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Bean-curd soup seasoned with red pepper

Bean-curd soup tofu with Omi beef tendon, 2,000 yen. Brush up on the classic dish of Bean Curd with Bean Paste with the presence of soft sinew that has been soaked in seasoning in advance.

Enjoy the chef's signature omakase course at Shuka in Kitashirakawa.

Chef Suzuki became independent after spending 11 precious years under Chef Miyamoto of the famous restaurant [Kyo, Shizuka] in Okazaki, Kyoto. In early autumn of 2019, he opened a restaurant in Kita-Shirakawa, a pleasantly quiet area, "to be a restaurant that people can come to with the aim of visiting.

Chef of Autumn Flowers

Owner Chef Tomoaki Suzuki
Born in Hamamatsu, Shizuoka Prefecture. He became an apprentice during his time in Hamamatsu, and also worked at [Kyo, Shizuka] after it moved to Kyoto. All of his experiences are the foundation of his career as a chef.

More than three years have passed since its opening, and the number of regular customers who visit for a la carte dishes has steadily increased, from the value-priced lunches during the day to the exquisitely crisp fried rice and the rich yet light fried bean curd at night. With the Corona disaster finally showing signs of abating, the restaurant's style will take a new direction in 2023.

Autumn flower fried rice

When the restaurant first opened, it used jasmine rice, but now uses Koshihikari rice. Fried rice with zuwai crab lettuce that combines the taste of rice and the charm of fried rice: 1,700 yen.

He plans to shift the focus of the restaurant to omakase (leave-it-to-measure) courses priced at 15,000 yen, while retaining the a la carte menu in the evening. I think a course is the best way to express the best of the ingredients in a dish," he said. I would like to sublimate freshly harvested seafood, shark fins, dried sea cucumbers, and other dry goods to make them even more delicious using Chinese techniques. Chinese cuisine, with its long history, is truly profound, and there are still countless dishes that the chef is unaware of.

Interior view of Akka

When he takes on a new cuisine or cooking challenge, what keeps him disciplined is the never-give-up belief that his mentor, Chef Miyamoto, has always maintained. The experience of witnessing this never-ending spirit of inquiry continues to be the driving force that keeps Chef Suzuki moving forward.

Appearance of Akka

autumn flowers

  • clear autumnal flowers
  • 27 Hinokuchi-cho, Ichijoji, Sakyo Ward, Kyoto City, Kyoto Prefecture
  • 12 minutes on foot from Eiden "Chayama/Kyoto University of the Arts Station"
    4 min. walk from bus stop "Kamijo-cho, Uryuyama Gakuen, Kyoto University of Art
  • Tel. 075-285-1140
  • 11:30-14:00 (LO/13:00), 18:00-21:00 (LO/20:30)
    Saturday, Sunday, Holidays 17:30 - 21:00 (LO / 20:30)
  • Closed Saturdays, Sundays, lunch on national holidays, Mondays and Tuesdays
  • All seats non-smoking No private room 3 parking spaces
  • https://www.instagram.com/akihana0916/
*Please note that the information contained herein is subject to change without notice.
*Since this site uses automatic translation, the translation may differ from the original Japanese content.


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