京料理 木乃婦

The restaurant's cuisine revolves around kaiseki dishes that make the most of local ingredients, such as seasonal Kyoto vegetables, river fish from the Awakai region of Kyoto and Shiga, and mountain delicacies from Tanba and Kyoto. Each dish is carefully tailored and arranged, and careful attention is paid to the choice of serving utensils to provide an experience of the four seasons for both the eyes and the palate.

The building is designed in the sukiya style, with private rooms, chairs, and tatami rooms overlooking the garden. The lighting is subdued and the wood grain stands out, creating a quiet and elegant atmosphere that brings a sense of calmness to visitors.

Kinobu is said to have been founded in 1912, and while preserving the traditions of Kyoto cuisine, it has also introduced innovations in step with the times. Kinobue also promotes the training of young chefs and exchanges with overseas locations, and continues to be a presence that transmits Kyoto's culinary culture both domestically and internationally.