Led by Chef Takuto Isoda, this Japanese restaurant captivates food lovers with its use of seasonal ingredients. The exquisite dishes, which blend tradition with unique creativity, beautifully express the charm of each season. The atmosphere inside the restaurant is comfortable, and you will feel a sense of evolution with each visit. Each dish, backed by delicate and precise techniques, offers a special experience, revealing new discoveries every time you come.
This kappo restaurant is located in an alley in the Gion neighborhood. The three-hour omakase course, which is a perfect match between the apprentice and the owner, Yujiro Maeda, is so good that you will reach the end of the course in no time at all. Reservations are relatively easy to make if you inquire in advance, which is appreciated in Kyoto, where many restaurants are difficult to reserve.
Nihonbashi Sonoji is a one-star gem that captivates many with its tempura made from fresh ingredients sourced from Shizuoka and soba hand-made by the owner. Enjoy seasonal tempura in the authentic Edo-style, where the light batter and rich flavors of the ingredients spread across your palate. The soba served at the end boasts a smooth texture reminiscent of a clear stream and an exceptional aroma that wafts through your nose, allowing you to indulge in a luxurious moment. True to its motto, "Enjoy tempura and finish with soba," this restaurant continues to impress with every visit.
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Das Japanische Restaurant Kyotan ist ein modernes japanisches Restaurant, das die Ästhetik der japanischen Kultur schätzt und gleichzeitig zeitgenössische Empfindungen integriert. Mit den Fähigkeiten des Inhabers, die auf solider Ausbildung basieren, werden die saisonalen Köstlichkeiten in jedem einzelnen Gericht sorgfältig zubereitet. Die herzliche Gastfreundschaft und die raffinierte Anrichtung heben die besonderen Momente auf subtile Weise hervor. Es ist ein ruhiger Rückzugsort, der bei jedem Besuch neue Entdeckungen und stille Emotionen bietet.
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The owner opened this restaurant in Ginza 8-chome at the age of 33, after training for 10 years at the long-established sushi restaurant "Kyubei" and 6 years at "Sushi Takumi". His one-of-a-kind sushi, which combines old-fashioned Edomae-style sushi with a unique flavor, immediately became popular, so much so that there is now a six-month waiting list for reservations.
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