At The Ritz-Carlton, Kyoto, guests are invited to 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
In addition to the fresh Kyoto vegetables harvested in the morning, which have evolved deliciously along with the history of Kyoto cuisine, vegetables grown with great care by producers from the perspective of zero waste, homemade bread made from surplus vegetables and unused fish that are not usually available in the market are prepared into exquisite dishes with excellent skills with the cooperation of skilled fishermen and middlemen.
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 personally visits all of his suppliers, searching for freshness and seasonality, but also sustainable practices.
A Culinary Journey
Hand-picking every ingredient from the local bounty of Kyoto's 72 microseasons 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.