This restaurant goes to great lengths to prepare dishes the old-fashioned way. For example, Nagaokakyo bamboo shoots are used to make wakatakeni with wakame, while the Shogoin turnips, following Kyoto tradition, are used to make steamed tilefish topped with grated turnip. It also offers ‘new food creations’, such as tsukuri and grilled items dressed with powdered soy sauce. Through developing fresh ideas by studying the past, Shimogamo Saryo transforms the familiar to delight modern tastes.