Takoyakushi Furukawa (蛸薬師 ふるかわ)

Tucked quietly behind the popular Karasuma restaurant Jizakana Shokudo Tainotai, this intimate Japanese restaurant offers just eight counter seats. Upon entering, guests are welcomed by a dignified single-slab hinoki cypress counter, setting the tone for a serene and refined dining experience. Chef Furukawa honed his craft at Kyoto’s renowned Sangentea (山玄茶), and presents Japanese cuisine that highlights the inherent flavors of each ingredient with minimal seasoning. The dashi is prepared using spring water from the UNESCO World Heritage site Shirakami-Sanchi, lending a pure, gentle clarity to every dish. Rice is sourced as brown rice and milled daily in-house, resulting in a bowl with exceptional aroma and crystalline texture. The course reflects Japan’s seasonal transitions and cultural traditions—featuring hassun that expresses the time of year, delicately charcoal-grilled hamo (pike conger), and freshly prepared warabi mochi, among other refined offerings. The unified height of the counter and preparation space allows guests to experience the culinary process up close, adding to the immersive atmosphere. Tableware is also thoughtfully selected to complement each dish and season, including pieces such as Karatsu ware and Hagi ware. Here, cuisine and ceramics resonate in quiet harmony, creating an elegant and contemplative dining experience.