The best in Kyoto-style nouvelle cuisine is served in this intimate spot across from the Takase-gawa Canal. Dishes depend on the chef's whims as much as on what's in season, but the menu might include buttery risotto-like rice pilaf topped with delicate sea urchin; duck meat and foie gras in bite-size portions; and hors d'oeuvres such as oyster gratin, crab-and-scallop stew, and wild mushroom tempura. The fruit and vegetable salads are exceptional, and the take-all-you-want dessert tray with tarts, tortes, and pastries is the icing on the cake.With advance notice the chef will even grant special-order requests.
May 25, 2006
This was a real find for us. We did not know what to expect but go with it.