Elite Traveler Summer 2023

elite traveler SUMMER 2023 123

Kyoto cuisine

Fromcozy izakayas (Japanese-style pub) servingup obanzai-ryori (homestyle cooking) to multi-course Kyo-kaiseki meals at Michelin-rated restaurants, Kyoto’s food scene celebrates the seasonality of local ingredients, and has perfected the art of dining out perhaps better than any other city in Japan. Eating here is an experience that is best savored, but knowing where to go and booking well in advance are key to ensuring a successful visit. Justo ff the philosopher’s path in Kyoto’s Higashiyama District, chef owner Yoshihiro Imai turned his love of (restaurant-monk.com) . Reservations at this charming 14-seat spot fi ll up quickly, so be sure to book well in advance. A charming izakaya serving Italian Japanese fusion, Fudo (fudokyoto.com) is a love letter to the bounty of seasonally inspired dishes found around Kyoto. Each beautiful portion bursts with umami; grab a seat at the counter, where the vibe is about embracing and connecting over good food and good company. This is a great place to sip local sake or enjoy a bold glass of Italian wine and provides a memorable experience that feels more like a cozy evening at a close friend’s house. For a special evening, Kyoto Kitcho Arashiyama (kyoto-kitcho.com) has three Michelin stars and o ff ers a variety of courses that include assorted appetizers, soup, sashimi — grilled and slow cooked and beautifully presented. Kitcho also has a sister restaurant in the heart of Gion called Hana-Kitcho, which is a modern kaiseki spot serving fare in private rooms, some of which overlook a moss-covered garden. Pull up a seat at the counter and indulge in some traditional kaiseki at Sen (kyoto-sen.com) , where owner and chef Takeshi Sugisawa’s changing menu of elevated Japanese cuisine is served with a modern twist. The restaurant has a Michelin star under its modern-meets-minimalist belt. For the adventurous diners out there, the seasonally rotating menu may include a few surprises such as black bear meat sourced from Japan’s northern prefecture. locally sourced ingredients and fi re-roasted pizza into fi ve-and seven-course tasting menus at perennially popular Monk

Photos Dmitry Morgan/Shutterstock.com