Yoshihiro Murata is a revered master of traditional Kaiseki cuisine, known for his commitment to innovating while preserving culinary heritage. He is a prominent mentor to other acclaimed chefs and his restaurants...
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Last updated: 7/18/2026, 3:08:16 AM
Key Information
Kikunoi Honten is a historic ryotei (traditional Japanese restaurant) in Kyoto, founded in 1912. It is renowned for its exquisite multi-course kaiseki meals, emphasizing seasonal ingredients and artistic presentation. The restaurant offers private dining rooms, some featuring unique designs like a 'Japanese boat' motif and traditional horigotatsu seating, providing an intimate and culturally rich dining experience. It is currently led by third-generation head chef Yoshihiro Murata.
Customer Perception
Customer perception is mixed, with many praising the impeccable service, beautiful ambiance, and unique private dining rooms. However, recent reviews frequently express significant disappointment with the food quality and culinary execution, especially for a 3-Michelin-star establishment. Common criticisms include a lack of depth and precision in flavors, dishes being surprisingly ordinary or unbalanced (e.g., overloaded with yuzu), and poor texture in some items like sashimi. Some also noted issues with wine service and limited English communication from staff.
Additional Details
Kikunoi Honten is the main branch of the Kikunoi group, which operates other locations in Kyoto and Tokyo. The restaurant aims to spread the allure of Japanese cuisine worldwide while maintaining its deep roots in Kyoto's culinary traditions.
The restaurant is set is a lovely location we were sat in a private room.
The staff were lovely and accommodating even with the language barrier.
We have had the 33K Japanese Yen menu, which included sashimi dishes.
The food was unique and interesting but if you’re not a fan of raw food, this is not a place for you. The cooked dishes were stunning,we just weren’t fans of the sashimi ( personal opinion ).
Worth a visit if you want to experience something “different“
We have eaten at couple Michelin Starred Restaurants ( we are not experts) but I’m not sure if I would consider this a 3 star experience sadly.
I've been to several three star Michelin restaurants in France, US, Italy, etc. so I was really curious to see what a Japanese one would look like.
It started with a big shock to the two of us when we were led to our own private room. It was a really interesting setup as the room was designed to mimic a Japanese boat, with a massive almost transparent glass window as well as a hidden hole underneath the table so that we could sit comfortably. I'm tall and not used to sitting on the floor and I was really happy at this setup.
The staff and our waiter was excellent. He kept us entertained despite a bit of a language barrier and did his utmost at making sure we were well taken care of from beginning to end.
The food was really interesting and really brings you across a bunch of different classic Japanese ingredients, while also incorporating some unique twists.
Note that you can choose between different courses and feel free to choose whatever's in your budget. We chose the second most expensive option and were more than happy with our choice.
1
My girlfriend and I had high expectation given the three-star rating on michelin and a very solid Tabelog bronze award.
We ordered the cheapest set at ¥33,000 per person and the food was almost an insult to us. None of the ten dishes served to us was particularly impressive and mediocre at best. Most of the dishes were overloaded with yuzu which covered the flavour of the dishes. The dessert was bitter. The rice was okay.
香港人見到真係唔洗試，有伏。
2
Having visited Kikunoi Honten with high expectations for its 3 star Michelin status and long-standing history, I left feeling quite underwhelmed. While the atmosphere and service were impeccable, the cuisine did not live up to the reputation. The flavors lacked the depth and precision I expected from the finest washoku restaurant. For the price and the accolades, the culinary execution felt surprisingly ordinary. It was a missed opportunity to experience the true essence of Kyoto’s finest.
1
“I left this experience extremely disappointed—especially for a Michelin 3-star restaurant, where expectations for service, precision, and hospitality are exceptionally high.
The staff demonstrated a clear lack of understanding of basic etiquette, particularly when it comes to wine service. I was served a bottle that had been open for over two and a half hours, with the bubbles and freshness completely gone. When I raised this concern, the explanation given was that in Japan it is acceptable to keep champagne open for extended periods—an excuse that does not align with international standards of wine service.
Service overall felt unprofessional. Dishes were poorly explained, with staff pointing directly at the food while presenting it, which felt inappropriate for this level of dining. Communication in English was limited and did not meet the standard expected at an internationally recognized restaurant. At times, the attitude came across as dismissive, as if concerns were not being taken seriously.
As for the food, it did not meet expectations either. Presentation lacked refinement, and the flavors did not justify the reputation or rating. The overall experience felt rushed and disorganized, rather than thoughtful and precise as one would expect from kaiseki at this level.
Unfortunately, this was one of the weakest Michelin 3-star experiences I have had.
