Where to find the traditional kyo-ryori cuisine the city is known for, plus more refined takes on Japanese staples.
Jose Moran Photography
Michelin three-star chef Yoshihiro Takahashi is known for his precision in dishes such as salt-grilled ayu cut to reveal a glimpse of roe. Meals are plated on vintage ceramics in 400-year-old teahouses surrounded by gardens. One of the world’s only three-star breakfasts is available in the annex most seasons. 35 Nanzenji-Kusagawa-cho, Sakyo-ku; hyotei.co.jp.