Located on the third floor of the Hibiya district landmark-Tokyo Midtown Hibiya, "Nanzenji Hyotei Hibiya". It is a new branch of Hyotei, the well-known and long-established luxury Michelin 3-star restaurant in Kyoto. With the goal of accomadating as many guests as possible, including younger generations, this restaurant is highly recommended for who prefer to experience Kyoto cuisine in Tokyo, 15th-generation chef Yoshihiro Takahashi brings a novel take on traditional Japanese cooking.
Yoshihiro is the eldest son of Eiichi Takahashi, the 14th-generation chef of Hyotei, which is a veteran restaurant specializing in Kyoto dishes and founded over 450 years ago. After graduating from university in Tokyo, Yoshihiro apprenticed for 3 years at the famous dual-starred kaiseki restaurant "Tsuruko" in Kanazawa, Ishikawa Prefecture, returning to Kyoto in 1999, where he diligently studied under his father before taking the reins as the 15th-generation master in 2015. He is active both within Japan and abroad, including collaborative work with French master chef Alain Ducasse, while preserving the traditions and reputation of classic Kyoto kaiseki cuisine handed down over the generations.
Opening in 2018, "Nanzenji Hyotei Hibiya" features Hyotei classics such as the famous soft-boiled "Hyotei Egg" kaiseki dish as well as seasonally-available breakfast rice porridges. The difference here from the original location, however, is that Chef Takahashi himself can be seen working behind the counter. The inclusion of special seating, from which guests can witness the chef at work before their eyes, is proof that Chef Takahashi, who readily answers the questions of his guests, has no small number of fans. The main focus of the Hibiya location is traditional Japanese kaiseki cuisine. Ingredients carefully selected both from the Kyoto area and from Japan as a whole are utilized to prepare both lunchtime and dinnertime kaiseki course meals. Casual, simplified kaiseki-style course meals are also available at lunchtime. Guests are invited to enjoy a pairing with a Kyoto sake or one of the many wines on offer.
With details such as its entrance walkway and bamboo-themed interior, space overflows with the same elegant charm as the original Hyotei. The L-shaped counter, with seating for 12, is designed to give the impression of enjoying kaiseki cuisine on tatami matting, and the table seating also features a stylish tatami theme. Individual rooms seating 6 and tatami rooms seating 4 are also available. Chef Takahashi offers traditional flavor prepared with imagination, flexibility, and kindness. The venue is as accessible to Kyoto cuisine novices as it is to connoisseurs coming to experience the dishes of the 15th generation. It is the perfect place to gaze at the green landscape outside in the daytime or spend an evening enjoying Kyoto cuisine at the counter against the backdrop of the city lights with that special someone.
*The availability of this webpage does not guarantee that the restaurant presented provides services in English unless otherwise stated. Please be aware that English services may also depend on staff availability at the restaurant.
Directly connected to Hibiya Station(Toei Mita Line)
Directly connected to Hibiya Station(Tokyo Metro Chiyoda Line)