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Shokuzen Abe
Kyoto
A charcoal brazier and a wood-fuelled stove in a Ginza kitchen set the mood at this intimate Japanese restaurant, where a Michelin-starred chef channels Kyoto kaiseki with quiet intensity. The rice alone is a study in timing, served from clay pots anywhere from barely-cooked to scorched, the flavour shifting by the minute. Kyoto vegetables, white miso dashi, shojin ryori roots: the menu reads like a letter home to a city the chef never quite left.
The awards strongest first
- Michelin Guide 1 Star
One number, weighted & current 86
How we scoreThe dishes from the writeups
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White miso soup
“White miso soup infuses dashi stock of vegetables and kombu kelp, a staple of shojin ryori.”
Michelin Guide -
Takiawase
“Kyoto vegetables are used in takiawase.”
Michelin Guide
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