Reine des prés

The story

Reine des prés: Michelin-Starred French Omakase in Kyoto

The Philosophy

At Reine des prés in Kyoto, the kitchen runs on a simple creed: ingredients, heat, simplicity. The chef, who also holds a sommelier’s qualification, works directly with producers to source the day’s finest vegetables, seafood, and meat. Spring asparagus from Jet Farm, octopus from an Ishikawa fisherman – each ingredient is treated with a precise fire that respects its character. The result is French cooking that feels both free and deeply rooted in the seasons.

The Menu

There is no à la carte. Meals are omakase – a chef’s choice course that changes daily. Lunch offers two options: a nine-dish course or a full dinner-style menu. Dinner is a single, multi-course affair. The chef’s plates are paired with a wine degustation (seven glasses, 30 cc each) or a standard pairing, all chosen by the chef himself. Bottles and glasses are also available.

The Setting

The dining room holds just six seats. Each course arrives on custom ceramic plates, made in dialogue with local artisans. The space is calm, intimate, and deliberately small – the chef wants every guest to feel the care in each plate. A dress code of casual smart is requested; the atmosphere is part of the experience.

Recognition

Reine des prés earned a Michelin star in 2026, and has been listed in Gault & Millau for seven consecutive years. The awards reflect what the chef describes as a daily pursuit of refinement – a pursuit that begins with the producer and ends with the plate, in a quiet corner of Kamigyo-ku.