In the Kyoto dialect, ‘monmona-ryori’ means ‘as it is’. As with ‘kinari-ryori’ in Osaka, fussy over-preparation is avoided. The Osaka-apprenticed chef takes to heart the words of his mentor: ‘light, sweet and deep’, and let the ingredients do the talking. Though the custom at a Kyoto kappo is to do the cooking in the back, here the chef displays all his skills for guests to see.