Iharada

Opened 15 years ago, Iharada is at the forefront of ingenuity when it comes to adding new twists to Japanese cuisine. Iharada prides itself on sourcing only the freshest ingredients — they own and operate a farm in Ohara, Kyoto, where only the finest organic vegetables are grown. True beef connoisseurs will not want to miss out on the grilled beef fillet using aged Tajima beef from the one and only Nakasei. Nakasei is known for its “dry aging” method where the whole cow, including the bones, is cured to bring out only the deepest, richest flavors in the meat. Most of Iharada’s course menus will feature the standard sashimi, boiled, stewed, and deep-fried dishes. Here, sashimi is prepared without soy sauce, giving diners a chance to experience and appreciate the true depth of its flavors. Visitors will see the chef’s ingenuity come to light when making and serving the hassun, a platter of curated seasonal dishes served in the middle of the meal. The second-floor private room is especially popular, perfect for an intimate setting with a close friend or an outing with coworkers. Its spacious floor plan can transform into three separate private rooms using partitions or open up to accommodate up to 20 guests.