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In a century-old townhouse, Chef Keisuke Hoshino serves an intimate omakase that draws on local produce, sake and rituals. Seasonal matsutake mushrooms are bathed in fragrant kombu dashi, large abalone served in its shell with dried mullet roe, and Yamato Haibara beef paired with local figs, burdock ... (read more)
Nara-born chef Naoki Okada brings warmth and enjoyment to the traditions of kaiseki. His cuisine follows the seasons, drawing on local ingredients, customs and holidays of the Japanese calendar. From cherry blossoms in spring to moon viewing in autumn, his signature hassun platter turns these occasi ... (read more)
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