Enjoy the richly inventive menu and graceful service of the affable owner-chef, Motohide Nishimura. To free the flow of drinks and conversation, Nishimura serves hassun piled generously with shuko. The spring takiawase features icefish and edible wild plants bound with egg. The offering of sabazushi as an appetiser springs from his earnest desire to convey the soul of Kyoto’s culinary culture. In winter, kabura-senmaizuke is arranged to suggest snow, elegantly evoking a Yasaka snowfall.