Restaurant Search

Less than one year after opening, Yamaji Yosuke has firmly secured its place as one of Kyoto’s most popular French restaurants. While the strong decision by the chef to name the restaurant after himself is the first thing to catch your eye, this choice has its roots in the world of top level French gastronomy. It was in France that Chef Yamaji spent over 10 years honing his skills, holding high-level positions in such famous and eponymously named restaurants as Paul Bocuse, Alain Ducasse, and Joel Robuchon. With a variety of dishes born of his skill and crafted using the finest Japanese ingredients, Chef Yamaji is garnering attention from foodies with his originality and creativity. Here, you can enjoy cutting-edge cuisine while relaxing in a small Kyoto house.

AnotherC with its relaxing atmosphere is a hideaway-like restaurant away from the hustle and bustle of the city, with the Takase River flowing below. Chef Tominaga arranges your dinner according to the situation. Our cuisine without borders fuses the taste of NY where the chef grew up and the taste of Kyoto where he trained as a Japanese chef, expressing dishes more freely, interestingly, and stylishly. We are awaiting your visit from the bottom of our hearts, with our sophisticated space and cuisine.

I cannot forget the taste of the spaetzle (egg noodles) that was served to staff when I worked in Italy, and so I created this. I added spinach to the spaetzle to turn it this jade green shade which sets it off against the red of the ragout. The spaetzle that I ate in Italy was slightly more liquid, but here I make the dough a bit stretchier to give it a chewy consistency. I think that this gives it more bite and makes an even more delicious dish. I alter the way I prepare the food depending on customers' preferences and ingredients. For example, by adjusting the salt a little and cooking for a slightly longer or shorter time, a new dish is created. I place great importance on this professional intuition and skill. I carefully assess each ingredient to make sure that it is at its prime: the pursuit of freshness is not everything, as some ingredients are better when they are ripe. I only serve food made from carefully selected, premium ingredients, and I hope that customers are able to sit back and enjoy their

Doikatsuman is a restaurant specializing in eel dishes where you can enjoy fluffy grilled eel in the Kansai style. The owner, a former wholesaler of freshwater fish, carefully selects and purchases delicious eel for you to enjoy at a reasonable price. Unaju (eel rice box) is a superb dish in which the eels are skewered and grilled over a charcoal fire so the skin is crispy and the meat is soft. Those who want to taste their heart's content recommend Gokujojyu (premium unajyu), which contains a whole eel. Hitsumabushi (finely chopped eel over rice), a dish that can be enjoyed in 3 ways, is also popular. The restaurant has a relaxed Japanese atmosphere with counter seats, table seats, and a small tatami room, making it a good place to enjoy a meal alone or with family or friends.

Japanese cuisine that combines seasonal ingredients and miso carefully selected from all over Japan can be enjoyed with delicious drinks at Feliz-malto in Shijo-Karasuma. The restaurant is in a renovated machiya (traditional Kyoto townhouse) built in the Taisho era. It has an emotional atmosphere where you can relax and forget about the hustle and bustle of daily life. Private rooms with a tokonoma (alcove) are also available, ideal for entertaining guests or for meetings. The restaurant recommends reservations for their special "Hatcho Miso Gateau Chocolat" as a souvenir or memento. The restaurant also recommends the "Hiei" course, which includes a steak of Japanese black beef from Kyoto, and three other dishes using miso, from appetizer to dessert. The restaurant also boasts a wide selection of delicious Japanese sake and high-quality craft beer from all over Japan.

[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.

Sushi is traditionally thought to be completely different to cooking. If someone tries to do both at once, their technique in one of them will suffer. However, our chef learned both cooking and sushi making at a specialist level and is confident that he can satisfy you. We serve Japanese cuisine and sushi, so most of our cuisine is seafood. We are particularly proud of our meaty conger eel, sent directly to us from Port Akashi. Even as sushi, we serve it with salt rather than tare (sauce), so you can enjoy its melt-in-your-mouth texture. While many customers order a course meal the first time they visit us, they relax and order one dish at a time as they grow accustomed to our food, also pairing it with sake (Japanese alcohol). Our chef takes special care when serving his dishes-not too quickly or too slowly-and is careful to not interrupt conversation. He previously worked at the front desk of a hotel and believes this is how he naturally acquired these skills. We hope you will find us to be a mature izakaya

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 signature stewed pork is served as the star among other delicacies served on a long "hassun" plate. It is simmered in sweet potato shochu (Japanese alcohol) until the meat is tender without losing its natural sweetness. With this dish we make sure that every bite has you yearning for the next. The foundation of our food here is rice, and we take great care in its preparation since it is so important to each dish. We cook our rice in a clay pot, monitoring every detail, from water level to heat level. We aim to always make superb and beautiful rice. As for hospitality, we always keep in mind that whatever we do, our priority is for guests to enjoy themselves. Nothing makes us happier than seeing our guests smiling and satisfied with their dishes. Therefore, we do for others what we would want for ourselves. We serve our customers by trying to anticipate their desires and then some. Whether entertaining a corporate client or going on a date, come and visit us for a relaxed, unhurried meal.