Kikunoi Roan

Name: Kikunoi Roan
Address: Shimogyo Ward, 〒600-8012 Kyoto,Japan, Kyoto, Japan

4.4/5 ★ に基づく 8 レビュー

Contact Kikunoi Roan

住所：	Shimogyo Ward, 〒600-8012 Kyoto,Japan
電話：	📞 +878
Webサイト：	http://kikunoi.jp/store/roan/
カテゴリ：	日本料理屋 , Kaiseki restaurant ,
街：	Kyoto

Best Kaiseki restaurant in japan

H	Harpo Honigstock on Google ★ ★ ★ ★ ★ Huge Quantity of Low Quality Kaiseki food - Sadly Disappointing Of the 11 courses none were delicious. The 4 of us love Japanese food, consider it our favourite. We were blown away by high end meals in Tokyo at Sushi Ya, Honmura An etc.. However Kikunoi Roan was an abundance of bland food. French influence heavy dishes like quail and foie gras dumpling with truffle just made us yearn for something delicate and refined. The appetiser sushi were the same quality found in a local food hall. The grouper hot pot was grissly and unappetising. The one nice dish was tuna sashimi with an egg yolk dipping sauce. The crusted sea bream tasted like English fish fingers. The cod semen tofu was gross (where as a delicacy as served at Sushi Ya) Even the typical Kaiseki rice dish at the end of the meal was odd with overpowering raw green onions! We were stuffed midway with heavy handed dishes and wanted to get out. I’ve attached the menu. We opted for level 2 at 16,000 yen , which costs 25,000 yen through their Tableall online reservation site. Always better to get a Japanese speaker to book direct with the restaurant. Overall our expectations for Kyoto cuisine was too high. We found some decent simple places, like Sensaku soba and Kaiseki at Teramachi Yoshikura, but nothing like what Tokyo had to offer. Maybe it would have been different if we went to his older brothers restaurant Kikunoi, but Roan was Michelin 2-star, the other 3-star. Roan’s 2-star seems to have been completely misplaced. There are many bad and good eviews of Roan. From seeing the young tourist customers at the bench table, I suspect their ignorance might have contributed to the good ones.
I	Ian on Google ★ ★ ★ ★ ★ First off, ignore all the hater reviews on here about it not being a 2-star. The meal, show, experience, professionalism and hospitality we're all excellent. We had a great time, the staff were all friendly and informative about the meal, ingredients and preparation. Highly recommended if you are looking for a great kaiseki.
M	Martin on Google ★ ★ ★ ★ ★ I came back a second time after a two years’ break. My expectations were high. Was it good? - very good. It’s a surprise what you’ll get. Some courses are heavenly others good. The eel rice at the end seems to be a standard and hasn’t changed, they know it’s too much because they’ll doggy-bag the remains for you. (Wished they were as generous with the other foods.) Is it worth the price? Don’t forget you have to add 20% to the stated price for service and tax (most expensive is 30,000¥ and you get some more bites like duck). I don’t think it is anymore. It has faded in its way. The place is very nice. But don’t expect any over the top service like I have seen it in other places. After all these years the English continues to be very poor and basic. For a place that probably has half its customers from abroad. There is no interaction with the cooks at all. They are not explaining anything of what they do - and it’s amazing to watch them. You are getting instructions on what to dip in which sauce. The reception is basic. The jacket that was hung for me smelled of food more than me. I know Japanese staff do not interact with their guests but it’s a lost opportunity - probably little follow-up business anyway. It could make the difference to be more open and improve the language skills. Should you come? Hard one. You have to reserve, let the hotel do it (language again). It is amazing what they do, no doubt. But I’d say try another one first. Sorry. Will I go back? I will most likely not. I am sure I will find something else next time I come back to Kyoto, me favourite City in Japan. Because the haute cuisine of Japan, Kaiseki, beats the French ;-). I love it. Thus I will have the extravaganza again, and save on the hotel.
T	Terald Ichige on Google ★ ★ ★ ★ ★ Brilliant Kaiseki experience. Indulged in their Kisaragi dinner menu complete with seasonal fish, and local indigenous vegetables that’s so carefully prepared and served, course after course. A must try should you want an authentic Japanese fine dining experience in Kyoto.
S	Sarah Lee on Google ★ ★ ★ ★ ★ Inspirational dinner in poetic presentation! We ordered the most special menu for October. And the chef won us over just in the first few dishes. Chef showed great imagination-taking as far as marinating egg yolk in soy sauce to make the perfect dip for your ootoro (blue fin Tina sashimi). It is another level on top of the usual soy sauce and wasabi, because chef knows how to enhance the sashimi. Chef also shows his quest for creating new flavors - like the use of Chinese Shao Xing Wine, and his take on Japanese- Cantonese Shark fin soup, which is lighter than the Cantonese version but full of flavor. Presentation was thought provoking- the food was served with the image of autumn when a boat rocks in the river, when the weeds are high, the swallows are flying in, in the full moon. Yes definitely 5 Star. Planning to visit the mother restaurant - Kikunoi Honten soon!
G	G lee on Google ★ ★ ★ ★ ★ I am so happy to come to this restaurant. One of the best dining experience of my life. I can see why this is 2 Michelin stars in Japan. Absolutely golden. The leftover rice is made into rice balls for us to eat tomorrow. We can even take home the serviette towel as a souvenir! Would love to visit again.
I	Ian Maschal on Google ★ ★ ★ ★ ★ Amazing meal! Awesome staff. Best meal we had in japan, and we had about 20 stars worth of food. This lunch was the best value and best food. The chef here is a god! And the severs where all amazing. Hope I can return sometime during my lifetime. ❤️
W	Will J on Google ★ ★ ★ ★ ★ Still a fantastic value lunch proposal in Kyoto. Sure, it may not be the best out there but with excellent service, seasonal ingredients and quality control, I keep wanting to come back. Wakayama-san is still there on my visit in Sep 19, he's been there 9 yrs ago as head chef. You're not likely to find that kind of consistency in most places, unless the owner's the cook.