anpeiji

The story

anpeiji: Michelin-Starred French Cuisine in Kyoto's Fushimi District

Chef Masashi AMPEIJI

Born in 1978 to parents who ran a Western restaurant, Masashi AMPEIJI was drawn to cooking from an early age. He honed his skills across several Michelin-starred restaurants in Southern France before returning to Japan. In 2016, he opened anpeiji in Kyoto’s Fushimi district, bringing a distinct French perspective to the city’s culinary landscape.

Philosophy and Approach

The kitchen treats ingredients with deep respect. The team values understanding the individuality and character of each product, the gifts of nature, and the intentions of the producers. Through filters of sensibility, experience, and personality, each plate becomes unique. The restaurant’s guiding concept is Shifuku no Toki – moments of happiness – delivered through thoughtful service in a space where every detail is considered.

The Dining Experience

anpeiji offers two set courses. The lunch course, Unique, is ¥17,000 and includes an amuse-bouche, two appetizers, a fish course, a meat course, dessert, coffee or tea, and petit fours. The dinner course, Confiance, is ¥25,000 and adds a third appetizer, a cheese course, and a second dessert. Both courses are designed to be savored over two and a half to three hours.

The restaurant’s interior, referred to as The Cappa, provides a calm, intimate setting. Private rooms are available, and the restaurant can accommodate parties of up to ten. Air conditioning and parking for seven cars are provided.

Recognition

In 2026, anpeiji was awarded a Michelin star, a testament to the high quality of its cooking. The restaurant continues to evolve while staying true to its core: creating French cuisine that is both personal and rooted in the best ingredients.