Reservation

京都各地で和食店を営む「燕楽」を実家に持つ髙橋。「家業を継ぎたい」という強い想いのもと、市場で働きながら調理師学校の夜間部に通い昼夜腕を磨きました。今回は父に習った実家の名物も登場。一方、料理長に就任したばかりの田淵は、照今の開店に備えて手打ち蕎麦の技を磨いていました。共通するテーマは「絵に描いたような・和食」。ほっこり美味しい和食の味を、いかに奥深く洗練させていくか。新鮮な気持ちで楽しんでいただけましたら嬉しいです！

Takahashi's family owns Enraku, a Japanese restaurant that operates in various parts of Kyoto. Driven by his strong desire to take over the family business, he worked at a market while attending night classes at a culinary school, honing his skills day and night. This time, he will be introducing his family's specialties, which he learned from his father. Meanwhile, Tabuchi, who has just been appointed head chef, has been honing his hand-made soba noodle skills in preparation for the opening of Shoukon. Their common theme is "picturesque Japanese cuisine." How can we deepen and refine the flavor of hearty and delicious Japanese cuisine?  We hope you enjoy this with a fresh perspective!