Hideki Shimoguchi

Uji, Kyoto

Hideki Shimoguchi carries on a family tradition that began with his father's restaurant in Uji. Thirty years ago he opened his own kitchen near the historic Byōdō-in Temple, wanting guests to experience authentic Japanese cuisine. For him, the knife has been essential to Japanese cooking since the age of the samurai — it is the cut itself that draws out an ingredient's true flavor.

04 – 05 Hideki Shimoguchi — Chikurin

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La trousse des chefs

Hamokiri (Honekiri) White Steel #2 Kasumi Manche en Buffle et Ébène 300mm

Best for filleting hamo & fine bone-cutting

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Cutting with the finest blade to bring out an ingredient's true flavor — that, to me, is the deepest joy of cooking.

— Hideki Shimoguchi

Où Hideki Shimoguchi cuisine

Chikurin

Chikurin (竹林) sits along the approach to Byōdō-in Temple in Uji, where Hideki Shimoguchi has served authentic Kyoto cuisine for three decades, continuing a family tradition that began with his father's restaurant in Uji.

Uji, Kyoto

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