"Monmo" Kyoto cuisine that has lasted for 100 years
Without decoration, without creation.
Just the taste of the genuine thing.
The "Monmo" Kyoto cuisine of Honke Tankuma restaurant, which has been preserved for 100 years since its establishment.
"Monmo" means "as it is" in Kyoto.
At Honke Tankuma, we bring you the deep genuine flavor that is attained only by drawing out the maximum potential of the carefully-selected natural ingredients, without decoration or creation of taste.
The refined techniques and sensibility inherited from the founder that cannot be achieved without faithful adherance.
Please enjoy the "Monmo" taste of four seasons of Kyoto, derived from carefully-selected ingredients.
Presenting The Moment For Today
A single flower.
A single hunging scroll.
A single dish.
Just for guests today.
We say less, but put our feelings of hospitality into items.
With unchanging Kyoto style and unchanging feelings,
We welcome you here.
History of Honke Tankuma
The history of Honke Tankuma restaurant dates back to 1928.
Over the years, we have steadily progressed based on our creed of serving "Monmo" Kyoto cuisine.
In order to remain a leader in traditional Kyoto cuisine, we have continued to refine ourselves with the times.
We will introduce its history here.
1928
Kappo-style restaurant "Kyo-Ryori (Kyoto Cuisine) Tankuma" was established.
On December 13th, which is considered to be a good day when the preparation for the New Year in Kyoto, the founder Kumasaburo Kurisu and his wife Fumiko established the kappo-style restaurant "Kyo-Ryori Tankuma" by the Takase River.
The name "Tankuma" is derived from "Tan" of his homeregion Tanba and "Kuma" of Kumazaburo, his first name.
The restaurant started out as a small counter-style restaurant for five people on the first floor of his home.
1945
Business Expansion
During World War II, Kumasaburo Kurisu (Ⅰ), the founder of the restaurant, was ordered by an army captain to take charge of meals and was exempted from military service.
After the war, under the difficult conditions of rationing, he became popular not only in kappo cuisine but also in catering to the Pontocho and Gion areas, and he expanded his restaurant by leaps and bounds.
1950
Establishment of "Tankuma, Inc."
On December 4, the company was incorporated as Tankuma, Inc.
1954
Opening of Kyo-Ryori Tankuma at Kyoto Takashimaya department store.
"Kyo-Ryori Tankuma Kyoto Takashimaya branch" opened in the Kyoto Takashimaya Department Store.
Together with the seasonal Gozen cuisine and Kaiseki cuisine, Oyakodon, which was served from the opening of the branch, is still popular today.
1954
Restaurant name changed to "Tankuma Minami-ten".
In May, the restaurant moved to its current location (Kiyamachi-dori street, down the street from Bukkoji street). The name of the restaurant was changed to "Kyoto-Ryori Tankuma Minami-ten".
After developing the kappo-style (counter-style), the restaurant changed to a ryotei-style (private-room style).
On January 4, 1957, the corporate name was changed from "Tankuma, Inc." to "Tankuma Minami-ten, Inc".
On March 1 of the same year, Kyoto-Ryori Tankuma Kita-ten (Tankuma Kita-ten, Inc.) was newly established at the birthplace of the restaurant. (now the main restaurant of Kyo-Ryori Tankuma Kita-ten, Kyoto Honten)
1959
Opened "Kyo-Ryori Tankuma Tokyo Branch".
The eldest daughter of Kumasaburo Kurisu I, Fumiko Kurisu, the second generation owner, opened "Kyo-Ryori Tankuma Tokyo Branch" in Akasaka, Tokyo, with the recommendation of celebrities such as Souza Sen, Iemoto (the leader) of Omotesenke tea ceremony school, Kayoko Sen, Iemoto of Urasenke tea ceremony school, Junichiro Tanizaki a renowned author, and Isamu Yoshii a renowned poet.
1975
Kumasaburo Kurisu (Ⅰ), the founder, passes away.
He was 78 years old.
He made a great contribution to the world of Kyoto cuisine and established the foundation for the development of Tankuma.
1989
The name of the restaurant is changed to "Honke Tankuma".
Tomiji Kurisu became the third generation owner.
On December 13, the anniversary of the founding of the restaurant, the restaurant name was changed from "Kyoto-Ryori Tankuma Minami-ten" to "Kyoto-Ryori Honke Tankuma".
At the same time, the corporate name was changed from "Tankuma Minami-ten, Inc." to "Tankuma Honke, Inc." and Tomishige Kurisu, the eldest son of Fumiko Kurisu, succeeded the second generation and became the third generation.
1991
Tomiji Kurisu succeeds to the name of Kumasaburo Kurisu
On March 13, Tomiji Kurisu, grandson of Kumasaburo Kurisu (Ⅰ), assumed the name of Kumasaburo Kurisu (Ⅱ). He has a deep knowledge not only of cooking but also of tea ceremony, flower arrangement, calligraphy, and chanting, establishes the current style of the restaurant, which is dedicated to the seasonal decorations.
2009
The great-grandson of the founder, Junichi Kurisu, joind the restaurant.
The great-grandson of the founder, Junichi Kurisu, trained at Tokyo Kakiden, a kaiseki-
style restaurant affiliated with Omotesenke, before joining Honke Tankuma.
He is devoting himself to further develop the cuisine of Honke Tankuma by incorporating the idea of "Chakaiseki cuisine" (Tea ceremony dishes) into the "Monmo" Kyoto cuisine that has been passed down from the founder.
2010
Honke Tankuma Honten received two stars in the Michelin Guide Kyoto/Osaka 2010
Honke Tankuma Honten was listed for the first time in the Michelin Guide Kyoto/Osaka 2010 on October 13, 2009. Monmo Kyoto cuisine, which makes the most of the flavors from its ingredients, has been highly acclaimed worldwide.
2017
～
2022
Junichi Kurisu, the fourth generation owner, obtained various certifications including sommelier.
Junichi Kurisu, the fourth generation, obtained Sommelier (certified by Japan Sommelier Association), SAKE DIPLOMA (certified by J.S.A), WSET LEVEL3, Sommelier Excellence (certified by J.S.A), A.S.I. Sommelier Diploma (certified by International Sommelier Association), and WSET LEVEL3 in SAKE.
Led by the Young Owner, one of the few Japanese chefs in the world who is also a certified sommelier with advanced-class certification, Honke Tankuma is developing into a Japanese restaurant that offers traditional Kyoto cuisine with wine and sake pairings to have the guests enjoy Monmo cuisine and beverages.
2022
Named to the Star Wine List
Honke Tankuma Honten was named to the Star Wine List for the first time on February 17, 2022. The restaurant was recognized worldwide as one of the restaurants with an excellent wine list.
1928
Kappo-style restaurant "Kyo-Ryori (Kyoto Cuisine) Tankuma" was established.
On December 13th, which is considered to be a good day when the preparation for the New Year in Kyoto, the founder Kumasaburo Kurisu and his wife Fumiko established the kappo-style restaurant "Kyo-Ryori Tankuma" by the Takase River.
The name "Tankuma" is derived from "Tan" of his homeregion Tanba and "Kuma" of Kumazaburo, his first name.
The restaurant started out as a small counter-style restaurant for five people on the first floor of his home.
1945
Business Expansion
During World War II, Kumasaburo Kurisu (Ⅰ), the founder of the restaurant, was ordered by an army captain to take charge of meals and was exempted from military service.
After the war, under the difficult conditions of rationing, he became popular not only in kappo cuisine but also in catering to the Pontocho and Gion areas, and he expanded his restaurant by leaps and bounds.
1950
Establishment of "Tankuma, Inc."
On December 4, the company was incorporated as Tankuma, Inc.
1954
Opening of Kyo-Ryori Tankuma at Kyoto Takashimaya department store.
"Kyo-Ryori Tankuma Kyoto Takashimaya branch" opened in the Kyoto Takashimaya Department Store.
Together with the seasonal Gozen cuisine and Kaiseki cuisine, Oyakodon, which was served from the opening of the branch, is still popular today.
1954
Restaurant name changed to "Tankuma Minami-ten".
In May, the restaurant moved to its current location (Kiyamachi-dori street, down the street from Bukkoji street). The name of the restaurant was changed to "Kyoto-Ryori Tankuma Minami-ten".
After developing the kappo-style (counter-style), the restaurant changed to a ryotei-style (private-room style).
On January 4, 1957, the corporate name was changed from "Tankuma, Inc." to "Tankuma Minami-ten, Inc".
On March 1 of the same year, Kyoto-Ryori Tankuma Kita-ten (Tankuma Kita-ten, Inc.) was newly established at the birthplace of the restaurant. (now the main restaurant of Kyo-Ryori Tankuma Kita-ten, Kyoto Honten)
1959
Opened "Kyo-Ryori Tankuma Tokyo Branch".
The eldest daughter of Kumasaburo Kurisu I, Fumiko Kurisu, the second generation owner, opened "Kyo-Ryori Tankuma Tokyo Branch" in Akasaka, Tokyo, with the recommendation of celebrities such as Souza Sen, Iemoto (the leader) of Omotesenke tea ceremony school, Kayoko Sen, Iemoto of Urasenke tea ceremony school, Junichiro Tanizaki a renowned author, and Isamu Yoshii a renowned poet.
1975
Kumasaburo Kurisu (Ⅰ), the founder, passes away.
He was 78 years old.
He made a great contribution to the world of Kyoto cuisine and established the foundation for the development of Tankuma.
1989
The name of the restaurant is changed to "Honke Tankuma".
Tomiji Kurisu became the third generation owner.
On December 13, the anniversary of the founding of the restaurant, the restaurant name was changed from "Kyoto-Ryori Tankuma Minami-ten" to "Kyoto-Ryori Honke Tankuma".
At the same time, the corporate name was changed from "Tankuma Minami-ten, Inc." to "Tankuma Honke, Inc." and Tomishige Kurisu, the eldest son of Fumiko Kurisu, succeeded the second generation and became the third generation.
1991
Tomiji Kurisu succeeds to the name of Kumasaburo Kurisu
On March 13, Tomiji Kurisu, grandson of Kumasaburo Kurisu (Ⅰ), assumed the name of Kumasaburo Kurisu (Ⅱ). He has a deep knowledge not only of cooking but also of tea ceremony, flower arrangement, calligraphy, and chanting, establishes the current style of the restaurant, which is dedicated to the seasonal decorations.
2009
The great-grandson of the founder, Junichi Kurisu, joind the restaurant.
The great-grandson of the founder, Junichi Kurisu, trained at Tokyo Kakiden, a kaiseki-
style restaurant affiliated with Omotesenke, before joining Honke Tankuma.
He is devoting himself to further develop the cuisine of Honke Tankuma by incorporating the idea of "Chakaiseki cuisine" (Tea ceremony dishes) into the "Monmo" Kyoto cuisine that has been passed down from the founder.
2010
Honke Tankuma Honten received two stars in the Michelin Guide Kyoto/Osaka 2010
Honke Tankuma Honten was listed for the first time in the Michelin Guide Kyoto/Osaka 2010 on October 13, 2009. Monmo Kyoto cuisine, which makes the most of the flavors from its ingredients, has been highly acclaimed worldwide.
2017
～
2022
Junichi Kurisu, the fourth generation owner, obtained various certifications including sommelier.
Junichi Kurisu, the fourth generation, obtained Sommelier (certified by Japan Sommelier Association), SAKE DIPLOMA (certified by J.S.A), WSET LEVEL3, Sommelier Excellence (certified by J.S.A), A.S.I. Sommelier Diploma (certified by International Sommelier Association), and WSET LEVEL3 in SAKE.
Led by the Young Owner, one of the few Japanese chefs in the world who is also a certified sommelier with advanced-class certification, Honke Tankuma is developing into a Japanese restaurant that offers traditional Kyoto cuisine with wine and sake pairings to have the guests enjoy Monmo cuisine and beverages.
2022
Named to the Star Wine List
Honke Tankuma Honten was named to the Star Wine List for the first time on February 17, 2022. The restaurant was recognized worldwide as one of the restaurants with an excellent wine list.