Not just a restaurant, nor just a traditional inn,
we have conceptualized ourselves as a 'Culinary Ryokan.'
We offer a Japanese Kaiseki course which reflects the traditions of old Japan while also embracing new culinary techniques tailored to the season, as well as a colorful array of dishes in our Kyoto Western cuisine which abundantly features the terroir of Kyoto.
- A Stay Dedicated to Cuisine -
The unique blend of 'food' and 'time' which can only be experienced here seamlessly integrates the emotions of traditional Japan into the beloved concept of an "Auberge".
We offer a colorful array of dishes filled with seasonal ingredients in our Kyoto Western cuisine which abundantly features the terroir of Kyoto. The way the profile of the dish changes with even how the sauce is poured resembles the fleeting beauty of Kikusui's garden throughout the seasons.
An extensive menu in which traditional Western dishes have been evovled to maximize the flavor of its ingredients.
Enjoy a course meal in which each dishes utilizes local ingredients from the Kyoto area and which is inspired by the concept "Garden", created by Master Ogawa Jihei VII.
Our Japanese Kaiseki courses allows you to savor dishes which reflect the traditions of old Japan, while also embracing new culinary techniques tailored to the beautiful current season.
For lunch, you can enjoy a course centered around Nanzenji's famous Yudofu (hot tofu) cuisine and other kaiseki dishes in comfortable private rooms.
For dinner, we offer three types of traditional Japanese kaiseki courses in which the flavors and charm of the four seasons can be experienced to the fullest.
The garden of Kikusui conveys various aesthetics and fragrances of nature throughout the four seasons.
The chefs too, interact with the cuisine while being inspired by nature, skillfully using each rich ingredient to express the beauty of the season.
The start of the day begins with a nourishing breakfast, and the exquisite 'Okinakasumi' rice cooked in an earthenware pot is simply something which must be experienced once.
The limited afternoon tea, along with the regular menu, welcomes orders for custom-made menus for memorable occasions such as anniversaries and both take inspiration from the garden.
Hometown: Sabae City, Fukui Prefecture
Chef Nishino entered the culinary field with the desire to bring joy to many through his cooking.
He trained at a renowned restaurant in Kyoto from the age of 18 and then joined Kikusui. He was appointed as the head chef in 2016. In 2018, he underwent training at a 3 Michelin-starred Japanese cuisine establishment, honing his skills even further.
He presents an innovative style of Japanese kaiseki which fuses old Japanese traditions with new ideas.
Chef Nishino always puts himself in the mind of this guests, and skillfully uses rich ingredients while being inspired by nature, expressing the delicate and profound essence of Japanese cuisine in all of his dishes.
Hometown: Chigasaki City, Kanagawa Prefecture.
An extensive career both domestically and internationally.
He trained at RISTORANTE PASTA PASTA CANOVIANO, then became the head chef at AW Kitchen Tokyo in 2009. In 2014, he took on the role of head chef at AW Kitchen Indonesia Jakarta, and later at Mirano Risutorante Essenza (1 Michelin star) and Ristorante Da Vittorio (3 Michelin stars).
The Western cuisine course created by this Michelin-experienced chef abundantly features the terroir of Kyoto, and the way the profile of the dish changes with even how the sauce is poured resembles the fleeting beauty of Kikusui's garden throughout the seasons.
The Japanese breakfast is exclusively offered to the hotel guests. As a starter, a soup of pureed seasonal vegetables is served and nourishes your waking body.
We provide a premium breakfast in a tranquil space and time which invigorates both your body and soul for the day.
