Kikuno I Honten (菊乃井 本店) Kyoto

I made a reservation two months ago and visited the main branch.The entrance has a historic charm that immediately calms the mind, and the room we were shown to featured a lovely view of a small garden through the glass.This month's menu for Hazuki includes:Assorted Dishes: Myoga Sushi, Kyoto Green Beans with Black Sesame,Hamo Cucumber Roll, Cucumber with Spicy Miso,Yamamoto Kuzumanto, Anago Hachiman Roll, Jade Ginkgo.These were beautifully presented in a Hōzuki flower, showcasing a delightful aesthetic.Every dish was superbly flavored! Each element harmonized beautifully without overpowering one another, creating a cohesive taste experience.Choko: Tomato Purée with Yuba Cream,Jun-sai: Asari, Flowering Shiso.This two-tone soup incorporated a hint of Western cuisine, with the acidity of the tomato perfectly balancing the creaminess of the yuba!It was incredibly refreshing and delicious.Seasonal Side Dish: Lotus Leaf Platter,1. Akashi Sea Bream, Striped Horse Mackerel, assorted garnishes,2. Hamo Sashimi, Lightly Grilled, Flowering Shiso, Plum Sauce.Two types of sashimi were served. The first plate featured the chef's recommended Akashi Sea Bream, which was slightly aged and wonderfully sweet. The Striped Horse Mackerel had a layer of jelly inside, making it delightful to eat.The second plate showcased Hamo Shabu-Shabu, lightly grilled fresh hamo.Both were exquisitely seasoned and elegant in flavor.Steamed Dish: Winter Melon with Shark Fin and Soft-Shelled Turtle,Green Manjyu Chili, Fresh Ginger, Yuzu.The winter melon was hollowed out and filled with shark fin and soft-shelled turtle, then steamed in a flavorful broth. The ginger and yuzu added a fantastic kick, making it a top-notch dish.Grilled Dish: Salt-Grilled Sweetfish with Tade Vinegar.They brought out a live sweetfish in a basket for us to see. It was lively and jumping around.I felt a bit guilty...Being a young sweetfish, it had a slight bitterness, and the grilling was just perfect.I thoroughly enjoyed this delicious dish.Chilled Dish: Sea Urchin Shell Platter with Edamame.As the name suggests, the sea urchin was split in half, and the seasoned roe was enjoyed lavishly with edamame.It was so delicious that I was left speechless...Main Dish: Grilled Wagyu Beef with Fig Sauce.A thick slice of Wagyu steak was wrapped in a leaf and grilled in ceramic. The fig sauce complemented the meat beautifully, making it incredibly tasty.Throughout the meal, the owner frequently came by to explain the dishes and engage in pleasant conversation, making for a delightful experience.Rice: Grilled Eel Rice with Sansho and Kinome.The rice was cooked in a pot, topped generously with grilled eel. The staff mixed it and served it in bowls.This was truly exquisite!Soup: Red Manjyu Purée with Lotus Root Cake and Shichimi,Pickles: Green Cucumber, Spicy Miso Pickled Eggplant, Dried Daikon,Salted Kombu.The rice from the pot could be taken home as onigiri, but it was so delicious that I kept asking for more and finished it all.The owner was surprised!The chef will be pleased to hear this...This time, we had a JPY 30,000 course, including tax, service, and drinks, totaling around JPY 87,000 for two, but it was definitely worth it!I wholeheartedly recommend it!From start to finish, there was a consistent harmony in the flavors.As we were leaving, I had a lovely chat with the owner, gazing at the nearly full moon, and I expressed my hopes to return during the delicious matsutake season.I left feeling incredibly happy all the way back to Gion.It was a great meal. Love! Less

At Kikuno I, you can enjoy beautifully crafted dishes that celebrate the essence of the seasons. ❤️The summer-inspired dishes were delightful, featuring a stunning presentation with a lotus leaf as a dish and an impressive hoozuki (Chinese lantern plant) dish. The seasonal sweetfish was also delicious.Dessert was a refreshing Uji Kintoki (shaved ice with matcha). ♡Not only the food, but also the tableware and presentation evoke the feeling of the season. The view of the Japanese garden from the room added to the charm, creating a lovely atmosphere that allowed us to experience a quintessential summer in Kyoto. Less

☑️ The valet service takes care of parking and retrieving your car.☑️ The dish is served in a winter melon, which you can eat along with the food, adding a playful touch.☑️ On this day, there seemed to be a new staff member who was a bit rough with the explanations, but their earnestness was heartwarming.☑️ The private rooms offer a quiet, Kyoto-style atmosphere with a view of the garden.☑️ The JPY 33,000 course features eel rice, while the JPY 55,000 course includes sweetfish rice along with abalone and spiny lobster, and the JPY 77,000 course offers even more luxurious ingredients. I opted for the JPY 33,000 course because I was craving eel.-------・Yachimata Ginger Ale JPY 1,265Omakase Course JPY 33,000◎ Tea Sweets: Mint Jelly・Red and White Namasu / Sekihan (red rice)・Hassun (assorted seasonal dishes)◎ Choko: Tomato Puree with Yuba Cream◎ Mukuzuke: Akashi Sea Bream & Striped Horse Mackerel / Hamo (pike eel)◎ Steamed Dish: Winter Melon with Shark Fin and Soft-Shelled Turtle・Grilled Dish: Salt-Grilled Sweetfish・Chilled Dish: Scallops and Sea Urchin in Jelly・Main Dish: Eel Rice◎ Soup: Red Manganji Puree with Lotus Root Cake◎ Pickles・Dessert: Uji Kintoki (matcha dessert)---------▶︎ Yachimata Ginger AleMade with fresh ginger from Yachimata City, it has a refreshing balance of spiciness and sweetness. However, it’s a bit disappointing that artificial sweeteners like fructose and glucose syrup are used.▶︎ Tea Sweets: Mint JellyIncredibly refreshing and delicious! It’s a firmer jelly, perfect for hot summer days.▶︎ Red and White Namasu / SekihanThe namasu has a lovely aroma from yuzu peel. Since it was a celebration, I also enjoyed some sake pickled with sansho.▶︎ HassunIncludes myoga sushi, black sesame dressed Kyoto green beans, hamo cucumber rolls, cucumber in mustard vinegar, yamamomo (Japanese peach) steamed buns, anago (conger eel) Hachiman rolls, and jade ginkgo nuts—all beautifully presented in a shell of a hōzuki (Chinese lantern plant). I tried yamamomo for the first time and loved its balance of sweetness and acidity. The green beans were mild, with a nice richness from the spiciness and sesame.▶︎ Choko: Tomato Puree with Yuba CreamServed with junsai (water shield), green onions, and shiso flowers. The yuba and macadamia nut cream was incredibly rich and delicious! This combination of ingredients was a first for me.I remembered the chef saying on TV that he wanted to surprise his customers. It was a surprising yet delightful combination. The tomato was served in a sorbet form, making it refreshing.▶︎ MukuzukeServed on a lotus leaf. The Akashi sea bream was crunchy and paired well with a gentle soy sauce. The striped horse mackerel was refreshing with ponzu jelly, and yellow garlic chives cleansed the palate.The hamo was lightly grilled on one side and briefly boiled in broth on the other. It was warm and melted in the mouth.I particularly enjoyed the wasabi and plum jelly on the other side. The skin was lightly charred, giving it a wonderful aroma! My friends all agreed that this was a delicious way to enjoy hamo.▶︎ Steamed Dish: Winter Melon with Shark Fin and Soft-Shelled TurtleServed with green Manganji peppers, fresh ginger, and yuzu. The winter melon itself served as the dish, making it visually enjoyable. Plus, since it’s edible, it adds to the overall dining experience! The ginger was quite spicy and paired well with the sauce.▶︎ Grilled Dish: Salt-Grilled SweetfishThe sauce made with watercress, vinegar, and olive oil was milder and tastier than regular sweetfish sauce. The sweetfish was from Lake Biwa, small but with roe, so the edible portion was a bit limited. There was some bitterness, and the bones were a slight concern.▶︎ Chilled Dish: Scallops and Sea Urchin in JellyServed with wasabi and shiso flowers. The scallops were thinly sliced, making them easy to eat. The soft jelly provided a pleasant texture overall.▶︎ Main Dish: Grilled Beef with FigThe sauce made with figs and cinnamon had a natural sweetness that was delicious! I ended up finishing it all... The meat was a bit dry.▶︎ Rice: Eel RiceServed with fresh sansho and kinome (Japanese pepper leaves). The eel was grilled white! It was rich in fat, and the spiciness from the sansho was delightful. The rice was moist and tender. The leftovers were wrapped for me (though there’s a JPY 500 container fee).▶︎ Soup: Red Manganji Puree with Lotus Root CakeThe lotus root cake was chewy and absorbed the oil well, which I enjoyed.▶︎ PicklesIncludes pickled cucumber, eggplant in spicy miso, dried daikon, and salted kelp. The dried daikon was crispy and sweet, which was delicious. The eggplant in spicy miso had a hint of spiciness amidst the sweetness of the miso, creating a very refined flavor.▶︎ Dessert: Uji KintokiMatcha ice cream, shiratama (rice dumplings), and red beans. The matcha flavor was incredibly strong! The sweetness was just right. The red beans were large and retained their texture, making it delicious. The matcha ice cream was thick and rich.-------------️ The restaurant has only private rooms, offering a quiet, Kyoto-style atmosphere with a view of the garden.‍♂️ Service: Valet service is available for parking and retrieving your car.Occasions: Anniversaries, business meetings, special days.☎️ Reservations: Required (15% service charge for kaiseki).Tabelog Rating: 4.16 (as of August 2026).⏰ Business Hours: Lunch 12:00 PM - 2:00 PM (last entry 12:30 PM) / Dinner 5:00 PM - 8:00 PM (last entry 7:30 PM).Closed: Irregular holidays, year-end and New Year.Budget: Omakase courses JPY 22,000, JPY 33,000, JPY 55,000, JPY 77,000.Additional drinks and a 15% service charge apply.Address: 459 Shimogawara-cho, Higashiyama-ku, Kyoto City, Kyoto Prefecture, Japan / 17-minute walk from Higashiyama Station on the Tozai Subway Line.------Thank you for reading until the end.If you enjoyed this post, I would be happy if you could save or follow me!I also post gourmet content on Instagram :)I would appreciate it if you could take a look.Instagram @mogu.gourmet Less

August 2026In Kyoto, there is a renowned restaurant, Kikuno I, which has held the prestigious Michelin three-star rating for 17 consecutive years. It is famous for its Japanese cuisine (Kyo-ryori).* Michelin Three Stars * Tabelog Bronze Award 2018-2026 (8 years) * Tabelog Top 100 Restaurants Award in 2021, 2023, and 2025 Located near Yasaka Shrine and Maruyama Park in the historic Higashiyama district, the restaurant welcomes you with its traditional Sukiya-style architecture.On this day, I enjoyed a course priced at JPY 30,000, featuring a menu for the month of Hazuki:- Hassun Young Gourd Sushi, Kyo-ingen with Black Sesame Hamo (Pike Eel) and Cucumber Roll, Cucumber with Spicy Vinegar, Yamamomo (Japanese Peach) with Kuzu Anago (Sea Eel) Hachiman Roll, Jade Ginkgo - Choko Tomato Soup with Yuba Cream, Junzai - Mukuzuke Lotus Leaf Platter Akashi Sea Bream, Striped Horse Mackerel, Assorted Garnishes Grilled Eel, Shiso Flower, Plum Sauce - Kabuto Steamed Winter Melon with Shark Fin and Soft-Shelled Turtle Aoyamagani Chili Pepper, Fresh Ginger, Yuzu - Yakimono Grilled Sweetfish with Salt and Tade Vinegar - Hiyashi Mono Sea Urchin Shell Platter, Edamame - Tsukuri Grilled Beef with Fig, Fig Sauce - Gohan Eel Rice, Fresh Sansho Pepper, Kinome - Tome-wan Red Aoyamagani Soup with Grated Lotus Root and Shichimi - Koumomo Pickled Cucumber and Eggplant with Spicy Miso - Mizumono Mamekinoko (Sweet Potato) with Matcha Ice Cream and Shiratama (Rice Dumplings) with Red Bean This was the course content. Each dish was truly exceptional and a feast for the eyes! It was difficult to choose a standout, but personally, I was particularly impressed by the steamed winter melon. It was my first time seeing such a small winter melon, and the experience of eating it while scraping the vessel made for a refreshing sensation.This restaurant reaffirms the beauty of Japanese cuisine through seasonal ingredients and cooking methods. It’s no surprise that they have maintained their three-star status for 17 years.It was a great meal. Less

Recently, I visited Kikuno I for my birthday celebration, hosted by someone I greatly appreciate.From the moment I entered, I was truly impressed. It felt more like stepping into a traditional inn than a restaurant. I arrived a bit early, but they kindly welcomed me right away. The room was magnificent, allowing me to experience the beauty of Japan's rich cultural heritage.As for the food, every ingredient and presentation was of the highest quality, with no flaws in the exquisite dishes. Being summer, I enjoyed seasonal Kyoto ingredients like conger eel, sweetfish, and Kamo eggplant, which were all delightful.At the end of my meal, the proprietress personally came to greet me in the room, showcasing their exceptional hospitality. I truly believe this is a restaurant everyone should visit at least once.It was a wonderful experience, and the food was delicious.Thank you for the great meal! Less

Located in Higashiyama, Kyoto, Kikuno I Main Branch has been serving exquisite cuisine since its establishment in the first year of the Taisho era and has earned three Michelin stars.I enjoyed a course priced at JPY 16,500.The appetizer featured a beautiful presentation with myoga sushi and anago hachiman-maki nestled inside a hozuki (Chinese lantern plant).The seasonal side dish included sea bream and striped jack on a lotus leaf, along with hamo (pike eel).The steamed dish was made with winter melon, served in a winter melon bowl with sushi.The grilled dish featured sweetfish.The main dish was pork kakuni (braised pork belly) accompanied by a delicious potato sauce.The rice course was mozuku (seaweed) zosui (rice soup), served cold and refreshing.And to top it all off, there was rich matcha kakigori (shaved ice).Everything was absolutely delicious! Less

Today, I visited Kikuno I for the first time in a while. The appetizer was beautifully presented in a lantern, and it looked stunning. The ginkgo nuts were perfectly colored and tasted amazing. The texture of the Kyoto green beans and the sesame seasoning were also delightful. Next, there was yuba topped with water shield, which was refreshing, accompanied by a smooth tomato puree underneath. Then, I enjoyed sea bream and striped jack on lotus root, both with a wonderful texture and plump flesh. The boiled conger eel was beautifully presented and visually refreshing. Following that, the steamed winter melon with soft-shelled turtle and Manji small potatoes was so delicious that I was already feeling full, but I couldn't resist finishing it. The grilled sweetfish was expertly cooked, with the head fried to perfection, and I loved the tangy taste of the wasabi vinegar. The cold whelk with jelly was a great complement to the next dish, and the colors of the whelk and meat dishes were stunning. The whelk had a deep green hue, while the meat dish had a beautiful oribe color that was captivating. After that, the eel rice paired excellently with the sansho pepper, and the pickled cucumber was also nice. To finish, the dessert was a refreshing Yatsuhashi ice cream. While eating, I was captivated by the artwork and ornaments in the alcove, and when I inquired, I learned that the painting was by Ito Jakuchu. I realized that visiting a restaurant like this occasionally is truly worthwhile. Thank you for a wonderful time! Less

To celebrate my 30th wedding anniversary with my wife, we visited a Michelin three-star restaurant for lunch for the first time in our lives. We chose the most affordable lunch course, and I had my doubts beforehand, thinking it wouldn’t be a private room and that the dishes wouldn’t be that impressive. However, all my expectations were completely overturned. As a special touch for our anniversary, they served us red rice and namasu at the beginning, which was truly remarkable. Everything else was equally outstanding. Each dish was exquisite, showcasing the true essence of kaiseki cuisine without holding back on the ingredients. I genuinely felt like I experienced the wonderful flavors of this culinary art. The quantity was just right, including a medium-sized beer and a 180ml serving of Japanese sake (I left a little to avoid getting too tipsy), allowing us to leave the restaurant in high spirits. The private room, the view of the garden from the window, and the service from the staff, including the nakai (waitstaff), were all exceptional from start to finish. While I was completely satisfied when we left, I couldn’t help but wonder if the restaurant was okay with those prices, which made me a bit anxious. I sincerely hope to visit again in a different season. Less

I finally visited Kikuno I for dinner. From the moment I entered, the service was efficient and smooth. The Orchid Room offers a serene view of the courtyard, creating a calming atmosphere. The dishes reflect a beautiful sense of wabi-sabi. Starting with the first course, the appetizers were presented in a lovely hōzuki (Japanese lantern) which added to the excitement. On a lotus leaf, the sashimi was served, and the striped jack was delicious, beautifully covered with a lotus flower. The chilled dish of junsai (water shield) and tomato featured smooth, sweet tomatoes and yuba (tofu skin), creating a perfect harmony with the crunchiness of the junsai. When I mentioned it was my daughter's birthday, they kindly celebrated with a red and white namasu (pickled vegetables) and sekihan (red rice), which was a thoughtful gesture. As expected from a Michelin-starred restaurant, they not only excel in cuisine but also in their attentive service. Less

I visited for lunch with two friends and enjoyed a course priced at JPY 33,000 per person over about three hours. Given the hot summer, the dishes were refreshing, featuring various items served in a hōzuki (Japanese lantern plant) and sashimi of Ise lobster and Akashi sea bream on a lotus leaf—everything was exceptional. What surprised me the most was the sweetness of the fresh water eggplant placed under the sashimi; I never expected it to be so flavorful, with zero bitterness typical of eggplant. The grilled sweetfish was presented while still lively before being charcoal-grilled. When they brought it to the table, the smoke from the charcoal was delightful. The aroma of charcoal in summer is simply irresistible. High-end ingredients like red beef, soft-shelled turtle, eel, and shark fin were all featured, creating a veritable exhibition on the table! Each dish felt like a pavilion, providing outstanding entertainment. Additionally, they innovatively incorporated Western ingredients like olive oil into the sauces and other dishes, making me wonder at times if it was French cuisine. Yet, it remained firmly rooted in Japanese cooking, surprising me with its creativity without straying into the unconventional. The matcha shaved ice served at the end was of higher quality than that of specialty shops! It must have used top-grade matcha. Even the supporting ingredients were meticulously prepared, resulting in flawless dishes. The staff were friendly and smiling, and the owner even came out to serve sake from a bamboo tube. This experience truly exemplified what a Michelin three-star restaurant is all about. I now understand why people come to Kyoto from all over Japan and the world in search of gourmet food. It was a great meal! Less

I visited to experience the essence of Japanese cuisine.I ordered the JPY 55,000 course.Upon entering the traditional entrance of this long-established restaurant, I was greeted by a surprisingly spacious interior. The tatami room I was shown to was a calm yet refined space, naturally heightening my anticipation for the meal.The hassun featured vibrant hōzuki (Chinese lantern) fruit, which was quite impressive. Everything was delicious, but the jade ginkgo nuts had a perfect saltiness and a pleasantly chewy texture.The sea urchin tofu harmonized beautifully, with the rich umami of the sea urchin complementing the soft tofu and the refreshing aroma of the wasabi sauce.The sashimi of Ise lobster and Akashi sea bream was incredibly fresh, especially the Ise lobster, which paired excellently with the miso soy sauce. The hamo (pike eel) was fluffy in texture, elegantly accompanied by a plum sauce that balanced its acidity. The grilled sashimi was enhanced with a combination of plum jelly and wasabi, resulting in a fresh taste.The steamed winter melon was a luxurious dish, enveloping the flavors of soft-shelled turtle and shark fin in a gentle sauce infused with ginger and yuzu.The abalone grilled with seaweed was remarkable, with the seaweed standing out alongside the abalone. The liver soy sauce further enhanced its umami.The kuzusomen (kuzu noodles) combined abalone, tomato, and caviar, offering a refreshing aftertaste while still being rich in flavor.The most memorable dish was the grilled beef tenderloin with fig. The aroma of fig leaves, the richness of miso, and the acidity and fragrance of the fig sauce intertwined with the umami of the beef tenderloin, creating a depth of flavor that couldn't be achieved with each element alone.The sweetfish rice was generously portioned, providing a high level of satisfaction until the very end.The dessert, Uji Kintoki, featured a rich matcha ice cream that tasted as if I were eating pure matcha. Combined with the matcha syrup on the shaved ice, it was enjoyable until the last bite.Not only were high-quality ingredients used, but the carefully designed sauces, dips, and garnishes that enhanced each component were also impressive. I felt the delicate technique unique to Japanese cuisine, which elevates the completeness of each dish through the combination of ingredients.The attentive service from the waitstaff and the charming atmosphere of the tatami room made this renowned restaurant a special experience, not just for the food but for the entire duration of my visit. Less

《Kyoto Gion Matsuri Month ⑯》The highlight of my trip to Kyoto was the meal at Kikuno I Main Branch.The Michelin Guide for Kyoto and Osaka started in 2010, and since then, Kikuno I has consistently earned three stars every year, becoming a name recognized nationwide.It truly stands out as one of the top establishments among long-established restaurants.Grilled SweetfishI’ve had this dish a few times, but it’s always delivered with a smoky aroma from being wrapped in bamboo leaves, filling the room with a delightful scent.The yuzu vinegar varies in acidity and flavor from restaurant to restaurant, but Kikuno I’s version includes olive oil, making it rich and mild.*In all dishes that use vinegar, there’s no harshness, and the acidity isn’t strong. Yet, you can still feel the tanginess, which enhances the ingredients.Even my husband, who isn’t fond of sour flavors, finds it easy to enjoy.Chilled Lemon SoupWhen I saw this on the menu, I couldn’t imagine the taste.But after the first sip, I thought, "Wow!"The acidity and bitterness of the lemon blend perfectly with the delicate aroma of the dashi.The bowl is chilled, and the junsai (water shield) adds a smooth texture that delights the palate.I was truly moved by this unique flavor.Each dish engages all five senses.A few days later, I returned to Sapporo and had Japanese cuisine at a kaiseki restaurant, but it lacked the same impact; it felt like just familiar flavors.The taste of Kikuno I is something I can’t fully express as an amateur, but it left a lasting impression.It was a great meal!♪*Reservation made by phone in advance.Total cost: JPY 37,950 (service charge and tax included) + drinks.For three people, it was about JPY 46,000 per person. Less

I visited the main branch of Kikuno I for the first time. It's no surprise that this renowned restaurant has maintained its three Michelin stars for many years! From the elegant exterior and the atmosphere of the private rooms to the attentive service from the staff and the owner, every aspect was truly satisfying. The food was, of course, delicious, but the experience went beyond that. The ambiance of this historic establishment, the serene garden with a view of the waterfall that embodies the essence of wabi-sabi, the tranquil Japanese-style room that exudes history, and the warm hospitality of the owner all came together to create an unparalleled dining experience that can only be found at Kikuno I. Less

One of Kyoto's most renowned restaurants, this kaiseki dining experience allows you to truly savor "the culture of Japanese cuisine" through seasonal ingredients and beautiful presentations.From the appetizers to the eight delicacies, the soup, and the sashimi, each dish is meticulously crafted to highlight the natural flavors of the ingredients, resulting in an elegant taste. The deliciousness of the dashi broth was particularly exceptional, and I was moved by the delicate seasoning that is characteristic of Kyoto cuisine. The serene sukiya-style setting and attentive service were also remarkable, making it perfect for a special occasion. If you visit Kyoto, this is a must-try restaurant. Less

【Enjoy High-Quality Japanese Cuisine at a Leisurely Pace】I used this restaurant for a wedding. Each dish, from the appetizers to the sashimi, was meticulously prepared, allowing us to truly appreciate the quality of the ingredients. The sashimi, in particular, was impressively fresh and had a refined flavor. The presentation was vibrant and added a sense of occasion, making it perfect for a celebratory event. While the price range is on the higher side, the quality of the food justifies it. This is a place you’ll want to choose for a special day. Less

Kikuno I is said to be a place everyone should visit at least once in their lifetime. I went there for a lunch kaiseki as part of a family appreciation outing. To be honest, I didn’t have high expectations, thinking it might just be a name, but after tasting the dishes, my main impression was "I was truly impressed!" Each dish was incredibly delicious.The only thing I found a bit off was that the tea served was roasted bancha (which seems to be a standard in Kyoto). The strong aroma of the roasted bancha was so intense that I almost mistook it for the smell of tobacco, and it filled the room, which was a bit overwhelming...That said, it was truly a restaurant worth visiting. Less