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Tempura anchors the meal here, but the chef trained in traditional Kyoto cuisine first, and it shows. A one-Michelin-star dining room in Higashiyama, it opens with old-school standards like simmered Pacific herring with aubergine before the tempura arrives, nama-fu and Kyoto vegetables cooked with the kind of restraint that reads as confidence. Dried sea cucumber gonads appear as a casual appetizer, which is one way to know you're in serious hands.
The awards strongest first
- Michelin Guide 1 Star
One number, weighted & current 86
How we scoreThe dishes from the writeups
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Simmered pacific herring with aubergine
“The meal begins with beloved standards such as simmered Pacific herring with aubergine and grilled honmoroko fish before moving on to tempura.”
Michelin Guide -
Grilled honmoroko fish
“The meal begins with beloved standards such as simmered Pacific herring with aubergine and grilled honmoroko fish before moving on to tempura.”
Michelin Guide -
Dried sea cucumber gonads
“A small dish of dried sea cucumber gonads also serves as an appetizer, and is another popular standard.”
Michelin Guide
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