Mizuki

Mizuki serves kaiseki cuisine from a counter and private dining rooms inside The Ritz-Carlton Kyoto, on the banks of the Kamo River near Nijo Bridge in Nakagyo Ward. The restaurant is Michelin listed and sits within the hotel's luxury price tier. Chef Katsuhito Inoue leads the kitchen; he trained in top European restaurant kitchens before developing his own style, shaped by a family background that includes a grandfather who ran a high-end wagyu shop and a father who ran a steakhouse.

The dining room holds 58 seats, with counter seating as well as private rooms, including four rooms seating up to four guests each, named Shofu, Wakamurasaki, Kiritsubo and Aoi. Lunch service is offered alongside dinner, and the hotel's wider dining program includes chef-led tastings, wine pairings and other private dining experiences across its restaurants.

Inoue's approach leans on sourcing: he visits producers directly to understand how ingredients are grown and raised, favoring those who work with natural methods. The kitchen also follows a zero-waste philosophy, using surplus vegetables for bread yeast and incorporating underused fish species that don't typically reach general markets. Kyoto vegetables, fish processed by local fishermen, regional dairy and ethically raised wagyu appear regularly on the menu.

The restaurant operates Thursday through Monday, with lunch from 11:30 to 15:00 and dinner from 17:30 to 21:00; it is closed Tuesday and Wednesday. Reservations go through the hotel's restaurant line or concierge, and details can also be confirmed by phone at 075-746-5522 or via the hotel's official dining page.