Experience theater culture through food at [Tupaway] 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.
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.
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.
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.