Higashiyama Garden

東山庭　Higashiyama　Garden

・

Helpdesk

Meja bantuan Savor Japan dapat membantu pengunjung asing berbahasa Inggris di Jepang berkomunikasi dengan restoran dan membuat reservasi antara pukul 9:00 pagi dan 9:00 malam (waktu Jepang. Ini bukan nomor bebas pulsa).

050-2030-4678 (+81-50-2030-4678)

Tempat Makan

075-533-7715 (+81-75-533-7715)

Pesan Sekarang

Jika Anda menyukai restoran ini, silakan bergabung menjadi anggota melalui tombol "Masuk / Bergabung". Kemudian Anda dapat menggunakan bookmark.

From the chef

Mr. Ishii is an award-winning chef who embodies tradition and innovation.

He was born in January 1967 in Kyoto. Since elementary school, he has loved to stand in the kitchen and serve food to those around him to their delight. After graduating from culinary school, he worked at Granvia Osaka Stream for 6 years, at the Westin Hotel Osaka for 9 years, and independently in Tokyo for 5 years, followed by 3 years at Granvia Kyoto and 3 years at L'Hôtel de Hiei. He has won many awards, including first prize at the 2009 National JR Hotel Group Culinary Competition. He has been charming guests with his refined taste and artful presentation.

石井　隆雄

Takao Ishii

The Chef’s Restaurant Recommendation

Ulasan Restoran dari Koki yang Merekomendasikan.

didukung oleh

Teks ini diterjemahkan secara otomatis melalui Google Translation API.

Gion Tempura Tenso

Gion, Kyoto

Japanese / Japanese

The Reasons Why I Recommend.

Inside the store with a sense of cleanliness and cleanliness, a friendly manager with a friendly smile and a chef with a lovely look greet you. "I am already ready to eat good food." It is a shop that makes you feel like that. The tempuras served by the chef, Mioyama, have a sense of seasons, as well as originality based on local produce in Kyoto, and are finished in a dish that can be enjoyed even if you look or eat. It is a very cozy shop where the manager who talked in fluent English to foreigners sitting at the counter and entertained the guests also feels as a single effect.

Chef Takao Ishii’s Recommendation

2022-02-08