宿屋三宝

Generous portions give satisfaction, while ingenious ingredient combinations make simple presentations all the more impressive. To learn about fish, the chef spent time working at a fishmonger’s. Fish is prepared simply—freshly sliced, grilled or deep-fried—yet with clever twists as befits a connoisseur. The meal concludes with white Omi rice grown by the chef’s uncle in Hira, served steaming in Shigaraki clay pots. With his friendly demeanour, the chef is often seen deep in conversation with guests.

Omakase dishes reflect the turning of the seasons; hassun platters convey the month’s events and customs. Dedicated to fresh-from-the-kitchen deliciousness, white rice is served the moment it’s cooked. A generous assortment of accompaniments, such as dried mullet roe, dried baby sardines with pickled plum and savoury seaweed paste, brings joy. ‘Yui’ is short for ‘yuiitsu-muni’, or ‘one and only’. Unique cuisine and unmatched décor captivate diners.

After learning the basics at a ryotei, the chef worked at a kappo, where he discovered how to make dining fun. What he finds compelling about being a chef, he says, is that while the food itself is consumed at once and disappears, the occasion lingers in the memory. His ingenuity comes to the fore in Kyoto cuisine rich in dashi and vegetables. Side dishes such as boiled vegetables and ground soup, skilfully served both cold and warm, make for a treat that is simple yet impressive. Rice cooked in clay pots joins items such as preserves simmered in sweetened soy sauce, dried mullet roe and peppe

Coming from a family of vegetable wholesalers, the chef grew up with fond memories of visiting the market. As an apprentice he frequented marketplaces with his mentor, learning how to recognise good produce, listening to wholesalers and forming bonds of trust. Those days spent with his mentor, driving to the market and shopping for ingredients, may have been the origin of Kyoryori Fujimoto. The menu, rich in vegetables, evokes a sense of both season and the people behind the cuisine.

Bold, elegant cuisine, stripped down and pure, sets off works by Rosanjin and other artists. Avoiding piling element upon element, Ogata finds creativity in deceptively unsophisticated appearances. Technique is guided by intuition gained from each ingredient or inspired by seasonal expressions. Seasonal aesthetics are manifested through the choice of ingredients, revealing the natural vitality of each.

The house began life as a travelling fishmonger, carrying fish from Wakasa Bay to scattered markets, then gradually transitioned into a restaurant. The sixth-generation head, Motokazu Nakamura, took over the reins having been the only one entrusted with the craft he learned at his father’s side. For the white miso zoni, he only uses water drawn from a well on the premises to dissolve the miso. Sake-grilled tilefish is doused in sake multiple times, piling flavour on top of flavour. The chef tends the kitchen with his son, who trained abroad, passing skills and spirit from one generation to the

This creative cuisine reflects the chef’s gastronomic journey. Spanish and French techniques find application in recipes from Okinawa, where the chef was born and raised. A tapa named ‘Ryukyubon’ is one example. This version of a dish from the Ryukyu royal court is arranged on Yachimun pottery and served on a Ryukyu lacquer tray. Purees and sauces form tracks drizzled atop asado grilled over wood or charcoal in a stone oven.