TAKAYAMA (タカヤマ) Kyoto

TAKAYAMA Creative Experience JPY 30,000Non-Alcoholic Drinks x4Total JPY 33,640Located just a 3-minute walk from Kyoto Kawaramachi Station, this innovative restaurant is on the 2nd floor of GOOD NATURE STATION."Pre-meal Juice"A dish featuring peach and mint juice coated in white chocolate. The surface of the white chocolate has a QR code that, when scanned, displays the day's menu."Japan Caviar"Miyazaki's low-temperature aged Japan caviar paired with sour cream made from Manju chili, wrapped in squid ink potato chips."Foie Gras"A cream and mousse filled choux pastry flavored with foie gras, topped with homemade jam and a duck made from foie gras mousse."Truffle"A dish featuring truffle-flavored ice cream sandwiched between sablé cookies."Finger Food"◯ BruschettaA dish topped with fruit tomatoes, grilled eggplant, and caviar on a base.◯ AranciniItalian-style rice croquettes. This arancini is served with a tuna mayo sauce, topped with salami and cherry tomatoes.◯ SpongeA sponge cake made with sea urchin, garnished with arugula and bottarga.◯ ChipsTapioca chips topped with sweet shrimp tartar, finger lime, and tomato crab.◯ PotageA cold potage made with Gold Rush corn, topped with grilled corn."Fritto"Fried sweet sea bream drizzled with plum puree."Carpaccio"A dish featuring sea bream, yellowfin tuna, salmon, Spanish mackerel, and barracuda topped with sea grapes, served with a foamy shallot vinaigrette."Gelato"Parmesan gelato served with Parmesan chips and sprinkled with black olive powder."Prosciutto"A dish featuring red and green melons topped with prosciutto."Pomodoro"A dish featuring low-temperature cooked fruit tomatoes filled with basil oil."Pane e Burro"Rice and whole grain bread served with yogurt and fermented butter cream."Pesce alla Griglia"Charcoal-grilled grouper served with summer vegetables, paired with basil Genovese pesto and bisque sauce."Sakaeya's Meat"Charcoal-grilled ribeye from a dairy cow, served with summer asparagus and a sauce made from butternut squash puree and Omi beef broth."Cappelletti"Ravioli stuffed with Wagyu Bolognese, served with lemon and hebe sauce, topped with a black pepper foam sauce."Risotto"Risotto made with Parmesan cheese and edamame, topped with edamame gelato and prosciutto."Pre-Dessert"◯ Meyer Lemon SemifreddoA dish featuring white chocolate crumble, Hyuga citrus puree, and semifreddo.◯ Tiramisu EspumaTiramisu espuma served on eggplant tartar, garnished with Pione grapes and freeze-dried strawberry powder.◯ DaifukuDaifuku filled with caramelized walnuts and hojicha cream.◯ Red Shiso GranitaRed shiso granita topped with finger lime.◯ Banana and Kiwi SmoothieA smoothie with popping candy on the rim."Dessert"A dessert featuring caramelized figs and wasanbon pudding, topped with almond milk espuma and sorbet."Post-Meal Drinks and Sweets"◯ Matcha Macaron◯ Raspberry Jelly◯ Biscottini◯ Florentine◯ Sesame Cookies◯ Passion Fruit Marshmallow◯ Mini Cream Puffs◯ Crème Brûlée◯ Kumquat and Honey Candy◯ Mini Cheesecake◯ Ginger-flavored Chocolate◯ Caprese◯ Raspberry Cookies◯ Raisin Butter Sandwich◯ Brutti ma BuoniThe interior, primarily white, creates a fantastical atmosphere. The first dish features a QR code printed on the surface of the white chocolate, which, when scanned, reveals the day's menu, showcasing unique creativity.The meal consists of 19 small plates, incorporating Italian flavors throughout.With such a generous amount, the pre-dessert includes 5 items, followed by dessert and a final selection of 16 sweets. All other guests were taking leftovers home.The dishes are highly original and creatively presented, always leaving me with a sense of anticipation.It was a great meal. Less

**TAKAYAMA** Bronze2026 Innovative Cuisine 2025 Tabelog Score 3.95 For our dinner during our trip to Gion, we chose this restaurant as our main destination. I was excited to see what kind of dishes awaited us. The location is a short walk across the Kamo River from Gion-Shijo Station, situated on the second floor of a stylish new shopping complex filled with trendy shops. The restaurant has minimal signage on the second floor, and there’s no handle on the door. At the designated time, we were allowed to enter. Inside, we found a spacious, slightly circular counter table that was wonderfully open. The table appeared to be made of cement—perhaps it was Moltex? The space features a beige or white color scheme throughout the floor, walls, and ceiling. It’s wide and open, with an interior that sparks creativity, making me very excited for the meal to come. Soon after, Chef Takayama greeted us warmly. All the staff were incredibly friendly, providing high hospitality. The background music was upbeat European tunes. The restaurant has a maximum of 12 seats, but there were only 8 guests today. I learned that over 90% of the customers were foreigners. Kyoto is truly remarkable! The restaurant opened in December 2019, and it’s so well-maintained that it feels brand new. Everything sparkles. **Today's Menu (Course)** Juice with Dry Ice Caviar Snack with Manganji Pepper Sour Cream Foie Gras Cream Puff with Duck Ice Pop and Hyuganatsu Jam Takayama Sandwich with Truffle Cookie Ice Cookie **Finger Foods (5 items)** Bruschetta with Grilled Fruit Tomato and Eggplant Arancini with Salami and Mini Tomato Confit Spunya with Sea Urchin and Arugula Tapioca Chips with Shrimp Tartare and Crab Chips Chilled Corn Soup **Appetizers (5 items)** Fritto with Grouper and Plum Sauce Carpaccio (Sea Bream, Bluefin Tuna, Japanese Sea Bream, Squid, and Spanish Mackerel) Gelato with Parmigiano Cheese Prosciutto with Fruits (Melon and Fig) Fruit Tomato with Basil Oil **Chef's Homemade Bread** Made with Rice Flour and Whole Wheat **Fish Main Course** Grilled Biwa Trout with Kyoto Vegetables, Genovese Sauce, Kale Oil, and Bisque **Meat Main Course** Aged Sirloin Steak from Sakaeya in Shiga Prefecture with Duck Eggplant, Sauce, and Salt **Homemade Pasta** Ravioli filled with Meat Sauce and Salt Foam **Risotto** With Parmigiano Cheese, Edamame, Edamame Gelato, and Prosciutto **Pre-Dessert** Ice Cake with Yuzu and Lemon Flavor Tiramisu with Grapes Dai-Fuku with Coconut Milk Flavor Citrus Sorbet with Hyuganatsu Smoothie with Banana and Cucumber **Main Dessert** All Mango **Tea Sweets** Takayama Style American Coffee **Drink Orders** Pinot Noir Champagne Silvaner White Wine Burgundy Chardonnay Italian Tuscany Sangiovese Red Wine Dinner started promptly at 6 PM. We began with a surprise dish that had a strong personality, featuring a dry ice presentation. I won’t spoil the details, but it was quite entertaining! Next, a heavy box appeared. When opened, it revealed a caviar snack, presented like a treasure chest filled with black pearls. The presentation was exquisite. Continuing, we were served a white bouquet with a foie gras cream puff, showcasing beautiful craftsmanship. The transition from the previous dark presentation to this white one was striking. Then came the Takayama Sandwich, a cookie filled with truffle ice cream, keeping the excitement alive. Next, five small dishes labeled as finger foods were presented. Though small, each was crafted with great care. At this point, I started to feel full. I thought this was the appetizer, but then came another five appetizers. The attention to detail was astounding, and I could only imagine the amount of work that went into it. The homemade bread served afterward was crispy and satisfying, made with whole wheat, giving it a substantial weight. By now, I was quite full again. We moved on to the fish and meat main courses. The fish main course was visually stunning and colorful. I requested a smaller portion for the meat main course since I was full, but it was delicious, and the sauce was excellent. Afterward, pasta and risotto were served. I had them in small portions, but my stomach was bursting. The desserts included both pre-dessert and main dessert, which were incredibly delicious, but I was stuffed. After finishing everything, I thought we were done with coffee, but the biggest challenge was yet to come. Even the foreign guests next to us were laughing in disbelief. We exchanged amused glances. A staggering amount of tea sweets arrived, each with a different approach. The level of detail was extraordinary. There were about 20 varieties. This is the essence of Takayama! I was told to only eat five, and the rest were packed into a box for us. Wow, what an experience! The world of TAKAYAMA is truly remarkable. One thing is for sure: come hungry! It was a great meal! Less

The white space, white counter tables, white dishes, and the staff in white T-shirts and aprons create a beautifully cohesive atmosphere that I really love.I haven't counted them precisely, but there were over 20 dishes, each featuring unique ingredient combinations. It's quite impressive that every single dish was delicious.Moreover, the pairings were surprisingly well-selected and matched perfectly with the dishes, making them truly enjoyable. In particular, the Australian rosé recommended by the chef was exceptional, and I'm considering buying a bottle.The staff were all young and vibrant, creating a very positive impression.Overall, the experience was fantastic, and I definitely want to visit again.It was a great meal! Less

As a Tabelog Award-winning restaurant, I travel across the country seeking delicious food, focusing on renowned establishments like Michelin-starred and top 100 restaurants. I use this as a personal record of the places I've visited, so my comments will be brief. I am grateful for my daily meals. It was a great meal.◆Awards◆ Tabelog Bronze Award 2026 Tabelog Innovative Cuisine Top 100 Restaurants 2025 ◆Crowd Level◆ I made a reservation online.◆Parking◆ Parking is available at the facility, with free service offered.◆Duration of Stay◆ Approximately 3 hours.◆Cuisine◆ Lunch course.◆Comment◆ The restaurant is a pristine white space resembling an art museum. It seems that 90% of the customers are from overseas. The menu features a variety of small dishes, totaling around 25 plates. Even the pre-dessert includes 5 plates.＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝ • Scores are primarily based on the taste of the dishes within their respective genres. • Points may be added or deducted based on cost performance, service, and ambiance. • Facilities such as accommodations, roadside stations, and golf courses are rated on a 0.5 scale for the entire establishment. For detailed evaluation criteria, please refer to my profile.＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝Thank you for your "likes," "follows," and "saving the restaurant". I appreciate you taking the time to read this. I hope this helps you in choosing a restaurant. Less