The owner-chef is the grandson of the chef who worked at a tea ceremony room supervised by Rosanjin; he now incorporates new ideas into his grandfather’s creations. The pork broth soup with lots of vegetables is a traditional dish handed down through the generations. Seasonal items include salt-grilled ayu and starchy hamo soup. This restaurant is a Kansai kappo so, as expected, the kombu and katsuo-bushi seasoned broth is elegant.
- MICHELIN guide inspectors
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