Kyoto Cuisine Kinobu
京料理 木乃婦

Kinobu, located in Shijo, Kyoto, offers a serene atmosphere beyond its entrance which feels worlds away from the bustling streets outside.
As a traditional Japanese restaurant, this establishment has only private rooms, each thoughtfully designed with seasonal flowers and hanging scrolls, creating a truly tranquil ambiance.

The current head chef and 3rd-generation owner, Chef Takushi Takahashi, trained for 5 years at Tokyo Kitcho after graduating from university.
He returned to Kyoto to run Kinobu, crafting its dishes daily, and furthered his studies, earning a master’s degree from Kyoto University in 2015 and a doctorate in food and agricultural science from Ryukoku University in 2021.
As a leader in the Japanese Culinary Academy, where top Japanese chefs hone their skills, he also frequently demonstrates Japanese dishes that can easily be made at home on television. His work spans widely, deeply, and in many forms.

Chef Takahashi is not only a sake sommelier with extensive knowledge of Japanese sake but is also recognized as one of Japan’s foremost wine connoisseurs in the culinary world. With numerous publications and a sommelier certification, he offers Kinobu guests an unparalleled pairing experience.

He also has a passion for Japanese geography and traditional culture. Kinobu sources only the finest seasonal ingredients from the nearby mountains and seas of Kyoto, skillfully crafting dishes with precise, harmonious flavors.

Each dish is carefully curated not only for color but for aroma and texture, offering a dining experience calculated to perfection.