Kyoto cuisine in Gion with five senses

It is just a short walk from the Tanuki bridge in Shirakawa.

A counter that can seat up to 9 people.

The pastry chef who has the qualification of the sommelier tells you the recommendation.

The appetizer is "Kasujiru". Salmon wrapped in cabbage are inside. Instead of croutons, you can warm your mind and body by putting grilled cheese in Kasujiru.

Eight dimensions incorporating the season. The Hina festival is near, and the sake lees of the shellfish is a nice, Chirashi sushi, and the spoon is Babaroa. The candle which looks like a Japanese paper uses a thick Katsuramuki radish. The expectation to the next dish expands to the production which incorporates the playful spirit.

A golden broth that shines through the counter. I couldn't wait to hear the reputation of the delicious soup.

I want to drink every morning! The flavor of the soup is so gentle and profound that it seems. In the bowl, you can enjoy the seasonal ingredients such as sweet snapper, sesame tofu, fish, bamboo shoots, etc.

The lid of the bowl of the age thing. Makie is drawn on the inside, but each one is different. It does not accumulate in the favorite of the vessel.

It is beautiful enough to sigh [making of the parfait tailoring] is the pronoun of Shirakawa Tamura. They are seasoned with each other and can be kept as they are. It is delicious even if I put the squeezed citrus with it.

Pottery is a gem that you can enjoy the delicious broth as well as the "Spanish Mackerel's sleet sauce" bowl.

It is delicious that the rice cooked in the clay pot is delicious. It seems to be able to refill many times if it is with the red stock and pickles. "I'm glad I was born in Japan. It is a moment that seems.

A full-fledged dessert made by a female pastry chef. It amuses me to the end.

The right is the owner, Tamura. On the left is the staff who talked happily through the counter. Eat delicious food and laugh heartily. We are the two of you who offer happy time.