01 / ABOUT THE PLACE
About this place
Some diners come to Kyoto’s French restaurant Aoike for its courses built around seasonal vegetables. One guest singled out a terrine made with Kyoto vegetables as a memorable dish, praising its beautiful presentation as well as its flavour. Another visitor said they had heard that the dishes change with the seasons and the vegetable harvest. Diners have also commented on the delicate flavours of each course and the way the ingredients’ natural qualities come through.
One diner who enjoyed the full course said its Japanese-style touches, including the use of dashi, made it feel relatively light. Another recalled that every vegetable served alongside the dishes was delicious in its own right. From a terrine that puts vegetables centre stage to seasonal ingredients appearing throughout the course, there are different ways to enjoy the produce of the season.
The listed menus included several lunch courses, from Menu A at ¥8,800 to the ¥20,000 Menu Dégustation, which requires booking by the previous day. Dinner options were also listed at ¥12,000 and ¥16,000, alongside courses at ¥20,000 and ¥27,000 with booking conditions. Menus and availability may change, so check when booking if you have a particular course in mind.
Among the white wines by the glass are Vinius Chardonnay (¥1,100), described as full-bodied, and Le Baron Blanc Chardonnay (¥1,300), noted for its citrus fruit and creamy texture. The red wines also vary in price and character, from smooth options to more tannic styles, giving diners a choice to suit their meal. Dessert is available too, making Aoike an option for a leisurely course centred on vegetables.
