Nakamitsu
Kyoto, Japan
¥¥¥ ・ Japanese
MICHELIN Guide's Point Of View
The chef is an earnest devotee of everything that makes a restaurant great, thanks to careful study of ingredients, culinary technique and attention to every customer. Recipes are tested over and over to get the flavour just right. Knowing that the taste of dashi soup stock changes over time, the chef patiently rests his stock to draw out the flavour. While known to refer to traditional methods, alternations between new and old are a signature of Nakamitsu’s menus.
Facilities & Services
- Air conditioning
- Counter dining
- Shoes must be removed
Credit cards accepted
