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Beschreibung
Ryuji Senda’s parents ran an eel restaurant in Fukui. Having helped with the family business from a young age, the path of a chef came naturally to him, and he made his way to Kyoto as his father and elder brother had apprenticed there. At dinner the pièce de resistance is the elegant appetiser. Senda learned from his mentors such points as how to use fresh ingredients in season and the origins and meanings of arrangements. The eel kabayaki, basted with sauce from the family recipe before broiling, is not to be missed.
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Restaurantsin der Nähe
- Tozentei$$$MICHELIN 2024422 m - 31-1 Komatsubara Minamimachi, Kita-ku, Kyoto
- Sobashubo Ichii$MICHELIN 2024767 m - 62 Hirano Miyanishicho, Kita-ku, Kyoto
- NOODLE SHOP RENNOSUKE$MICHELIN 2024840 m - 56-32 Murasakino Shimokashiwanocho, Kita-ku, Kyoto
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Unterkünftein der Nähe
- Ab 14.000 ¥Kyo KOZO Kitano Tenjin - Vacation STAY 8990622 m - Kamigyo-ku Kamiyagawacho 1038-19 Kyo KOZO Kitano Tenjin, Kyōto
- Ab 48.000 ¥Takeya Kitano Honkan450 m - Kamigyo-ku Shinsei-cho 729-5, Kyōto
- Ab 56.896 ¥Kyoto - House / Vacation STAY 43217452 m - Kamigyo-ku Shinseicho 729-5, Kyōto
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Sehenswürdigkeitenund Attraktionen in der Nähe
- Der Grüne Reiseführer1.33 km - Kyoto
- Der Grüne Reiseführer1.36 km - Kyoto
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