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Spring, summer, autumn, winter . . . nature delivers her finest blessings through the changing face of the four seasons. All of our cuisine uses natural ingredients. At Kikunoi we treat each of our dishes as an expression of life itself, never forgetting how much we owe nature.
We change the interior at Kikunoi to reflect each passing season through artwork, flower arrangement and other displays that can be altered to suit the season. While Kikunoi is a familiar establishment, we also seek to provide customers with a “special” atmosphere that makes them feel important when they walk in.
Kikunoi is located on extensive grounds at the foot of Higashiyama Mountain Range in Kyoto.
Legend has it that water from a local well called “Kikusui-no-i” was used by the first wife of Toyotomi Hideyoshi (a key figure in Japan’s feudal era) to make tea, causing spring water to burst forth in the pattern of a chrysanthemum (“kiku” in Japanese) in full bloom. The locals took care of this well for many generations, and eventually began to use its water in cooking. This was the origin of the name Kikunoi – literally meaning “chrysanthemum well.” The restaurant itself was established in 1912 and is currently headed by the third-generation owner-chef Yoshihiro Murata.