Kappō counter · Higashiyama, Kyoto
A quiet counter off Yasaka-dōri where the menu follows the market and the calendar — cooked in front of you, poured with Kansai sake.
物語Our story
Tsukimi takes its name from the autumn custom of moon-viewing — of pausing, once a year, to notice something that was always there. Chef Haruto Mizuno opened the counter in a former tea merchant's machiya with that idea in mind.
Each morning begins at the Nishiki and Kyoto central markets. Whatever is best that day becomes the evening's menu, prepared across a single hinoki counter so that every guest sees the knife work, the dashi, the charcoal.
There is no long menu and no rush. Just a handful of dishes, cooked well, at the moment they are ready.
Bamboo shoot, sakura trout, sansai mountain greens, first-flush sencha.
Hamo pike conger, ayu sweetfish over charcoal, chilled somen, junsai.
Matsutake, sanma, chestnut rice, hiyaoroshi sake released in September.
Kani crab, Kyō-yasai turnip, buri yellowtail, warm kanzake by the flask.
酒Sake & drinks
Around thirty bottles, mostly from small breweries in Fushimi, Shiga and Nara. Served chilled, at room temperature, or warmed to your liking.
カウンターThe counter
Every seat faces the kitchen. Two seatings a night, so dishes arrive at their moment and conversation stays easy.
Cut from one length of Kiso hinoki, sanded each week.
18:00 and 20:30. We ask guests to arrive within ten minutes.
The menu is written by hand at noon and changes weekly.
“It felt like being invited into someone's kitchen — quiet, generous, and exactly in season.”A guest, last autumn
営業時間Hours
Reservations open on the 1st of each month for the following month. Closed for the New Year week and in mid-August for Obon.
所在地Find us
3-17 Shimokawara-chō,
Higashiyama-ku, Kyoto 605-0074
Look for the indigo noren curtain and a small round lantern. There's no sign at street level.