Asperge Blanche

White asparagus grows straight up, without deviation. Thus was Asperge Blanche named: following in his father’s culinary footsteps, the owner-chef likewise pursued a career in French cuisine, with particular focus on the basics of French cuisine, and an emphasis on minimizing waste. Unswayed — like an asparagus shoot — by the latest trends like molecular gastronomy or outlandishly exotic ingredients, the chef prefers to let the quality of ingredients and culinary technique speak for themselves. Produce is primarily sourced from the local Kyoto and Ohara regions; organic as much as possible, and minimal pesticide use otherwise, which the chef claims adds depth of flavor and a natural sweetness. Perhaps the most striking thing about Asperge Blanche is that its kitchen has no gas or electric stove. Everything is grilled over kishu-binchotan charcoal, renowned for its long burning time and intense heat. And when the restaurant says everything, they mean everything: from the fish, to the vegetables, to even the baguettes served with the meal. The cooking, which earned itself a Michelin Bib Gourmand award in 2022, is refreshingly simplistic, with a back-to-basics attitude that distinguishes itself. The chef is mathematical in his approach: basics + vegetables + sauce. Nothing more is needed. Furnished extensively with furniture purchased from a French flea market, Asperge Blanche has a delightfully quaint feel to it. Stepping into the restaurant is like entering a Parisian bistro, only in the middle of Kyoto. Michelin Guide: 2022 - Bib Gourmand