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Takehisa
Japanese
A Kyoto kaiseki spot where the chef garnishes plates with leaves he collects from the mountains himself, which tells you most of what you need to know. The cooking leans on old-school simmering and salt-grilling, the kind of techniques that take days and show nothing off. Unripe plum, herring with eggplant, sweetfish, wild foraged tempura: the menu follows the seasons with the quiet insistence of someone who grew up in them.
The awards strongest first
- Michelin Guide Selected Restaurant
One number, weighted & current 69
How we scoreThe dishes from the writeups
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Herring with eggplant
“Simmered items such as unripe plum simmered in sugar syrup and herring with eggplant are labours of patient love.”
Michelin Guide
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