Our commitment to providing the best ingredients and food preparation
Our establishment started as a teahouse located on an old path between Kyoto city and the sea. Those who were departing from the city stopped to fasten their ‘Waraji’ sandals’ laces and have a quick meal of rice with grated yam before continuing on their journey while those arriving stopped to take off their hats and have a cup of tea before entering the ancient capital. Thus, we have been a place where travelers can heal and replenish from the very beginning of our history 450 years ago. Now, we serve fresh tile fish from the Sea of Japan as well as seasonal freshwater fish such as carp as our signature dishes besides ‘Mugimeshi Tororo-jiru’, rice with grated yam. The 21st generation owner of the restaurant carefully prepares meals with an abundance of seasonal fresh vegetables and fish filled with his passion and the culinary art of ‘Kaiseki-ryori’. He introduces new techniques in food preparation while retaining the traditional methods to create an exquisite dining experience for customers.
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