Japanese
The owner-chef and his son, who trained at Nanzen-ji Temple’s ‘Hyotei’, serve kaiseki cuisine with an attitude of treasuring every once-in-a-lifetime encounter. The hospitality is personal, with each customer handed freshly cooked rice. The broth, made from kombu and dried tuna, is light with a pleasant aftertaste. The wholesome dishes capture the season without undue extravagance. Guests are treated to seasonal touches such as flowers and hanging scrolls.
* This content is based on the information when “MICHELIN GUIDE FUKUOKA SAGA NAGASAKI 2019” was published.
* The information is reproduced from the Michelin Guide. Please contact the facility directly for more detail.