Kyoto’s top French chef’s new restaurant

The owner and chef, Masahiro Takimoto, was formerly the head chef of the only French restaurant in Kyoto to obtain a star in the Michelin Guide.  He became independent in 2012 and opened his own restaurant.  What he cherishes the most in his career is to select the finest quality ingredients and take utmost care in deciding the best cooking method for each.  For example, he roasts duck slowly at a low temperature so that the meat gradually becomes soft without losing its aroma and taste.  He always selects about eight kinds of wines, mainly from Bourgogne.  Try some glasses and see which wine is the best for the dish in front of you.