Restoranlar
Kappo Harada
                            290 Hokodencho, Nakagyo-ku, Kyoto, 604-0902, Japonya
                            
                        
                        
                            
                            
                                
                                    ¥¥¥
                                    ·
                                
                                
                                    Japon Mutfağı
                                
                                
                            
                        
                        
                    
                                
                                    
                                        Tek başına yemek için uygun
                                    
                                
                            
                        Sitemizde bu restoran için rezervasyon yapılamamaktadır.
Yakınımdaki rezervasyon yaptırılabilir restoranları bulKappo Harada
                            290 Hokodencho, Nakagyo-ku, Kyoto, 604-0902, Japonya
                            
                        
                        
                            
                            
                                
                                    ¥¥¥
                                    ·
                                
                                
                                    Japon Mutfağı
                                
                                
                            
                        
                        
                    
                                
                                    
                                        Tek başına yemek için uygun
                                    
                                
                            
                        Taught in the ways of old-school Japanese cooking, the owner-chef calls himself ‘a craftsman of the Showa years’. This shows in his honest, no-nonsense fare. Spring bamboo shoots join sea bream roe, simmered separately but served together; summer pike conger is paired with water shield in soup dishes; autumn matsutake mushrooms are cooked along with rice; in winter, enjoy fried dumplings made from Kyoto yam. Indicate your preferences and the chef is happy to make impromptu adjustments. Enjoy à la carte or omakase set meals as the spirit moves you.