Mizuki — Restaurant in Kyoto

I was disappointed with the quality of the food, however the service was excellent and atmosphere was beautiful. We went with their 10th anniversary course menu, not cheap. We don’t mind paying for good food. The service was attentive and friendly from the minute we walked in to the minute we left the restaurant. The atmosphere was beautiful, romantic and elegant. The food presentation was beautiful and detailed. We started with a seafood carpaccio with caviar, salmon roe and Ume sorbet. It was our favorite, a mix of beautiful colors, refreshing and citrusy, loved the addition of the sorbet it added a nice texture profile. Next came the tempura which was our other favorite, lightly fried and not overcooked. The next two courses unfortunately were disappointing, the wagyu beef was cooked well however it wasn’t marbled and it wasn’t soft and tender. The last course was sushi, the rice was falling apart, the fish wasn’t cut properly, one end is thinner than the other end and there’s no wasabi. We never had sushi where there’s no wasabi between the rice and slice of fish. Not sure if this was purposely done this way or the chef just forgot? Overall, it wasn’t Ritz Carlton standard in...

Another amazing 1* Michelin Restaurant - better than the one at Ritz Carlton Osaka!

From a price to experience comparison, this one beats the other experience hands down. Somehow the food was better when paired together with 3 different types of salt, lemon, and tempura sauce.

Service was also better as the staff interacted with you and you get to see the sous chef prepare for the tempura chef right in front of your eyes.

The taste of their tempura set dinner course hit the spot with every spoonful you take, as the chef explains each dish and how it should be best enjoyed.

There are various side courses that come along the dinner service (Tofu, Sashimi, Salad) and they serve you a welcome champagne upon arrival if you drink.

You get a choice of the final rice dish (up to 3 options if you chose the premium set menu) which includes an Uji egg with caviar on rice.

Friendly team, great service and amazing...

Good Kaiseiki with nice plating!

We booked Mizuki for Kegon menu (top menu for the Sakura spring season) not knowing this restaurant is more famous for tempura. However the Kaiseiki was great- fresh sashimi with hand drawn drizzle of the spring forest, delicate conger eel soup, various stewed appetizers, wagyu beef, shrimp fried rice and the dessert designed by presumably a French named Pierre Herme Paris! I guess that’s the bonus for having a top Kaiseiki restaurant in international hotel, they have the international touch.

We changed a few sake, all excellent. Especially worth mention is the House sake especially produced for Ritz Kyoto. It has bubbly and clean finish.

Overall a great dining experience. Didn’t award 5 Star just because it lacks an element of surprise and creativity. But will come back because...