Koryōri Takaya

The lunch set centres on clay-pot rice and eight small dishes. For a meal built around freshly cooked rice and a varied selection of accompaniments, this course at Koryōri Takaya is worth considering. Diners who have tried it recall fluffy rice that went particularly well with seasonal vegetable, fish and meat dishes. Another lunch guest appreciated the chance to sample a range of flavours in modest portions, as well as the careful preparation. The listed menu is limited to 1 servings a day, requires advance booking and costs 2,970 yen. It suits a lunch where the rice is the centrepiece, alongside a generous variety of small plates.

In the evening, the listed omakase course begins with seasonal dishes such as sakizuke (a small opening course) and hassun, an assortment of seasonal delicacies. One dinner guest recalled sashimi of sea bream and yellowtail, saikyo-yaki grilled trout, crab sauce, seared barracuda sushi and coffee ice cream for dessert. The menu gives a sense of a fish-focused meal that continues through to dessert. Another diner remembered how sudachi citrus complemented the sashimi, the aroma of fish grilled over charcoal and several memorable soups. The seasonal omakase offers an unhurried way to appreciate the differences from one dish to the next.

The drinks list includes sake and Japanese wines from places such as Yamanashi, Yamagata and Osaka. Sake from Kyoto and Shiga is also available, and diners can opt for a pairing of brewed drinks with the food. One guest wrote that the meal sparked an interest in Japanese wine.

The lunch set requires advance reservation. According to the listing, the evening omakase is available on Fridays and Saturdays, with a choice of seating times. Consider booking for either lunch or dinner, and check the offerings before visiting.