The finest hospitality through the skill and heart of our chefs
It is a delicate technique that treasures the seasonal flavors of each season and brings out their deliciousness to the fullest.
With the mindset of "once in a lifetime," we treat our customers and our ingredients with care, serving each and every dish with sincerity and hospitality.
- seat
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102 席
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Hall 56 seats Private room 46 seats
- Private room
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available
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5 rooms including Western and Japanese rooms (46 seats)
- floor
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B1F
- Business hours
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06:30～10:30 （L.O.10:00）
11:30～14:30 （L.O.14:00）
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Closed: Tuesdays
17:00～21:00 （L.O.20:30）
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Kaiseki last order is 19:30
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Closed: Tuesdays
- status as smoker or non-smoker
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All seats are non-smoking
- telephone number
Introducing the Head Chef
Tankuma Kitaten, Kyoto cuisine
Yasufumi Uenishi
He trained at Gion Minokou in Kyoto and has served as head chef at famous, long-established restaurants across the country.
He then became head chef at "Kyoto Cuisine Tankuma Kitaten Directed by M. Kurisu" and used his experience to work in Japanese cuisine.
We would like to introduce the restaurant plans for the Kyoto cuisine restaurant "Tankuma Kitaten."
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The displayed price includes a 13% service charge and 10% consumption tax.
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The menu may change depending on the availability of ingredients.
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If you have any food allergies, please inform staff in advance.
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The photograph is an image.
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By law, we will not serve alcohol to anyone driving or under the age of 20.
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The rice used in our restaurant is produced in Kyoto.
Other Restaurants
During the day it is a Japanese tea ceremony venue, and at night it transforms into a chic floating bar.
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