Simple comme Bonjour
68-3 Kawaharajocho, Tenri, Nara, Japan
¥¥ ・ French
MICHELIN Guide's Point Of View
Bib Gourmand: good quality, good value cooking
Kotaro Kawaguchi chose the path of French cuisine, following in the footsteps of his father, who was a cook on a cruise ship. He says that training at Pierre Gagnaire in Paris, a restaurant he had long admired, boosted his morale as a chef. There, he learned the techniques to create harmony between ingredients. There are no standard offerings here, as he is always inspired to offer new creations.
Facilities & Services
- Air conditioning
Credit cards accepted
