■ Ingredients（ for 4 persons ）
Third generation owner of
Traditional Kyoto Cuisine
Born in 1963 in Fushimi, Kyoto, Japan. Graduated from Doshisha University, he was trained at the traditional Japanese restaurant “Tsuruya” for three years. Then he took over his family’s restaurant “Seiwaso”. He also plays a lively part as a member of Japanese Culinary Academy (Nonprofit organization), disseminating information about washoku in the US, Spain, France, Italy, Vietnam and so on. In addition, he is dedicated to shokuiku, food education for members of society, including children centering on the umami taste.
Traditional Kyoto Cuisine Seiwaso
The name Fushimi derives from a word meaning “abundant water,” and the area is blessed with sake breweries. Seiwaso started the business in Fushimi, and it celebrates its 61st anniversary this year. Their Kyoto cuisines are full of seasonal ingredients and umami-rich dashi. Customers can enjoy their delicious dishes in a traditional sukiya style of building. The chef sources traditional Kyoto vegetables from neighboring farms and obtains the finest seafood and other fresh ingredients both locally and from all over Japan.