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When I first started out, I opened a French restaurant in Gion, the center of the Kyoto geisha and maiko culture. Though I had learned the basics of French cuisine, I served my customers directly over the counter, which ultimately proved to be a crucial turning point for me. I realized that instead of adhering to a rigid set of techniques and customs, I could give my customers greater satisfaction through the elegant use of Japanese dishware and Kyoto vegetables in a classical, Kyoto 'kaiseki’ style presentation. Restaurant Gion Okumura has thus been founded on the concept of serving only the most delicious, the most elegant, and the most appealing culinary preparations. |
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