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or browse all 92 restaurantsGokomachi Tagawa
The chef is dedicated to bringing the natural flavours of his ingredients to life, and his char-grilling technique embodies that approach. Fresh from the kitchen brazier wafts aromas of wagyu beef and eel patiently grilled over bincho charcoal, bearing witness to the chef’s finesse. The meal concludes with a remarkable trio of clay-pot rices—plain, mountain delicacies, and seafood. Enjoy flavours of the season to your heart’s content.
Muromachi Wakuden
The kitchen comes alive with the spirited motion of the chefs. Guided by the philosophy of ‘rustic beauty and cultured refinement’, they plate ingredients in their natural form, giving true expression to their flavour. Flame-broiled or stewed dishes prepared on earthen charcoal braziers before guests’ eyes are to be enjoyed along with their aromas. Steaming in clay pots brings the goodness of rice grown in Kyotango to the fore. Cuisine imbued with the seasons and respect for nature.
Kokyu
The menu evokes the changing seasons and traditional culture of Japan. The proprietor is an accomplished gourmet whose deep knowledge comes from experience as a fishmonger and attentive reading of literature. Hassun platters, garnished with flowers as if to paint a picture of nature, showcase the ideas and origins found in the foods of traditional festivals. Behind each meticulously crafted dish breathes the living aesthetic and customs of Japanese cuisine.
Ryoriya Maekawa
Playful-hearted fare and amiable service keep the establishment packed evening after evening. In the spirit of blending Western and Japanese styles, Koichi Maekawa dons chef’s whites and pipes light jazz over speakers. His credo is that food should be fun, so his roving imagination goes above and beyond Japanese, Chinese, and Western traditions. The all-wood interior and vaulted ceiling exude warmth, evoking a houseboat. With Maekawa as skipper and his chefs as the crew, this ‘ship’ keeps passengers smiling and rides a wave of popularity.
Uozuya
A procession of dishes that linger in the diner’s memory. Seasonal flavours are used in generous measure, such as Japanese pepper flower, pike conger, matsutake mushrooms and crab. Preparation methods, whether that be grilling, boiling or more, are astutely tailored to each ingredient, showcasing its qualities from every angle. This talent for bringing out the best in food is born of long years of experience. A favourite haunt of the literati, the Uozuya sign calligraphy is by essayist Masako Shirasu.
Tokuha Motonari
Shinya Matsumoto expresses delicacy and rustic beauty through his cooking. A perfect example is his grilled offerings, cooked upright as if around a sunken hearth. Matsumoto polishes his artisanal skills with a keen eye fixed on the culinary techniques of antiquity. Foods are grilled upright over charcoal in a pot, concentrating their flavour as they roast. The meat and fish’s natural fats fall onto the charcoal, wreathing each item in smoke that adds to their aroma. The chef’s perspective and techniques draw out delicious flavours.
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