Mag-book sa Shoukon

This is a small kappo (traditional Japanese restaurant) with counter seating only. Young chefs with experience in high-end restaurants showcase their skills here.

●Opening Hours: 17:00/20:00 (2 sittings) Tuesdays: 18:00 (1 sitting)
*From July, hours will be 12:00/18:00 (Fridays only: 17:00/20:00).

●Closed: Sundays and Mondays *From July, Tuesdays and Wednesdays
●Children under 12 years old are not permitted.

●Cancellations on the day of or the day before will incur a 100% charge of the meal price. Cancellations 3 days prior will incur a 50% charge.

●Private reservations are available for 7-8 people. For private reservations for 8 people, please make a reservation for [7 people] and then write "[Private reservation for 8 people]" in the request field.

●While we ask for your card information when you make a reservation, payment will be accepted on-site on the day of your visit. Cancellation fees will only be charged to your registered card if you cancel on the day of or the day before your reservation. While debit and prepaid cards are accepted, we do not recommend their use.

●We sincerely apologize, but we do not have a parking lot. If you are coming by car, please use nearby parking facilities. If you are coming by bicycle, you can park your bicycle; please ask a staff member.
Course meal [Ayumu Takahashi x Kanako Tabuchi]
「照今」では料亭「研野」に勤務する若手料理人が3ヶ月ごとに1名選ばれて、料理長・田淵加奈子とともに一つのコースを組み立てます。第1回目は、髙橋歩と田淵のコラボレーションです。
Course meal [Ayumu Takahashi x Kanako Tabuchi]
¥ 16,500 (Kasama ang buwis)
Kinakailangan ang credit card para magreserba
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！
Balidong petsa
~ Hun 30
Magbasa pa
Course meal [Yuki Nakagawa x Kanako Tabuchi]
At "Terukon," one young chef from "Kenno" is selected every three months to create a course menu together with head chef Kanako Tabuchi. The second installment is a collaboration between Yuki Nakagawa and Tabuchi.
Course meal [Yuki Nakagawa x Kanako Tabuchi]
¥ 16,500 (Kasama ang buwis)
Kinakailangan ang credit card para magreserba
Nakagawa, who has built a 10-year career at a high-end kappo restaurant in Okayama, is now actively working in a head chef-like position at "Kenno." While possessing solid cooking skills, he doesn't adhere to tradition, instead building his dishes with flexible ideas. He uses meat and spices, and even creates dishes inspired by tacos. He loves alcohol and considers the pairing of food and drink when making suggestions.

Tabuchi's cooking has also deepened. In addition to the monthly special "handmade soba," he has created hit dishes one after another, such as spring rolls resembling triangular pies and incredibly delicious minced meat cutlets. Please enjoy the collaboration of these two chefs who support our company!
Balidong petsa
Hul 01 ~ Set 30
Magbasa pa

Karagdagang impormasyon

If you have any food allergies, please be sure to fill in the details.
*We will do our best to accommodate, but there are some seasonings and other ingredients that we cannot accommodate.
*We are unable to accommodate vegetarian menus. Thank you for your understanding.
Due to procurement issues, we are unable to change the menu on the day.

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