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Konno
Kyoto
The prep counter sits right next to the fry stations so the food travels maybe a meter before it reaches you, which is the whole philosophy in miniature. This is a small, personal kappo-style Japanese restaurant in Higashiyama where the chef trained at a ryotei before opening his own room. His wife handles the front, warmly, while he keeps his head down in the kitchen. The simmered vegetable dish, takiawase, is quietly the thing to notice.
The awards strongest first
- Michelin Guide Selected Restaurant
One number, weighted & current 69
How we scoreThe dishes from the writeups
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Takiawase
“‘Takiawase’, a delicately simmered assortment of vegetables, brings out the native flavours of each ingredient, attesting to the proprietor’s experience.”
Michelin Guide
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