MICHELIN GUIDE

At this kappo restaurant, you’ll enjoy plenty of seasonal ingredients like wild-caught ayu, hamo, matsutake and snow crab. First comes elaborate shuko and appetisers; these are followed by main dishes that bring out the natural flavours of the ingredients with chargrilling and nabe. It’s easy to understand why there are so many regulars with deep-flavoured dishes like these. The owner-chef will choose a Japanese sake to go with your meal.