X
Generic selectors
Exact matches only
Search in title
Search in content
Post Type Selectors
experience
page
Back to blog home

#gallery-1 {
margin: auto;
}
#gallery-1 .gallery-item {
float: left;
margin-top: 10px;
text-align: center;
width: 100%;
}
#gallery-1 img {
border: 2px solid #cfcfcf;
}
#gallery-1 .gallery-caption {
margin-left: 0;
}
/* see gallery_shortcode() in wp-includes/media.php */

FOOD: At Farmoon, Kyoto

Artist-turned-chef Masayo Funakoshi is at the helm of Kyoto’s most exciting new restaurant, Farmoon. Taking up residence in a converted wooden machiya, every detail has been considered, from the warm interior to the perfectly prepped food served on Funakoshi’s personal collection of ceramic tableware.

Having worked in the US and Australia, Funakoshi’s menu puts a Western spin on traditional Japanese fare. A kitchen garden provides fresh ingredients whilst a large, circular table takes centre stage on the restaurant floor – encouraging a homely atmosphere. However, what makes Farmoon most unique, is its insider exclusivity. Open from Thursday to Sunday only, the restaurant adheres to the ‘Ichigen-san Okotowari’ principle, where guests can neither make formal reservations or just turn up – they instead, must be introduced to secure a seat…

Images: Casa Brutus

Food

At Farmoon

#gallery-1 {
margin: auto;
}
#gallery-1 .gallery-item {
float: left;
margin-top: 10px;
text-align: center;
width: 100%;
}
#gallery-1 img {
border: 2px solid #cfcfcf;
}
#gallery-1 .gallery-caption {
margin-left: 0;
}
/* see gallery_shortcode() in wp-includes/media.php */

FOOD: At Farmoon, Kyoto

Artist-turned-chef Masayo Funakoshi is at the helm of Kyoto’s most exciting new restaurant, Farmoon. Taking up residence in a converted wooden machiya, every detail has been considered, from the warm interior to the perfectly prepped food served on Funakoshi’s personal collection of ceramic tableware.

Having worked in the US and Australia, Funakoshi’s menu puts a Western spin on traditional Japanese fare. A kitchen garden provides fresh ingredients whilst a large, circular table takes centre stage on the restaurant floor – encouraging a homely atmosphere. However, what makes Farmoon most unique, is its insider exclusivity. Open from Thursday to Sunday only, the restaurant adheres to the ‘Ichigen-san Okotowari’ principle, where guests can neither make formal reservations or just turn up – they instead, must be introduced to secure a seat…

Images: Casa Brutus

Back to top