Drawn by the elegance of Kyoto cuisine, the chef polished his skills in the city’s geisha quarter and keeps creative flourishes to a minimum. In spring he serves simmered bamboo shoots; in summer, herring with eggplant; in autumn, pike conger with matsutake mushrooms; and in winter, steamed fish with grated turnip. Signature dishes of the ancient capital reassure you that you’ve come to the right place. In a pleasant twist, diners can choose the ingredients for takikomi-gohan. Their motto is ‘Continuity is Strength’, capturing their single-minded devotion to culinary excellence.