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[Hyotei Main Branch] was originally opened as a koshikake-chaya (a tea house as a resting place) about 450 years ago. The dishes have been sophisticated over time and now they are considered as a part of the representative Kyoto cuisine. Their specialty such as [Hyotei Egg] and seasonal [Asagayu (rice gruel breakfast)] are world renowned. The owner Yoshihiro Takahashi is the 15th generation after Mr. Eiichi Takahashi, a holder of Intangible Cultural Property of Kyoto. He has succeeded the history and the traditional taste of Hyotei, but he is also seeking for new tastes. For example, he uses tomato soy sauce for [Thinly Sliced Sashimi of Akashi Sea Bream] adding to traditional Tosa soy sauce. It is because he sincerely tries to meet people's needs changing over time. Regardless of the fetters of the past and convention, he tries his best to satisfy the guests with the best things currently available. With his attitude, you can see the spirit of [omotenashi (hospitality)] once-in-a-lifetime chance

When cooking seasonal ingredients, we make sure not to cook them too much in order to preserve the original flavor of the ingredients. "Kyoto kaiseki" is a menu that will please both your tongue as well as eyes. We go to the Chuo market every morning to carefully choose our seasonal ingredients. Besides paying attention for freshness, we also try to pick shellfish with the tastiest size. We think in the shoes of our customers. We try our best to top whatever our customers expect to eat at our restaurant. Every dish is made with love and care. The large space overlooking the Kamogawa-river can accommodate up to 30 people. The restaurant is suitable for events such as banquets, family gatherings, as well as Buddhist services. Please pay us a visit!

Soup stock, eggs, and water are mixed together and left to blend before cooking. The omelette is rolled rapidly over and over in order to produce the fluffy texture of which the chef is proud. The rice is a blend of Kyotamba and Omi. Its fluffy taste makes the accompanying dishes even more delicious. The ingredients are mainly from the Kyoto area and are always extremely fresh. All the vegetables are sourced from a local greengrocer. The kitchen is completely open, so customers can see us conscientiously and devotedly preparing their food. Our "Large platter course", in which all the diners can enjoy sharing the heaped platters, includes plenty of food and is just right for a party with good company. The tatami mat area on the second floor can be partitioned into private rooms for 10 or more customers, and is perfect for parties.