Kyoto Pleasant Hotel

This long-serving restaurant was built as a general store and traded as a sake dealer before transforming into a ryotei. In continuous operation since its founding three centuries ago, Mankamero has preserved tradition by constantly changing. Heir to the tradition of ‘yusoku ryori’, banquet fare served at imperial court functions, the restaurant carries on the Ikama school of ‘shikibocho’, the ceremonial art of knife handling that unites cookery with etiquette—faithfully preserved to the present day. Seasons are reflected everywhere, from the elegant Kyoto kaiseki to the arrangements, serving

Shinya Matsumoto expresses delicacy and rustic beauty through his cooking. A perfect example is his grilled offerings, cooked upright as if around a sunken hearth. Matsumoto polishes his artisanal skills with a keen eye fixed on the culinary techniques of antiquity. Foods are grilled upright over charcoal in a pot, concentrating their flavour as they roast. The meat and fish’s natural fats fall onto the charcoal, wreathing each item in smoke that adds to their aroma. The chef’s perspective and techniques draw out delicious flavours.

Tempura kaiseki, inherited from the chef’s grandfather. Japanese cuisine expresses the turning of the seasons. Tempura is fried one item at a time in canola oil, with a thin, lightly seasoned coating. Dipping sauce is served warm; tofu in a deep-fried style preserves the grandfather’s methods. Dressing tempura items in chopped onions and mustard is the Tenjaku style. Feeling that the afternotes should be light, the meal ends with white rice cooked in clay pots.

This fare shows equal reverence for the aesthetics and traditions of Japanese cuisine and for classical works of art. The teahouse-style interior that greets guests is appointed with hanging scrolls, vases and other accoutrements accumulated over many years. To harmonise with the serving-ware, cuisine is presented simply, accentuating the beauty of blank spaces. Knowledge of home-brewed sake and fermentation pay tribute to traditional foods. ‘Doppo’, meaning ‘unique’, was a favourite phrase of epicure Rosanjin Kitaoji, a devotee of beauty in all its manifestations.

Light dining is the chef’s approach. For the amuse-bouche, the theme is ‘five flavours’. A medley of finger foods adds a playful touch; roast wagyu comes in a clear sauce of beef juices. The meal concludes on a Japanese note, with soba. A soup of vegetable cut ends is poured into the bowl, adding value while ensuring nothing is wasted. The meal weaves abundant experience and creative evolution, unfolding as a biography in food.

Next to Shimogamo Shrine, surrounded by the Tadasu-no-Mori forest, lies Kyokaiseki Kichisen. The chef, a devotee of Japanese cuisine and the performing arts, built a ryotei on this spot. Respectful of Kyoto traditions, menu items are accompanied by charming details. Lids of soup dishes are emblazoned with dew, expressing freshness. Tuna sashimi is arrayed like a sea of clouds, creating a fairytale-like scene. Serving dishes of Kyoyaki ceramics, garnished with fresh-cut flowers, beguile the eyes. A unique interpretation of Kyoto kaiseki, accompanied by the spirit of graceful service.

The menu evokes the changing seasons and traditional culture of Japan. The proprietor is an accomplished gourmet whose deep knowledge comes from experience as a fishmonger and attentive reading of literature. Hassun platters, garnished with flowers as if to paint a picture of nature, showcase the ideas and origins found in the foods of traditional festivals. Behind each meticulously crafted dish breathes the living aesthetic and customs of Japanese cuisine.