Traditional French cuisine enjoyed with chopsticks!
“Pontocho Misoguigawa” was established in 1981 in the city of Kyoto, the ancient capital of Japan.
Built in a former teahouse in the famous geisha district of Pontocho, this restaurant offers an unique and innovative experience: the tasting of traditional French dishes with chopsticks in a pristine Japanese atmosphere.
Whether you come from Japan or elsewhere, Pontocho Misoguigawa invites you to a truly initiatory voyage where the French spirit rubs shoulders with Japanese culture, harmoniously blending to create an exquisite balance of traditional French cooking techniques and the culturally rich Kaiseki style cuisine, served in Kyo-yaki dishes crafted by the hands of ceramic artists.
As pioneers of “French Kaiseki”, we at Pontocho Misoguigawa are making every effort to ensure that the charm of this new and unparalleled style of Japanese cuisine reaches the hearts of every single one of our guests.
1947 Born in Tokyo
1962 Inoue started his cooking studies under the guidance of a chef from Tokyo Kaikan at Suganuma Kaikan (a restaurant located in the Tsunohazu district of Tokyo's Shinjuku dard).
1964 Inoue has his professional debut at Tôkyô Kaikan (Marunouchi district, Tokyo), one of the oldest French cuisine restaurants in Japan. At the Tokyo Kaikan, he learned the basics of classic French cuisine, which is said to have been established during the Belle Époque era. Under the guidance of Chef Raymond Olivet, known as the “God of Sauces” and owner of the three-star Grand Vefour restaurant in Paris, Inoue acquired the highest level of techniques that would lead him to prepare banquets not only for the high ranking political and economic figures of Japan but also for many foreign heads of state.
1981 Opened the French restaurant Pontocho Misogigawa in the Pontocho district of Kyoto. Inoue continues to maintain his connections to France, such as making annual trips to the country to purchase champagne and wine directly from Champagne Houses, and meeting with Parisian chocolatiers to discuss the production of chocolate for his own brand “Maison d'it.”
Inoue also continues to broaden his skills by frequenting courses held by famous two-star and three-star chefs that come to Japan from all over the world to share their advanced techniques and ideas.
I enjoy meeting customers from all over the world, cherishing each and every encounter I have in this atmosphere filled with the rich scent of France.
|October 1972||Member of the Kyoto headquarters of the National Association of Chefs of Japan.|
|June 1989||Member of the French Culinary Academy, Diploma|
|April 1993||Appointed Director of the French Culinary Institute in Kyoto|
|July 1994||Member of the Escoffier Association, Disciple Award|
|February 1996||Member of the International Club of Toques Blanches, Diploma|
|February 2004||Award of Excellence of the "Contemporary Master Craftsman" of Kyoto Prefecture.|
|July 2006||Knight of the Order of Agricultural Merit bestowed by the French Republic|
|1986||Born in Chiba|
|2004||He professionally debuted at the Tokyo Kaikan in the Marunouchi district of Tokyo. There, he was fascinated by the taste of the classic French dish “sole fillets à la bonne femme”, and quickly became captivated by French cuisine.|
|2011||Relocated to France as a part of the job and apprenticed at the Pergolese (an one-star restaurant in Paris) under the direction of Stéphane Gaborieau (Meilleur Ouvrier de France), at Taillevent, (a two-star restaurant in Paris) and at the Hôtel de Carantec (the two-star restaurant owned by the famous Breton chef Patrick Jeffroy).
He later returned to Japan and the Tokyo Kaikan, where he learned from his seniors the ins-and-outs of French sauces (which are the heart of his identity) and continued to refine the culinary skills he cultivated in France.
|2016||Left the Tokyo Kaikan to see the wider world in order to further improve himself.
In the same year, he joined the "Pontocho Misoguigawa" restaurant in Kyoto. Here he learned the richness of humanity and the essence of French cuisine under the direction of Chef Teruo Inoue.
|2018||Hikita was appointed as Chef-Cuisinier (head chef).
With the title now under his belt, he continues to devote his time and energy day after day to perfect his skills in order to offer the best possible hospitality to our guests.