LURRA°

It’s quite unusual for a restaurant to not follow any particular culinary style, but that's exactly what LURRA˚ does. This restaurant, located in the old capital city of Japan, bases its creations around unique local ingredients of Kyoto, showcasing them in groundbreaking ways that have never been explored before. Chef Jacob Kear, general manager Takumi Miyashita, and mixologist Yusuke Sakabe combined their individual talents to birth this all-rounder restaurant that focuses first and foremost on the Earth's products — in fact, the restaurant's name translates to "earth" as well, with the circle ˚ to represent the moon. Anything goes at LURRA˚. For example, kamo eggplant is coated with a type of Indian spice, served with yogurt and coriander paste. That is just one example of how this restaurant uses the ingredients of its hometown to carry out exciting culinary remixes. One course is offered that includes 10 servings and 5 drink pairings. The drinks include both alcoholic and non-alcoholic varieties. Some have even reduced alcohol levels so as not to disrupt the flavors of the cuisine, but to complement them with a milder hit. LURRA˚ combines tradition and nature with innovation and creativity to introduce Japanese seasons and produce to the world in visionary, inventive ways.