Kyoto Higashiyama, beyond the stone-paved lanes of Yasaka.
THE SODOH Higashiyama Kyoto, nestled within 17,000 square meters of Japanese garden, is a renovated residence once inhabited by Seihō Takeuchi, a master of Nihonga painting.

In September 2025, Kurodo, the main Japanese cuisine dining room, was unveiled in the main building, curated by Jun Kurogi, the acclaimed chef behind the renowned restaurant Kurogi in Shibadaimon, Tokyo.

The essence of Kurogi's cuisine lies in his profound connection with ingredients, drawing out the utmost from the season's bounty. His dishes transcend the boundaries of Japanese cuisine, embracing the "now" of the place and the person. For Kurogi, who grew up in a family running a kappo restaurant in Miyazaki, the origin of Japanese food is "local cuisine."

The gentleness found in nostalgia, the power of local flavors. He constantly adds novelty, creating dishes that delight domestically while contemplating how to elevate them for the world. Kurodo stands at the extension of this pursuit.

The aesthetic sensibility of this place cannot be discussed without mentioning the presence of Seihō Takeuchi. His former residence, where he lived and painted, exudes an atmosphere of quiet yet dignified tension, befitting a pioneer of modern Japanese painting who received the first Imperial Order of Culture.

Nearby stand Kodai-ji Temple, said to have been built by Nene, the principal wife of Toyotomi Hideyoshi, to mourn his passing, and Gokoku Shrine, which enshrines the patriots of the late Edo period, including Sakamoto Ryoma. Stepping away from the tourist bustle and walking along the stone paths, one encounters a sense of spaciousness that evokes the "ma" of Kyoto.

And beyond this serenity, the cuisine of Kurodo is served.

At Kurodo, with the motto "What I truly love, prepared how I love it, as much as I want," they propose a new freedom beyond OMAKASE, called "WAGAMAMA." For lunch, three courses are offered, featuring the signature meticulously prepared rolled omelet, with a choice of main and dessert.

In the evening, in addition to courses, à la carte dishes can be freely combined, with the main course allowing selection of ingredients and cooking methods according to personal preference. The true essence of Kurodo lies in this flexible structure that caters to each individual's "what I want to eat right now."

We had the pleasure of experiencing the world of Kurodo as its first guests. Each dish, savored at a window seat overlooking the tranquil garden, reflected the "Kyoto of today."

A visually stunning dish that fuses ingredients inspired by Kyoto's culture with the trends of modern Japanese kappo cuisine.
The beauty, with its calculated use of space in the tableware, evokes the Japanese paintings of Seihō Takeuchi.

With a moist, fluffy texture reminiscent of fugu milt, its aroma of charred soy sauce melds with a delicate melt-in-your-mouth sensation. This signature dish from Kurodo imbues the familiar sesame tofu with an unprecedented lightness.

The main course options include Amadai (tilefish), Chicken Nanban, Kyotamba Highland Pork Ginger Stir-fry, and the Omi Beef Fillet Katsu Sandwich. The cooking of the meat, the thickness of the bread, the lingering taste of the sauce – every element is meticulously calculated.

An exquisite dish of pure indulgence. The thin yet resilient and glossy Handa somen noodles from Tokushima perfectly capture the rich umami of sea urchin and caviar.

A signature of Kurogi, the shaved ice heralds the beginning of autumn. Its ephemeral melt is accompanied by the slow spread of the rich, mellow sweetness of Japanese chestnuts.

Kurodo actively incorporates local Kyoto ingredients such as tofu and yuba, offering a "Kurogi unique to Kyoto" experience that allows guests to savor the very background of the ingredients.

Kurodo is operated by Plan・Do・See Inc., a company whose mission is "to deliver Japanese hospitality to people around the world."
The fusion of Kurogi's spirit with the branding and marketing sensibility cultivated by Plan・Do・See transforms not just the cuisine, but the entire experience into a new expression of Japanese food.

Kurogi shares his thoughts:

"With inbound tourism having been significant for some time, the dissemination of Japanese cuisine is entering a new phase. How can we evolve and deepen this into the second and third phases? I want to begin this challenge from Kyoto."

Kyoto is currently bustling with travelers from all over the world, and some say that Japanese people are beginning to feel a slight distance from it. Yet, there are places where a quiet time, unknown even to many Japanese, still breathes.

Kurodo, where the aesthetics of Seihō Takeuchi, the spirit of Jun Kurogi, and the sensibility of Plan・Do・See intersect, is an entryway to experiencing the deeper layers of Kyoto.