KINMATA

Established in 1801
A Depth of History Found Only at Kinmata

Kinmata began as a long-trusted lodging for traveling medicine merchants from Ōmi during the Edo period.
The name “Kinmata” combines “Kin” (近) from Ōmi (近江) and “Mata” (又) from the founder’s name, Matahachi（又八）. Across generations, we have continued to welcome guests with Kyoto’s quiet hospitality.

Kyoto, in Every Season
Welcoming You with Ever-Changing Beauty

A garden that invites the poetry of the seasons. In the main garden, rare red Kurama stone—now difficult to obtain—has been used for stepping stones, and stones from the Kamo River are placed to evoke the upstream and downstream flow.
In spring, a spring setting; in summer, the spirit of the Gion Festival—Kinmata’s atmosphere changes throughout the year.

Carefully Selected Ingredients
and Seasonal Kyoto Vegetables

We prepare our dashi using Rishiri kelp and authentic honkarebushi bonito, aiming for clarity, aroma, and depth. Kyoto vegetables from Nishiki Market and fresh seafood from trusted itinerant vendors are seasoned sparingly and cooked with care, so each ingredient’s character can speak. What matters most to us is serving truly seasonal ingredients at their very best.

Kinmata - Zashiki (Private Rooms)

Experience Kinmata’s traditional Kyoto kaiseki in tatami rooms of a Kyoto machiya, built nearly 140 years ago and designated as a Registered Tangible Cultural Property of Japan.
Our private rooms provide an elegant and tranquil setting for anniversaries, business entertaining, and family gatherings, accommodating parties from one guest up to more than twenty.
A refined choice for your most meaningful occasions.

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Counter Seating

At our newly crafted ginkgo-wood counter, seasonal ingredients take center stage, prepared with a broad range of techniques and a spirit of creativity.
Lunch features lighter courses highlighting tempura and refined seasonal dishes,
while in the evening the chef offers expressive tasting menus, including teppanyaki-style Wagyu steak and other inspired plates.
Carefully selected sake and wines by our sommelier complete the experience.

* Evening courses are prepared with special care, from sourcing ingredients to detailed preparation, and therefore require reservations at least three days in advance.

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Pricing (Main Courses)

This list shows Zashiki and Counter lunch/dinner, plus Tendon (lunch) only. For full details, please see the Pricing page.
* Prices include tax. A 15% service charge will be added.