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From the chef
Reliable chef at a venerable restaurant following the footstep
of his father.
Born in 1971 in Kyoto. He had aspiration in becoming a chef
since observing his father managing Mutsunoya restaurant. He worked at Hilton
Tokyo Bay in Chiba for 3 years, restaurant serving western style cuisine,
Indian restaurant and additional 3 years at Zakuro in Akasaka, Tokyo. After
returning to Kyoto, he now prepares various Japanese dishes as a chef at
Mutsunoya. He gains pleasure and motivation for the job from the positive
feedbacks from his customers.