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Kanzan
Japanese
The appetizer platters arrive on small rafts and baskets the chef wove himself, which tells you most of what you need to know about this intimate Kyoto kaiseki restaurant. The chef grew up above an antique shop in Gion, and the heirloom vessels he chooses for each dish carry the same weight as the cooking. Menus shift with what he finds in the fields near Shugakuin, so the vegetables taste like they were pulled that morning, because they were.
The awards strongest first
- Michelin Guide Selected Restaurant
One number, weighted & current 69
How we scoreThe dishes from the writeups
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Vegetable takiawase
“His vegetable takiawase impart the flavours of the season using the rich aroma of freshly harvested ingredients.”
Michelin Guide
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