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March 22, 2022 open
The moment you arrive in front of the wood-burning fire after a bus ride from Kyoto Station or Kawaramachi, you feel like a complete traveler. Shohei Mori, who goes to cook at a house restaurant in Ohara, is a native of Ohara, where he attended a junior high school just a few blocks away. During his culinary training in France, his desire to open a restaurant in Ohara grew stronger. People from Alsace love Alsace, and so do people from Burgundy. I really empathized with the unwavering pride they have in their hometown," he said.
All dishes are examples of the prix fixe course from 3,800 yen. Yamada Chicken Farm Coq au Vin. Chicken thighs on the bone stewed with aromatic vegetables and red wine. It takes three days to complete!
The wood-fired (= La bûche) furnace, visible in the middle of the open kitchen, slowly roasts Ohara vegetables, chicken, and other ingredients whose producers' faces are visible. While working at renowned restaurants in the past, he was attracted to regional cuisine with a sense of the terroir (individuality) of the area. He says, "I offer timeless French cuisine with seasonal flavors and colors.
From 12:00 to 15:00 (LO), prix fixe courses with 2 appetizers, main dish, dessert, and coffee are available from 3800 yen, and a la carte orders are also available. The walk-in wine cellar is stocked with a wide selection of natural wines from France and Japan.
Homemade Pate de Campagne. Pate made with pork and liver to add depth, served with bread made with Dinkel wheat from Daichido.
I want to do my best to make Ohara, a place I love, more vibrant with the power of food! I want to do my best to make Ohara, a place I love, more vibrant with the power of food!
Owner Shohei Mori and his wife Aoi
After gaining experience at Taillevent in Bordeaux and Paris, Pierre Gagnaire in Tokyo, and Bistro C and kiln in Kyoto, he opened his own restaurant in Ohara.
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