The best in Kyoto-style nouvelle cuisine is served in this intimate spot across from the Takase-gawa canal. Finding a seat at the counter or the upstairs dining room is as difficult as getting tickets for opening night at the opera -- but the food is worth the wait. With particularly Japanese sensitivity to using only the best ingredients at the peak of the season, proprietor Ogawa never bores you by serving the same meal twice. Ayu, a popular local river fish, is served in summer, salmon in fall, crab in winter, shrimp in spring. The marvelous desserts might include fresh papaya sherbet or mango mousse with mint sauce. The set meals are spectacular, but you can also opt for an hors d'oeuvres selection of three dishes, such as oyster gratin, crab-and-scallop stew, and matsutake (wild mushroom) tempura.
Visit the Travel Talk forums for help on planning your trip >>
