Kyoaji

amazing!

Book it!

I went there once every six months before Mr. Nishi passed away, but I am sorry that I couldn't finally go to the Matsutake season. It means that we weren't called by Shoto because the customer cannot specify the reservation date. There are as many chefs as customers or more in the counter where 8 people can sit. Because there are enough manpower, it is cooked really carefully, and the fish is cooked and served to the best of the body and skin separately. Ingredients are usually good, and the skill of cooking is given by technology.

It was the first Kyomi taste after Nishi passed away.It was delicious without change.

A restaurant that definitely left a large footprint on modern Japanese cuisine.It takes time and effort to put it into practice and produce many great cooks in the world.The dishes are particularly good, such as Yoshino simmered in stalks, gyoza dumplings, round tofu porridge, and harass rice.