Tamaki

The building is a 19th-century kimono merchant’s house. The dining room looks onto a rock garden. The meal is a multi-course parade, cooked from local ingredients. So far, so Kyoto. But chef Hiroyuki Aoike trained in classic French cuisine, and although your dinner might begin with fermented rice, the next course could be potage de pois or a gratin. Aoike’s ‘French kaiseki’ is more delicate than orthodox French fare - and a lot more fun. A vegetarian set is available if booked in advance.