Kyokoyado Muromachi Yutone Muromachi Yutone

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Cuisine

Cuisine Cuisine Cuisine
Relishing the four seasons of Kyoto Heart-felt culinary hospitality Relishing the four seasons of Kyoto Heart-felt culinary hospitality
Cuisine Cuisine Cuisine

I was born and raised in Kyoto's Tamba, and spent a few decades aiming to be a chef of Kyoto cuisine. Cherishing the traditional Kyoto handwork, I have been devoted to expressing the colorful seasons of Kyoto through cuisine. I not only carefully make the aromatic ichiban-dashi stock with freshly grated bonito flakes, but also choose the best tableware to serve the food. I use local vegetables, tofu skin, and other ingredients characteristic of Kyoto, and I put passion into my cuisine, in hopes that our guests may spend a memorable moment enjoying our food. Head Chef Yamada

Ryotei Ichi Shonzui

Ryotei Ichi Shonzui Ryotei Ichi Shonzui Ryotei Ichi Shonzui

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