Enjoyed a great dining experience with first class food, service and atmosphere. Reservations only, so plan ahead as the chef/owner prepares a pre selected menu that changes every month based on available ingredients per season. Beautiful presentations are accompanied by excellent flavors....

This was exceptional cooking, the chef is the real deal. I would say it was Kaseiki influence on European cooking, the chef having spent a year working in various parts of Europe.
You sit at a small counter, maximum 8 to 10 people. He and one assistant do everything in front of the diners.
It was fascinating to watch him cook and the two of them assemble each dish. It seems from reading previous reviews that he never serves quite the same dish though it may have a common base. Vegetable salad was tasty and a lot more than its name suggests, his signature Japanese curry just before dessert was hot. Portions are not huge but why would you want this when you have 8 or 9 courses to get through, all intricate and perfect? Oh and coffee or tea is included too.
It is difficult to describe each dish precisely but chef does seem to excel at marrying flavours, (mimolette cheese and orange dust sprinkled on hot thin pasta and meat stuffed Brussels sprouts for example) and is a very agreeable person, so is his assistant. Do give it a go, you will not regret the experience. The price is a steal, I like the fact that, contrary to European experience, especially at this level of cooking, there is no push to drink alcohol or buy bottled water.

A sublime Japanese culinary experience.

A superb tasting menu (and I am not a tasting menu fan) served in a private room overlooking a small courtyard garden. The food was excellent, the service discrete and attentive and the atmosphere private and refined.

If you want a party atmosphere don't come here but if you want a relaxing private dinner of the highest quality it can't be beaten.

This is definitely a must do if you are a foodie and intrigued by what an artist can do with the best of Japanese and Italian cuisine. Nine course meal - with some real standouts... Still dreaming about the fresh sea urchin and angel hair pasta with salmon roe and something akin to sea weed. But the lamb and eggplant with redwine salt and olive slivers was also a knockout.... as well as the warm quail egg and broiled eel. I could go on, but I do not want to be a spoiler... This young 37 yr old chef is definitely one to watch!

What a treat to sit at the counter and be served outstanding food , wine with service to match. Worth a trip to Kyoto.
Wine pairings complemented eel, truffles and waygu....to sake panacotta. Smalll counter so book ahead