MICHELIN GUIDE

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.