Shuhaku

One can find Shuhaku in the historical district of Kyoto City. This refined Japanese restaurant is headed by a skilled chef who used to specialize in French cuisine before embracing the culinary arts of Japanese cuisine. It is known that Shuhaku mixes both traditional techniques and modern — but more specifically, Western — techniques into his cooking style. In the style of kaiseki, the chef offers the perfect blend of traditional Japanese cuisine with Western flavors. He still preserves the local authenticity by using Kyoto-grown and sourced vegetables and other ingredients. Seasonality is especially emphasized and the kaiseki menu changes following the wonderful seasons of Kyoto. Shuhaku’s dishes are magnificent — picture lotus root stuffed with components like conger eel eggs and frying Manganji green pepper, or a foie gras awabi (abalone) which is inspired by terrine. For meat lovers, some course meals include Kyoto beef. From presentation of dishes — like using hot stone as a plate for seared tairagai and using a drainpipe as a platter for three kinds of sashimi — to unique and irresistible flavors of Japanese-Western cuisine, Shuhaku is one not to be missed when in the great city of Kyoto.