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Chiso Aida
Kyoto
A kaiseki restaurant where the chef trained in Kyoto's geisha quarter and treats restraint as a philosophy rather than a limitation. The menu moves with the seasons, bamboo shoots in spring giving way to pike conger with matsutake in autumn, and diners can choose their own ingredients for the rice dish at the end. The kind of place that doesn't need to explain itself, which in Kyoto is either reassuring or slightly terrifying, depending on your Japanese.
The awards strongest first
- Michelin Guide Selected Restaurant
One number, weighted & current 69
How we scoreThe dishes from the writeups
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Simmered bamboo shoots
“In spring he serves simmered bamboo shoots”
Michelin Guide -
Herring with eggplant
“in summer, herring with eggplant”
Michelin Guide -
Pike conger with matsutake mushrooms
“in autumn, pike conger with matsutake mushrooms”
Michelin Guide -
Takikomi-gohan
“In a pleasant twist, diners can choose the ingredients for takikomi-gohan.”
Michelin Guide
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