FRICK

The hor d'oeuvres course is based on traditional Kyoto vegetables, with lots of other vegetables ordered directly from producers all over Japan. In addition to bringing out the individuality of each vegetable's flavor, they are very particular about the decoration and staging of their dishes. Vegetables of the four seasons make up the base. Tomatoes sent from a producer in Shuzuoka have an exquisite balance of sweetness and acidity. Delicious oils make the Sharon duck a beloved item, and second helpings are frequently served. The interior of Frick takes the theme of "home," with the intent of being a place where customers can relax. They strongly emphasize communication and seem to enjoy discussing the day's menu and wine selection with guests. They resist making the interior feel like a restaurant, and instead aim to make it feel more like a home, with ordinary Northern European furniture. They have elected for a cozy, warm design to match their customer service. It's a place in which one can enjoy an intimate meal. read more