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Michelin 3-star “Kyo Kaiseki Kichisen” – limited offer from 1 February to 15 March 2018

From 1 February to 15 March, Kaiseki Mizuki will offer specially-crafted Kaiseki courses from Kichisen, a three-star restaurant in the Michelin Guide Kyoto-Osaka for the 5th consecutive year, and recently selected as one of “The 10 Coolest Places to Eat in 2018” by Forbes. Join us for this rare collaboration featuring exquisite cuisine from Kichisen and the best in Japanese hospitality during the beautiful winter months in Kyoto.

Kichisen was established in 1983 near Shimogamo Shrine, which was designated a UNESCO World Heritage site in 1994. This Michelin three-star restaurant presents a prestigious menu in a characteristically sublime atmosphere, inspired by the shrine’s serene Tadasuno-mori Forest.

Reservation & Inquiries:
+81-75-746-5522 (Restaurant reservation, The Rita-Carlton, Kyoto)  9 a.m. – 6 p.m.
Email at

Kichisen Cuisine at The Ritz-Carlton, Kyoto (Limited period only)

Special courses from Kyo Kaiseki Kichisen will be offered at Kaiseki Mizuki, The Ritz-Carlton, Kyoto.

February 1 (Thursday) to March 15 (Thursday), 2018
(Not applicable on February 7, 14, 19, 28, March 7, 14)

*Sushi, Tempura, and Teppan Mizuki will be serving regular meals.
(11:30 a.m. - 2:30 p.m. LO, 5:30 p.m. - 9:30 p.m. LO)

Lunch 12 p.m. – 1 p.m. (LO), 2:30 p.m. Close  
Dinner 6 p.m. – 8 p.m. (LO), 10 p.m. Close

Kaiseki Mizuki, The Ritz-Carlton, Kyoto (B1F)

Price: (Subject to tax and service charge)
Lunch: *JPY 11,000, JPY 13,000, JPY 18,000, JPY 21,000, JPY 26,000, JPY 31,000
Dinner: *JPY 18,000, JPY 21,000, JPY 26,000, JPY 31,000
*Reservation required one day prior.

*Kyo Kaiseki Kichisen menu is not eligible for all discount.

*No menu prepared for à la carte and "Kaiseki" during the period from February 1 to March 15; Sushi, Tempura, Teppan Mizuki will be open as usual. Thank you for your understanding.

About Yoshimi Tanigawa, owner chef of Kyo Kaiseki Kichisen
Kichisen’s owner chef started as a trainee of Kyoto cuisine at the age of 15, and experienced working in numerous workplaces under the tutelage of at least 50 masters. Through this culinary apprenticeship, he also cultivated a variety of esthetic senses, including tea ceremony, flower arrangement, incense burning, calligraphy, and poetry. When he was 26, he became the head chef of a traditional Japanese restaurant in Saga Arashiyama, Kyoto, and thereafter opened Kichisen in 1983. Two years later, he moved it to its current location, Tadasuno-mori, and has continued to commit himself to serving top notch dishes, resulting in the winning of two stars in the Michelin guide from 2009 to 2012, and three stars for five years in a row from 2013 to 2017. He is also best known for beating Chef Masaharu Morimoto on the TV series Iron Chef in 1999.

About Kaiseki
Kaiseki, part of traditional Japanese cuisine, originated as a meal offered by a host to guests at a tea ceremony gathering, and has continued to be developed along with the advancement of the tea ceremony itself. Kichisen offers a distinctive version of this type of cuisine, called Kyo-Kaiseki, or the Kyoto interpretation of Kaiseki, and there is a particular and intentional concept and rhythm behind the progression of a course in this cuisine.