鹰庵餐厅

主厨高木慎一朗 

高木主厨在石川县金泽市出生长大，曾在著名的怀石料理餐厅京都吉兆接受过培训。1996 年，他回到家乡，为自己的家族餐厅钱屋赢得米其林二星荣誉——这一荣誉保持至今。在鹰庵餐厅，他的美食艺术达到最完美的境界。 

当地风味  

秉承 Koetsu 的传统，高木主厨像艺术家挑选调色板一样挑选食材，然后精心烹制菜肴，将京都的时令食材变成美食艺术品。 

主厨发办餐饮传统  

高木主厨的创造力意味着，在鹰庵餐厅用餐，没有两顿美食是完全相同的。餐厅秉承日本主厨发办餐饮传统，主厨凭借自己的艺术天赋和对食材的深刻理解，为每位宾客量身定制美食。

深受美食大师青睐的京都平井牛肉是京都美食的不传之秘。这种牛在大自然中长大，喝的是天然泉水。其肉质独特，入口即化，带有甜美的口感。鹰庵的新款怀石料理品鉴菜单通过搭配适当的配料和精心挑选的葡萄酒，将牛肉的美味发挥得淋漓尽致。

As the summer months allow the waters of the Sanin and Hokuriku regions to replenish, crab fishing resumes in November. To celebrate this seasonal delicacy, Taka-an presents a Snow Crab Kaiseki menu, offering a true taste of winter.

Each day, we carefully select the finest catch from renowned crab-producing regions including Tango in Kyoto Prefecture, Sanin in Hyogo Prefecture, Echizen in Fukui Prefecture, and Kanazawa in Ishikawa Prefecture. The snow crab is then prepared using techniques that enhance its natural flavor—such as roasting and steaming. Guests are also invited to try female snow crab – a delicacy renowned for its excellent flavor.

To add to the theatre, the restaurant’s chefs will prepare crab and kaiseki dishes in front of the guests. Baked in front of the guests using Bincho charcoal, the roasted crab can be prepared to the customer's taste, with the concentrated heat condensing the flavor, removing moisture and leaving behind plenty of fragrance. Other dishes include steam crab, with a rich crab miso, and crab rice cooked with the stock of crab shells.