Kan

Kan is a new restaurant launched by the team behind Mirei, one of Kyoto’s most popular à la carte-style kappo restaurants.
Though the format is casual and à la carte, this place is a far cry from your typical izakaya.
Every dish shows clear technique and refined intuition, while never feeling pretentious.

Chef Takuya Mase trained at the main branch of Honke Tankuma, one of Kyoto’s most prestigious culinary institutions.
He has since developed a reputation for serving food that rivals, if not surpasses, that of his Michelin-starred alma mater.
His philosophy—delivering truly delicious food without the formality—comes through on every plate.

The menu offers over 50 options at any given time, giving diners the freedom to choose exactly what they want.
In addition to traditional dishes, you’ll also find playful new additions like potato salad, wagyu filet cutlet, and even ramen.
The filet steak is sharply seared on the outside and gently cooked through the center, showcasing textbook Japanese heat control.
The tempura of hamaguri (clam) is coated in an ultra-thin batter that releases a burst of ocean aroma with the first bite.
The shirako spring roll is surprisingly light, with the crisp skin and creamy filling unfolding naturally on the palate.
The suppon (soft-shell turtle) hot pot features meat wrapped in wonton skins to lock in the umami.

For all this variety and precision, the cost per person comes to just over 20,000 yen.
For Tokyo residents, that level of quality and volume at this price almost feels like a joke.

The restaurant has just seven counter seats, giving it an exclusive yet approachable feel.
There’s no stiffness in the air, and the spacing between guests is just right, allowing you to fully focus on the food.

If you ever find yourself wanting to avoid rigid set courses, or simply craving a proper, satisfying meal in Kyoto,
Kan is the kind of place you’ll want to keep on your list.