LURRA°

The name LURRA° comes from the “Basque word “Lurra” which means “planet earth”, and the ° mark represents the moon which orbits around it.

Founded by three colleagues who worked together at a restaurant in New Zealand, the trio handpicked Kyoto as the location for their restaurant due to its accessibility to countless areas which produce fresh seasonal ingredients. Additionally, they felt that Kyoto, being the hub of traditional Japanese culture, art and craftsmanship, would be the perfect place from where to transmit their expression of art to the world. 

Tradition and modernity blend seamlessly in the calm ambience and architecture of the 120-year-old Machiya (traditional Japanese townhouse). A place with the warmth of a friend’s home, but also with mystique that will pique your curiosity. The dishes are cooked over firewood, and fermented ingredients, smoked foods, and exotic spices from around the world all combine to create one-of-a-kind dishes. Both alcohol and non-alcohol drink pairings are also available to be the perfect complement to your meal.

Chef Jacob Kear honed his skills at the famed Danish restaurant Noma, known as one of the top restaurants in the world.

Manager Takumi Miyashita gained valuable experience both as a chef and sommelier at distinguished establishments in Japan, such Quintessence in Tokyo and HAJIME in Osaka, as well as overseas.

Acclaimed mixologist Yusuke Sakabe worked in many countries as a bartender and mixologist.

The unique and innovative gastronomic experience that the trio presents in Kyoto continues to amaze both fans and critics from around the world.