Needless to say the taste of the cuisine is a popular French restaurant, but the service is excellent and it will be a study every time you visit. With a focus on course cooking, Chef Maeda, who has mastered Chinese cuisine, creates deep-taste French, which is also recommended for dating and dinner parties.

Feb 08 2022

The former chef Maeda is a person who has moved from Chinese cuisine to French. My father also runs a creative restaurant, starting in China, and myself offers fusion dishes using various techniques. It is frustrating, but I feel a sense of familiarity somewhere. All dishes are delicious, but one thing that was impressive was pork. The outside was crisp and the inside was fluffy and I recalled the texture of Peking Duck. When I asked the chef, he also applied Chinese techniques. I have never tasted that taste and texture.

Feb 08 2022

Chef Maeda's shop that turned to French while having a long history of Chinese cuisine. It is finished as French to the end, but Chinese techniques and wisdom are used in the handling and preparation of ingredients. Isn't it possible to say the ultimate in such a form of French × Chinese? I am overwhelmed every time I go.

Feb 08 2022

Manabe koichi

Kyoto koshitsuwashoku yamato kawaramachi

• Taverns / Izakaya (Japanese tavern)

When you want to taste French in Kyoto, it is recommended that you can visit Restaurant MOTOI near Karasuma Oike. You can enjoy fine French at a sophisticated and beautiful space. How is it for an anniversary date?

Feb 08 2022

A French restaurant that renovates the mansion of a kimono store built in the Taisho era. Mr. Maeda, the owner chef who prepares ingredients with his own hands, such as going hunting to Niigata prefecture and picking watercress to Kamogawa is truly a "feast". We try our best to devote ourselves to the skill and feelings of 13 dishes for dinner and 10 dishes for lunch.

Feb 08 2022

Mori norishige

Nihonryoritokusen

• Japanese / Japanese

If you want to eat delicious French food, you will come to Kyoto. In West Japan, I like this [Motoi (motoi)], which is a renovated Machiya.

Feb 08 2022

Sakamoto ken

Chenchi

• Italian/French / Italian

I think it's interesting to start with a career that went from Chinese to French, and in particular, I studied at stores like [HAJIME]. You can enjoy delicious food with such originality. From the point of view of the same trader, it is a good idea to have a stance like "cooking idiot". I went to Hong Kong to stock abalone, and tried to experience whale hunting in Niigata. I am also inspired by such a posture.

Feb 08 2022

Nakamoto akihiro

Risutorantenakamoto

• Italian/French / Italian

A number of innovative French dishes that make full use of Chinese techniques are a series of surprises. For example, Omar shrimp is often used from the point of impact and texture of appearance, but here it gives new eyes to texture and smell by putting it out thinly and making it thin. Without prejudice, I think that you are purely pursuing how to use the material. As a whole, while the lightness of postprandial light French increases, it is lighter and gives more flavor of the ingredients, and it is finished eating well until the end. In terms of total satisfaction with service and sommelier at the highest level, I think there are not many stores at this level.

Feb 08 2022

Homochi takashi

Kishozakura

• Japanese / Japanese

First of all, when you visited, it was a renovated old building in a house and the atmosphere was good. We have a course, but all the dishes are very simple. Therefore, although it was not gorgeous, both the vessel and the ingredients seemed to live firmly. What surprised me was “Suarella Pore”. Of course, Pore is delicious, but there are 41 kinds of colorful vegetables around it. In addition, lychee is used in the dish that combines sushi and foie gras, so you can enjoy the exquisite taste of the three ingredients.

Feb 08 2022