A great variety of fresh food ingredients is available in Japan, with its regional diversity, clearly differentiated seasons and fertile soil. Washoku, Japanese cuisine, has a tradition of cherishing each season. With umami, chefs bring out the flavors of those seasonal ingredients. Keeping to tradition, they devote themselves to innovation. Please enjoy their umami dishes.
the young owner of
Shingo SONOBE, the young 21st owner of Yamabana Heihachi-Jaya, was born in Kyoto in 1970. He graduated from university, trained at a Japanese restaurant for three years and then took over his family’s restaurant. Now while he works as manager and chef at his restaurant, he chairs the Food Education Curriculum of the Japanese Culinary Academy. He engages in various committees such as Kyoto Ryori Mebaekae Kai, a committee to Promote Food Education Curriculums to Learn About Japanese Cuisine, as director. Through his profession, he devotes himself to food education for children. He also works hard to improve culinary knowledge and skills and received a prize for excellent young craft workers from Kyoto City in 2006.
Yamabana Heihachi-Jaya ーEstablished in Tensho era, in the end of 16th century. ー
Heihachi Tea House Inn, established in 1576, is located along the Takano River overlooking Mt.Hiei in the East.
In its Japanese garden you can enjoy cherry blossoms in Spring and colorful leaves of maple trees in Autumn.
At the entrance of Heihachi Tea House Inn stands four-hundred-year old Kigyumon Gate,which was transferred from a Zen Buddhist temple.
The waitresses, dressed in the same style as in old days, welcome you at the gate.