Kikunoi Honten

Having visited Kikunoi Honten with high expectations for its 3 star Michelin status and long-standing history, I left feeling quite underwhelmed. While the atmosphere and service were impeccable, the cuisine did not live up to the reputation. The flavors lacked the depth and precision I expected from the finest washoku restaurant. For the price and the accolades, the culinary execution felt surprisingly ordinary. It was a missed opportunity to experience the true essence of Kyoto’s finest.

With all due respect, this was one of the few kaiseki meals I couldn’t finish. Having done 20+ Michelin experiences globally, I don’t say that lightly. I hesitated to post this—fine dining can be hit or miss always—but for travelers with limited time, this is often a top recommendation by OpenAI/gemini as well. At ~$2,000 for a group of four (minimal alcohol), the expectation is at least quality and care. Instead, the whole group (each with very different taste palettes, including someone with over 10 local kaiseki experiences) as a group everyone struggled to dine. Most dishes lacked depth and execution; only 2 of 10 showed any creativity and lacked basic balance and technique in execution. Dining our own time at the private room, we even questioned if something was wrong with us—were we sick? it seemed impossible the food could be this off. After reading recent reviews, it seems this isn’t an isolated experience. I understand writing a review like this would have me banned. But I hope this offers constructive criticism for such a historical establishment recommended by those from nobu and beyond, and help others doing research to proceed with care.

My girlfriend and I had high expectation given the three-star rating on michelin and a very solid Tabelog bronze award. We ordered the cheapest set at ¥33,000 per person and the food was almost an insult to us. None of the ten dishes served to us was particularly impressive and mediocre at best. Most of the dishes were overloaded with yuzu which covered the flavour of the dishes. The dessert was bitter. The rice was okay. 香港人見到真係唔洗試，有伏。

“I left this experience extremely disappointed—especially for a Michelin 3-star restaurant, where expectations for service, precision, and hospitality are exceptionally high. The staff demonstrated a clear lack of understanding of basic etiquette, particularly when it comes to wine service. I was served a bottle that had been open for over two and a half hours, with the bubbles and freshness completely gone. When I raised this concern, the explanation given was that in Japan it is acceptable to keep champagne open for extended periods—an excuse that does not align with international standards of wine service. Service overall felt unprofessional. Dishes were poorly explained, with staff pointing directly at the food while presenting it, which felt inappropriate for this level of dining. Communication in English was limited and did not meet the standard expected at an internationally recognized restaurant. At times, the attitude came across as dismissive, as if concerns were not being taken seriously. As for the food, it did not meet expectations either. Presentation lacked refinement, and the flavors did not justify the reputation or rating. The overall experience felt rushed and disorganized, rather than thoughtful and precise as one would expect from kaiseki at this level. Unfortunately, this was one of the weakest Michelin 3-star experiences I have had.