Rabiogurafi
(ラ・ビオグラフィ)- Nearest station：
- Categories：
- Budget：
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Specialities
Chef
Masahiro Takimoto: Burning in Respect of Nature
Food
A masterpiece that passes on the skills passed down from the master to the next generation
Space
A gastronomic experience that unfolds quietly, like writing a story on a white notebook
Restaurant information
Details
| Restaurant name |
移転Rabiogurafi（Rabiogurafi）
|
|---|---|
| Categories | French |
| Address |
京都府京都市中京区衣棚通御池下ル西側長浜町152 |
| Transportation |
227 meters from Karasuma Oike. |
| Opening hours |
Business hours and holidays are subject to change, so please check with the restaurant before visiting. |
| Budget（Aggregate of reviews） |
|
| Method of payment |
Credit Cards Accepted （JCB、AMEX、Diners、VISA） |
| Table money/charge |
10％ |
Seats/facilities
| Number of seats |
20 Seats |
|---|---|
| Private dining rooms |
OK For 4 people |
| Non-smoking/smoking |
No smoking at all tables |
| Parking lot |
not allowed |
| Space/facilities |
Stylish space,Comfortable space |
Menu
| Drink |
Wine,Particular about wine |
|---|---|
| Food |
Particular about vegetable,Particular about fish |
Feature - Related information
| Occasion |
This occasion is recommended by many people. |
|---|---|
| Location |
Secluded restaurant,House restaurant |
| The opening day |
2011.9.3 |
| Remarks |
Dress code: smart casual recommended. Children under 12 not allowed. |
閉じる
ChefMasahiro Takimoto: Burning in Respect of Nature
After gaining experience as a pastry chef in Restaurants, he trained in the main dining room of a hotel, and then in a hotel Restaurants in Switzerland. He then went to France, where he studied under the owner-chef of a three-star Restaurants, nicknamed the "Meat Magician." The "pasteurization" technique he inherited there is the backbone of his current cooking. After returning to Japan, he worked as head chef at a first-class hotel in Kyoto, and in 2011 he went independent and opened "La Biography."
Food A masterpiece that passes on the skills passed down from the master to the next generation
The first course to get your heart racing is Takimoto's signature "Egg Chaud Floor Microcosm 1999". The richness of the soft-boiled egg yolk, the flavor of maple syrup, the acidity of sherry vinegar and the aroma of spices. All of these elements intertwine in this dish, making it an extremely memorable prelude. How to make the most of the natural qualities of the ingredients - the answer derived from cultivated techniques, trained minds and refined aesthetic senses, is a taste that makes you feel warm respect for the producers.
SpaceA gastronomic experience that unfolds quietly, like writing a story on a white notebook
As you walk south along Kinoshitana-dori, the tourists gradually thin out, and the streetscape changes to one where local residents go about their daily lives. Among them, La Biography is a modest house, and you might pass it by without noticing. However, once you step through the small entrance, another world beyond your imagination unfolds. A dazzling green courtyard and a U-shaped dining room are arranged around the garden. The interior is simply decorated in white, and the thoughtful design allows you to concentrate on the colors of the food.
The secret to making the most of the ingredients' natural flavors is the secret to "stress-free" cooking. Beautiful gastronomy played out on the table
Each ingredient is carefully examined from multiple angles to bring out the unique mineral characteristics that lie dormant in it before being cooked. The ingredients used in the cooking at La Biograp
...hy are heated without any stress, which significantly enhances their flavor and allows them to shine to the fullest. Takimoto's knowledge and skills create traditional yet highly original dishes that are carefully crafted with attention to taste, color, aroma, and shape. You are sure to enjoy the comfortable harmony full of respect for nature that is created in this small, detached house.