MUBE

For over 20 years, Chef Takayuki Izumi has dedicated himself to the culinary path.

As head chef of Jiki Miyazawa, he earned a Michelin star and gained recognition not only from guests but also from fellow chefs, who admire his talent and sensibility. Known as one of Kyoto’s most celebrated chefs, he has now embarked on a new chapter with the opening of MUBE.

Guided by the philosophy he cultivated at Jiki Miyazawa—that cuisine should not merely pursue flavor but also nourish and enrich daily life—Chef Izumi chose not his native Shiga, but Kyoto’s Gentaku district as the home for his restaurant. The area’s name traces back to Edo-period physician Gentaku Noma, and fittingly, MUBE inhabits a 150-year-old farmhouse restored to honor the flow of time. Its name comes from the wild mountain fruit “mube” that once grew in the region. With its open, high ceilings and garden that breathes with nature, the space provides an atmosphere of calm and quiet reflection.

While seasonal ingredients are found everywhere, Chef Izumi’s cuisine distinguishes itself through a subtle and masterful use of fermentation. Each dish embodies gratitude for nature’s gifts, crafted to reach both heart and body with gentle depth. His cooking makes his concept visible and tangible on the plate.

From the spacious counter with a view of the garden, guests are invited to relax and savor every moment. The building and garden remain works in progress, evolving over the years—a reminder that each visit may bring something new, and an anticipation to return.

Thus begins Chef Izumi’s own world at MUBE, shaped by the joys and challenges he once shared at Jiki and Godan Miyazawa, now expressed in his very own voice.