Official information
This restaurant is registered on Tabelog as a corporate member. Business information is released by the staff.
The Tabelog Award 2024 Bronze winner
Selected for Tabelog Japanese cuisine WEST "Hyakumeiten" 2023
Specialities
Chef
Takeshi Sugisawa: Respecting tradition and pursuing the essence of Japanese-style meal
Food
Don't go too far with performance, with a sense of the season and a sense of playfulness.
Space
A high-quality space that incorporates play into tradition to match the cuisine.
Review
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Review 230resultsFollowers 76peopleMy girlfriend and I went to SEN for my birthday ❗️ I love Kyoto in the summer Japanese-st...View details
2021/07 visited
1 time
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Review 83resultsFollowers 82people【menu】 Appetizer: Abalone Soup Conger eel Sashimi: tilefish, tuna, and swordfish ...View details
2021/06 visited
1 time
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Review 459resultsFollowers 693peopleIt's a fun shop
The usual Mr. Abalone with thin bean sauce Hamo and Water Shield White tilefish, ...View details
2023/04 visited
11 times
Restaurant information
Details
| Restaurant name |
SEN（SEN）
|
|---|---|
| Awards & Recognitions |
The Tabelog Award 2024 Bronze winner
The Tabelog Award 2024 Bronze winner
The Tabelog Award 2023 Bronze winner
The Tabelog Award 2023 Bronze winner
The Tabelog Award 2022 Bronze winner
The Tabelog Award 2022 Bronze winner
The Tabelog Award 2021 Bronze winner
The Tabelog Award 2021 Bronze winner
Selected for Tabelog Japanese cuisine WEST "Hyakumeiten" 2023
Selected for Tabelog Japanese cuisine WEST "Hyakumeiten" 2023
Selected for Tabelog Japanese cuisine WEST "Hyakumeiten" 2021
Selected for Tabelog Japanese cuisine WEST "Hyakumeiten" 2021 受賞・選出歴 閉じる
The Tabelog Award 受賞歴
2024年Bronze受賞店
The Tabelog Award 2024 Bronze 受賞店
2023年Bronze受賞店
The Tabelog Award 2023 Bronze 受賞店
2022年Bronze受賞店
The Tabelog Award 2022 Bronze 受賞店
2021年Bronze受賞店
The Tabelog Award 2021 Bronze 受賞店
百名店 選出歴
日本料理 百名店 2023 選出店
食べログ 日本料理 WEST 百名店 2023 選出店
日本料理 百名店 2021 選出店
食べログ 日本料理 WEST 百名店 2021 選出店 |
| Categories | Japanese Cuisine |
| Phone number (for reservation and inquiry) |
050-5589-8991 |
| Reservation availability |
Reservation only
完全予約制になります。 |
| Address |
京都府京都市下京区五条通柳馬場上ル塩竈町379 |
| Transportation |
6 minutes walk from Keihan Kiyomizu Gojo Station / 450 meters from Kiyomizu Gojo Station (Keihan Main Line) 402 meters from Gojo. |
| Opening hours |
|
| Average price |
JPY 20,000 - JPY 29,999 JPY 15,000 - JPY 19,999 |
| Average price（Based on reviews） |
JPY 40,000 - JPY 49,999JPY 15,000 - JPY 19,999
|
| Payment methods |
Credit card accepted Electronic money not accepted QR code payments not accepted |
| Receipt (Qualified simple invoice) |
Qualified invoice (receipt) available Registration numberT8130001065988 *For the latest registration status, please check the National Tax Agency's Qualified Invoice Issuer Publication Site or contact the restaurant. |
| Service charge & fee |
A separate 10% service charge will be charged. Original text 別途、サービス料10%頂戴します This section has been automatically translated. Please check with the restaurant for accurate information. |
Seats/facilities
| Number of seats |
7 Seats （ Counter seats/1 private room (up to 6 people)） |
|---|---|
| Private rooms |
Available For 6 people We have private rooms, but please contact us by phone. |
| Private use |
Available |
| Non-smoking/smoking |
Non smoking |
| Parking |
Unavailable Coin parking available nearby |
| Space/facilities |
Relaxing space,Counter seating |
Menu
| Drink |
Sake (Nihonshu),Shochu (Japanese spirits),Wine |
|---|---|
| Food |
Particular about fish |
Feature - Related information
| Occasion |
|
|---|---|
| Location |
Hideout |
| Service |
Parties over 2.5 hours |
| Website | |
| The opening day |
2018.3.20 |
| Phone number |
075-361-8873 |
| Remarks |
* Alcohol corkage fee: 5,500 yen (tax included) per bottle * The same course is served for both lunch and dinner, and the meal time is approximately 3 hours. |
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Categories
Rankings in nearby areas
閉じる
ChefTakeshi Sugisawa: Respecting tradition and pursuing the essence of Japanese-style meal
Born in Kameoka City, Kyoto Prefecture. Aspiring to become a chef, he entered Akasaka Kikunoi. After that, he studied at Muromachi Wakuden for 8 years and became the head chef of Gion Rohan. By chance, he moved to England and worked as a private chef for a year, where he developed a strong passion for traditional Japanese Cuisine. After returning to Japan, in March 2018, Mr. Sugisawa opened his own shop, ``杦'' (SEN), named after the character ``杦'', which is a variant of ``sugi'' in his last name, and includes the ``ku'' in ``Wakuden.'' )” was opened.
Food Don't go too far with performance, with a sense of the season and a sense of playfulness.
Although it was autumn when we interviewed her, she was wearing a summer outfit that was specially ordered for her. The Himuro-zen meal is refreshing to the eye, and the presentation incorporates subtle details from the past, such as under the ice an unglazed horoku plate used in Mibu Kyogen performances, a traditional Kyoto performing art. will entertain your guests. The dishes are prepared based on seasonal themes, such as the Chrysanthemum Festival in September, the Thirteenth Night in October, and autumn leaves in November, and each dish is as beautiful as a work of art, not to mention the taste. It's a shame.
SpaceA high-quality space that incorporates play into tradition to match the cuisine.
The shop was originally a long-established folding fan shop, but was renovated by a Kyoto shrine carpenter to create a Sukiya style shop. It is located in a quiet corner a little away from the downtown area, giving it an air of purity. When you enter the store through the front door, which retains the atmosphere of a private house, you are greeted by an eight-person counter with modern Scandinavian furniture. There are private rooms that are purely Japanese-style, but these are the special seats, where you can see the master's craftsmanship right before your eyes.
The true power of Japanese Cuisine that I experienced overseas. Faithful to the basics, we continue to hone our charm with honesty.
Capturing Japanese tradition and the four seasons on a plate - that's the story of Ken Sugisawa, head chef at SEN. For example, the courses are decorated with dishes that evoke the seasonal traditions
..., such as Setsubun and Doll's Festival in the spring, and Thirteenth Night and autumn leaves viewing in the fall. We mainly use local ingredients, from high-quality ingredients such as Tamba beef and Tamba matsutake mushrooms to Kyoto vegetables and water from Ohara, Kyoto. ``Deliciousness is the main premise, and we want to convey Japanese culture through our food,'' which he perfectly embodies with the craftsmanship he cultivated at famous restaurants.