama. This time, I used it for a celebratory occasion. From the moment I passed through the gate, the atmosphere changed, and I felt my posture straighten in the serene garden and the sukiya-style space. Upon being seated, I noticed that the hanging scroll had been changed to "Kotobuki" to match the celebration, and red rice was prepared for us. Additionally, the summer-themed decorations and the use of a bamboo blind created a refreshing ambiance, showcasing their thoughtful attention to both the season and the celebration even before the meal began. The meal was a kaiseki featuring seasonal ingredients. The first dish, grilled octopus with lily bulb and young water shield, was a gentle plate that cherished the natural flavors of the ingredients. The Hamo Shabu offered a delicate umami unique to this season, with the deliciousness of the carefully prepared broth standing out. The sashimi was served with Meita flounder and fried kombu, allowing the flavors to meld like kombu-zuke. The dish featured various tastes, including seaweed jelly (with gold leaf), liver soy sauce, and grated ponzu, all from a single fish. The Kagoshima-born hon-maguro was rich in flavor, while the grilled turban shell offered a delightful aroma and texture, enhanced by ginger soy sauce and toasted sesame seeds for a change in fragrance. The Hokkaido saltwater sea urchin was paired with onion, zucchini, abalone mushrooms, and jelly, which beautifully highlighted its sweetness and harmonized the ingredients perfectly. The hairy crab soup was also impressive, with the clear broth spreading the umami of the crab. The flower mushroom, Manganji pepper, and salted hamo roe provided a pleasant accent, creating a deep flavor profile. The hassun featured a variety of tastes, including sweet shrimp, funazushi, garlic chips, white sesame, and simmered tomato, allowing us to enjoy a range of seasonal flavors. Each dish exuded a sense of seasonality and playfulness. The sweetfish was grilled over charcoal, enhancing its natural aroma when enjoyed with wasabi vinegar and citrus. The simmered dish beautifully showcased summer vegetables like Senryo eggplant, Manganji pepper, and myoga, while the finale included grilled eel and burdock rice, allowing us to experience the season until the very end. What particularly impressed me was the final fruit course. The watermelon from Kumamoto, melon from Shizuoka, peach from Nagano, and mango from Miyazaki were all served at their peak, bringing smiles with their pure deliciousness. The dessert of mizu yokan and red and white nerikiri was also delightful, leading me to order additional matcha ice cream and Uji Kintoki. Every aspect was a perfect conclusion without any compromise. While the food was undoubtedly wonderful, what left the strongest impression was the "omotenashi" (hospitality). The attention to seasonality, tableware, decorations, space, conversation, and consideration for the celebration all felt natural and unobtrusive, allowing me to appreciate the beauty of Japanese culture once again. Although it is certainly not a cheap restaurant, the experience is worth far more than the price. This is a place to visit not just for the food, but to experience Japan's proud culture of hospitality. Because it was a special day, I found myself wanting to return to this remarkable establishment. Less

7 / 10

Dinner at Kyoto Kitcho Arashiyama

on 01 Jul 2026

by Ryo JoGo

I was invited to this restaurant.It’s been decades since I last visited Arashiyama in Kyoto.Once again, it’s truly a wonderful place.Dining in a room with a view of the garden felt like being in a different world, and it was absolutely fantastic.Every dish was exceptionally delicious, especially the conger eel, which was outstanding.The dashi (broth) was remarkable, the best I’ve ever had.Three hours flew by, and I indulged in dessert until I was completely full.It truly felt like a different... More

I was invited to this restaurant.It’s been decades since I last visited Arashiyama in Kyoto.Once again, it’s truly a wonderful place.Dining in a room with a view of the garden felt like being in a different world, and it was absolutely fantastic.Every dish was exceptionally delicious, especially the conger eel, which was outstanding.The dashi (broth) was remarkable, the best I’ve ever had.Three hours flew by, and I indulged in dessert until I was completely full.It truly felt like a different world.It was a great meal. Less

8 / 10

Lunch at Kitcho - Kyoto (京都 吉兆 嵐山本店)

on 14 Apr 2021

by Gerhard Huber

A very expensive but ex Celle the restaurant. Classic Kaiseki, perfectly executed.

8 / 10

Lunch at Kitcho Arashiyama (京都 吉兆 嵐山本店)

on 06 Oct 2016

by I. Anna A

Kitcho Arashiyama (吉兆 嵐山) in Kyoto - Michelin Three Starred Kaiseki Restaurant is often mentioned as one of the world's moxt expensive restaurant and is one of the best well-known places for a full kaiseki experience. Located in the scenery Arashiyama in west Kyoto, Kitcho was opened in 1948 by founder Teiichi Yuki and currently helmed by the third generation Chef-owner Kunio Tokuoka.