Recreating the same flavors as the first generation who was called “The Artist of Taste”
“I believe that our dishes are pretty ‘monmo’. I took a long time to reach this point…” So states the third generation owner and chef of Tankuma Honke, Kumasaburo Kurisu. “Monmo” is a Kyoto word that means “simple and unspectacular.” Kurisu’s words portray both humbleness and confidence, which is typical of the Kyoto character. What he most cherishes is to succeed in producing the taste that the late-first generation owner achieved. In summer, special riverside deck seats are set along the Kamo River. The breeze and sounds from the river will add more taste to every dish. Some people like to try the Maru-nabe hotpot using suppon (soft shell turtle), a typical winter dish.
|Address||Kiyamachi-dori Bukkoji-sagaru, Shimogyo-ku, Kyoto|
|Hours||11:30-13:30 (L.O.), 17:00-20:00 (L.O.)|
|Recommended||Lunch: Chef's recommended: from 5,250 yen; Dinner: Chef's recommended: from 15,750 yen; Yuka riverside dining: May-Spet (dinner time only)|
- CENTRAL AREA
Translation to English by AD BRAIN INC.