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A sushi counter where the rice gets no sugar, the chef coaxing sweetness from the fish itself instead. Toppings are served at a temperature chosen to match the rice, and the sequence is deliberate, starting with light squid so the rice registers first. Blueback fish comes with peppery sansho buds, white-fleshed fish with yuzu and chilli paste. In autumn and winter, mackerel sushi and steamed sushi appear, very much in the Kyoto tradition.
The awards strongest first
- Michelin Guide Selected Restaurant
One number, weighted & current 69
How we scoreThe dishes from the writeups
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Mackerel sushi
“Mackerel sushi and steamed sushi are served from autumn to winter, in true Kyoto style.”
Michelin Guide -
Steamed sushi
“Mackerel sushi and steamed sushi are served from autumn to winter, in true Kyoto style.”
Michelin Guide
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The neighbors closest first
- Kokyu Kyoto Kaiseki Eat · 86
- Bistro Cerisier French Eat · 74
- Kyokaiseki Kichisen Kyoto Kaiseki Eat · 89
- Shimogamo Saryo Traditional Kyoto Eat · 69
- Tokuha Motonari Japanese Eat · 92
- Nose Kyoto Eat · 69
- Droit French Eat · 90
- Ikkon Uehara Japanese Eat · 74
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