PRIVATE DINING THAT REDEFINES THE TRADITIONAL EXPERIENCE
Inside La Locanda at The Ritz-Carlton, Kyoto, guests are invited to chef Katsuhito Inoue’s House. The chef’s table defies the notion of fine dining, inviting guests to kick off their shoes and feel at home. Designed for an intimate group of six, the experience showcases chef Inoue’s blend of Japanese and Italian flavors and respect for fresh, local, sustainable ingredients.
SEASONS OF FLAVORS
At the House, diners are taken on a culinary journey through Japan’s 72 micro-seasons with dishes crafted from the finest, freshest local ingredients.
Every ingredient served at the House is handpicked by the chef himself. Aside from seeking fresh, seasonal items, chef Inoue looks into how produce is grown and harvested, how livestock is treated and the health of the soil itself. He also takes a zero-waste approach, whether it’s using yeast from overly harvested vegetables to bake bread or unsold fish from the market to create an amazing dish. On any given day, the chef’s table may feature Kyoto’s kyo-yasai heirloom vegetables, fish from Japan’s skilled shinkeijime masters, local dairy, ethically raised wagyu and imported Italian truffles and porcini.
Chef Inoue grew up watching his grandfather run a high-end wagyu retailer and his father a steakhouse. And after working in some of Europe’s finest restaurant kitchens, he developed a modern cooking style that holds strong to his family values. For chef Inoue, eating is about more than pleasing the eyes and palate; it should also be good for you and good for nature. He follows the local tradition of zero-waste cooking and finds inspiration for his evolving menu from the “together, strive for better” attitude that has held true in Kyoto for centuries.