Chef Fujii places great importance on sourcing ingredients. He not only procures seasonal ingredients from various regions across the country but also obtains ingredients from Kyoto's central market, local greengrocers, and even vegetable farmers in Uji, Kyoto. Fujii's culinary philosophy centers on bringing out the natural goodness of these ingredients, resulting in exceptional dishes that highlight their inherent quality.

Chef of Fujii, Konosuke Fujii

Konosuke Fujii gained experience during his three-year tenure at "Kodaiji Wakuden", further honed his skills with five years at "Sakuragawa" in Kiyamachi, and gained more experience after another five years at "Hashitate," a restaurant affiliated with Wakuden. Following this, he spent five years as the head chef at "Suien" in Gion Shijo, eventually opening his own establishment, Fujii. The culinary experience at Fujii begins with dashi (broth), which serves as the foundation for all dishes. The emphasis is on drawing out the best qualities of the ingredients to provide exceptional cuisine.

Seating Options

Fujii is designed to be versatile and accommodating, with various seating options. It features bright counter seats that allow natural light to stream in, Tatami-style seating areas with garden views, and small private rooms. This layout is well-suited for families and provides a refreshing and spacious atmosphere. You can choose to sit at the counter, where you can witness the craftsmanship up close, or opt for a private experience in a 4-person table seat, or take the largest seating option which is an 8-person sunken kotatsu (sunken) table. Whether it is a romantic date, a special gathering, or a business meeting, Fujii provides the perfect setting for any special occasion.

Interior Design

The interior of Fujii adheres to the concept of "simple yet profound beauty," and it is meticulously designed to make every seat feel like the best in the house. The bright interior is adorned with the beautiful colors of flowers, creating a vivid impression that lingers in your heart. This thoughtful design allows guests to experience a sense of refinement and beauty no matter where they are seated, aligning perfectly with the restaurant's concept.

History of Fujii

In February 2018, Konosuke Fujii, the former head chef of the popular Japanese restaurant "Suien" on Shimonoseki Street, opened his own restaurant, much to the delight of his many fans. The restaurant, with its white fence harmonizing with the surrounding environment, aims to be a place where customers would willingly come to visit. Located in the historic city of Kyoto, near the Philosopher's Path and the Lake Biwa Canal, the restaurant "Fujii" is seen with a modest and elegant Noren (Japanese traditional curtain) hanging over the entrance.