Ichiju Nisai Ueno Minoten
"The chef avoids the formalities of tea ceremony cuisine, as he wants diners to enjoy their meal and not feel self-conscious. He follows the principle of ‘one bowl of soup and two side dishes’. Appetiser platters are garnished with seasonal flowers and leaves, creating a bright and cheerful presentation. The tempura combo is an essential menu item. Depending on the room, the cook may fry each tempura item individually. Serenaded by the murmuring of the Minō River, dine with relish on the bounty of nature." - Michelin Inspector
