Taka-An

A heritage of creativity

Three centuries ago, the artist and polymath Honami Koetsu helped shape the culture and creative life of the Takagamine district of Kyoto, and from there, Japan as a whole. Taka-an is a culinary homage to him as his artistic legacy is explored and expressed through food and hospitality.

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Aman Kyoto's dark timber entrance pavilion with illuminated doors, framed by green hedging and stone pathway at dusk. Executive Chef Takagi at Aman Kyoto, wearing white chef's coat against a garden backdrop. Whisky served over ice in a glass at Aman Kyoto.

Executive Chef Shinichirō Takagi 

Born and raised in the city of Kanazawa in the Ishikawa region, Chef Takagi trained at the renowned kaiseki restaurant Kyoto Kitcho. In 1996, he returned home to earn his family restaurant, Zeniya, two Michelin stars – an accolade it still holds today. At Taka-An, his gastronomic artistry has reached its fullest expression yet. 

Local flavours  

Honouring Koetsu’s legacy, Chef Takagi selects ingredients as an artist selects a palette, then prepares them with meticulous precision to serve dishes that transform Kyoto’s seasonal produce into works of gastronomic art. 

Omakase dining traditions  

Chef Takagi’s creativity means that when dining at Taka-an, no two meals are ever the same. The restaurant follows Japan’s omakase dining tradition, whereby the chef channels his or her artistic flair and refined understanding of ingredients to create a specially tailored meal for each and every guest.

 

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Hirai beef oju kaiseki dish served at Aman Kyoto, plated on black ceramic against wooden counter. Chopsticks lifting beef and foliage from a ceramic dish at Aman Kyoto's Hirai kaiseki dining experience.

Kyoto Hirai Beef Oju Kaiseki Lunch

A special five-course lunch celebrating Kyoto Hirai beef, renowned as some of the finest in the region. Finely marbled Hirai beef, with its melt-in-the-mouth sweetness, is carefully presented in a traditional jubako box and accompanied by delicately flavoured dishes including warming soup, seasonal simmered vegetables and a charcoal‑grilled Hirai hamburger imbued with a soft smokiness.

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Chef preparing wagyu beef at Aman Kyoto's Takaan dining venue.

Kyoto Hirai Beef Kaiseki Dinner

Kyoto Hirai beef, favoured by food masters, is a well kept secret of Kyoto cuisine. Raised in nature and nurtured with natural spring water, the meat has a unique, melt in the mouth sweetness. Taka An's new kaiseki tasting menu maximises the flavour of the beef with complimentary ingredients and careful wine pairings.

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Featured Dining Experiences

Aman Kyoto

Lunch at Private Dining Room

The private room overlooking Aman Kyoto’s tranquil moss garden can be used for every event from gatherings with family and friends to formal sit-downs with business partners. A personalised menu of seasonal Japanese dishes will be curated to suit the occasion.

Chef's hands slicing fresh fish at Aman Kyoto's sushi-making experience.

Sushi Making Experience

Try your hand at creating sushi rolls and temari sushi using the finest fresh ingredients such as tuna, salmon, and shrimp. Under the expert guidance of Taka-An’s chef, who will demonstrate and share tips, you will learn how to recreate these culinary masterpieces at home. 

Tea service with seasonal kaiseki lunch at Aman Kyoto, featuring lacquered bowls and traditional Japanese tableware.

Tea Ceremony with Lunch

Savour a mindful journey, centred around the way of tea, leaving a deep and lasting impression. Held in Tea House Senkutsu, a traditional, guided tea ceremony (chanoyu) unfolds guided by a master, with the option to enhance the experience with a nourishing light lunch.  

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Restaurants are open to Aman guests and non-residents (subject to availability).

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  • Phone: +81 75 496 1335

  • Dinner: 6.00pm-10.00pm (L.O. 8.00pm)

  • Lunch: 12.00noon-3.00pm