Keizankaku

The shop stands in Takagamine, a hilly area in northern Kyoto. Out of affection for the land where he was born and raised, the chef makes a point of using the region’s produce. Vegetables come from a nearby field cultivated by an old friend. The juiciness of freshly harvested foods and the aroma of the good earth leap from every dish. The meal ends with white rice with one of a variety of toppings, such as raw egg and soy sauce, cooked egg, or hashed beef. Enjoyable and satisfying right to the very end.

Standing on the grounds of Tenryuji Temple, a World Heritage site, the restaurant presents the vegetarian diet that is part of Buddhist training. Arranging cuisine on vermilion-lacquered plates reflects Zen convention. Every dish is nourishing, from sesame tofu and deep-fried tofu mixed with vegetable slices to dressed vegetables. To live is to eat, to give thanks to life, to cherish the moment. The Zen spirit of harmony with nature breathes within these walls.

Tozentei takes its name from a fictitious restaurant in a novel. ‘Tozen’ means ‘tipsy,’ a state of being slightly and comfortably under the influence; the name invites guests to find pleasure in both tucker and tipple. The fabric of human relations in this family-run restaurant exudes a feel of immersion in a cheerful TV drama or story. Tilefish steamed with plums and kombu consummately combines the flavour of the fish flesh with the tartness of dried plums. Tozentei is located close to Tenmangu, a shrine famous for the plum trees beloved by the poet and statesman Sugawara no Michizane. The co

A procession of dishes that linger in the diner’s memory. Seasonal flavours are used in generous measure, such as Japanese pepper flower, pike conger, matsutake mushrooms and crab. Preparation methods, whether that be grilling, boiling or more, are astutely tailored to each ingredient, showcasing its qualities from every angle. This talent for bringing out the best in food is born of long years of experience. A favourite haunt of the literati, the Uozuya sign calligraphy is by essayist Masako Shirasu.

‘Fujitora’ is a blend of the chef’s name and that of the shop where he apprenticed, created to bring luck. It was his mentor’s ramen that inspired him to embark on his current path. The techniques he cultivated and his inquisitive mind shine in his chicken-and-pork soup. The chef prepares this soup in a large stockpot in the kitchen, patiently teasing every drop of umami from the ingredients. Sauce for soy-sauce ramen is created from a medley of soy sauces to harmonise with the soup.

The chef has been researching the deliciousness of ramen since he was a schoolboy. In search of a unique flavour, he made ‘Scallop and Japanese Pepper Ramen’ his signature dish. Soup of dashi drawn from chicken, pork and seafood is multilayered and satisfying. The finished Japanese pepper oil imparts a refreshing feeling, and the generous topping of scallop is pure luxury. A carefully calibrated bowl of goodness that is the gift of repeated independent study.

‘Wavie’ (pronounced ‘wah-vee’) is an invented word combining Japanese ‘wa’, ‘harmony’, with French ‘vie’, ‘life’; it expresses the concept of French cuisine brought to new life through Japanese ingredients. The prix fixe menu is squarely focused on the ingredients of Kyoto and its environs. Vegetables fermented in herbs add depth and character to the flavours. Arrangements are modern in style. With sauces based on wine and cream, wavie fuses Japanese and French influences to create a culture of culinary harmony.