KAISEKI | 玄穗 (Gensui)

IMG_5516Latest venture of Kyoto Kitcho trained Ando-san, who worked as in-house chef with the Japanese Consulate General in town as well as stints at Kirala and Ginsai. From the shrimp and scallop tataki to the spear squid with roes and not to forget the amazing clay pot rice with shirako, this is probably the closest interpretation of Kyo-ryori that one can find currently in town. Not to forget is also the very broad selection of quality sake in reasonable price. Open till late, the place moonlight as a sake bar somehow as well with kaiseki-quality food to go with. Very solid new contender to the recently hyped up local kaiseki scene.

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