Inside a renovated machiya in Kyoto, chef Kiichi Imai wields fire like a virtuoso. Brickwork frames the compact open kitchen, where the 30-year-old commands a central hearth with surgical precision. His pedigree—French training under master Tateru Yoshino, fire mastery at Spain’s Txispa—translates into cuisine that’s both sophisticated and primal. The intimate 12-seater draws everyone from anniversary-celebrating couples to after-work dinners with friends.
The menu opens with a brilliant tartlet of young corn flavored with duck garum—a bold dish that sets the tone. Imai excels with vegetables: succulent zucchini beneath firefly squid and buttery tuile, a flaky golden pie filled with meaty shiitake served alongside textbook-perfect beurre blanc. The plump asparagus, brushed with kombu butter and gently kissed with smoke, provides serious competition for the wagyu. Even confirmed non-dessert people will covet Ima’s buttery smoked financiers. Thoughtful wine pairings complement the experience. From Thursday through Saturday, the restaurant serves lunch as well as dinner.
AloJapan.com