This restaurant is located about a 10-minute walk from Karasuma Oike Station or Kyoto City Hall Station. It has been selected as one of the "French WEST Top 100 Restaurants 2025" and has also received the "THE TABELOG AWARD 2026 Bronze".The restaurant is housed in a 100-year-old renovated building, featuring a lovely courtyard that leaves a lasting impression. The interior, which blends traditional Japanese aesthetics with modern design, was also quite memorable. In addition to regular table seating, there are special rooms available as well.This time, I made a reservation in advance for the Lunch menu "Collection de Salon" (JPY 13,200) through Tabelog.★Impressions★Chef Motoi Maeda has honed his skills in both Chinese and French cuisine. During the course I enjoyed, there were dishes that incorporated elements of Chinese cuisine. This was a new discovery and a form of creativity that I appreciated. Not only was the food delicious, but I also felt a sense of excitement about what would come next. The service was very attentive and enhanced the dining experience. After the course, the chef himself came to greet us and see us off. I believe this kind of attention to detail is reflected in the dishes as well. Now, let me introduce the course content from that day.★What I had that day★Japanese Tea Pairing (JPY 3,500)1. Awa Bancha2. Japanese Black Tea (Miyazaki)3. Green Tea (Higashikashiki)4. Hojicha (Shiga, Koka)Bread, Koto Hiki Beach Salt, ButterHazelnutsCold NoodlesSmall SnackSpring Rolls, Nasu, Pepper MacaronFried UguiCold Mapo Tofu50 varieties of vegetables from Ohara, KyotoPoached Sea BassRoasted SaddlebackKawachi Bankan SorbetYang Guifei (post-meal drink)The first dish, cold noodles, conveyed a sense of seasonality, surprise, and thoughtfulness. I requested the Japanese tea pairing, which also complemented the dishes beautifully. The cold mapo tofu is a specialty of the restaurant. It is a dish where Chinese and French flavors are exquisitely combined. The poached sea bass was rich in flavor and aroma, with a tender texture that brought happiness. From the main course to the final dessert, every dish seemed designed to delight the diner without any oversight. I felt that the restaurant's philosophy of "unity of host and guest" is reflected in the cuisine.It was a wonderful restaurant.It was a great meal.
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