This counter-style Japanese restaurant dips deeply into Kyoto culinary traditions. Kenta Miyawaki’s experience manifests in fish dishes grilled in soy sauce, sake and citrus slices, or with Saikyoni, served on Kyoyaki vessels. Deep-fried tofu mixed with thinly sliced vegetables is standard fare, preserving the work of previous generations. Ingredients, which include mollusc, unagi, mushrooms and lily bulbs, change with the season. First-time customers receive omakase set meals only; from their next visit they can order from an extensive menu.