“I feel so proud,” Vongerichten shares. He’s referring to his restaurant Jean-Georges at The Shinmonzen being recognized with One MICHELIN Star in the MICHELIN Guide Kyoto Osaka 2025 edition. “Chef Hana Yoon spent six years with me in New York. She wanted to be closer to her family in Korea, and so she moved to Kyoto to helm the kitchen of Jean-Georges at The Shinmonzen. Her dedication to the craft led to the restaurant earning its MICHELIN Star.”
To Vongerichten, the best way to discover a city is through recommendations. “People discover things on Google Maps these days. But here in Kyoto, I discover places through word of mouth,” he shares. “I’m always curious to find interesting places that people have been. Most restaurants are small and quaint, so you really have to be in the know or know people in the know to find the really good spots.”
How about something unexpected and modern in Kyoto? Any hidden gems?
Monk feels like a Zen retreat disguised as a restaurant — just 14 seats nestled along the Philosopher’s Path. I remember the moment I walked in: the scent of the wood-fired oven, subdued lighting, and a calm hush. Chef Yoshihiro Imai, one of the most respected chefs in the country, sources daily from Ohara farmers and forages for herbs, then transforms them over live fire. Truly some of the best pizzas I’ve had.
Where is your favorite place to stay in Kyoto?
Of course I have to say The Shinmonzen. I was invited to be part of The Shinmonzen project, designing its restaurant. The hotel’s architecture and design feel both ancient and modern. It’s like passing through a quiet Gion street and stepping into another world. There are just nine rooms overlooking the Shirakawa River. I love having my morning matcha by the terrace. I’ve actually made friends with a heron that goes by the river at about 10 a.m. every morning.
What’s your go-to spot for comfort food in Kyoto?
Omen is where I’d go for a no-nonsense bowl of udon. The rich aroma of broth and lightly fried veggie tempura with handmade udon there are just unbelievable. The agedashi tofu is also amazing — crisp on the outside, silky on the inside, and served in a broth that is simple but flavorful.
Which tempura place leaves a lasting impression?
Enyuan Kobayashi is a great example of how simple dishes can be taken to an incredibly high level. It’s a small, quiet space in Gion with just a few counter seats, so you get to watch everything up close. Chef Kobayashi’s technique is very precise — the batter is light and crisp, never greasy. What I like is how the meal isn’t just about tempura. It starts with seasonal small plates like simmered herring or grilled river fish before moving into the main tempura courses. At the end, you get a comforting tempura rice bowl, which brings everything together.
What’s your favorite spot for an evening drink?
Common One Bar is a hidden gem tucked in Gion’s winding alleys. It has an intimate atmosphere with dim lights, and great cocktails. It’s a good place to unwind after a full day of exploring.
Related Articles:
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- Browse our other Travel Guides
- What Is Kyo-Sushi And Where To Find It In Kyoto
