About

京都、哲学の道にある小さなレストランです。
薪窯を使ったシンプルな料理。メインにはピザをご用意しています。

私は毎朝、食材を仕入れに畑や市場を回り、
柔らかく湿った土を踏み、その風を吸い込んでその日の厨房に立ちます。
そして近くや遠くの海や山からは、育てられた方の想いの結晶のような食材が託され、手元に届きます。

調理するのは、プリミティブな薪の火。

お店にお越し頂いて、その日その時を何よりも楽しく、美味しく過ごして頂く。
また、そこから春の畑を吹く風や、海辺に立った時の香り、秋の森の静けさ、
食べて頂く方のそんな風景に響き、少しでも心に残ることがあるとすれば、それに勝る喜びはありません。

今井 義浩

monk is a small restaurant located just along the philosophers path, a calm serene place located just near Ginkakuji in Kyoto. Simple food prepared by the primitive way of cooking around live “Fire”. Our main dish is Pizza cooked inside our wood fired oven. Every morning I visit farms tucked in the mountains of Ohara and visit markets around Kyoto to collect and gather fresh ingredients. Breathing in the wind and I absorb the earths energies which I transport to the kitchen, the dishes, and our restaurant. With the offerings from the ground and sea from a far and near. Considering the thoughtfulness and patience of the farmers.

“Is it possible to express the beauty and the life of the vegetable;
to invoke such feelings as the sunlight, the moisture of the soil, the blowing of the wind?”
These are the questions I always ask myself when I make my dishes, in hopes that the wind blows in the hearts of those who eat it.

I hope by dining with us.
It evokes countless memories
of the gifts offered to us by mother nature.
And to leave a impression as if you were deep in the forests or in the blue ocean.

Sincerely,
Yoshihiro Imai

Profile

今井 義浩

1982年茨城県生まれ。
エンボカ京都シェフを経て、料理写真集”CIRCLE”を出版。
その後フリーランスの料理人として旅をしながら料理を作る。
2015年末、京都にて自店 ”monk” をオープン。

Yoshihiro Imai

Born in 1982 in Ibaragi Prefecture.
Opening Chef of enboca Kyoto,
Released his cookbook “Circle”
Began traveling and cooking as a freelance chef.
Opening his first restaurant “monk” in late 2015 in Kyoto