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Kodaiji Wakuden
Japanese
A sunken hearth carved into the middle of tatami seating is the visual you'll be describing to people for years. This two-Michelin-starred ryotei in Higashiyama draws its identity from the Tango coast, and crab cooked over that open hearth is the anchor of the meal. The group's tradition of rotating in young chefs keeps things from calcifying into ceremony, which is a harder trick to pull off than it sounds in a room this formal.
The awards strongest first
One number, weighted & current 92
How we scoreThe dishes from the writeups
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Crab
“Crab, a speciality of the restaurant’s birthplace, is cooked in a sunken hearth, a hole strikingly carved in the middle of tatami seating.”
Michelin Guide
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- The Hotel Seiryu Kyoto Kiyomizu Stay · 90
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