Restaurants
Muromachi Yui
                            459 Kimbukicho, Nakagyo-ku, Kyoto, 604-0846, Japan
                            
                        
                        
                            
                            
                                
                                    ¥¥¥¥
                                    ·
                                
                                
                                    Japanese
                                
                                
                            
                        
                        
                    
                                
                                    
                                        Solo dining
                                    
                                
                            
                        Reserve a table
Muromachi Yui
                            459 Kimbukicho, Nakagyo-ku, Kyoto, 604-0846, Japan
                            
                        
                        
                            
                            
                                
                                    ¥¥¥¥
                                    ·
                                
                                
                                    Japanese
                                
                                
                            
                        
                        
                    
                                
                                    
                                        Solo dining
                                    
                                
                            
                        
                                    One Star: High quality cooking
                                
                            
                    
                        ‘Yui’ means ‘one and only’, and indeed the meals to be savoured in this elegant dining room are to be found nowhere else. Kazuteru Maeda’s basic soup stock is aged for two days to elicit all the umami the kombu kelp has to offer. Edible wild plants and mushrooms, picked in the mountains by the chef himself, are a treat. Maeda works alone, pouring heart and soul into his craft. His goal is a one-of-a-kind restaurant that truly conveys his culinary feelings.