MUBE

Reviews

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  tom t 5 months ago

  5.0

  I am Japanese and can confidently say this is my best restaurant in Kyoto or even in Japan at the moment. Simple but unusual combination of a few ingredients is surpringly matching and tasty. Very Japan being so minimalistic but also extremely avant-garde being so adventurous. The chef is known for the use of fermentation cooking but it is subtle and carefully applied so that you could fully enjoy the tastes of the ingredients not the fermentation itself common to many "fermentation" focused restaurants. Definitely a must try place if you are a foodie. They have someone who can speak Englush fluently for you. Only bookable now via phone. A matter of time before it becomes impossible to book.

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  Rob Yellin 3 months ago

  5.0

  Have been now twice to Mube and can easily say a new favorite in town, from the atmosphere to the multi-course seasonal selection refined taste and presentation of the highest order. I gave the service only 4stars as the staff both times did not notice I was a lefty, want some M stars such 'minor' details need to be noticed. Loved the sake, too. Only opened since August of '25, Mube will surely become a star dining experience in the near future.

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  Helen Red 7 months ago

  5.0

  Mube — An Exquisite Culinary Experience in Northern Kyoto. Nestled in the serene northern reaches of Kyoto, Mube offers an exceptional dining experience led by Chef Izumi-san, a respected figure in Kyoto’s culinary scene. From the moment you arrive, a sense of tranquility embraces you — beginning in the peaceful garden and continuing as you step into the understated elegance of the dining room. We visited for lunch and enjoyed an 11-course set menu, each dish a thoughtful composition of flavour, texture, and artistry. Every creation reflects Izumi-San and his teams dedication, precision, and deep respect for their craft. As the courses unfold, you are transported through a sensory journey that harmonises perfectly with the calm beauty of the garden setting and ambience of the building, over 100 years old. Beverage pairings are offered in both alcoholic and non-alcoholic selections. The non-alcoholic fermented beverages, crafted onsite by Australian Chef Ethan-san, are particularly noteworthy — each sip delivering a refined and unexpected delight. For those who prefer alcohol, the menu features a carefully curated selection of Japanese sake, beer, and fine wines from around the world. At Mube, the team’s passion for culinary excellence is evident in every detail. They approach their work with seriousness and skill, yet remain humble and attentive — embodying the very essence of Japanese hospitality.

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  Sue Jong LEE 6 months ago

  5.0

  The best chef and haute-cuisine in Kyoto. Izumi San and his team are so delicate and passionate about source of ingredients, fermentation and wine / sake pairing.

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  Joe R 2 weeks ago

  5.0

  A remarkable experience that I cannot recommend highly enough. We left smiling. Chef Takatomo produced an immense, delicate, refined meal. The history of the building and chef is woven through the courses and crockery. The setting is peaceful and relaxed. Service was immaculate, but again so relaxed and comfortable. Our waitress - who spoke 4 languages!! - explained each element with real understanding and passion. The whole experience was world class.

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