[MICHELIN GUIDE JAPAN] Kyoto Sakyo-ku Bib Gourmand 16 (8)

[MICHELIN GUIDE JAPAN] Kyoto Shimogyo-ku Bib Gourmand 15 (7)

Muginoyoake

  • 12-5 Nishishichijo Kakegoshicho, Shimogyo-ku, Kyoto, 600-8881, Japan
  • ¥ · Ramen

MICHELIN Guide’s Point Of View

The owner-chef’s journey toward opening a ramen shop traces all the way back to primary school, when the ramen his grandmother cooked for him kindled his love for the dish. After getting a job at a flour-milling company, he made himself an expert on wheat. Eventually he devised his own unique take: ‘Ramen with Scallops and Japanese Pepper’, made with flavoursome homemade noodles. The restaurant name means ‘a new dawn for wheat’, announcing that a new day has dawned for the ramen industry.

Facilities & Services

  • Air conditioning
  • Cash only
  • Counter dining

KOBUSHI Ramen

  • 1-16 Sujaku Shokaicho, Shimogyo-ku, Kyoto, 600-8841, Japan
  • ¥ · Ramen

MICHELIN Guide’s Point Of View

The owner-chef created his menu by trial and error, driven by the search for ingredients that are quintessentially Kyoto. Turning his eye to locally raised duck, he conceived his renowned ‘Kyoto Duck and Dried Nodoguro Soba’. The soup is prepared with dashi of duck bones and tai heads and enriched with dashi of venison bones; the garnish of Kujo green onions is a consummate Kyoto touch. Those who lean toward lighter flavours should try the ‘Rausu kombu Kake Soba’.

Facilities & Services

  • Air conditioning
  • Cash only
  • Counter dining

+81 75-351-3608

COPPIE

  • 367 Takatsuji Inokumacho, Shimogyo-ku, Kyoto, 600-8353, Japan
  • ¥¥ · Italian

MICHELIN Guide’s Point Of View

Two couples, one the owner and proprietress, the other the chef and sommelier, greet customers in a charming old Japanese-style house. The fare is creative Italian, spiced and prepared to pair well with both sake and wine. The fusion of Japanese ingredients and Italian gastronomy is fascinating, such as the deep-fried salsiccia of chicken wings or the shrimp bread in white miso and Genovese sauce.

Facilities & Services

  • Air conditioning
  • American Express credit card
  • Counter dining
  • Credit card / Debit card accepted
  • Diners Club credit card
  • JCB
  • Mastercard credit card
  • Notable sake list
  • Visa credit card

Information

+81 75-366-6666

Tonkatsu Ichiban

  • 403 Teppocho, Shimogyo-ku, Kyoto, 600-8265, Japan
  • ¥ · Tonkatsu

MICHELIN Guide’s Point Of View

The tonkatsu is savoured with demi-glace sauce. Though the tonkatsu gets top billing as the restaurant’s speciality, the demi-glace, simmered for a full 10 days, surely deserves equal mention. From his mentor, who trained in yoshoku, the second-generation owner-chef inherited not only the flavouring but also the old-school dining-hall feel. With the retro building, plate-glass windows and shop-worn chairs, time seems to have stood still. It’s no surprise that Tonkatsu Ichiban was founded in 1960.

Facilities & Services

  • Air conditioning
  • Cash only
  • Counter dining
+81 75-371-0722

[MICHELIN GUIDE JAPAN] Kyoto Nakagyo-ku Bib Gourmand 36 (6)

Ryori Rihaku

  • 9-16 Nishinokyo Nagamotocho, Nakagyo-ku, Kyoto, 604-8421, Japan
  • ¥¥ · Japanese

MICHELIN Guide’s Point Of View

To prioritise the fun of choosing at this counter-based kappo, the owner-chef focuses on à la carte dishes. Items featuring hamo and sabazushi are classic Kyoto mainstays. But the dishes that combine Japanese and Chinese gastronomy are also intriguing; it turns out that the owner-chef’s father was a Chinese chef. Offerings include oysters drizzled in heated scallion oil and large shrimp dressed in mayonnaise. The connection between father and son lends the cuisine its distinctive character.

Facilities & Services

  • Air conditioning
  • Cash only
  • Counter dining

+81 75-802-8028

Taiho

  • 149 Nishinokyo Hoshigaikecho, Nakagyo-ku, Kyoto, 604-8416, Japan
  • ¥ · Chinese

MICHELIN Guide’s Point Of View

          A father-and-son team mans the woks at this Chinese restaurant. The father’s offerings, which have pleased the locals for generations, sit side-by-side with authentic Szechuan cuisine from the son’s gastronomic studies. One dish for which Taiho has been renowned since its opening is the ‘Teridon Kinshi’. This quintessentially Kyoto dish consists of rice topped with pork and kinshi tamago (ribbons of omelette). Also recommended is the ‘Yodaredori’, steamed chicken with a spicy sauce.

Facilities & Services

  • Air conditioning
  • Cash only

+81 75-822-5598

Ichihana

  • 264-1 Nijo Aburanokojicho, Nakagyo-ku, Kyoto, 604-0051, Japan
  • ¥¥ · Japanese

MICHELIN Guide’s Point Of View

The speciality here is kamameshi cooked in individual portions. Leveraging the experience he cultivated during his training, the chef treats you to various ingredients. The kamameshi served here includes everything from the standard gomoku (five ingredients) and wild vegetables to seasonal ingredients like ice fish in the spring and ayu in the summer, there’s even a variation inspired by Western cuisine, like paella. There are also à la carte items and shuko as you would expect to find at a kappo restaurant. It’s suited to casual use, and you can chat with the cheerful owner-chef.

Facilities & Services

  • Air conditioning
  • American Express credit card
  • Counter dining
  • Credit card / Debit card accepted
  • Diners Club credit card
  • JCB
  • Mastercard credit card
  • Visa credit card
+81 75-754-8827

[MICHELIN GUIDE JAPAN] KYOTO Minami-ku Bib Gourmand 1 (5)

en

  • 15-2 Higashikujo Nishisannocho, Minami-ku, Kyoto, 601-8003, Japan
  • ¥¥ · Japanese

MICHELIN Guide’s Point Of View

The sensibilities of owner-chef Yoshito Tanaka live in every item of the inventive menu. In the noodles with duck and Kujo spring onion, truffles replace the sansho, enhancing the aroma. The fare reflects the arrival of each season without show or fanfare. An appetiser of root vegetables enrobed in yuba ankake sauce, for example, represents autumn leaves. One nice touch is that portions are adjusted and divided according to each diner’s preferences.

Facilities & Services

  • Air conditioning
  • Cash only
  • Counter dining

+81 75-691-8155

[MICHELIN GUIDE JAPAN] KYOTO Kita-ku Bib Gourmand 8 (4)

Sobashubo Ichii

  • 62 Hirano Miyanishicho, Kita-ku, Kyoto, 603-8357, Japan
  • ¥ · Soba

MICHELIN Guide’s Point Of View

The marquee dishes here are hand-made soba and duck preparations. The basic seiro (soba noodles served on a wickerwork tray) is the kyuwari type (10% flour) for suppleness and flavour. Coarse ground nihachi and juwari, from different regions, are also used. For added enjoyment, try comparing the various sobas. Osaka Kawachi ducks are used, a good fit due to their tender flesh and sweet fat. Sample the duck seiro or the kamonanban to taste how well the soba dipping sauce goes with the fat.

Facilities & Services

  • Air conditioning
  • Cash only
  • Counter dining

+81 75-286-8286

 Shichiku Kiko

  • 16 Shichiku Shimotakedonocho, Kita-ku, Kyoto, 603-8412, Japan
  • ¥¥ · Japanese

MICHELIN Guide’s Point Of View

As a student, the owner-chef used to entertain his friends with his cooking and he established his restaurant where he spent those youthful days. Simple arrangements such as anago tsukuri with the skin charred and garnished with salt, and rice cooked in earthenware pots make for comforting dishes. Rice and vegetables from Shiga and ayu from Lake Biwa testify to his love of his hometown. A ceramic Shigaraki-ware racoon seated on the floor greets the diner on entering.

Facilities & Services

  • Air conditioning
  • American Express credit card
  • Counter dining
  • Credit card / Debit card accepted
  • Diners Club credit card
  • JCB
  • Mastercard credit card
  • Visa credit card
+81 75-406-5758

[MICHELIN GUIDE JAPAN] KYOTO Kamigyo-ku Bib Gourmand 4 (3)

Kyoto Curry Seisakusho Karil

  • 349-1 Haruobicho, Kamigyo-ku, Kyoto, 602-8026, Japan
  • ¥ · Curry

MICHELIN Guide’s Point Of View

This restaurant’s curry is neither Indian nor European, but their own original. The lack of flour is reminiscent of Indian curries, but Indian cuisine has no tradition of drawing dashi. Borrowing from his experience with yoshoku cuisine, the head chef uses chicken and beef for broth. Only about 10 spices are used, allowing each individual flavour to be brought to the fore. In keeping with the theme of familiar dishes the way they used to be made, the curries are paired with Japanese rice.

Facilities & Services

  • Air conditioning
  • American Express credit card
  • Counter dining
  • Credit card / Debit card accepted
  • Diners Club credit card
  • JCB
  • Mastercard credit card
  • Visa credit card
+81 75-211-6110