Elegant Japanese cuisine transmitted directly from an exclusive Japanese restaurant
If you have a chance to have a meal at Sangencha, make sure to take a seat at the counter, as it is the best place for overlooking the well-maintained courtyard garden. The owner and chef, Nobuhiko Masuda, trained himself for twenty years to be a Japanese cuisine chef at Shofukuro, one of the most well known Japanese restaurants in Kyoto. Masuda opened his first restaurant in Shiga and finally opened a Kyoto branch in Gion in 2007 where his sophisticated Japanese cuisine immediately captured gourmet’s attention. Every dish he presents exhibits the season’s beauty and his sense of playfulness. For example, top quality female snow crab and winter vegetables are arranged on a large Shigaraki ceramic plate as the assorted appetizer for winter. Simmered clams with green onion, scallops and salmon roe are also served on the appetizer plate.Besides counter seats, there are two Japanese-style rooms.Simmered turnip with grated white radish broth (winter menu item).
Translation to English by AD BRAIN INC. Introduced in “Oishii Kyoto 137” magazine, Fujin-gaho, July issue, 2010.
|Address||347-96 Gion-cho Kita-gawa, Shijo Hanamikoji-iru, Higashiyama-ku, Kyoto|
|Hours||12:00-13:00 (L.O.), 18:00-20:00 (L.O.)|
|Closed||Tues. & 2nd Mon.|
|Recommended||Lunch: Omakase: from 5,500 yen, Dinner: Omakase: from 11,000 yen|
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