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Taka-An
A heritage of creativity
Three centuries ago, the artist and polymath Honami Koetsu helped shape the culture and creative life of the Takagamine district of Kyoto, and from there, Japan as a whole. Taka-an is a culinary homage to him as his artistic legacy is explored and expressed through food and hospitality.
Executive Chef Shinichirō Takagi
Born and raised in the city of Kanazawa in the Ishikawa region, Chef Takagi trained at the renowned kaiseki restaurant Kyoto Kitcho. In 1996, he returned home to earn his family restaurant, Zeniya, two Michelin stars – an accolade it still holds today. At Taka-An, his gastronomic artistry has reached its fullest expression yet.
Local flavours
Honouring Koetsu’s legacy, Chef Takagi selects ingredients as an artist selects a palette, then prepares them with meticulous precision to serve dishes that transform Kyoto’s seasonal produce into works of gastronomic art.
Omakase dining traditions
Chef Takagi’s creativity means that when dining at Taka-an, no two meals are ever the same. The restaurant follows Japan’s omakase dining tradition, whereby the chef channels his or her artistic flair and refined understanding of ingredients to create a specially tailored meal for each and every guest.
- Lunch 12.00noon - 3.00pm (LO 1.00pm)
- Dinner 5.30pm ‐ 10.00pm (LO 8.00pm)
Omakase Kaiseki
Lunch
- ¥20,000
Dinner
- ¥40,000
Snow Crab Kaiseki
10 November - The End of January
On November 6, crab fishing is permitted once more and to make the most of this seasonal specialty, Taka-an will offer a 9-course Crab Kaiseki menu, which showcases the snow crab for a true taste of winter.
With a focus on sourcing the freshest ingredients, we carefully select the best catch the day from five famous fishing ports including Tango in the Kyoto Prefecture and Sanin in the Hyogo Prefecture. The crab is then carefully cooked using methods that maximise the natural flavour – such as roasting and steaming. Guests are also invited to try female snow crab – a delicacy renowned for its excellent flavour.
To add to the theatre, the restaurant’s chefs will prepare crab and the 9 kaiseki dishes in front of the guests. Baked in front of the customer using Bincho charcoal, the roasted crab can be prepared to the customer's taste, with the concentrated heat condensing the flavour, removing moisture and leaving behind plenty of fragrance. Other dishes include steam crab, with a rich crab miso, and crab rice cooked with the stock of crab shells.
￥98,000 per person
- Reservation can be accepted from two persons or more
- Three days advance booking is required
- From 29 December 2024 to 8 January 2025, it will be not available due to the closure of fish market
Kyoto Hirai Beef Kaiseki Menu
Till 9 November 2024
Kyoto Hirai beef, favoured by food masters, is a well kept secret of Kyoto cuisine. Raised in nature and nurtured with natural spring water, the meat has a unique, melt in the mouth sweetness. Taka An's new kaiseki tasting menu maximises the flavour of the beef with complimentary ingredients and careful wine pairings.
Lunch at Private Dining Room
The private room overlooking Aman Kyoto’s tranquil moss garden can be used for every event from gatherings with family and friends to formal sit-downs with business partners. A personalised menu of seasonal Japanese dishes will be curated to suit the occasion.
Make a reservation
Restaurants are open to Aman guests and non-residents (subject to availability).
Phone: +81 75 496 1335
Dinner: 6.00pm-10.00pm (L.O. 8.00pm)
Lunch: 12.00noon-3.00pm