Served at
Gion SasakiAn exclusive and highly acclaimed Kaiseki restaurant in Kyoto, known for its innovative approach to traditional Japanese cuisine and its three Michelin stars.
A light and clear broth, typically made by simmering fish bones and aromatics, strained to achieve a transparent consistency.
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An exclusive and highly acclaimed Kaiseki restaurant in Kyoto, known for its innovative approach to traditional Japanese cuisine and its three Michelin stars.
The owner and chef of Gion Sasaki, known for personally greeting guests at his restaurant.
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