$835 (¥108,332) World Famous and Most Exclusive No 1 Luxury Japanese Kaiseki Private Room Fine Dining in Kyoto Japan, 3 Michelin Stars Kikunoi Honten Japan
Kikunoi Honten 菊乃井 本店 菊の井 懐石料理“ The ryotei is the art gallery of the Japanese aesthetic”, observes owner-chef Yoshihiro Murata. His restaurant’s elegant garden and interior bespeak a gracious atmosphere born of unbroken tradition. The fare is presented in a menu that encapsulates elegant simplicity with an affectionate, pretty aspect to it, known as “kirei sabi”. Innovation gives birth to tradition as Western elements such as foie gras and truffles blow a fresh breeze through the halls of Japanese cuisine.
Tasting menu (more luxurious ingredients) 12 Courses
Sakizuke - an appetizer similar to the French amuse-bouche
shokuzenshu - a small beverage to start of the meal.
Hassun - Assortment of appetizers: smoked salmon sushi, mustard-dressed rapini,
haddock roe terrine, lotus root stuffed with mustard, cured karasumi(grey mullet roe)rolled in cuttlefish, tofu pickled in white miso and pomegranate, salad of sea cucumber and turnip
Hutamono - Steamed of cod milt, truffle sauce, chives
Otsukuri - Sashimi of fugu(pufferfish),fugu skin, grated radish with red pepper, chives, vinegar chrysanthemum petals, salt and Naoshichi(Japanese citrus),ponzu
Mukouzuke - Sashimi of tuna, mustard, soy-marinated egg yolk sauce
Sunomono - Red tilefish steamed with grated kabura turnip, wood ear mushroom, lily bulb, mitsuba herb, fresh uni(sea urchin), gingko nut, wasabi
Yakimono - Grilled spiny lobster
Nakachokus - Salad of roe-bearing crab, Japanese citrus
Shiizakana - Hotpot of duck breast, green onion, duck meatballs, sansho pepper
Gohan, Kō no mono, Tomewan - Steamed rice with salmon roe, mitsuba herb; cabbage soup
Mizumono - Buckwheat walnut sponge cake, caramel ice cream, strawberry, Amakusa orange, caramel sauce, mint
Matcha and Wagashi
In 2013, “Washoku” traditional Japanese cuisine was added to UNESCO’s Intangible Cultural Heritage list and Japanese cuisine became culturally recognized around the world. Yoshihiro Murata is the head chef at Kikunoi who has made a significant contribution to this culture.
This Michelin 3-star fine-dining Japanese restaurant has a long history and has aimed to correctly inform the world about Japanese cuisine.
The origin of the restaurant’s name, “Kikunoi”, came about in the 16th century when feudal shogun lord Toyotomi Hideyoshi’s wife, Nene, was visiting a teahouse and when she drew water from its well, the water sprang from the well like the blossoming of chrysanthemum flowers. Thus, the name “Kikunoi” or “Chrysanthemum Well” was given to the restaurant when it opened. Kikunoi has protected this well from generation to generation and continues to use the well’s water in its cooking.
When it comes to this high-class Japanese restaurant, it is renowned for more than just its cuisine. The restaurant’s atmosphere, luxurious and refined facilities as well as it’s traditional hospitality can be enjoyed collectively at this “amusement park for the cultured”. Savor the restaurant’s visual beauty and obtain happiness from its exquisite cuisine. Kikunoi hopes all its guests are able to fully experience the four seasons with each of their five senses in its atmosphere and facilities.
Three MICHELIN Stars: Exceptional cuisine, worth a special journey!
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10 июн 2024
