Gion Owatari

Snow crabs and turnips from Beijing in a small relaxing restaurant in Kyoto.

This dish uses turnips from Beijing, cooked in their skins, and plenty of caramelized white miso. In order to allow customers to enjoy the flavors of read morethe turnips as far as possible, they are cooked in pure water. Please enjoy the clear flavor of this dish. In order for the snow crab to be served at its best, it is brought in alive and cooked in salt water at the restaurant and then rapidly cooled. In this way, the basic flavor of the crab is brought out. Snow crabs from Hamasaka in Hyogo Prefecture have a special flavor and we want you to taste this. Kyoto is a city with great water and the water we use in our cooking is drawn from Shimogoryo Shrine. Into this water, we then add dashi (soup stock) and the ingredients. In this way, the umami (savory flavor) of the ingredients is brought out. Ours is a small restaurant with just eight seats at the counter. Everything we do is visible to the customers. Our closing time isn't fixed, so feel free to take your time and relax. learn more from chef