|
|
|
|
|
CHIHANA opened its doors in 1946 in Kyoto's Gion district as a small, intimate counter only itamae kappo (chef's cuisine) style restaurant presided over by Motoo Nagata.
|
|
|
|
Motoo took pride in his restaurant's uniqueness, always using only the finest ingredients and utensils to prepare unassuming, delicious individual dishes served to his guests on a counter of unfinished wood that brought out the essential beauty of both the dish and the ware in which it was served.
|
 |
|
|
His aesthetic sense showed a fondness for antique ware and unostentatious dishes that created a miniature universe of cuisine and utensil, taste and texture. Motoo's style lives on today in CHIHANA's cuisine prepared with a personal touch, a style that has deeply inspired not only chefs in Japan but all over the world.
In 1988, the restaurant was rebuilt in the sukiya-style. In 2006, master chef Motoo Nagata passed away at the age of 82. Today, Motoo's eldest son, Katsuyoshi Nagata faithfully carries on the culinary tradition established by his father, while also reinvigorating the menu with new flavors and textures, so that each and every dish he prepares delights the senses and touches the hearts of CHIHANA's guests.
|
|
