Muromachi Yui

The story

Muromachi Yui – Michelin-Starred Kaiseki in Kyoto

In the heart of Kyoto, near the Karasuma Oike intersection, Muromachi Yui offers a Japanese kaiseki experience defined by uncompromising quality and a deeply personal vision. Chef Kazuteru Maeda, who took over the restaurant in December 2019, brings a lifetime of culinary immersion to every detail.

The Chef’s Journey

Born in Nakatsugawa, Gifu, Maeda grew up in his father’s restaurant kitchen. After high school, he moved to Kyoto to train, determined to surpass his father. His path led to the helm of Muromachi Yui, where he crafts a cuisine that is entirely his own—one that prioritizes the ingredient, the season, and the moment.

Philosophy and Ingredients

Muromachi Yui’s cooking is rooted in a refusal to compromise. Maeda visits the market every morning, selecting only the finest ingredients for that day. He maintains direct contact with fishermen in the Tango region, ensuring that what arrives is worthy of his kitchen. Even when a menu is set, he will not serve anything he does not fully believe in. This dedication to sourcing is the foundation of a kaiseki that is both traditional and free from convention—a Japanese cuisine that responds to what the chef truly wants his guests to eat at that moment.

The Dining Space

The restaurant is designed around a counter, allowing guests to watch the preparation and appreciate the craft behind each dish. A spacious garden brings the wabi-sabi aesthetic into view, connecting the meal to the changing seasons. Comfort and atmosphere are given as much care as the food itself.

Tea and Sake

Beyond the meal, Muromachi Yui pays exceptional attention to pairings. Seasonal Kyoto sencha is prepared with varying blends and extraction methods, offering a refined alternative for those who do not drink alcohol. Sake is chosen to complement each course, with vintage bottles available for a broader exploration.

Recognition

This relentless pursuit of quality has earned Muromachi Yui a Michelin star for 2026, a recognition that affirms the restaurant’s place among Kyoto’s finest. Yet the goal remains the same: to create a dining experience where both the maker and the guest are fully satisfied.