hakubi

The story

hakubi: Michelin-Recommended Chinese in Kyoto – Manhan Quanxi Courses

A Chinese Feast in the Heart of Old Kyoto

On a quiet street lined with famous temples and shrines in Kyoto’s Higashiyama district, hakubi brings the grandeur of the Qing dynasty’s imperial banquet to the present. The restaurant’s guiding theme is “Manhan Quanxi” – the legendary multi-course feast that combined Manchu and Han Chinese culinary traditions. At hakubi, this translates into a meticulously composed course of roughly 25 dishes, each built on Kyoto-grown ingredients and classic techniques, finished with the chef’s own modern sensibility.

The Chef and His Craft

Leading the kitchen is Chef Renho Sato, who honed his skills in the demanding kitchens of Ginza and Nishi-Azabu. At hakubi, he works with a philosophy of “small portions, many varieties,” allowing guests to experience a wide spectrum of flavors and textures in a single sitting. His cooking respects tradition while remaining light and contemporary – a balance that earned the restaurant a place in the Michelin Guide Kyoto Osaka 2025.

The Dining Experience

Hakubi offers several courses, from the accessible Standard Course (25 dishes) to the luxurious White Brow Course, named for the finest of its kind. A signature highlight is the shark fin clay pot stew, featured in the lunch and dinner courses, alongside perennial favorites like Peking duck, Sichuan mapo tofu, and a silky steamed soup. The menu changes with the seasons, and ingredients are sourced locally whenever possible.

The setting is a restored Kyoto townhouse (kyomachiya). Downstairs, a wine cellar holds over 500 bottles, and a sommelier-curated pairing of wines and Chinese teas is available. Upstairs, the sister space Suo offers a more relaxed environment with views of a traditional garden. Whether at the counter or in a private room, the atmosphere is calm and unhurried – a place to settle in and let the parade of small plates unfold.