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Michelin three-star chef Yoshihiro Takahashi wows foreigners and locals alike with his deconstructed kaiseki served in a pared-down tatami room with garden views. The menu includes his signature soft-boiled tomago eggs, simply dressed with a dab of soy; salt-grilled ayu cut diagonally to reveal colorful pockets of roe; and grilled barracuda sashimi. The food is served on 400-year-old porcelain, as it has been for generations to Buddhist pilgrims en route to the Nanzenji Temple.
Japan, 〒606-8437 Kyōto-fu, Kyōto-shi, Sakyō-ku, Nanzenji Kusagawachō, 35
+81 75-771-4116
Sun - Sat 11am - 11pm