Restaurant Search

Enjoy a meal in the relaxing atmosphere at [CAFE RESTAURANT Yayoi], specialized in Chirimen-zansho (dried baby sardines with strong Japanese pepper) and Tsukudani (boiled in soy sauce). Restaurant's recommendation is [Ochazuke Zen] (pour green tea or broth on rice).The rice is cooked only after being ordered. Omi rice in Shiga, Kinki district is served with Chirimen-zansho or Tsukudani. We recommend having the first rice bowl without adding anything, and the second bowl Ochazuke style, or have it soaked in our special soup. Other enjoyments include Chirimen-Jako (dried and seasoned baby sardines). Ahead of the stone-paved corridor, there are 4 Japanese-style 2-seat tables made of wood, most suitable for couples. Our table seats are arranged with enough space in between to accommodate tourists with large luggage.

We carefully prepare a young chicken and simmer it for two hours, add Hambe wheat gluten and Kujo green onion (both unique to Kyoto), and combine it all with soy milk for a creamy finish. The addition of tteok, Korean rice cake, creates an enjoyable dish. We take care in preparing our pork and poultry in a way that fully utilizes the ingredients. The tofu and soy milk we use are chosen in combination with our ingredients, and, so that you can enjoy Korean cuisine with ease, our dishes are made true to the cuisine with the ingredients at hand. We're proactive in talking to our customers so that they can have an enjoyable experience along with a delicious meal. We're aiming to make a cheerful restaurant where you can speak to us without reservations or worry. Be sure to call on us for your next office dinner, girls' night out or other get-together. We season our food so that even customers who haven't eaten Korean before can dine without difficulty, so even if spicy food doesn't agree with you, you'll enjoy our

Light, yet substantial. The shrimp and yuba broth brings out the flavor of the eggplant. Namafu (wheat starch) has a pleasant springy texture and is highly nutritious. Enjoy a range of namafu dishes, from the basics like namafu dengaku (namafu baked and coated with miso) or deep fried namafu, to original creations like eggplant and namafu miso gratin or namafu fried in breadcrumbs. Ginnan uses traditional ingredients, like yuba, which gives it the air of a classic Kyoto restaurant. However, the staff members work hard to make sure that young people also feel welcome. The menu features a substantial range of original creations, including yuba omelet and fresh spring rolls wrapped in yuba.

Following Sumibi Kazuya in Kyoto's Nishi-Kiyamachi Street, Ibushigin Kazuya is the second restaurant launched with the concept of "a bar for sake and smoked dishes." While the first restaurant offers various charcoal-grilled dishes paired with a wide range of alcoholic drinks, Ibushigin Kazuya has a slightly different focus, specializing in "sake" and "smoked dishes," and is designed to be a casual place where you can easily drop by. It sources sake from all over Japan, offering a lineup of over 120 types, including limited seasonal sake and rare finds. Seasonal smoked dishes are prepared with different wooden chips, temperatures and durations depending on the ingredients. It brings out the flavor of the ingredients, and the aroma is also fascinating. Here, you can casually enjoy delicious sake from all over Japan and seasonal smoked dishes.

Our Omi Beef Sinew Stew Gratin w/Baguette features carefully simmered Omi beef sinew from the town of Ryuo. We take the utmost care in the preparation of our hallmark dish in order to preserve the unique flavor of the beef. Our oysters and seafood are hand-picked by the owner. Our meat offers true, full-bodied flavor, and we use only local specialties for our vegetables & rice. We are particular in the selection of each and every one of our ingredients. We are particular about the timing of when we serve our dishes so that you can enjoy the flavor of our cuisine at its peak. We take care not to interrupt our customers' conversations, and our cuisine adds to the ambience of our restaurant. We take pride in our hospitality. Each of our restaurant's three stories offers a different atmosphere; you can choose your seating to suit your occasion. Whether you're by yourself or with friends, you can unwind and enjoy a pleasant visit to our establishment.

Of the roughly 60 different menu items we offer, from hors d'oeuvres to desserts, the one we take the most care with are our meat dishes. In addition to exquisite ingredients such as Ozaki beef, we pride ourselves on having a wide selection of meat dishes that pair well with wine. Our chef's first encounter with Ozaki beef was at a nearby restaurant. He wanted to know more about this delicious beef, so he visited the ranch, where he was utterly charmed by both the meat and Mr. Ozaki himself. The cattle are reared over a generous period of time in a stress-free environment, giving the meat a distinctively intense savory flavor. We know it's not just our food that our customers want to be satisfied by when they visit our restaurant. Our service, our ambiance, and even whether or not they enjoy themselves - these all matter. We provide hospitality that will make you want to visit us again.

By continuing to make things every day, we invent new ways of doing things, perhaps by adding something extra or maybe by taking something away. In this way, even if the same dish has been on the menu for five years, the flavor may be different. We are always aware of different trends and continue to evolve the flavors that we are so proud of. Give them a try. We have a deep preference for freshness, and fresh fish caught in Wakasa each morning are delivered directly to our restaurant. Through the careful use of our cooking skills, we bring out the original flavors of the ingredients to provide our customers with culinary delights. The food we produce is of course delicious, but we want customers to enjoy themselves even further which is why we always work to make a comfortable space and serve our customers in an unobtrusive fashion. Our restaurant has an attractive interior with plenty of space where people can enjoy a relaxing meal. Customers can spend an enjoyable time eating our delicious food and drinkin

Our restaurant is located on a small alley branched from Hanamikoji-dori Street. We are specialized in tempura for 3 generations, including the current owner, Toshinori Sakakibara. This hideout-like restaurant was not well known before, however we have obtained more layers of fans since we won the stars, and is currently recognized as a dream restaurant among people inside and outside Japan. In spite that we have only counter seats, and serve only 1 menu at 12,000 JPY consisting of 17-18 dishes, many people visit us to enjoy our finest [Kyoboshi style] tempura which perfectly brings out the original taste and flavor of the ingredient. Please enjoy our dishes cooked by using traditional techniques, such as a batter without eggs, the original way to fry, and original powdery snow-like salt.

[Fugu Ryori Tomoe] is one of the most renowned Fugu restaurants in Kyoto. The secret of their excellent Fugu dishes is [to age Fugu]. As we use a reservation system, we can slowly cut and age Fugu calculating the timing to offer to the guest. By spending time and effort on this process, the plain taste of Fugu dramatically changes into the rich savory one. The more you chew our [Tessa (Fugu sashimi)], for example, the richer savory taste spreads in your mouth. That is why we ask the guests to chew it at least 30 times. This dish also represents the owner's credible knowledge and deep affection of Fugu. This is the secret to the high reputation of our restaurant. Though a little far from Kyoto Station, it is worth visiting our restaurant.