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Gojō Genbei is housed in a beautifully restored 250-year-old machiya (traditional townhouse).
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Sparkling white noren mark the entrance to Genbei. The restaurant’s logo at right is the signature of one of the town’s Edo-period headmen.
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The dining room at Gojō Genbei.
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A cornucopia of fresh vegetables from nearby farms.
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Thin slices of “Momonosuke” red turnip enfold a puree of yamato-imo yam in a visual play on hanabira-mochi, a traditional Japanese sweet.
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Field-grown daikon radish and baby daikon greens with extra thick shiitake mushrooms.
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Hand-skimmed yuba (tofu skin) served with seri (water celery) with the roots attached, a delicacy.
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Braised black beans and pea tendrils in a sauce thickened with Yoshino arrowroot.
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Simmered vegetables garnished with baby erba stella greens.
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Meals are served in antique ceramics and lacquerware preserved in the storehouse of the historic building that houses the restaurant.
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Gojō Shinmachi has been designated an Important Preservation District for Groups of Historic Buildings in Japan.
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Mochishō Hitotsubashi is a favorite with photographers, not to mention fans of Japanese sweets.
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A hiiragi-iwashi ornament, made from holly and a sardine head, is placed above the entrance to homes to ward off evil spirits during the February Setsubun festival.
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This narrow alley runs past an old brewery.
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Night descends over the Yoshino River.
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