Chef's Table By Katsuhito Inoue

The chef, through personal journeys and deep connections with dedicated producers, brings a profound understanding of the subtle seasonality of ingredients to the table. Kyoto vegetables, shaped by centuries of the city's history and culture, are carefully selected alongside seasonal treasures from across Japan, each reflecting the passion and craftsmanship of their producers. The bounty of Japan's surrounding seas also plays a key role, offering pristine marine delicacies that embody the richness of the region. In every dish, the chef harmonizes these elements with a thoughtful approach that also considers the broader social themes of our time, crafting a culinary experience rooted in tradition yet conscious of the present.

By embracing social themes, the chef finds inspiration to craft innovative new dishes. Constantly mindful of sustainability and Kyoto's time-honored spirit of resourcefulness, he incorporates techniques such as baking homemade bread from vegetable trimmings and using surplus ingredients to their fullest potential. These thoughtful practices, combined with the expertise honed in various countries and regions, come together to create a truly unique culinary expression—a harmonious blend of tradition, sustainability, and global artistry, presented in every dish.

"Rice" is an essential ingredient in expressing the depth of Japan's history and culture. For the Japanese people, it holds profound significance, serving as a cornerstone of their culinary heritage. By blending the timeless qualities of Japanese rice with creativity refined through global culinary experiences, the chef captures the subtle nuances of the seasons, offering a fresh perspective on rice culture. Each dish becomes a harmonious expression of tradition and innovation, elevating rice to a new culinary art form.