Oryori Horikawa

The chef trained at a traditional restaurant, so his menu follows annual events and seasonal themes. For the key five festivals of the year, guests can dine while admiring the seasonal decorations. During the Doll Festival, dolls are displayed and strips of paper inscribed with poems from the Weaver Festival inspire serving dishes. For the Chrysanthemum Festival, fishcakes are squeezed into balls and served in soup as if they were chrysanthemums. While the chef devotes himself to the kitchen, the proprietress describes the serving vessels and customs.

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