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_japan Aman Kyoto, Japan - Executive Chef Takagi

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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Aman Kyoto Taka-an Crab Aman Kyoto Taka-an Crab

Snow Crab Kaiseki

8 NOVEMBER - END OF FEBRUARY

As the summer months allow the waters of the Sanin and Hokuriku regions to replenish, crab fishing resumes on November 6. To celebrate this seasonal delicacy, Taka-an presents a 9-course Snow Crab Kaiseki menu, offering a true taste of winter.

Each day, we carefully select the finest catch from renowned crab-producing regions including Tango in Kyoto Prefecture, Sanin in Hyogo Prefecture, Echizen in Fukui Prefecture, and Kanazawa in Ishikawa Prefecture. The snow crab is then prepared using techniques that enhance its natural flavor—such as roasting and steaming. Guests are also invited to try female snow crab – a delicacy renowned for its excellent flavor.

To add to the theatre, the restaurant’s chefs will prepare crab and the 9 kaiseki dishes in front of the guests. Baked in front of the guests using Bincho charcoal, the roasted crab can be prepared to the customer's taste, with the concentrated heat condensing the flavor, removing moisture and leaving behind plenty of fragrance. Other dishes include steam crab, with a rich crab miso, and crab rice cooked with the stock of crab shells. 

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Aman Kyoto Takaan Private Room

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.

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Aman Kyoto, Japan - Taka-An

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. Conclude the 60-minutes session by enjoying your handcrafted sushi with warm tea at a table in Taka-An.

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aman-kyoto-takaan-hirai-beef

Kyoto Hirai Beef Kaiseki Menu

From 1 March 2026

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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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