"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
"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
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 "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
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
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
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 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
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 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
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
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.
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
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 "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
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
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
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 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
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 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
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
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.