Enjoy seasonal Kyoto cuisine that stimulates the five senses while having lively conversations with dining room staff

Restaurants offering pleasant communication with the chef and dining room staff while maintaining just the right amount of distance are a testament to their finely-tuned hospitality. The chef-recommended kaisekei for 10,000 yen (with drinks), which is limited to one party per day, features seasonal ingredients personally purchased from the market and carefully prepared by the chef. In addition to the food, which has been prepared with a great deal of time and care, the chef explains the menu and where the produce was grown, as well as the tableware and setting. The chef says, “We can get the best quality ingredients because we have maintained close relationships with our suppliers over the years.” The chef changes the menu according to the availability of the ingredients, so you will enjoy something new each time you visit.