The Hiramatsu Kyoto is set in a converted 120-year-old Kyoto machiya on Muromachi-dori,
breathing new life into this historic dwelling.
Kappo Izumi – an exceptional dining experience with the finest Japanese cuisine, reflecting Kyoto’s four seasons,
and a view of a garden so peaceful you would never think was in the centre of a big city.
CONCEPT
Kappo Izumi is a small, 12-seat restaurant that encapsulates the beauty of a Kyoto machiya townhouse. Every detail of the décor embodies craftsmanship and tradition, from the simple yet refined wood, clay and paper used in the décor to the single plank of zelkova wood used to make the counter. After experiencing just a little tension as you take your seat, you settle down to enjoy the “Chef’s Recommendations Menu”. As you savour each beautifully presented dish, prepared using delicious seasonal ingredients, you relax, unwind, and experience true bliss.
CUISINE
Muromachi-dori takes its name from the Muromachi Period, and is on the route of the Gion Festival processions. Kappo Izumi’s cuisine reflects Chef’s respect and love for this historic location. The way that he visits a nearby well every day, to draw delicious Kyoto water, and soaks konbu in it overnight to make stock, illustrates his philosophy: “Spend as much time and effort on looking after tomorrow’s customers as you spend on today’s customers.” In this way, the finest seasonal ingredients available on the day are transformed into exquisite cuisine.
CHEF
After training at ryotei and kappo restaurants in Kyoto, and a period at Hiramatsu’s own Kodaiji Jugyuan, Chef worked as sous-chef to Kappo Izumi’s first chef. His dedication to the art of Japanese cuisine is clear to see as he quietly prepares each dish.