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About Honke Tankuma
About Honke Tankuma

"Monmo" Kyoto cuisine that has lasted for 100 years

No decoration, no creation.
Just the taste of the real thing.

Honke Tankuma's "monmo" Kyoto cuisine has been preserved for 100 years since its establishment.
"Monmo" means "as it is" in Kyoto.
At Honke Tankuma, we bring you the deep flavor that only carefully-selected natural ingredients can have, without decoration or preparation. And we bring you genuine taste that has been refined to the fullest extent.
The refined techniques and sensibility inherited from the first generation that cannot be misrepresented in any way.
Please enjoy the "monmo" taste of Kyoto's four seasons, created from carefully-selected ingredients.

Presenting The Moment For Today

A single flower.
A single hanging scroll.
A single dish.
Just for guests on each day.
We say less, but put our feelings of hospitality into it.
With unchanging Kyoto and unchanging feelings,
We welcome you here.

History of Honke Tankuma

The history of Honke Tankuma dates back to 1928.
Over the years, we have steadily progressed based on our creed of "monmo" Kyoto cuisine.
In order to remain a leader in traditional Kyoto cuisine, we have continued to change with the times.
We will introduce its history here.

1928

初代・栗栖 熊三郎と妻 フミ子

"Tankuma" is established.

On December 13th, which is considered to be the first day of preparing the New Year in Kyoto, Kumasaburo Kurisu (Ⅰ) and his wife Fumiko established the kappo-ryori style Japanese restaurant "Tankuma" by the Takase River.
The name "Tankuma" is derived from "Tan" of his hometown 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. Honke Tankuma's specialties, "Soft-shelled Turtle Hot-pot" "Quail dumpling" and "Houraku egg pudding" were signature dishes from that time.

1945

初代・栗栖 熊三郎

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

「株式会社 たん熊」設立

Establishment of "Tankuma, Inc."

On December 4, the company was incorporated as Tankuma, Inc.

1954

「京料理 たん熊 京都高島屋店」を出店

Opening of "Tankuma Kyoto Takashimaya".

Tankuma Kyoto Takashimaya opens in the Kyoto Takashimaya Department Store.
Oyakodon, which is still popular today along with Seasonal set menu and Kyoto styke Kaiseki, has been the signature dish since that time.

1954

たん熊 南店

Restaurant name changed to "Tankuma Minami-ten".

In May, the restaurant moved to its current location (Izumiya-cho/Kiyamachi-dori, Bukkoji-sagaru). The name of the restaurant is changed to "Tankuma Minami-ten".
After developing the kappo (Japanese cooking) style, the restaurant changed to a ryotei (Japanese-authentic-restaurant) 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, Tankuma Kitamise (now Tankuma Kitamise "Kyoto Main") was newly established at the birthplace of the restaurant.

1959

「たん熊 東京店」を出店

Opened "Tankuma Tokyo Branch".

The eldest daughter of Kumasaburo Kurisu (Ⅰ), Fukuko Kurisu (2nd generation), opened "Tankuma Tokyo Branch" in Akasaka, Tokyo, with the recommendation of celebrities such as Sousa Sen, Patriarch of Omotesenke, Kayoko Sen, Patriarch of Urasenke, Junichiro Tanizaki, and Isamu Yoshii.

1975

初代・栗栖 熊三郎

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

栗栖 富滋
「京料理 本家 たん熊」に改称

The name of the restaurant is changed to "Honke Tankuma".
Tomiji Kurisu became the third generation of the family.

On December 13, the anniversary of the founding of the restaurant, the restaurant name was changed from "Kyoto Cuisine Tankuma Minami-ten" to "Honke Tankuma".
At the same time, the corporate name was changed from "Tankuma Minami-ten, Inc." to "Tankuma Honke, Inc." and Tomiji Kurisu, eldest son of Fukuko Kurisu (the second generation) became the third generation.

1991

栗栖 富滋が栗栖 熊三郎を襲名

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

初代のひ孫・栗栖 純一

The great-grandson of the first owner, Junichi Kurisu, joins the restaurant.

The great-grandson of the founder, Junichi Kurisu, trained at Tokyo Kakiden, a kaiseki restaurant affiliated with Omotesenke, before joining Honke Tankuma.
He devotes himself to further develop the cuisine of Honke Tankuma by incorporating the idea of "Chakaiseki" (Tea ceremony dishes) into the "monmo" Kyoto cuisine that has been passed down from the first generation.

2010

ミシュランガイド京都・大阪2010において2つ星を獲得

Honke Tankuma Honten receives 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 abroad.

2017

2022

Junichi Kurisu, the fourth generation, obtains 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 master, one of the few Japanese chefs in the world who is both a Japanese chef and a certified sommelier with advanced sommelier certification, the restaurant is developing into a Japanese restaurant that offers traditional Kyoto cuisine with wine and sake pairings to enjoy Monmo cuisine and beverages.

2022

STAR WINE LIST

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

"Tankuma" is established.

初代・栗栖 熊三郎と妻 フミ子

On December 13th, which is considered to be the first day of preparing the New Year in Kyoto, Kumasaburo Kurisu (Ⅰ) and his wife Fumiko established the kappo-ryori style Japanese restaurant "Tankuma" by the Takase River.
The name "Tankuma" is derived from "Tan" of his hometown 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. Honke Tankuma's specialties, "Soft-shelled Turtle Hot-pot" "Quail dumpling" and "Houraku egg pudding" were signature dishes from that time.

1945

Business Expansion

初代・栗栖 熊三郎

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."

「株式会社 たん熊」設立

On December 4, the company was incorporated as Tankuma, Inc.

1954

Opening of "Tankuma Kyoto Takashimaya".

「京料理 たん熊 京都高島屋店」を出店

Tankuma Kyoto Takashimaya opens in the Kyoto Takashimaya Department Store.
Oyakodon, which is still popular today along with Seasonal set menu and Kyoto styke Kaiseki, has been the signature dish since that time.

1954

Restaurant name changed to "Tankuma Minami-ten".

たん熊 南店

In May, the restaurant moved to its current location (Izumiya-cho/Kiyamachi-dori, Bukkoji-sagaru). The name of the restaurant is changed to "Tankuma Minami-ten".
After developing the kappo (Japanese cooking) style, the restaurant changed to a ryotei (Japanese-authentic-restaurant) 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, Tankuma Kitamise (now Tankuma Kitamise "Kyoto Main") was newly established at the birthplace of the restaurant.

1959

Opened "Tankuma Tokyo Branch".

「たん熊 東京店」を出店

The eldest daughter of Kumasaburo Kurisu (Ⅰ), Fukuko Kurisu (2nd generation), opened "Tankuma Tokyo Branch" in Akasaka, Tokyo, with the recommendation of celebrities such as Sousa Sen, Patriarch of Omotesenke, Kayoko Sen, Patriarch of Urasenke, Junichiro Tanizaki, and Isamu Yoshii.

1975

Kumasaburo Kurisu (Ⅰ), the founder, passes away.

初代・栗栖 熊三郎

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 of the family.

栗栖 富滋
「京料理 本家 たん熊」に改称

On December 13, the anniversary of the founding of the restaurant, the restaurant name was changed from "Kyoto Cuisine Tankuma Minami-ten" to "Honke Tankuma".
At the same time, the corporate name was changed from "Tankuma Minami-ten, Inc." to "Tankuma Honke, Inc." and Tomiji Kurisu, eldest son of Fukuko Kurisu (the second generation) became the third generation.

1991

Tomiji Kurisu succeeds to the name of Kumasaburo Kurisu

栗栖 富滋が栗栖 熊三郎を襲名

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 first owner, Junichi Kurisu, joins the restaurant.

初代のひ孫・栗栖 純一

The great-grandson of the founder, Junichi Kurisu, trained at Tokyo Kakiden, a kaiseki restaurant affiliated with Omotesenke, before joining Honke Tankuma.
He devotes himself to further develop the cuisine of Honke Tankuma by incorporating the idea of "Chakaiseki" (Tea ceremony dishes) into the "monmo" Kyoto cuisine that has been passed down from the first generation.

2010

Honke Tankuma Honten receives two stars in the Michelin Guide Kyoto/Osaka 2010

ミシュランガイド京都・大阪2010において2つ星を獲得

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 abroad.

2017

2022

Junichi Kurisu, the fourth generation, obtains 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 master, one of the few Japanese chefs in the world who is both a Japanese chef and a certified sommelier with advanced sommelier certification, the restaurant is developing into a Japanese restaurant that offers traditional Kyoto cuisine with wine and sake pairings to enjoy Monmo cuisine and beverages.

2022

Named to the Star Wine List

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.