Nijojo Furuta

The chef’s menu boasts creativity and variations in tempo. Anticipating toasts with beer or champagne, fried foods are served early. Sashimi is accompanied with generous condiments, in the spirit of a salad. Fish is prepared simply – chargrilled or as sakamushi – to highlight the chef’s skill in selecting choice seafood.  As a proud Shiga Prefecture native, the chef stocks sake from that region and cooks rice grown by his uncle in Hira in clay pots from Shigaraki.

What makes it stand out

• The chef trained his fish instincts by spending time working at a fishmonger.
• Generous portions and straightforward plating, backed by unusually inventive ingredient combinations.
• A clear signature ending, white Omi rice grown by the chef’s uncle in Hira, served steaming in Shigaraki clay pots.
• Friendly, talkative counter energy, the chef is often deep in conversation with guests.

Signature ingredients

• Fish, simply treated: freshly sliced, grilled, or deep-fried, then finished with precise seasoning and small, clever twists.
• White Omi rice: served as the closing course, steamed in Shigaraki clay pots.

Courses and pricing

• Seasonal omakase course: ¥22,000 (tax included, service charge extra).
• Seasonal omakase course: ¥27,500 (tax included, service charge extra).
• Seasonal omakase course: ¥42,350 (tax and service included).
• Budget-based seasonal course: from ¥30,000, price by consultation.

Style

• One-star Japanese cooking in Kyoto, generous portions and clean presentations.
• Fish is handled simply, sliced fresh, grilled, or deep-fried, with small twists.
• The meal closes with white Omi rice served steaming from Shigaraki clay pots.