‘Urban Chinese’ that uses no garlic or lard. The starting point for Hachiraku is the spirit of graceful service as only the ancient capital can offer, so these ingredients are banned to prevent odours from transferring to the kimono of gentlemen, geishas and maikos. The chef applies the richness of top-grade soup stock to his cuisine to good effect. Stir-fries are paired with wasabi, fried rice with Kyoto pickled vegetables. Spice use is restrained, as befits the urbane refinement of Kyoto.