SingleThread has announced its first international project, a 12-seat restaurant, lounge and pastry shop within the new Capella Kyoto.

SoNoMa by SingleThread is set to open in March 2026 within the historic Miyagawa-cho, one of Kyoto’s five famous geisha districts. The venue spotlights the regional agriculture and traditions of Kyoto, viewed through a distinctly SingleThread lens.

The name of the restaurant expresses a duality of meaning. In Japanese, the character 想 (So) means ‘thought’, ‘imagination’ or ‘feeling’, while 間 (Ma) means ‘space’, ‘pause’ or ‘between’. They are linked together by the possessive ‘乃’ (No). Together, the name evokes a physical place meant for meditation or dreaming, an interval of reflection or a pause in time that invites thought.

The menu celebrates the regional agriculture and traditions of Kyoto alongside those of the Dry Creek Valley in Sonoma, as well as the many multigenerational farm partners throughout the Kansai region. It also reflects the influence of the many years owners Kyle and Katina Connaughton spent living and working in Japan, and the deep relationships they have cultivated with local artisans and craftspeople.

Head Farmer Katina Connaughton is spearheading work directly with farmers in the Kansai region to bring a curated selection of Northern Californian varieties, including heirloom tomatoes, peppers, summer squash, pumpkins and flowers such as hibiscus, to the region, in addition to utilising many native Kyoto varieties. SoNoMa also spotlights seasonal ingredients from California, including olive oil, almonds, cheese and other artisan products.

A multi-course menu tells the stories of farmers, craftspeople and the culture that surrounds them. An open kitchen and counter dining experience allows guests to interact with the team, while multilingual chefs guide them through a menu customised to their dietary needs.

The lounge bar offers an opportunity to enjoy a more casual atmosphere. By day, the space offers lighter bites accompanied by tea, coffee, refreshing non-alcoholic beverages and SingleThread’s signature seasonal cocktails and low ABV drinks. The food menu spans a curated selection of light lunch and shareable items, as well as an afternoon high tea experience, while the evening brings aperitifs and pre-dinner cocktails. The wine and sake list focuses on premium Old World producers, wines from California and sake from Japan, including a selection from Kyoto and the Kansai region.

The kitchen is helmed by chef Keita Tominaga, who has worked with the SingleThread team in Healdsburg for the past year and will return to Japan, where he previously worked under Ryohei Hayashi at Tenoshima in 2019 when the restaurant received its first Michelin star. Born and raised in Sonoma County, Tominaga grew up in the home of the family-owned Hana Japanese Restaurant.

SingleThread also introduces SingleThread Entremets at Capella Kyoto, a dedicated patisserie offering desserts and confections. The venue presents a rotating menu of seasonal sweets and savoury items, including dishes that reflect the local motifs of the famous historic geisha district. Led by SingleThread Executive Pastry Chef Emma Horowitz and chef Miu Morita, previously of Michelin three-star L’Effervescence in Tokyo, items are available to enjoy on site or to take away.