Official information
This restaurant is registered on Tabelog as a corporate member. Business information is released by the staff.
- Nearest station：
- Categories：
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- Budget：
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- Fixed holidays：
- Sunday
Restaurant information
Details
| Restaurant name |
NAKATSUKA
|
|---|---|
| Categories | French、Creative cuisine、Innovative cuisine |
| Phone number (for reservation and inquiry) |
050-5600-3512 |
| Reservation Availability |
Reservations Only
ホームページからWeb予約をお願い致します。 |
| Address |
京都府京都市中京区木之下町299 Coto Glance姉小路通 1F |
| Transportation |
About a 5-minute walk from the 3-2 exit of the Karasuma Oike subway station About a 7-minute walk from the Kyoto City Hall subway station There is no bicycle parking lot. Please refrain from parking your bicycle in front of the store as it will cause inconvenience to neighbors and passersby. 361 meters from Karasuma Oike. |
| Opening hours |
|
| Budget |
￥20,000～￥29,999 ￥10,000～￥14,999 |
| Budget（Aggregate of reviews） |
￥20,000～￥29,999￥10,000～￥14,999
|
| Method of payment |
Credit Cards Accepted （VISA、Master、JCB、AMEX、Diners） Electronic money Accepted （Transportation electronic money(Suica)、iD、QUICPay） QR code payment Accepted (PayPay) |
| Table money/charge |
サービス料10% |
Seats/facilities
| Number of seats |
8 Seats （ 4 counter seats, 4 table seats） |
|---|---|
| Maximum party size | 8people（Seating） |
| Private dining rooms |
not allowed |
| Private use |
OK Up to 20 people |
| Non-smoking/smoking |
No smoking at all tables Smoking in front of the store is also strictly prohibited. |
| Parking lot |
not allowed Coin parking available nearby. No bicycle parking. |
| Space/facilities |
Stylish space,Comfortable space,Couples seats,Counter,Wheelchair accessible |
Menu
| Drink |
Wine,Particular about wine |
|---|---|
| Food |
Particular about vegetable,Particular about fish,English menu available |
Feature - Related information
| Occasion |
This occasion is recommended by many people. |
|---|---|
| Location |
Secluded restaurant |
| Service |
(Surprise) Party accommodations(Birthday plate),BYOB,Sommelier |
| With children |
Kids are welcome(Elementary school students are welcome)
There are no private rooms, so please be considerate of other customers. Reservations for children can be made by phone. Consultation is required for children under elementary school age. |
| Website | |
| The opening day |
2017.12.7 |
| Phone Number |
075-223-0015 |
| Remarks |
The owner and chef, Takayuki Nakatsuka, is from the world-famous restaurant NARISAWA in Minami Aoyama, Tokyo. From his time in Odawara in Kanagawa, he continued to study under Chef Narisawa for about eight years, and also had experience at restaurants in France, Spain, and Belgium. It was opened independently in my hometown of Kyoto. |
The chef at French restaurant ``NAKATSUKA'' in Karasuma Oike, Kyoto, is Takayuki Nakatsuka, who has honed his skills at many famous restaurants in Japan and abroad, earning 1, 2, and 3 stars. After graduating from the French school of Tsuji Culinary Institute in 2002, he joined Odawara's La Napoule (currently Aoyama's Narisawa) as sous chef for 5 years, and moved to France in 2007. Le Pré Catalan, Le Grand Véfour, Chez Lami Jean in Paris, 2010; Arsac, Spain; Hotel Ferrero, 2011; De Pastoral, Belgium; 2011; returned to Japan. Akordu in Nara, Bini in Kyoto in 2012, Toyoken in Akasaka in 2013, Narisawa in Aoyama in 2015, became independent in December 2017. The concept is ``fragrance.'' The aroma of herbs and citrus, the aroma of ingredients that become more pronounced depending on the temperature, and the unique aroma of wine. A scent that will whet everyone's appetite and make them feel happy. Gather with friends. selection course. [Cheers] ``Non-alcoholic sparkling wine'' ``celeble'' uses grape juice fermented using a special method that does not produce alcohol to achieve the acidity and richness unique to wine. It has a beautiful rosé color and a deep berry fruit flavor. [Amuse] ``Caviar'' Topped with celery root cream, cold tomato jelly, and caviar. [Amuse] ``Horse meat'' On top of the tart dough, horse meat from Fukushima is smoked with walnuts and made into a tartare with egg yolk. Add umeboshi puree and sauerkraut to the inside for a rich flavor. [Amuse] ``Aosa'' Akashi octopus, chickpeas, and aosa are added to the chin stock and dried scallop stock to create a piping hot soup. The scent of the ocean is soft. [Amuse] ``Parmigiano Reggiano'' Parmigiano Reggiano mousse, with Hokkaido lily root ``Gekko'' inside, sprinkled with hazelnut oil on top, and ground black pepper. [Appetizer] ``Olive x Hiramasa'' Amberjack from Wakayama Prefecture is skinned and seared, with black olive crumble sprinkled on top. At the bottom, layer cauliflower puree with a citrus scent and smoked Inca Awakening puree. [Appetizer] "Cheese x Sea urchin/scallop" specialty. Top the soft tart dough with cheese, grilled scallops, and sea urchin, and sprinkle Italian Pecorino Romano on top. Add Mie rape blossoms, gorgonzola, and sour cream inside. A soft tart that resembles choux pastry is filled with seafood. The cream sauce brings out the seafood even more. [Main] "Oyster x Pomfret" Awaji's pomfret tuna is pasteurized to crispy skin and plump flesh, layered with Hokkaido hairy crab meat and couscous with crab miso. Enjoy with kale powder and Oyster cream sauce. Oyster are stirred luxuriously and made into a smooth sauce with cream. [Main] "Bincho charcoal x Kurobuta" Kurobuta pork from Iwate Prefecture is cooked in Bincho charcoal until moist and moist. The sauce is dark beer sauce. Pair with mild parsnip puree and thin beans. Scattered with Okinawan black pepper sable crumble. [Avande Sale] ``Mint Scent and Tangerine Granita'' Mint sorbet, fresh mandarin oranges, lemongrass jelly at the bottom, and yogurt mousse. A gradation with a refreshing taste. [Dessert] "Spice x Apple" Chai tea Ice cream, apple compote, walnuts, caramel cream, meringue with spices. [Drink] "Fragrant TEA" - Adult-like berry scent. You can choose from four types of TEA: strawberry, honey, lavender, or coffee. [Tea sweets] ``Framboise choux'' Petit choux with raspberry cream inside. ``Lemon and polenta cookies'' ``Fabreton'' My favorite Favreton. ``Florentine'' ``Pudder'' A classic pudding made with Ohara eggs and hardened. It seems that Chef Kitamura of Apoteo's (Toranomon Hills) came to Chef Narisawa's restaurant at the same time. The delicate craftsmanship and keen sense of composition of the materials deviated from the typical French cuisine, and I felt that there was something wonderful about it that we had in common.