The dining room of Chef Satoshi Furuta’s Chiune is as simply as his food. Super focused with reduced number of ingredients but perfectly executed. Just looking at the pictures One can imagine the taste concentration onto the essential.
Expensive but so good that we booked another session in a few weeks.


Back for another round, thankfully the Chef prepared different dishes for me.


Lunch at Cainoya which moved from Kagoshima to Kyoto in November 2019.
Chef Shiozawa used this opportunity to raise his game. The location is stunning, his tableware customised and artisan. His cuisine has evolved as he uses experimental techniques (like low pressure cooking) while at the same respecting tradition and old rules. The composition of... More


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