Droit

A return to the origins of French cuisine. To sublimate the classics, the chef pores over old cookbooks and interprets their recipes for modern ingredients and environments, giving free rein to his curiosity with wine, butter and sauces pungent with spices. He emphasises herbs picked in the morning in Oharano and ingredients from around Kansai, expressing in food his conversations with producers. ‘Droit’ means ‘straight ahead,’ and that’s the steady course this restaurant charts.

The name means straight ahead, and the cooking leans into French classics rather than novelty for its own sake. Old French cookbooks are treated as working documents, with recipes reinterpreted for modern ingredients and Kyoto seasons. Sauce is treated as the core idea, tying French technique to Japanese ingredients and local context.

Morning-picked herbs from Oharano and other Kansai produce, used to steer flavour rather than decorate plates. Classic French building blocks, butter and layered sauces, pushed with spice and Kyoto restraint. Seasonal ingredients chosen through close work with regional producers.

Seasonal fixed-course dinner that changes day to day, with sauce as the organising idea of the kitchen.

Service:

• Dinner 17:00 to 23:00 (last order 21:00)
• Course format only, paired with a deep wine list.