This longstanding ryotei conveys the elegance of Kyoto culture to a modern clientele. ‘Organic cuisine’ takes on a special meaning here, denoting a style of cooking that began in the imperial court during the Heian period (794–1185). Clad in traditional Heian-era hunting robes, the chef deftly works the ingredients with knives, never touching them with his hands, in accordance with ritual practice. The Kyoto kaiseki menu is modeled after chakaiseki, with items added to express the shifting seasons. The chef and his son tend to food preparation while the proprietress waits on customers in Kyoto dialect. A family tradition going back eleven generations keeps this restaurant thriving.