The Kamo River provides a serene backdrop to this house near Kitaoji Bridge. Inspired to become a chef in Paris, the chef studied French cooking in Osaka and Japanese cuisine in Kyoto. This life story is evident in his prix fixe menus, which blur the boundaries between Western and Japanese gastronomy. Sauces are lovingly prepared, fish and meat grilled over charcoal flame. The style is freely expressive, with hints of Middle Eastern and South American influences scattered here and there.