• Since its opening in 1928, "Mokubei" has been passed down for four generations and has been awarded one Michelin star for many years.
• Very close to Kiyomizu Temple and Yasaka Shrine, convenient transportation
• A Michelin restaurant with a very high cost-effectiveness. If you want to taste Kaiseki cuisine in Kyoto, I strongly recommend this Michelin restaurant.

The content of this product is provided by machine translation and may not
reflect the actual information, please take this into consideration before
booking.

ーAbout Kyoto Cuisine Mokubeiー

Every season, the chef will go to the production area to select high-quality
seasonal ingredients to change various dishes. The Japanese cooking techniques
"Five Methods" transformed from the ancient Chinese "Yin Yang Five Elements
Theory", including "cutting, boiling, steaming, frying, and grilling", are
constantly inherited, developed, and improved by four generations of chefs. In
Japanese Kaiseki cuisine, in addition to ingredients, the utensils used to
present food are also very important. In addition to using top-level "Kyo-
yaki" to serve dishes, the famous "Bizen Yaki" and "Karatsu Yaki" are also
carefully selected to reflect the greatest respect for food. The table at the
bar on the first floor is a 3,000-year-old "Taiwan cypress" purchased from
Taiwan by the second generation of chefs. It is said to be a very precious
wood. Gourmets can enjoy the chef's wonderful cooking skills while feeling the
wood fragrance of the 3,000-year-old wood.

ーMeal Contents Descriptionー

Michelin-recommended Kaiseki restaurants are basically based on the chef
recommendation system, allowing you to enjoy the most authentic Japanese
cuisine of the four seasons. The difference between the various sets is the
different ingredients used. The chef of Kaiseki will decide the content of the
dishes based on the ingredients of the day to ensure that diners can get the
highest enjoyment. Therefore, the ingredients and number of dishes on the day
may change.

Ingredients selection and direct delivery from the origin:

The chef personally visits the production areas to select seasonal
ingredients, such as Kagoshima Kurobuta pork and beef, Nagasaki horse meat,
and Hyogo free-range beef.