Local Gastronomy from Chef Mori of MICHELIN Green Star, One MICHELIN Star la bûche

"A French restaurant north of Kyoto run by Ohara native Chef Shohei Mori and his wife, this MICHELIN Guide Kyoto Osaka 2024 debut with One MICHELIN Star and a MICHELIN Green Star showcases precise wooden-fire cookery and deep local sourcing. Ingredients are tailored to the flame: watercress is lightly oiled and heated only for a moment so its flavor blooms with the oil; chicken is cooked slowly at a distance; and lean venison is taken to about 70% over the fire before being finished on a grill for depth and finesse. The kitchen uses only fruits and vegetables harvested in Ohara and game like deer or wild boar from local hunters, building each day’s menu after a morning look at the local vegetable market. Seasonality drives the cooking; a winter savoy spinach was grilled slowly at a distance from a barely lit flame for about 20 minutes, then boiled once, yielding a pleasantly fresh interior and flavorful exterior that rivaled a main dish. With improving traceability and close relationships to producers, the cuisine aims to root itself even more specifically in Ohara’s micro-terroirs, bringing new energy and interest to the area while preserving its calm, relaxing character." - Wakana Kubo