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    CHEF'S TABLE BY KATSUHITO INOUE
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Chef's Table By Katsuhito Inoue

Chef's Table By Katsuhito Inoue

Our Concept

At The Ritz-Carlton, Kyoto, guests are invited to discover fine dining in Kyoto at chef Katsuhito Inoue's House. The chef's table defies the notion of fine dining, inviting guests to kick off their shoes and feel at home. Designed for an intimate group of six, the experience showcases Chef Inoue's blend of Japanese and Italian flavors and respect for fresh, local, sustainable ingredients. Seasons of Flavors: At the House, diners are taken on a culinary journey through Japan's 72 micro-seasons with dishes crafted from the finest, freshest local ingredients
Every ingredient served at the House is handpicked by the chef himself. Aside from seeking fresh, seasonal items, Chef Inoue looks into how produce is grown and harvested, how livestock is treated, and the health of the soil itself. He also takes a zero-waste approach, whether it's using yeast from overly harvested vegetables to bake bread or unsold fish from the market to create an amazing dish. On any given day, the chef's table may feature Kyoto's kyo-yasai heirloom vegetables, fish from Japan's skilled shinkeijime masters, local dairy, ethically raised wagyu, and imported Italian truffles and porcini.
  • Cuisine: Fusion
  • Dress Code: Smart Casual
  • Atmosphere: Simple, Elegant, Private dining
  • Setting: Restaurant
  • Valet Parking available
Handpicked From Farm to Table

Handpicked From Farm to Table

In addition to fresh vegetables harvested each morning, which have evolved deliciously alongside the history of Kyoto cuisine, this fine dining experience in Kyoto features vegetables grown with a zero-waste philosophy by dedicated producers. Homemade bread made from surplus vegetables and underutilized fish, not commonly found in the market, is crafted into exquisite dishes. These creations are brought to life with the excellent skills of our chefs, in collaboration with skilled fishermen and middlemen.
Our Eco Philosophy

Our Eco Philosophy

Inoue's eco-philosophy goes far beyond the kitchen itself, to include how produce is grown and harvested and even the health of the soil. He visits all of his suppliers when selecting ingredients for his traditional restaurant in Kyoto, searching for freshness and seasonality, but also sustainable practices.
A Culinary Journey

A Culinary Journey

Hand-picking every ingredient from the local bounty of Kyoto's 72 micro seasons and using time-honored methods from the city's cooking traditions, Inoue designs his menu combining Japanese and Western culinary techniques to be zero-waste, using his materials entirely. Vegetable scraps enrich stocks and sauces, and add color and minerality to the restaurant's pillowy signature focaccia.
Chef's Table by Katsuhito Inoue