Travel 2 minutes 10 July 2025

Kyoto’s Must-Try Dishes, According to Our MICHELIN Guide Inspectors

A curated look at Kyoto’s standout dishes, all handpicked by our MICHELIN Guide Inspectors, from the 2025 selection.

Kyoto’s culinary identity is rooted in centuries of ritual, restraint, and reverence for the seasons. But tradition here isn’t static — it’s reimagined daily by chefs who pair heirloom ingredients like yuba, chestnuts, and Kyo-yasai with modern techniques and quiet flashes of global influence.

In the MICHELIN Guide Kyoto Osaka 2025 guide, inspectors highlight the dishes that best express this evolution — not the postcard classics, but the plates that linger in memory: unexpected, precise, and with an unmistakable sense of place.


1. Nigirizushi of Medium-Fatty Tuna

Kikunoi Sushi Ao, One MICHELIN Star

At Kikunoi Sushi Ao, a single piece of chutoro nigiri (medium-fatty tuna) speaks volumes. The fish arrives gently scored with near-invisible knife cuts, a quiet act of craftsmanship that coaxes out its silken texture and deep, marine umami. It’s a gesture not meant to dazzle, but to heighten — allowing the tuna to unfold, unhurried, on the tongue.

This reverence for subtlety runs throughout the experience. The nigiri is served on a ceramic plate by Kitaoji Rosanjin, the 20th-century artist and epicure who famously declared, “utensils are the clothing that make cuisine.” Here, every element — from the precise blade work to the plate’s quiet authority — reflects a Kyoto sensibility: measured, thoughtful, and profoundly attuned to detail.

At Kikunoi Sushi Ao, chutoro nigiri arrives slightly scored with hidden knife work that invites the tuna’s richness to unfold, slow and deliberate, on the tongue. © Kikunoi Sushi Ao
At Kikunoi Sushi Ao, chutoro nigiri arrives slightly scored with hidden knife work that invites the tuna’s richness to unfold, slow and deliberate, on the tongue. © Kikunoi Sushi Ao

2. Big Conger Eel and Prosciutto

shiro, One MICHELIN Star

At Shiro, the gnocco fritto with conger eel is a striking reinterpretation of the traditional Italian fried bread, infused with Japanese coastal flair. Thick slices of conger eel are briefly dipped in hot oil, searing the surface to lock in their rich, briny flavor. They’re then draped in paper-thin slices of dry-cured prosciutto, allowing the residual heat of the eel to gently melt the ham’s fat and create a luxurious fusion of textures and tastes. This dish exemplifies Shiro’s signature approach of melding bold Shimane ingredients with refined Italian techniques, crafting a culinary dialogue that bridges cultures and traditions in every bite. In a city where tradition is often codified, shiro reimagines it entirely – and convincingly so.

Gnocco fritto, as reimagined at shiro, where crisp fried bread meets seared conger eel and melting prosciutto in a quiet collision of Italian technique and Japanese coastal depth. © shiro
Gnocco fritto, as reimagined at shiro, where crisp fried bread meets seared conger eel and melting prosciutto in a quiet collision of Italian technique and Japanese coastal depth. © shiro

3. Snow Crab Dumplings in Celery and Lemongrass Tea 

Jean-Georges at The Shinmonzen, One MICHELIN Star

The snow crab dumplings in celery and lemongrass tea at Jean-Georges at The Shinmonzen is a standout dish that bridges culinary traditions from France and Japan with finesse.

Wrapped in a tender, delicate shell, the snow crab’s natural sweetness melds beautifully with the tart, herbal notes of celery and lemongrass, creating a harmonious bouillon that’s both comforting and refined. Uniquely, the restaurant, which is known for its contemporary French cuisine, adopts the term ‘dumplings’ (gyoza) rather than ‘ravioli’, a nod to Asian influences. This dish encapsulates the restaurant’s philosophy of cross-cultural dialogue, where French technique meets Japanese ingredients in a delicate, thoughtfully crafted plate.

Delicate snow crab dumplings bathe in lemongrass and celery tea at Jean-Georges at The Shinmonzen. © Jean-Georges at The Shinmonzen
Delicate snow crab dumplings bathe in lemongrass and celery tea at Jean-Georges at The Shinmonzen. © Jean-Georges at The Shinmonzen

4. Grilled Wagyu

Kodaiji Jugyuan, Two MICHELIN Stars

The grilled Wagyu at Kodaiji Jugyuan is perfectly seared and paired with the umami-rich complexity of Daitokuji natto and the briny bite of black olives. Generous chestnut shavings add a touch of seasonal elegance.

Served on plates crafted by contemporary artists, this dish exemplifies Kodaiji Jugyuan’s vision ofpushing the boundaries of Japanese cuisine into exciting new territory.

Grilled Wagyu at Kōdaiji Jugyuan that’s been charred to perfection. © 十牛庵 北のあか牛炭火焼/Kodaiji Jugyuan
Grilled Wagyu at Kōdaiji Jugyuan that’s been charred to perfection. © 十牛庵 北のあか牛炭火焼/Kodaiji Jugyuan

5. Tofu Skin Soup

Miyawaki, One MICHELIN Star

At Miyawaki, the tofu skin soup is an haute blend of textures and flavors, served in an antique Western-style cocktail glass. This velvety purée combines the creamy smoothness of soy milk with the umami depth of dashi, creating a singularly rich and satisfying taste.

A subtle hint of mango adds delicate acidity, lifting the flavors and creating a gentle interplay of sweetness and umami. This dish embodies Miyawaki’s refined approach, where Japanese ingredients and a touch of global inspiration come together in a distinctive and harmonious dining experience.

At Miyawaki, tofu skin soup arrives in a vintage cocktail glass; a silky blend of soy milk and dashi, lifted by a whisper of mango, where umami meets quiet acidity. © The MICHELIN Guide
At Miyawaki, tofu skin soup arrives in a vintage cocktail glass; a silky blend of soy milk and dashi, lifted by a whisper of mango, where umami meets quiet acidity. © The MICHELIN Guide

Hero image: A quiet moment at Kōdaiji Jugyuan, where centuries-old architecture and Kyoto’s changing light meet in quiet conversation. © Kodaiji Jugyuan

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