Sangencha

Playfulness within the boundaries tradition is what animates the spirit of this Kyoto kaiseki restaurant. Though the discipline is steeped in history and formality, the chef here believes that coloring outside the lines a little can elevate the dining experience by providing a sense of surprise and excitement. He gained his skills over a 20 year stint at a highly respected kaiseki restaurant in the city. He decided to open his first restaurant in Shiga, before returning to Kyoto to open this second branch. Expect seasonal dishes such as a snow crab and vegetables plater in winter, and staples which remain year-round such as fish cakes.