Michelin listed restaurant Uozanro Kaiseki Chicken Course Meal Ticket Reservation (Kyoto Prefecture Fushimi/Restaurant Reservation)

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− About Kaiseki cuisine −
Uozanro's Kaiseki cuisine has been loved for a long time. Please enjoy the taste and sensibility refined in Kyoto with all five senses. You can feel the four seasons of Kyoto from each plate and bowl.
[Bird course: 18,975 yen / person]
Meal contents: Menu contents change monthly. Basically, it consists of 7 to 8 items, rice, fruit, matcha, and sweets.
*The course name is derived from the four-character idiom ``Kachofuugetsu.'' This is not a chicken dish.

− Commitment −
Uozanro is a long-established Kyoto restaurant that has been loved for over 250 years in Fushimi, Kyoto Prefecture, an attractive area steeped in history and tradition.
The interior of the restaurant is filled with tradition and elegance, and all seats are private rooms. The beauty of the Japanese garden that can be seen from the first floor is overwhelming, and you can feel the breath of nature in each season.
From the tea to the rice to the decisive soup stock, we use Fushimi's famous water, Fushimi, which is pumped from a well, and we use carefully selected seasonal vegetables as ingredients.

− Tradition −
Uozanro was founded in the first year of Meiwa (1764) during the Edo period by the first generation, Saburobe, from Sanuki.
At the end of the Edo period, in the Battle of Toba-Fushimi, where the new government army and the shogunate army clashed, the Shinsengumi, who had set up on Kyomachi-dori, the street in front of Uozanro, slashed at the Satsuma clan army armed with guns with a white blade. It is said. The bullet holes from the gunfight at the time are preserved in the front grid. (Please check the 6th image.)
At the time of the Battle of Toba-Fushimi, Saburobe was working as a kitchen keeper for the government army.
As a Kyoto cuisine restaurant that Fushimi is proud of, it is currently in its 9th generation, keeping its traditions and techniques alive.
Please spend a luxurious time enjoying the masterpieces created by the chef's skill and spirit.