Due to Corona's influence, [BistroSUMIREChinese] in Kiyamachi, where I was the head chef, closed last year. I decided that if I was going to go out on my own, I wanted to do only what I wanted to do, so I decided to specialize in charcoal grilling and wine. Embers are red-hot coals. It's fun to think about how to sear the ingredients, and the dry heat makes the ingredients crispy and savory," he says.

With introductions from senior chefs leading famous restaurants in the Kansai region, the restaurant has already become a popular place with an endless stream of reservations. Mr. Wong of [Caikan Wong], whom I admire as my mentor, comes to see me every day," says Tsuji. It seems that the day is not far off when Tsuji's charcoal-grilled dishes will become a national specialty.

Owner-chef Ryuhei Tsuji
Born in Kyoto, he gained experience at Kamonkyo, a famous restaurant with 200 seats in Tokyo, and Bistro SUMIRE Chinese, a modern Chinese restaurant in Kyoto. He is also a certified sommelier.