ごあいさつ

京の台所とも称される錦市場のほど近く、
「なる屋」はあります。
移り変わる季節に合わせて、その時季の食材を
手間を惜しまず丁寧に料理し、
京料理の基本を守りつつも新鮮な驚きや発見を
お客様にお届けしたいと日々精進しております。
器や料理のあしらい、店内の室礼にも、
心地よくお過ごしいただけるよう心を配り、
お越しくださったお客様に
「また食べたい」「また来たい」
そう思っていただけるお店になりましたら
幸甚に存じます。

料理人　上嶋良太

京都の老舗料亭「瓢亭」「和久傳」での修行を経て、
2年余りニューヨークの精進料理店
「kajitsu」の料理長に就任。
帰国後、2014年6月「なる屋」オープン。

Message

Naruya is located near Nishiki Market,
also known as the kitchen of Kyoto.
In accordance with the changing seasons,
we carefully prepare seasonal ingredients
without sparing any effort,
and strive every day to deliver fresh surprises and discoveries to our customers
while adhering to the basics of Kyoto cuisine.
We will be happy if we can create a restaurant
that makes our customers feel like they want to eat there again and come back again,
by taking care to ensure a comfortable experience in the tableware,
the arrangement of the dishes,
and the interior decor.

Chef's Profile:Ryota Ueshima

After training at Kyoto's long-established restaurants "Hyotei" and "Wakuden",
he became the head chef at "Kajitsu",
a vegetarian restaurant in New York
for over two years.
After returning to Japan,
he opened "Naruya" in June 2014.