Kyo Ajiwa

Amid the teahouses lining the streets of Miyagawacho stands this counter-style restaurant. The chef leavens his traditional kaiseki with an imaginative touch learned from his father. Seasoned broth used in soup dishes is prepared with an emphasis on aroma. One of the pleasures here is the dried bonito flakes, shaved in front of the customer and presented fresh. Parboiled pike conger is dressed with unripe apricot instead of shredded dried apricot for an original twist. The entrance is decorated with the uchiwa fans from geisha and maiko, expressing the charm and brilliant colour of the geisha quarter.