霍比特树京都

His father was an artist specialising in maki-e, gold and silver decorations on lacquer; his mother the latest in a long line of tea-ceremony instructors. Overseas, he spread the word about the virtues of shojin-ryori. ‘En’ means ‘swallow’; the chef named his restaurant for this migratory bird in reference to himself, a man who had lived away from Japan but had come home to Kyoto. The menu is broad in scope and includes some dishes incorporating Western elements. The swallow is said to bring good fortune, and the chef’s personality and the reputation of his cooking bring customers flocking to

The chef honed his craft in northern Italy as well as Kyoto. Pursuing original interpretations, he tacks Kyoto ingredients onto hometown Italian recipes. His passion leans toward the pasta dishes of the Piedmont region. His skill in making pasta by hand, factoring in the day’s weather, humidity and the condition of the ingredients, is craftsmanship personified. Flavours of Italy, reimagined for Japan’s four seasons.

The charm of Koryori Takaya is that it’s a kappo, but with the comfortable familiarity of a neighbourhood eatery. Freshly cooked dishes and smiling conversation put diners in a good mood. For lunch, set meals with a variety of small side dishes are served; in the evening, the chef displays his talent with omakase, concluding with rice in earthenware pots and accompaniments. A choice of pickled tuna, grilled fish or sukiyaki makes the end of the evening fun.

日本料理

日本料理

日本料理

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