Roan Kikunoi Kyoto 木屋町店

We went sightseeing all morning and our scheduled time for lunch was at 1:30pm. We were pretty excited to go to a 2 star Michelin restaurant – Roan Kikunoi Kiyamachi. This is not the main restaurant but apparently its just as good. It’s located around the gion district next to a bridge and it was quite easy to find.

The owner of the restaurant is Murata-san who is extremely famous in Japan apparently. the ANA meals on the flight are designed by him apparently.

My friend helped me book this restaurant and we didn’t get confirmed until a few days prior. There must have been a cancellation.

We got there at 1:30pm and there’s 10 kappo style seats and a few tatami seats (2 to be exact) for larger groups.

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Roan Kikunoi Kiyamachi

We were greeted by a lady and were led to our counter seats. We were shown the menu with english and also in Japanese.

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English Menu

Japanese menu here.

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Japanese Menu

Everything seemed meticulous as all Japanese are. We had our drinks and I loved how you can interact with the chefs. Our first course was a sake which i forgot to take with a fragrance of shiso leaf to cleanse our palate.

This was our amuse – Fresh uni Tofu, light soy sauce gel with Wasabi and Wakame Seaweed. I love tofu and this was just perfect. the gel was a little thick and perfect with this type of spoon.

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Fresh uni Tofu, light soy sauce gel with Wasabi and Wakame Seaweed.

Our next appetizer (hassun) was the Tai and cucumber rolls, brook shrimp, octopus roe, Hamo (pike conger) sushi, ginger, small abalone, salad of fresh wheat gluten and Aouri (melon) with sesame sauce. Wow even the name itself was long. This was amazing as you can see.

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Tai and cucumber rolls, brook shrimp, octopus roe, Hamo (pike conger) sushi, ginger, small abalone, salad of fresh wheat gluten and Aouri (melon) with sesame sauce

All the chefs were working hard.

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Chefs at work

Next was some sashimi – Tai (red sea bream), Hamo (pike conger), curled cucumber, wasabi, ume sauce. This hamo was amazing. Had some flowers on top as well. You have the hamo with the plum sauce and tai with the soy sauce obviously.

 

 

 

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Tai (red sea bream), Hamo (pike conger), curled cucumber, wasabi, ume sauce.

Next was a soup dish. Tougan, shrimp dumpling, kidney bean, kinome herb sauce, ginger. Japanese kaiseki doesn’t usually have heavy flavours. This soup wasn’t salty, it was a little thick and delicious.

 

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Next was a soup dish. Tougan, shrimp dumpling, kidney bean, kinome herb sauce, ginger.

Next was using the same fish before, Hamo, cucumber, wakame salad. It must be cucumber season as alot of dishes had cucumber in it.

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Hamo, cucumber, wakame salad

This was probably the dish of the day for me. Grilled miso-marinated flatfish with yuzu. It was PERFECTLY cooked, had a light flavour of miso and just melted in my mouth. delicious.

 

 

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Grilled miso-marinated flatfish with yuzu

Also came with some Rice with Hamo, Japanese pickles and another soup Gobou soup. The chef here was getting the rice out.

 

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Chef getting the rice out

The rice was infused with the hamo. The pickles married well to open up your appetite a bit even though the food wasn’t heavy at all.

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Lastly we had a Yatsuhashi icrecream, warabi mochi which is quite famous in kyoto. IK loved mochi.

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Yatsuhashi icrecream, warabi mochi

Once we were done, we were given some toothpicks which looked like they were hand cut.

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Toothpicks

We didn’t finish all the hamo rice and they asked if we would like to have this take away and make some onigiris for us – why not michelin star midnight snack!
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It was an amazing choice to come here and I can see why the chef is so famous. His dishes were made to perfection – traditional and well executed. Lunch is cheaper than dinner so it was quite rushed but we didn’t mind that at all.

Tips : Ask your concierge of if you have friend to book for you.

Rating 18/20

118 Saitocho Kiyamachidori 40-jo Sagaru
Shimogyu-ku, Kyoto 600-8012
Kyoto Prefecture
Japan
+81 75 361 5580
http://kikunoi.jp/english/store/roan/

 


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