MAVO

Tsotomu Nishimura was born in a family of farmers, and so gained an appreciation of vegetables and the importance of those who produce them. After training as a chef and gaining years of experience, these formative early years are still key to the way he runs his business. This business happens to be one of the best French restaurants in Kyoto, located in the historic Gion district. Only one seasonal omakase menu is on offer here, so it’s difficult to say exactly what will be featured on any given day. One of the innovations which is making a name for MAVO on the international culinary scene is the use of tea pairings with each of the dishes, something which Nishimura-san mastered through dedicated self study. This doesn’t just mean a few cups of Earl Gray — the teas here are as creative as the dishes themselves. Instead, think green tea with herbs and spices, and matcha made with iced water for a distinct flavor. The chef is knowledgeable about the links between scent and memory, and so he creatively uses aromas to engender a stronger sense of place and moment — creating a strand of memory which will bring you back to that moment for years to come.