Kyo Aji, as the name suggests, serves top quality Japanese traditional food (in kappo-kaiseki style) focusing on Kyoto cuisine. The restaurant only offered one menu - omakase, serving only the best dishes using stunning seasonal ingredients and depending upon diners' food allergy (if any). Since it's a golden opportunity, we made sure that would not be late for our dinner. With a clear map and a picture of the restaurant's entrance, my wife and I managed to reach Kyo Aji 15 min. earlier. As we took pictures around the restaurant's premises, I saw a senior gentleman in white coming out of a side door bid farewell to 3 middle-aged local executives. Then, (in Japanese) I greeted him and asked if he was Kenichiro Nishi-san. Chef Kenichiro said yes and looked a bit puzzled; he might be thinking: "how in the world this foreign stranger knew my name". I told him I got a reservation at his restaurant, after that he called someone from inside and soon a friendly lady in kimono appeared. As we came before our appointment time and it was cold outside, the Okami Makiko Nishi kindly let us waiting inside the private dining room. About 5 min. later, we were escorted to our seats at the counter. Allora, another good fortune - we're seated in the 6th & 7th row from the entrance, in which I could clearly see the legendary chef himself in action. All the 9 spots at the counter were occupied. A memorable gastronomy journey just began; in total the restaurant served us sixteen courses including 2 rice dishes and 2 desserts.
Kyo Aji has become my 2nd favorite restaurant in the world, very close to Alain Passard's l'Arpege. Everything worked well together; I was not sure if we were lucky or it was a destiny. The Matsutake mushroom, usually finished by end of October, was still available in mid November this year. Due to the unusual cold weather, people could eat Taiza crab in early Nov; also how in the world Kyo Aji still had high quality Hamo in the Autumn. Any dishes with these ingredients as the main stars were my favorite. It might sound weird, but I felt that we found favor in the eyes of the Nishi family (Kenichiro Nishi and Makiko Nishi) in many ways. First, without being accompanied by the regular, we had a dinner meal; normally, newcomer could reserve lunch only. Next, it's Kenichiro-san's act of kindness and generosity as described in the previous paragraph. Then, as if we've known each other for years, Makiko-san shared lots of interesting stories, many of them happened to be personal, ranging from the younger days of his father, the building's story, the future of Kyo Aji, what they often do together as a family, some his dad's characters & personalities and many more. While doing that, she never failed to explain every dish, patiently answer any questions we had and continuously delivered immaculate service. She really made us feel "at home". We're surprised at how Makiko-san openly shared many "private" things including her own family since she barely knew me and my wife. With that kind of trust, I decided not to spill the beans. Lastly, some of you may have pondered this but I would to apologize in advance that I could not help any of you make a reservation here. Visited this place once does not make me a regular (yet).
Kyo Aji prepared a kaiseki meal that was truly a celebration of senses and life; it embodied the equilibrium permeating through nature as well as the heart of the altering seasons. I could see that Kenichiro Nishi-san cooked with every element of his life: head, heart and even his soul. The result was delightful and flavorful dishes. It has been privileged and great pleasure to dine at Kyo Aji. In a rather ordinary dining room lies an extra ordinary meal and people. Please click the following link to see the pictures of what I ate: Kyo Aji Fall 2013
Food: 99 pts
Service: 97 pts