Kitcho began in 1925 as a tiny restaurant of Japanese cuisine in Osaka. And has devoted itself ever since believing Japanese cuisine as a specialty in the world. Kyoto Kitcho is run by the third-generation chef. This journey would not have been possible without the support of so many. Who has joined us in building this proud history. We would like to take this opportunity to thank everyone. And share some of the key relationships and events that have helped weave the history of Kyoto Kitcho.– Kyoto-Kitcho
More of cultural immersion, a part art exhibition, and part sensory banquet
This is just one flavor of the Kaiseki course promised at the three-star Michelin Kyoto Kitcho Arashiyama. A restaurant based on Japanese tea ceremony traditions, guests dine in a classic Ryokan setting, overlooking a serene and meditative garden while devouring traditional Japanese cuisine.
Giving equal importance to visual design and flavors, this award-winning and family-run restaurant seeks to transmit Japanese heritage through “umami,” translated as savoriness, and “omotenashi,” meaning wholehearted hospitality. Believing Kaiseki to be the embodiment of “omotenashi,” the tea ceremony-inspired experience at Kyoto Kitcho Arashiyama is founded on respect, making guests feel unique and at ease. Simultaneously, its second central mission is to produce meals that are expressions of seasons and place.
A restaurant based on Japanese tea ceremony traditions, guests dine in a classic Ryokan setting, overlooking a serene and meditative garden while devouring traditional Japanese cuisine. “
The restaurant is based on Japanese tea ceremony traditions. Guests are dining in a classic Ryokan setting, overlooking a serene and meditative garden while devouring traditional Japanese cuisine.
All Ingredients are carefully selected by the chef. Tokyoka Kunio – conjures dishes that allow each seasonal ingredient to shine and flavors to savor. His intent is to emphasize a seamless synergy between cuisine and natural beauty and cuisine and artistic expression.
There are several courses to a Kaiseki meal. But a theatrical display of color, texture, spices, fruits, and meats will undoubtedly delight the senses. Vibrant autumn leaves embellish the autumnal menu, and tender cherry blossoms enliven the spring presentation of sushi dishes. Where the food comes arranged like an under-the-sea diorama in the formation of flowers. Expect also pieces of lobster organized into bunches of threes. And gathered with spiced leaf vegetables and thin sticks of fried kelp to create a bough suggestion.
Paying homage to Japan’s tea ceremony traditions, Kyoto Kitcho Arashiyama is the pièce de résistance of Kaiseki-dining restaurants.”
Experience, nonetheless, exceeds the physical joy
As servers sit nearby to educate on the properties and traditions behind the ingredients. Consequently, the tasting of wasabi and seaweed encrusted with gold foil and drizzled with soy and plum sauce. Becomes an exceptional moment, creating a long-lasting memory. One obtains a more profound recognition and understanding of the lotus roots. Sweet yams, okra, as well as pumpkin omelets covered in a lotus leaf. As they understand, it has actually been prepared with Japan’s multi-layers of heritage.
Chefs “Omakase” course, meaning “I’ll leave it up to you,” has the chef conjuring bespoke menus. Preparing the meal in your private room. Hints of dishes like briny blue crab adjoined with sour vinegar jelly or the mildly sweet undertones of the barracuda sushi travel through the air. As one takes in such aromas, guests are encouraged to relax by savoring the Kitcho Teio Sake’s fruity flavors before ending. The evening ends with a refreshing fruit platter accompanied by a restorative melon cream sauce.
Kyoto Kitcho Arashiyama is the pièce de résistance of Kaiseki-dining restaurants. Taking guests on a journey of discovery through “umami” and “omotenashi,” they become acquainted with “shun”- the very best of Japan’s natural ingredients and ancient practices.