RYOZANPAKU
World cuisine
•
€€
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2024
Recommended
•
2024
The chef, Kenichi Hashimoto, renovated the house where he was born into a restaurant. Passing through the front porch, we find ourselves in a building with a warm and family atmosphere. Everything here is homemade, right down to the soy sauce, and even the water in the kitchen comes from a local spring. The cuisine on offer is fresh and seasonal, with fish specialities or kurogomadōfu (tōfu with black sesame). The beauty of the dishes and the service leaves you breathless. An excellent address for a sumptuous lunch or dinner.
Did you know? This review was written by our professional authors.
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