![Cuisine of Takatsuji Kasui](https://www.leafkyoto.net/leaf/wp-content/uploads/2023/06/230622-kasui-3-768x512.jpg)
At [Takatsuji Kasui] in Takatsuji Miyukicho, one soup, two dishes and a la carte...
November 07, 2023 open
It is located along a street that is quiet at night, even though it is in the middle of the city. Keiichi Miyazaki loved this serene location and opened his own restaurant. After five years of experience at a French restaurant in his hometown of Gifu and more than 10 years at Gojyuka Group restaurants such as Gojyumatsu, he finally achieved his long-cherished dream of becoming an independent chef. The theme of the restaurant is a wine tavern, and there is a full lineup of dishes that go perfectly with alcoholic beverages. The originality of the dishes, such as shumai and kiriboshi-daikon (dried radish) with an Italian taste, are very enjoyable.
The interior of the restaurant has a soft and cozy atmosphere favored by women, with warm orange tile walls and rounded corner counters and stools. It is also nice to be able to have a drink in the light of day.
Duck cutlet - with red wine Worcestershire sauce - 1,200 yen. Unusual for a duck dish, the cutlet is cooked at low temperature and fried crispy at high temperature. The sauce is light to match the duck meat.
KOYAJI's Shumai (2 pieces) 650 yen. Tomato sauce, celery and olives are added to the bean paste, and mustard is substituted for hot pepper. Wine, including naturals, is available by the glass from 800 yen.
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