Hiiragitei

After spending nearly 50 years in Kiyamachi, Kyoto, Hiiragitei shifted to its new storefront near Chionin Temple in 2017. Between Chef Yoshida Katsumi and his young successor, Yoshida Masataka, the tradition of Kyoto’s obanzai cuisine lives on inside the izakaya (Japanese bar). Dinner service offers a mix of fresh tofu-skin dishes, stewed beef offal and excellent Kyoto heirloom vegetables, which are hallmarks of obanzai (Kyoto’s traditional cuisine).

After honing his craft in Saga prefecture, young chef Masataka returned to Hiiragitei to introduce another element to its menu: a premium selection of chicken dishes. Ranging from yakitori to small dishes intended to be paired with sake, this addition offers just one more way for guests to enjoy the familial atmosphere of Hiiragitei.

The first-floor counter beams with warmth from the chef, his wife and son, while the second-floor banquet seating invites guests to kick back and enjoy their own company. In addition to specially selected sake from Kyoto and beyond, this Kyoto-style izakaya offers South African wines by the bottle. It’s a unique choice for a traditional restaurant, but one that aptly expresses the personality of its operators.

Michelin Guide accolades:
2024 - Bib Gourmand