"It's really fun to be able to cook freely while watching the customer's reaction," he says, putting up the goodwill from 3:00 pm and serving sake and side dishes for two hours until the evening business starts.
In fact, Mr. Hiradate studied Italian at a vocational school. As a Japanese chef, he wanted to have a proper grasp of seasonal ingredients, so he looked into the world of Japanese cuisine to broaden his knowledge.

If you ask me, I can understand the skillful use of ingredients, such as using olive oil for appetizers and placing monkfish liver paste on baguettes. The name of the restaurant, Jikon, means "just now, this moment" in Zen language.

Open from 5:00 pm, in addition to the course (reservation required by the day before), you can also order a single item. Enjoy the bounties of summer proposed by the owner, who genuinely enjoys meeting the guests in front of him.

Owner Ryosuke Hiradate
Born in Fukushima Prefecture. After spending eight and a half years at [Nishijin Uoshin], he worked as head chef at [Oryori Tamariya] in Gion. Became independent in 2022 after working at [Yoshiya] in Pontocho.