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A master who has trained at the famous "Sakurada" store in Kyoto serves dishes that blend tradition with innovation. A solid technique can be understood by mouthing a bowl. Dashi is a bonito from Makurazaki and a kelp from Rebun. The fragrant flavor and clear aftertaste can even be felt. The delicious taste created by the master's quest is condensed in the eight days. In the autumn, unusual ingredients such as physalis and black figs also color the table.

"Cooking is my alter ego," says the chef, Akiyama. Visiting production sites, studying a wide range of cuisines, and expressing what is absorbed daily into dishes. In order to use ingredients from all over the country, sometimes 100 kinds of ingredients are used. One artistic dish contains the spirits of Mr. Akiyama, including an appetizer in which 10 kinds of vegetables such as lotus root and lotus are trapped inside a jure.

From the past, it is a shop with the left party. There are 8 to 10 small pots, mainly vegetables, such as Jaco's Mankanji pepper and Kyoto ginseng's kinpira, and the omakase course begins. "Because it is a dish only for sake, there are many people who do not fit," said the dishes served here. Kyōkōwu's Furofuki, which appears from October to January, is one of the specialties. Add champagne pot course with new dishes.

Speaking of the pronoun of this shop, it is a soba that appears as a shime of the omakase course. The soba that is thoroughly managed at a low temperature is ground with a millstone, and the soba that is hit without using a tie has a slali expression that can not be thought of as 10 percent, and if you bite it, the rich flavor of the soba is fuwari. "I value the ingredients and buy anything if I have something good." like Omakase's dishes, it is a dish with the pride of the shopkeeper.

Founded in Ginza for about 40 years. What you can enjoy here is the sake of the owner, Takayuki Tosa, and the Japanese cuisine Mariage, which is delicious. As for the sake, about 50 kinds of local sake are prepared, such as the Tojuan enclosure. The dish to match it is based on a dish that uses a low-temperature cooking method and firmly draws out the taste of the ingredients. Although it is a shop with sake, many customers come only for cooking.

A commitment to thorough materials, a well-honed job, a bold and delicate serving. A dish filled with the pride of the owner, Okuda, is one of the complete forms of Japanese cuisine. What I especially want to taste is the natural eel grilled that is offered only in summer. We don't steam the eels, which are more than 1kg, and we carefully bake them over charcoal. It is a gem that can convince you to bring out the taste of the material.

It is a shop set up by Toru Okuda of "Ginza Koju", and the only menu is the omakase course. You can enjoy the essence of Japanese cuisine with your tongue and eyes, such as boiled dishes and bowls that express the four seasons with selected seasonal ingredients, and baked foods that are boldly served with young eels and natural eels. You can also enjoy small donburi, hand-made soba, chirashi sushi, etc., which are offered to the zumi.

Mr. Uchiyama, the master of the tea ceremony, says that there are tea ceremonies that value the process of drinking tea, and Japanese cuisine. The way you feel the taste changes depending on the timing of serving the dish, so be careful to make sure you can taste it in the best situation. Among the dishes that examine the ingredients, one of the specialties is pickled snapper. A rich gomadale-tangled bream is sprinkled with Uji tea to taste.

The charm is a spectacular performance and an atmosphere that you can enjoy without holding your shoulders and shoulders. You can feel the five senses of the eyes, aroma, taste, etc. I want you to eat it. I want you to taste the dishes and spaces where you can enjoy each one.

A specialty Japanese tea shop with a main store in Uji, Kyoto. You can enjoy sweets made from Japanese tea and tea, which are highly incense just for tea merchants. You will definitely want to taste the Marunto Parfait 2800 yen and Chagoro 1800 yen.