Kirameki celebrates the harmony between the richness of Burgundy’s terroirs and the refined sensibility of Japan.
Led by Chefs Keishi Sugimura and Juri Shimozono, Led by the chefs, Kirameki offers a cuisine shaped by the seasons, a deep respect for ingredients, and the joy of sharing.
Inspired by light, brilliance, and the ever-changing movement of life, Kirameki embodies a renewed vision of gastronomy.
At the heart of Beaune, the restaurant brings together two exceptional culinary cultures united by a shared ambition: to reveal each ingredient at its finest.
Each menu evolves with the rhythm of the seasons and the inspirations of the chefs, offering an experience that is ever-changing, vibrant, and deeply sincere.
Keishi Sugimura and Juri Shimozono They share a common passion for exceptional ingredients and the pursuit of balance in every flavor.
Leur collaboration donne naissance à une cuisine où la précision japonaise rencontre la générosité française, dans un dialogue permanent entre tradition et créativité.
Each dish is crafted as a dialogue between cultures, seasons, and emotions.
Thanks to its gastronomic counter, Kirameki offers a more immersive dining experience, where selected dishes are prepared or finished in front of the guests.
Gesture, precision, and craftsmanship become an integral part of the culinary journey.
With more than 500 labels, our cellar showcases the finest terroirs of Burgundy.
Comprising 95% Burgundy wines, the cellar has been thoughtfully curated to accompany Kirameki’s cuisine with harmony and refinement.
Weekly restaurant closing :
– in season, from April 1st to November 30th: Wednesday, Thursday lunch, Saturday lunch
– Off-season, from December 1st to March 31st: Wednesday and Thursday
Kirameki is available for exclusive private lunch events for parties of 8 guests or more. To arrange a private dining experience, please submit your request through our reservation form.
