Hyotei
Kaiseki · Kyoto · Michelin Three Stars · Chef Yoshihiro Takahashi
Three Michelin-starred Kaiseki restaurant in Kyoto with 450+ year history. 15th generation Chef Yoshihiro Takahashi. Famous for Hyotei Tamago and morning porridge traditions. Menu changes daily per chef's selection.
35 Kusagawa-cho, Nanzen-ji, Sakyo-ku, Kyoto 606-8437, Kyoto
- Michelin 2025
Menu
Wines
- Sake Pairing Course (25000) — Curated sake selection to complement each course.
- Wine Pairing - French Selection (12000) — Curated French wines to complement kaiseki courses.
Tasting Menu
- Uzuragayu - Winter Quail Rice Porridge (Annex) (12100) — Winter quail rice porridge at the Annex. Available December to mid-March, 8:00-11:00 AM.
- Kaiseki Dinner (6000) — Full evening kaiseki. 10-12 course progression featuring seasonal ingredients in the historic main building. Price from ¥27,000, chosen at reservation.
- Dinner Tasting Menu (250)
- Asagayu - Morning Rice Porridge (Main Building) (6000) — Summer specialty (July 31-August 31). Light rice porridge breakfast. Served 8:00-10:00 AM at the Main Building.
- Shokado Bento (8000) — Traditional compartmentalized bento box available for lunch at the annex. Features seasonal kaiseki items in elegant presentation.
- Omakase Dinner (44275)
- Omakase Dinner (Premium) (44275) — Hyotei kaiseki omakase dinner premium — highest tier of the 3★ kaiseki experience at Kyoto Honten.
- Omakase Dinner (Mid-tier) (44275) — Hyotei kaiseki omakase dinner mid-tier option — traditional 3★ kaiseki in Kyoto Honten.
- Kaiseki Dinner (Honten Standard) (25000) — Traditional kaiseki dinner at Hyotei Honten main restaurant — ~10-course affair in old-style Kyoto tea house with garden ambience.
- Asagayu - Morning Rice Porridge (Annex) (4500) — Morning rice porridge at the Annex. Available mid-March through November, 8:00-11:00 AM.
Dishes
- Asagayu Breakfast (6000)
- Dinner Course Price (25000)
- Hon Ten (Main) (25000)
- Hyotei Tamago - Signature Soft-Boiled Egg — Specialty since the Edo period. Soft-boiled egg marinated with stock and sauce mixture, with an oozy texture. Served as part of the hassun course.
Phone: +81-75-771-4116
Related restaurants
- Award-winning restaurants in Kyoto
- More from chef Yoshihiro Takahashi
- HANA-Kitcho — Kyoto (1 Michelin stars)
- Isshisoden Nakamura — Kyoto (3 Michelin stars)
- Jiki Miyazawa — Kyoto (1 Michelin stars)
- Tozentei — Kyoto (1 Michelin stars)
- Kinobu — Kyoto (1 Michelin stars)