Kokyu

In hope of conveying the feeling of Japanese culture through cuisine, Kokyu reflects scenes of ceremonies throughout the year in its culinary offerings. Appetisers in early spring are garnished with flowers, colourfully expressing the awakening breath of nature. In autumn, appetisers are arranged with taro, chestnuts and soybeans, in the traditional way to pray for a bumper harvest during the harvest moon. Spring water from a well in the restaurant's inner garden is used for dashi soup stock and thin tea. Attentive service warms the body and soul.

1. Kaiseki Course Menu with a Twist: Kokyu offers a traditional kaiseki course menu, but with a focus on using seasonal ingredients and a modern twist on classic Japanese cuisine. 2. No Smoking Policy: Unlike many traditional Japanese restaurants, Kokyu has a no smoking policy, making it a unique option for those who prefer a smoke-free dining experience. 3. Large Shochu Selection: The restaurant boasts an impressive selection of shochu, a type of Japanese spirit that is often overlooked in favor of sake or whiskey.