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Hyotei
Japanese
Moss-covered stone lanterns and channels of water drawn from Lake Biwa set the tone before you've touched a menu. This is a long-established Kyoto ryotei, the kind of place where the garden does as much work as the kitchen. The signature soft-boiled eggs are a house tradition carried across generations. Hyotei holds three Michelin stars, earned through cooking that layers quiet innovation onto deep-rooted ritual without ever announcing the fact.
The awards strongest first
- Michelin Guide 3 Stars
- Gault&Millau 4 Toques
- The 50 The 50 Discovery
One number, weighted & current 96
How we scoreThe dishes from the writeups
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Hyotei eggs
“Hyotei eggs are a tradition handed down through generations from the founder.”
Michelin Guide -
Akashi sea bream sashimi
“tomato and soy sauce gracing Akashi sea bream sashimi is a permutation courtesy of the current chef, Yoshihiro Takahashi.”
Michelin Guide -
Soft-boiled egg
“witness the signature dish, a soft-boiled egg, cut into two halves and served as a side, and probably the best egg you've ever tasted.”
The 50 -
Breakfast rice gruel
“Other highlights include the breakfast rice gruel, and a wine-marinated tilefish.”
The 50
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