Enjoy a fabulous time with delicious free-range chicken. This restaurant serves select chicken, which is not skewered but grilled by you on a charcoal stove, in a room that is reminiscent of the riverside restaurants of Kyoto. Enjoy blissful moments along the Megurogawa River with dishes featuring carefully selected high-quality chicken and cooking methods.
Mizutaki Shimizu is located along the Megurogawa River. Designed to look like a traditional townhouse of Kyoto, this restaurant serves beautiful chicken boiled in stock, which contains a lot of collagen, in a space with the atmosphere of Kyoto. In the cherry blossom season, the lines of yaezakura cherry trees along the Megurogawa River are in full bloom. In the period when the blossoms fall, the surface of the river is colored in pink, allowing you to spend a romantic time.
The restaurant offers the comfort of biting chicken, the comfort of drinking, and the comfort of just being there. Savor chicken hot pots and teppanyaki grilled chicken. These dishes bring out the flavor of carefully selected chicken, such as Akita Kogen Hinai chicken from Akita Prefecture, one of the three major breeds of free-range chicken in Japan. The tasty chicken is renowned for producing beautiful skin and is also good for your health.
You get addicted because it is Gyunta.
What makes Gyunta, an established restaurant, addictive? The answer is the dough that has been aged and agosuji (fibrous beef) used as an ingredient. Try the good taste of agosuji, which gets tastier the more you bite it.
An optimal taste that has been created in an uncompromising manner
This restaurant, which we have opened in Nagoya, exclusively serves oyakodon (chicken and egg rice bowl), which is highly popular as the last course of the meal served at Mizutaki Shimizu. Its taste has been optimized by taking advantage of the properties of Nagoya Cochin chicken, a local ingredient of Nagoya.
Providing hospitality thoughtfully to create the best moments
This restaurant serves Japanese-style dishes which have orthodox tastes but yet are a little different from ordinary Japanese foods, in a relaxing atmosphere like that of a café. It serves rice cooked in earthen pots and dishes that use fish delivered on the day with seasonal ingredients. The chef brings out the best in each ingredient, which ensures that each dish has an exquisite taste.
Oden featuring chicken stock that makes you beautiful
The space was designed to be reminiscent of hashiri (sink) and daidoko (kitchen) on the earth floor of a traditional townhouse of Kyoto. Enjoy the oden in chicken stock which contains a lot of collagen. The stock is made mainly from select chicken bones and vegetables, which are simmered thoroughly.
French chef, Toyama, is confident in his sauce. The collaboration between the techniques cultivated at famous Yoshoku restaurants in Kyoto, their sauces, and the special ingredients of Kumamoto where the chef was born and raised is exquisite. The taste is transmitted by facing the ingredients and taking time and effort. That's the modern style bistro Yoshoku that only the chef ,Toyama, can make.
We use carefully selected flour to make our special handmade Sanuki udon noodles, and adjust the preparation according to the daily temperature and humidity. We do not compromise at all, and we are serious about our noodles every day, so once the noodles prepared that day are sold out, we will be closed until the next day. Tasty, fast, reasonable(?) This is the way it should be.
Thoroughly grilled highly selected meats, put abundantly on rice, and eat and enjoy with a secret sweet sauce or your favorite sauce .Our featured menu is the"Sirloin Steak Bowl" which is served with specially selected beef. You can enjoy authentic dishes at the food court.
The ingredients used are seasonal ingredients from Kyushu, centered on Kumamoto, where chef Toyama was born and raised. Chef Toyama who continues to pursue the taste that is transmitted only by taking time and effort by facing the ingredients thoroughly, will serve "Yoshoku for adults " with French cuisine added to the "Yoshoku" that Japan has evolved independently in a course style. Drinks are mainly from Kumamoto, and there is also a pairing course that matches local sake and wine from Kyushu. Please sample "adult luxury" with chef Toyama.
The space was designed to be reminiscent of hashiri (sink) and daidoko (kitchen) on the earth floor of a traditional townhouse of Kyoto. Enjoy the oden in chicken stock which contains a lot of collagen. The stock is made mainly from select chicken bones and vegetables, which are simmered thoroughly. Not only oden, but Ala Carte's dishes that are particular about carefully selected chicken. When you drink carefully selected local brands of local sake while surrounding the impressive oden pot, the Japanese familiar taste and smell will give you a relaxing time to relieve your daily stress.
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