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30 minutes outside the city in northwestern Arashiyama, this legendary, 40-year old kappo restaurant is now manned by young chef Toshio Matsuno, who trained under his father Shunichi Matsuno before studying abroad under chefs Alain Ducasse and Grant Achatz. While crispy tempura still makes appearances on the menu, expect more creative upgrades like pillows of rice accented with sakura shrimp and cold udon noodles served in a bowl made from a block of gin-clear ice. More tried-and-true dishes, like line-caught fatty tuna from Aomori Prefecture, Tsuiyama snow crab, and Lake Biwa wild eel don’t disappoint. Reserve a seat at the bar if possible, so you can watch the friendly chefs in action.