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In addition to being [fresh], sushi served at a sushi restaurant should be carefully prepared to bring out its savory taste and flavor more. If you feel like having such high-quality sushi, please visit us. Our ingredients stocked by our owner directly from a market are all carefully prepared, for example adding salt to bring out the savory taste. Please enjoy our sushi, not only its taste but also beautiful look. We serve a course menu consisting of sushi and other Japanese dishes that are also carefully prepared in our own original way. Our specialty [Sea Urchin Ice Cream and Sesame Tofu] always surprises the guests with the good aroma of Saikyo miso and sea urchin, and its salty yet sweet combination creates a surprising taste spreading in your mouth. For adults, we serve a variety of local sake from Yamaguchi (the home town of the owner) that go well with our dishes. For children, we serve a hand-roll sushi set so that the whole family can enjoy.

Nishiki Uoriki KYOTO TOWER SANDO branch is a bar-style restaurant. You can casually enjoy the taste of Nishiki Uoriki, an old-established restaurant founded in 1919 at Nishiki Market, "the kitchen of Kyoto." Locals and tourists have loved them for many years. Please enjoy the renowned hamo (conger eel) tempura and hamo cutlet, which are prepared by the skillful chef. They always secure the freshest conger eel by annual contract. The chef is always pursuing the best taste of conger eel, using his expert skills of selection and bone-cutting. One of the recommendations is the "Skewer Set," a well-balanced assortment of fish, vegetable, and meat skewers. The skewers go perfectly with the Shochu "Osumi" (Japanese alcohol). Located just a short distance from Kyoto Station, this restaurant is perfect for after work, during sightseeing, or even on a date.

Along with our "Fatty Tuna" and "Pickled Tuna", our "Boiled Eel" nigiri (handmade sushi with a topping of seafood) is a popular dish. This must-try dish, which is soft and easy to eat, and which has a melt-in-your-mouth texture, is super-fresh because we pick the eel live in our restaurant and boil it for you right away. At our restaurant we select only the best wild tuna for our stock - ones that are rich and that include the perfect amount of fat. I would never serve anything I wouldn't find delicious myself - that's my number one motto. When I pick wine or sake, I select the variety according to what will pair best with the food ordered, as well as the customer's own preferences. For our sushi rice we use mellow, expertly-made vinegar from Kotaro using classic vinegar making methods from the Edo era, which gives the rice a rich taste and a soft, fluffy texture. Enjoy the delicious harmony of our toppings and our sweet Azumino wasabi (Japanese horseradish).

The restaurant Torisei Shijo Kiyamachi Branch has been in business for more than 50 years and is proud of its yakitori. The freshly grilled yakitori, flavored with a secret sauce that has been used since the restaurant started, is so delicious that it will have you smiling. Take advantage of the Oyadori Yaki with its spicy seasoning that will have you hooked. All these dishes use fresh brand-name chicken from Kyushu, with the qualities of the ingredients to their fullest. Local sake from Fushimi, Kyoto, shipped directly from the brewery, complements the delicious chicken dishes. An all-you-can-drink seasonal menu for banquets is available, making it ideal for all occasions. There are tables and counter seats on the first floor and semi-private rooms for up to 12 people on the second floor to meet various needs.

Torisei Takoyakushi Branch is a descendant of a yakitori restaurant that has been in business for over 50 years. In addition to the traditional dishes of the past, you can also encounter new dishes created with the desire to try new things. Starting with the restaurant's signature Yakitori, there are irresistible dishes for chicken lovers: the Oyadori Yaki is spicy and goes well with beer, and the Usuzukuri is a rare dish of seared chicken sashimi made with fresh chicken. The restaurant also offers sake directly shipped from a sake brewery in Fushimi, Kyoto, to delight connoisseurs. The restaurant has a refined and relaxing atmosphere that is typical of Kyoto. It is equipped with semi-private rooms for small groups and fully private rooms, so you can let go of your daily stress in various settings.

Wagyu Junkie offers high-quality yakiniku in a casual atmosphere. The manager, Mr. Matsushita, who expresses his love for yakiniku, purchases only Wagyu beef that is in good condition. The "Silver Saint" set menu, in particular, features one of the restaurant's signature dishes, "Shivering Loin" and Kalbi, at reasonable prices and in generous portions. In addition, the restaurant offers Kyoto's unique "Arai-dare sauce." Dipping the meat in the sauce made from beef bones and chicken bones removes extra fat, and the meat can be enjoyed with a refreshing taste. The restaurant's interior has a chic and calm atmosphere, and there are private rooms and sofa seats on the second floor, where you can comfortably relax. The course includes an all-you-can-drink option, allowing you to have a good time with drinks and high-quality yakiniku.

Bungo Gion opened in 2023 on Shinbashi-dori, an alley in Gion, Kyoto, where the Hanamachi district's atmosphere remains, attracting guests from Japan and abroad. It offers courses using locally sourced ingredients, including Kyoto Vegetables and one of the finest Japanese beef, "Oita Wagyu." The "no grilling by yourself" style in which a staff member accompanies each group and prepares the meat in front of the guests is well-received as a way to "enjoy the true essence of the meat." Six full courses are available by reservation only, with three Wagyu Courses at the core and three Yaki-Wagyu Courses for those who do not like raw or rare meat. A wide variety of drinks are also provided, including natural wines that go well with the meats. The traditional townhouse setting is a great place to relax, and you can even enjoy a tatami room experience for an extra fee. It's a truly blissful restaurant where you can savor the finest Wagyu beef while immersing yourself in the culture of this ancient city!

Doikatsuman Gion Yasaka Branch stands in front of Yasaka Shrine in Kyoto. This restaurant is known for thick, fatty eels with plenty of flavor. The restaurant is particular about its ingredients and grilling. They carefully select fat farm-raised eels from Isshiki (Mikawa Bay) in Aichi Prefecture. The eels are carefully handled, skewered, and grilled over charcoal in the Kansai style so that they are crispy on the outside and soft on the inside. Their "Unaju (marinated eel over a box of rice)" makes you smile with its aroma and enjoy the sight of the giant eel. You can choose the grade according to your preference. "Luxurious Eel Box", topped with kabayaki (glaze-grilled) and shiroyaki (unseasoned grilled), is recommended for special occasions. "Hitsumabushi (finely chopped eel over rice)" will let you experience three different ways to savor eel. Also, a la carte dishes that go well with alcohol are popular. Enjoy a pleasant moment surrounded by delicious food and warm hospitality.

Doikatsuman is perfect for domestic and foreign tourists visiting the Kinkakuji area and those who want to experience a little luxury. It specializes in eel cuisine and offers carefully selected eels at a reasonable price. High-quality eels are cut and skewered at the restaurant and then grilled over charcoal for crispy skin and fluffy flesh, making exquisite Kansai-style grilled eels. In addition to the "Gokujo Ippiki-jyu (premium unajyu)," a popular item at the main restaurant featuring a whole eel, the Kinkakuji Branch also prepares the "Goka Kinpaku Ippiki-jyu," a limited menu item with gold leaf sprinkled on the top. The restaurant's interior also has a rich appearance reminiscent of the Kinkakuji temple, creating an extraordinary atmosphere. Reasonable prices make the restaurant a great place to visit with friends and family. It is a must-visit restaurant to add to your memories of your trip to Kyoto.