PONTO-CHO MISOGUIGAWA / Japanese KAISEKI style French cuisine

[Ponto-cho Misogigawa] is founded at Ponto-cho of the ancient capital Kyoto in 1981. The building is venerable former-teahouse and has the atmosphere of pure Japanese style. We serve the traditional and classical French in Kyoto ceramics. We have sent the fusion of Japanese culture and French esprit to all over the world for 27 years. This restaurant is the existence of pioneer about that to establish the genre "French place of meeting" as a new unique Japanese food culture style. We are introduced as Japanese three-star restaurant by "Evasion" of French guidebook and "Frommer's Japan" of American guidebook. They evaluate us high class. This restaurant keeps moving foreign guests with food-culture of Kyoto.

1947 born in Tokyo
1962 He intends to be a cook at "Suganuma Kaikan" in Shinjuku, Tokyo
1964 entered "Tokyo-Kaikan" that is the most venerable in Japanese French circles. He learned the traditional and classical French that established "Belle Epoque" lead by Raymond Olivier.
He flourished at the meeting of political circles and VIP of the world.
1981 opened "Ponto-cho Misogigawa" as a French place of meeting in Ponto-cho of Kyoto.
Meanwhile he participated in French lessons that held by chefs of three-star or two-star French restaurants, and got various senses, high quality techniques, and views. He has also been to France every year to buy the wine in Bourgogne directly, and commission the self-brand chocolate "Maison d’it" to Paris chocolatier. He cherishes "a once-in-a-lifetime chance", and enjoy meeting guests from all over the world.

Main Awards and Accolades.
1972,10	a director of headquarters of all Japan Cooks Association in Social corporation in Kyoto
1989,06	a member of "Academy Culinaire De France"
1993,04	director of Kyoto French Cooks Research Association
1994,07	a member of Escoffier Association of Social corporation, received Disciple award
1996,02	a member of Toque Blanche international club, received Diplome award
1998,05	a technique adviser of Kyoto (All Japan Cooks Association in Social corporation)
2004,02	received Kyoto excellent technician award
2006,07	received Agricultural Testimonial Chevalier Award

1972 born in Kyoto
1991 longed to be a cook, and entered Professional Training Culinary Academy After finished high class course, participated in French institute.
1993 entered "Ponto-cho Misogigawa" and learn the basis of traditional and classical French under chef patron Teruo Inoue. He had learned modern French under chef Kiyomi Mikuni of HOTEL DE MIKUNI from June,2002 to September, 2003.
2003 assumed chef cuisinier of "Ponto-cho Misogigawa" in October.