Playful and entertaining twists that stimulate all your senses characterize the cuisine at Suetomo. Following the pattern of traditional Japanese kaiseki cuisine, guests are immersed in the dining experience not just by devouring the finished product, but by enjoying the whole preparation process. Confidence in the techniques that form the foundation of washoku allows Chef Suetomo to experiment with different ideas and challenge himself outside the traditional realm. With the distinctive refinement of kaiseki and a clear sense of the season, you can delight in the best ingredients year-round and gain insight into the mystical culture of Kyoto and Japan.

The sights, smells and sounds are all so tempting. Tiny moroko minnow fish lying flat over a charcoal grill are poked head-first through the wire as though darting through water. Mouthwatering aromas emerge from bonito as it smokes over crackling, burning straw, and a thick swirl of smoke rises. All the components are put together and each course that arrives is like a work of art: a sashimi plate as colorful as an artist’s palette; a selection of little dishes each revealing a tasty gift inside; and satisfying bite-sized fish topped with a sprinkle of green herbs.

The chef has cleverly involved you in every step, heightening all five senses, so when you finally get to take a bite the flavors are heavenly. Perfect seasoning. Luscious and scrumptious textures. Absolutely delicious from the first dish to that last sip of freshly whipped maccha green tea.

INGREDIENTS
When it comes to ingredients, most chefs talk about produce and proteins. For Chef Suetomo, it all starts with water. In fact, his prerequisite for the restaurant location was that it afforded access to crystal clear Kyoto water and the ability to build a well. The quality of the water is paramount because Japanese cuisine depends on the delicate flavors of dashi stock to bring out the innate flavors in ingredients. Thus, the first thing Suetomo did was to build the well from which he draws the water essential to his cuisine.

Courses may be created around sweet and succulent Taiza crab, a winter delicacy from northern Kyoto, or they may feature other seasonal specialties like matsutake mushrooms, ayu sweet fish or wild boar. Chef Suetomo cooks moroko minnow fish, a local freshwater species from Lake Biwa in neighboring Shiga Prefecture, over charcoal, dousing them gently with vinegar to soften the bones and enhance the flavor. Unique Kyoto vegetables also appear, prepared to perfection: Shogoin daikon, with a mild taste and fine white flesh; full and round Kamo nasu eggplant that soaks up rich dashi flavors without losing its shape; and a taro variety called ebi imo, with a smooth, sticky texture and faint sweetness. All of these are a perfect match for the delicate flavors of Suetomo’s Kyoto cuisine.

The delicious rice that completes the meal is from the picturesque village of Miyama in the highlands of Kyoto, known for its thatched roof houses and bountiful nature. Cooked in a clay pot and infused with the flavors of whole sea bream, the rice texture is perfect and the taste is so comforting. With minimal touches, Suetomo allows the ingredients to speak for themselves in his seemingly simple yet deceptively complex cuisine.