MIYOSHI

Kyoto’s Gem of Wagyu Kaiseki Mastery

Tucked away in the historic Gion district of Kyoto, Miyoshi offers an intimate and refined dining experience that celebrates the art of Japanese beef cuisine. Under the meticulous guidance of Chef Tsutomu Ito, the restaurant has garnered acclaim for its innovative approach to wagyu-focused kaiseki dining.

Chef Tsutomu Ito, a self-taught culinary artisan, draws inspiration from his profound appreciation for premium Japanese beef. His dedication to sourcing the finest cuts and his commitment to seasonal ingredients are evident in every course. Chef Ito’s philosophy emphasises the natural flavours of the meat, often employing minimalist techniques to highlight its inherent qualities.

Signature Dishes

Miyoshi’s menu is a testament to the versatility and depth of wagyu beef:

• Kombu-Pressed Ox Tongue: A signature dish where the ox tongue is pressed with kelp, resulting in a luxuriously smooth texture that melts on the palate.
• Beef Consommé with White Truffles: A clear, aromatic broth served in a wine glass to enhance the truffle’s fragrance, offering a delicate yet profound flavour profile.
• Sirloin Sashimi: Thinly sliced, marbled sirloin presented raw, showcasing the purity and richness of the beef.

Each course is thoughtfully curated to provide a harmonious progression of flavours and textures, ensuring a memorable dining journey.

The restaurant’s interior exudes understated elegance, featuring a Hinoki (Japanese cypress) counter that seats up to eight guests, fostering an intimate atmosphere. A recent renovation in August 2023 introduced a private counter on the second floor, exclusively available to lodging guests, offering a bespoke dining experience.

Miyoshi stands as a beacon of culinary excellence in Kyoto, seamlessly blending traditional kaiseki principles with a modern emphasis on premium wagyu beef. Chef Tsutomu Ito’s dedication to his craft ensures that each visit offers a unique and unforgettable gastronomic experience.