They call it ‘French kaiseki’, but the cuisine here is classic French - it’s the presentation that’s kaiseki. In a finely preserved former teahouse, chef Teruo Inoue dispatches his creations in small portions on Japanese ceramics, and diners eat with chopsticks. The other major departure from French orthodoxy is the attitude of the chef: when you arrive, you’ll be asked about food preferences, allergies and diets, and Inoue will create a meal accordingly.
Kyoto Shortlist
Review updated October 2009
Transport Sanjo station (Keihan line).
Telephone 075 221 2270
Open 11.30am-1.30pm, 5.30-8.30pm tue-sun.
Admission ¥¥¥.
Copyright © 2014 Time Out Tokyo
Add your comment