美里之汤梶笹 - 假期住宿 22199v

The restaurant shares a site occupied by a sake brewery since the days of the shoguns. A black counter reflects the Japanese interior of this refurbished traditional house. Locally grown and raised ingredients are the star of the cuisine, with Nara-style pickled vegetables, Yamato beef and vegetables all expressing the terroir of Nara. Akitsuho rice, used in sake brewing, makes an appearance in prix fixe offerings, transformed into rice dishes such as paella and risotto. Sake pairings from the unique expertise of a sake brewer are another reason to visit.

The chef prizes his relations with food producers; the better to express the appeal of each region’s topography. Lega’ means ‘bind’ or ‘connect’: the restaurant binds together the food cultures of Italy and Nara and puts diners in touch with the thoughts of food producers. Sushi of uncured ham and persimmon leaf, venison senbei—a dish resembling Nara’s famous deer crackers—and other unique items overlay one tradition onto another. The chef honed his skills in Italy’s Piemonte region, which is why he devotes himself to making hand-rolled pastas such as tajarin and agnolotti in autumn and winter

Pride of place given to the many attractions of Gojo attest to the deep roots the chef has put down here. Produce of the Kinki region is the heart of the cuisine. As he visits producers, the chef dreams up menu items based on the vegetables he sees harvested. Among his creations are ohitashi and deep-fried dishes, vibrant and flavoursome from their fresh-picked ingredients. Beef and chicken are sourced directly from livestock farmers; sake, miso and soy sauce are the pride of the region. The location in Gojo Shinmachi, famous for its streetscapes of old buildings, proclaims both history and go

日本料理

日本料理

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日本料理