Foodies used to travel to Kagoshima, known as the DEEP SOUTH of the Japanese archipelago, in search of CAINOYA flavours. Now you can taste the technique in Kyoto, a city that attracts people from all over the world. In Kyoto, where the best ingredients from all over Japan have been gathered since ancient times, SHIOZAWA is more flexible in its thinking and CAINOYA is more creative in its serving. CHEF SHIOZAWA’s cuisine tells a delicious story of never stopping to think, never being afraid to change, and loving the results of his explorations.
