Anpeiji

The inception of Anpeiji was a family story. Inspired by his parents who ran a Western-style restaurant, Masashi Anpeiji was drawn to the culinary world from an early age. After refining his skills in France and at a French restaurant in Tokyo, he established Anpeiji on the very site of his parents' former restaurant. It's now quietly situated in the south of Kyoto, just a short drive from the famed Fushimi Inari Shrine. From the open kitchen, Anpeiji immerses himself in his craft and delights us with a menu that celebrates the local terroir. He reveres sauce and turns vegetables grown by his father into garnishes and purees for his dishes. One example: Seaweed sauce poured over pheasant grouper that sits on top of watercress concoction. The pastry chef, Yuki Nakamura, also shines with their impeccable French desserts like canelé and financier. The courses at Anpeiji are sophisticated yet the atmosphere remains unpretentious. Japanese hospitality provides the perfect backdrop for intimate celebrations.