日本ならではのイノベーティブ系レストラン : Lurra°

A fusion and innovative Restaurants that makes full use of firewood in a renovated townhouse in Higashiyama. Definitely the best Restaurants of its kind I've visited in recent years. Highly satisfied with the taste, atmosphere, and service. The local vegetables grown in Ohara's Satoyama area are the main ingredient, and the fish and meat seem to play a supporting role. Personally, I like to eat a lot of meat and fish, but after eating here, I was surprisingly satisfied and didn't feel unsatisfied at all. There are only about 10 seats at the counter, and there are two sessions starting at 17:30 and 20:30, and the full course is about three hours long. Pairing is optional, but I highly recommend giving it a try. Head chef Jacob Kear was born in California to American-Japanese parents, grew up in Japan, trained at NOMA, and is a talented chef who served as head chef at New Zealand's famous restaurant Clooney. Co-founder and sommelier Mr. Miyashita is an international person who trained at Micheal Bras, one of France's leading chefs, Vue De Monde in Australia, and also served as head sommelier at Clooney. Since this restaurant was created by these two people, the menu is one-of-a-kind, with a mix of all kinds of elements, including French cuisine, Japanese-style meal, Kyoto vegetables, and Kyoto dashi soup. By the way, Chef Jacob is fluent in both Japanese and English, and will entertain you at the counter with explanations of the dishes and light-hearted jokes! However, while there are many innovative dishes that are too complex and prioritize surprises and don't leave much of an impression on the important taste, this one has a perfect balance of all of those things, and I can only say that it's a masterpiece. On the day I went, all of the customers other than us were from other countries, including North America, France, and England, but everyone got along well and seemed to be very satisfied. I won't explain each dish individually because I want you to go and enjoy it for yourself, but personally, what particularly left an impression on me was the wood-grilled local vegetables that came in the second half of the course, which turned the plate yellow with saffron sauce, and the Japanese-Western fusion. Ochazuke（boiled rice with tea）. It was a plate full of surprises and flavor that I had never eaten before. With pairing and adding some wine, it costs around 40,000 yen per person. Restaurants that cost more than 30,000 yen are given strict marks, but this one received perfect scores in all categories. It's probably going to be harder to get reservations in the future, so it's best to go early. I'll bother you again. Thank you for the meal!