Month: December 2022

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

CLIMA

  • 22-1 Shimogamo Umenokicho, Sakyo-ku, Kyoto, 606-0851, Japan
  • ¥¥ · Spanish

MICHELIN Guide’s Point Of View

The restaurant’s name is the Spanish word for climate. Through his work, the chef aims to convey the appeal of the towns he has visited in that country. The dinner menu is filled with dishes from every region of Spain; Catalan-style salad with salted cod and onions, for example, and Valencia-style paella with rabbit and green beans. The traditional Basque wood-fire-grilled dishes are a speciality. The beef rib roast, grilled uncut, combines the umami of the red meat with the aroma of the smoke.

Facilities & Services

  • Air conditioning
  • American Express credit card
  • Cash only – lunch
  • Counter dining
  • Diners Club credit card
  • JCB
  • Mastercard credit card
  • Visa credit card

+81 75-708-3948

Kushiage toshico

  • 11-1 Shimogamo Hommachi, Sakyo-ku, Kyoto, 606-0862, Japan
  • ¥¥ · Kushiage

MICHELIN Guide’s Point Of View

The music that plays in the background here is borderless: rock, jazz and techno. Having previously worked at a record shop, the head chef works to the rhythm of the sizzling oil as he lightly fries the skewers. The standard items are shrimp and beef, and he mixes in creative ones like scallops wrapped in kombu and salmon with salmon roe. The sense of anticipation as you bring the food to your mouth is like when waiting for the needle to hit the record.

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 75-724-1045

Bistro Cerisier

  • 1-3 Tanaka Shimoyanagicho, Sakyo-ku, Kyoto, 606-8204, Japan
  • ¥¥ · French

MICHELIN Guide’s Point Of View

A bill of fare deeply rooted in regional food culture is the attraction here. The sauté of frog Provençal is fragrant with herbs and garlic. The cassoulet à la Castelnaudary is a stew of goose confit and pork. The baeckeoffe, a go-to dish in winter, is a traditional one of meat and vegetables simmered in Alsatian crockery. The service of the cheerful proprietress lends warmth to the cooking.

Facilities & Services

  • Air conditioning
  • Cash only
  • Counter dining
+81 75-723-5564
http://www.cerisier-kyoto.jp/

YI PAN CAI TANAKA

  • 26 Tanaka Satonochicho, Sakyo-ku, Kyoto, 606-8212, Japan
  • ¥¥ · Chinese

MICHELIN Guide’s Point Of View

‘Yi Pan Cai’ is Mandarin Chinese for ‘à la carte’. The name reflects the restaurant’s desire for patrons to enjoy dishes they love with a light-hearted spirit. The ‘Dragon’s-Hair Rolls’ are minced shrimp and hamo rolled up in kadaif noodles and deep-fried. Dishes such as pig’s feet marinated in Tsingtao beer and deep-fried; and shumai steamed dumplings made variously of pork, beef, fish or shellfish, are creatively prepared and served as an assortment. Each dish is delightfully inventive.

Facilities & Services

  • Air conditioning
  • Cash only
  • Counter dining
+81 75-708-2793
http://yipan-cai-tanaka.x0.com/

Ramen Touhichi

  • 8-6 Yamabana Itchodacho, Sakyo-ku, Kyoto, 606-8007, Japan
  • ¥ · Ramen

MICHELIN Guide’s Point Of View

When rich, heavy ramen was in style, the owner-chef resolved to win diners over to Tokyo’s chintan or “clear-water” style of ramen. His motto is, “the goodness of the ingredients, simply conveyed”. To this end, he creates his dashi from just two ingredients: local, free-range chicken and water. The signature ‘Chicken-and-soy-sauce Ramen’ is prepared with raw soy sauce kaeshi. To ensure the rich broth does not steal the show, he pairs it with flat noodles of medium thickness.

Facilities & Services

  • Air conditioning
  • Car park
  • Cash only
  • Counter dining

+81 75-721-6556

Sumiyakisosaitoriya Hitomi

  • 96 Okikucho, Sakyo-ku, Kyoto, 606-8376, Japan
  • ¥ · Yakitori

MICHELIN Guide’s Point Of View

Baby chicken, local chicken, brand-name chicken and chicken from the Kyoto vicinity are all here. The owner-chef keeps a finger on the pulse of his customers’ likes and dislikes. Working the kishu-binchotan according to the characteristics of the chicken, he deftly brings out the native flavour of each morsel. The secret to the restaurant’s nightly success is the sincerity conveyed by every skewer and the good-natured character and hospitality of the owner-chef.

Facilities & Services

  • Air conditioning
  • Counter dining
  • Credit card / Debit card accepted
  • Mastercard credit card
  • Visa credit card

+81 75-771-7818

SEction D’or

  • 84-1 Okazaki Nishitennocho, Sakyo-ku, Kyoto, 606-8341, Japan
  • ¥ · Chicken Specialities

MICHELIN Guide’s Point Of View

Hidetaka Nagamatsu keeps things very focused, with a menu solely of tandoori chicken. Traveling overseas, he noted that chicken and spices are familiar to people all over the world. He set his sights on the traditional cuisine of northern India and derived his recipes from the golden ratio, which is what the name of the restaurant means. His calculated technique is based on his experience with French cuisine. The Miyazaki brand name chicken is grilled to a golden colour.

Facilities & Services

  • Air conditioning
  • Cash only

+81 75-752-2249

 

Lapintaika

  • 499 Kitamonzencho, Sakyo-ku, Kyoto, 606-8352, Japan
  • ¥¥ · Italian

MICHELIN Guide’s Point Of View

Attracted to simple Italian cooking after seeing it in books, the owner-chef switched from French cuisine to Italian. A respecter of tradition, Masahiko Nagate focuses on regional cuisine, such as fish marinated in southern Italian fish sauce, and beef with black pepper in the Tuscan style. The interior radiates the warmth of wood, and they really make you feel at home here. The name of the restaurant means ‘Coming back’—and we will be!

Facilities & Services

  • Air conditioning
  • Cash only
  • Counter dining

+81 75-205-0477

Akihana

  • 27 Ichijoji Hinokuchicho, Sakyo-ku, Kyoto, 606-8167, Japan
  • ¥¥ · Chinese

MICHELIN Guide’s Point Of View

Owner-chef Tomoaki Suzuki takes typical dishes enjoyed in China and nudges them with his own creative take. Sweet-and-sour pork, for example, is sliced thin and piled high like a mille-feuille and seasoned with balsamic vinegar. The XO sauce fried rice is a conversation between the cuisines of Kyoto and the Suruga region. The addition of jako is a Kyoto touch, while the pairing with sakura ebi, ‘the jewel of Suruga Bay’, is the kind of inspired choice one expects of a Shizuoka native.

Facilities & Services

  • Air conditioning
  • American Express credit card
  • Credit card / Debit card accepted
  • Diners Club credit card
  • JCB
  • Mastercard credit card
  • Visa credit card

+81 75-285-1140

La Petite Scène

  • 519-3 Higashimonzencho, Sakyo-ku, Kyoto, 606-8345, Japan
  • ¥¥ · French

MICHELIN Guide’s Point Of View

Local dishes from all over France are listed on the blackboard. The owner-chef learned the substantial charcuterie and pork dishes from a master chef in Tokyo. The homemade uncured ham is a popular dish named after that chef’s restaurant, Lauburu. We also recommend the rustic pâté and the Basque-style boudin noir. Just like at a bistro in France, it’s fun to choose from the à la carte dishes.

Facilities & Services

  • Air conditioning
  • Cash only
  • Counter dining
+81 75-771-0855
http://www.lapetitscene.com/

Pizzeria Napoletana Da Yuki

  • 36-3 Okazaki Enshojicho, Sakyo-ku, Kyoto, 606-8344, Japan
  • ¥ · Pizza

MICHELIN Guide’s Point Of View

Impressed by pizza baked by Neapolitan chefs, owner-chef Yuki Kamada devoted himself to learning the craft in Naples. The wood-fired oven he uses was imported from Italy and the dough is baked at high heat for fragrance and light texture. There are always about 30 types of pizza on offer – and you can order half-and-half if you have trouble deciding on just one. Drawing on his experience working at a Neapolitan trattoria, he also offers a copious line-up of appetisers.

Facilities & Services

  • Air conditioning
  • American Express credit card
  • Counter dining
  • Credit card / Debit card accepted
  • Mastercard credit card
  • Visa credit card
+81 75-761-6765
https://www.da-yuki.com/

IKAZUCHI UDON

  • 82-6 Jodoji Nishidacho, Sakyo-ku, Kyoto, 606-8417, Japan
  • ¥ · Udon

MICHELIN Guide’s Point Of View

The udon dough is rested for more than half a day before the noodles are rolled, to give them a supple springiness and soft texture. A dipping sauce redolent with kombu, dried sardines and several kinds of dried fish flakes delivers abundant umami. The Kujo Leeks and Deep-Fried Tofu in Kudzu Sauce is a bowl of pure Kyoto. The curry udon with a spicy aroma is a customer favourite. We recommend the takikomi-gohan with ginger, a dish fragrant with dashi that goes well with udon.

Facilities & Services

  • Air conditioning
  • American Express credit card
  • Credit card / Debit card accepted
  • Mastercard credit card
  • Visa credit card

+81 75-744-1567

Pizzeria da Ciro

  • 75 Jodoji Nishidacho, Sakyo-ku, Kyoto, 606-8417, Japan
  • ¥ · Pizza

MICHELIN Guide’s Point Of View

The painting of the Gulf of Naples and the Maradona uniform decorating the wall exude the spirit of Naples, where the chef learned to make pizza. He pursues authentic flavours and puts much effort into procuring and using Italian ingredients. He even had the oven artisan from where he trained come over from Italy to install his oven. We recommend trying the skilfully baked margherita pizza first. Not putting out appetisers is in keeping with Neapolitan tradition.

Facilities & Services

  • Air conditioning
  • American Express credit card
  • Credit card / Debit card accepted
  • Diners Club credit card
  • JCB
  • Mastercard credit card
  • Visa credit card

+81 75-744-1228

Yamamotomenzo

  • 34 Okazaki Minamigoshocho, Sakyo-ku, Kyoto, 606-8334, Japan
  • ¥ · Udon

MICHELIN Guide’s Point Of View

The life of an udon artisan is a second career for owner-chef Katsuyuki Yamamoto, a former professional volleyball player. He was drawn to this area, where his grandmother used to run an udon shop. Paying careful attention to his fresh-rolled, fresh-boiled noodles, he accentuates his dashi with katsuo. In his popular ‘Greater Burdock Tempura and Udon’, deep-fried burdock goes well with curry salt. To avoid the previous queuing issues, the restaurant has moved over to a reservation system.

Facilities & Services

  • Air conditioning
  • Cash only
  • Counter dining
    +81 75-744-1876
    https://yamamotomenzou.com

    Kyoudon Kisoba Okakita

    • 34 Okazaki Minamigoshocho, Sakyo-ku, Kyoto, 606-8334, Japan
    • ¥ · Udon

    MICHELIN Guide’s Point Of View

    Since its founding in 1940, this shop has been in the same family for four generations. The flavour of the dashi is drawn from Rishiri kombu and several types of dried fish flakes. The delicate, thin noodles go well with the broth, giving the bowl a sense of harmony. The ‘kitsune’, prepared with chopped, deep-fried tofu slices and Kujo leek, is a standard menu item. The ‘shippoku’, dressed with kamaboko (steamed fish paste), shiitake and yuba, is what Kyoto udon is all about.

    Facilities & Services

    • Air conditioning
    • Cash only
    +81 75-771-4831
    http://www.kyoto-okakita.com/

    Juu-go

    • 71-6 Jodoji Kamiminamidacho, Sakyo-ku, Kyoto, 606-8405, Japan
    • ¥ · Soba

    MICHELIN Guide’s Point Of View

    This restaurant is currently closed. It’s planned to reopen on 15 March 2023. The spirit of the craftsman burns brightly within owner-chef, Akiya Ishibashi, as he makes his soba by hand. He pours his heart and soul into the two types of soba: juwari soba and sobagaki. Though he sources his buckwheat variously from Nagasaki, Yamagata and Niigata prefectures, he also cultivates his own buckwheat field. “Think of it as cereal”, he advises as he dispenses the thick-cut noodles rich with their rustic flavour. His style is to serve his dishes without wasabi.

    Gastronomy & Sustainability

    “In tilling the field on my own and working with buckwheat berries, I feel I am really co-existing with nature. I compost buckwheat husks, vegetable scraps and the kombu and katsuo-bushi used to make the dashi and return them to the soil as nutrients. Our food waste is approaching zero.”

    — Akiya ISHIBASHI

    Facilities & Services

    • Air conditioning
    • Cash only
    • Counter dining

    +81 75-708-5367

[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
https://tonkatsuichiban.com/

KARA-KUSA curry

  • 248 Shimmeicho, Shimogyo-ku, Kyoto, 600-8092, Japan
  • ¥ · Curry

MICHELIN Guide’s Point Of View

European-style curry serves as the base for this eatery’s ‘Red’ and ‘Black’. Both of these dishes strive for mild spice and depth of flavour. The ‘Red’ is stewed in vegetable broth and tomato sauce, while the ‘Black’ is an Italian style of curry in which beef is stewed in red wine. The keema curry is made Chinese-style by preparing it like mapo tofu and seasoning it with minced meat and Szechuan pepper. It is curry as only a chef steeped in both Italian and Chinese cooking could conjure it.

Facilities & Services

  • Air conditioning
  • Cash only
  • Counter dining

Asperge Blanche

  • 313-2 Yokosuwancho, Shimogyo-ku, Kyoto, 600-8179, Japan
  • ¥¥ · French

MICHELIN Guide’s Point Of View

The owner-chef follows in the footsteps of his father, who was also a chef, and the restaurant’s name – white asparagus – refers to his approach: growing in a straight trajectory without changing colour. White asparagus is also a typical spring specialty here, served in hollandaise sauce. Main dishes are char-grilled to a fragrant finish. The culinary approach is based on French techniques and conveys the inherent flavours of the ingredients without affectation.

Facilities & Services

  • Air conditioning
  • American Express credit card
  • Credit card / Debit card accepted
  • Diners Club credit card
  • JCB
  • Mastercard credit card
  • Visa credit card
+81 75-352-4570
https://www.aspergeblanche.com/

Washoku Haru

  • 230-2 Shimmeicho, Shimogyo-ku, Kyoto, 600-8092, Japan
  • ¥¥ · Japanese

MICHELIN Guide’s Point Of View

Owner-chef Harutoshi Kikkawa says that ryotei cuisine should be more accessible. The “washoku” in the name was included to indicate that customers are not bound by a set menu but can choose whatever they like. The ‘Haru-fu Sabazushi’ and silky-smooth potato salad are staple fare. In winter, multiple items of oden are pre-cooked separately, then served on a single dish. Expect honest, straightforward dishes, accentuated by antique crockery, in an ambience that turns back time.

Facilities & Services

  • Air conditioning
  • Cash only
  • Counter dining

+81 75-351-1881

Izugen

  • 391 Takeyacho, Takakuradori Ayanokojisagaru, Shimogyo-ku, Kyoto, 600-8093, Japan
  • ¥ · Sushi

MICHELIN Guide’s Point Of View

Mackerel sugatazushi (a whole mackerel sliced up into sushi) is a staple of Kyoto sushi. The traditional flavours here, inherited from the founder, are now in the hands of the third-generation owner-chef. To ensure agreement with the toppings, the sushi rice is cooked in dashi for added flavour. The sushi pressed in a box comes with salted white fish or hamo teriyaki. In the summer, hamo sugatazushi is a sought-after dish here, as is steamed sushi in winter.

Facilities & Services

  • Air conditioning
  • Cash only

+81 75-351-2516

DEUX FILLES

  • 199-2 Ayazaimokucho, Shimogyo-ku, Kyoto, 600-8072, Japan
  • ¥¥ · French

MICHELIN Guide’s Point Of View

Owner-chef Daisuke Iwata bills his fare as ‘modern French’. His purpose in using generous portions of vegetables is to showcase the bounty of Kyoto. The salad with 30 kinds of vegetables is a perennial favourite. Selecting a white plate as a canvas, he colours it in with vegetables he buys himself in places such as Kameoka and Kamigamo. His skill in déclinaison – taking a single ingredient and turning it into sauté, sauce and powder, then serving it as a single dish – is unique.

Facilities & Services

  • Air conditioning
  • American Express credit card
  • Credit card / Debit card accepted
  • Diners Club credit card
  • JCB
  • Mastercard credit card
  • Visa credit card

+81 75-757-2722

Sakedokoro Terayama

  • 317-11 Tabiyacho, Shimogyo-ku, Kyoto, 600-8038, Japan
  • ¥¥ · Izakaya

MICHELIN Guide’s Point Of View

At this kappo-izakaya rope chairs are lined up at the counter and songs of the Showa era bring a touch of nostalgia. A manual explaining tavern etiquette and sake in disposable cups underscore the mood of a drinking place. Dashimaki tamago, deep-fried chicken wings and charcoal-grilled guji are standard items. Popular items with which to end include wagyu beef sandwiches and pub-style curry rice. Local sakes from Hiroshima and Kyoto speak of the owner-chef’s hometown.

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 75-708-7237

Uri

  • 317-15 Tabiyacho, Shimogyo-ku, Kyoto, 600-8038, Japan
  • ¥¥ · Izakaya

MICHELIN Guide’s Point Of View

The charm of a small eatery and unpretentious cooking are the selling points of this izakaya. The owner-chef’s training in ryotei and kappo shines through in simple items such as potato salad and pickles made in brine. His cooking experience is apparent in the oden as well, enhanced by dashi prepared with kombu and katsuo-bushi. Seasonal dishes are offered too, with the udo wrapped in anago, and hamo tempura served in a sauce of mizansho, coming particularly recommended.

Facilities & Services

  • Air conditioning
  • Cash only
  • Counter dining

+81 75-344-7899

Menya Inoichi

  • 542 Ebisunocho, Shimogyo-ku, Kyoto, 600-8033, Japan
  • ¥ · Ramen

MICHELIN Guide’s Point Of View

From the front of the restaurant comes the tempting aroma of dashi, inviting the diner in. True to their Kyoto roots, they pursue a ramen richly suffused with the flavour of dashi. The broth is from Rausu kombu, a type of kelp rich in umami, and several types of dried seafood. The feature dish is ‘Dashi Soba’. The ramen is served in two varieties: the lightly seasoned ‘white’ and the full-bodied ‘black.’ Freshly shaved katsuo-bushi brings out the umami still further.

Facilities & Services

  • Air conditioning
  • Counter dining

Kamodashi Chukasoba ROKU

  • 2F, Good Nature Station, 318-6 Inaricho, Shimogyo-ku, Kyoto, 600-8022, Japan
  • ¥ · Ramen

MICHELIN Guide’s Point Of View

The chef at this ramen shop is also chef at the Velrosier restaurant. Emulating the techniques of Chinese cooking, he was searching for ways to add depth to his dishes when he hit upon kamodashi stock made with duck. Two types of ramen are served here. To enjoy the umami of the soup, plain and simple, the ‘Kamo Chintanmen’ is the dish of choice. For a rich, flavoursome broth, accompanied by white stock soup, try the ‘Kamo Paitanmen’. Duck wontons as a topping are also recommended.

Facilities & Services

  • Air conditioning
  • Car park
  • Cash only
  • Counter dining

+81 75-748-1192

Ryoriya Otaya

  • 456-2 Temmacho, Shimogyo-ku, Kyoto, 600-8024, Japan
  • ¥¥ · Japanese

MICHELIN Guide’s Point Of View

Elegant views of the Takase River complement the graceful hospitality of the proprietress, while owner-chef Shuichiro Otaya prepares his creations à la carte to encourage casual dining. Ingredients are sourced from Otaya’s native Toyama, showcasing the gastronomic attractions of the region. Firefly squid egg-drop and shabu-shabu of winter-caught buri are famed seasonal dishes. The rich variety available gives you scope to enjoy the menu in your own way.

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 75-343-1513
https://otaya-kyoto.com/

BOCCA del VINO

  • 138-9 Saitocho, Shimogyo-ku, Kyoto, 600-8012, Japan
  • ¥¥ · Italian

MICHELIN Guide’s Point Of View

What Chef Nomiya conveys through his restaurant is the spirit of Italy. In the evening, the concept is ‘enoteca’, with wine flowing and local-style dishes to be shared. The assaggini features a number of seafood items. Milk-fed lamb is prepared differently by cut. At lunchtime, Bocca del Vino switches to Roman diner mode, as tonnarelli, amatriciana and tiramisu show Nomiya’s nostalgia for the land in which he apprenticed.

Facilities & Services

  • Air conditioning
  • American Express credit card
  • Cash only – lunch
  • Diners Club credit card
  • JCB
  • Mastercard credit card
  • Visa credit card

+81 75-585-8267

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[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
http://nijo-ichihana.com/

Grill French

  • 377 Shimofurushirocho, Nakagyo-ku, Kyoto, 604-0044, Japan
  • ¥¥ · Yoshoku

MICHELIN Guide’s Point Of View

Greeting you from behind the counter at this restaurant, established in 1970, are the first and second generations of owner-chef, father and son. The menu is extensive and varied, ranging from favourite yoshoku, such as hamburger steak and fried shrimp, to French culinary items, like onion gratin soup and duck confit. The pride of the house are the dishes using wagyu, with seared aitchbone, steak, beef stew and other variations leaving the diner spoilt for choice.

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 75-213-5350

Sushizen

  • 41-2 Koromonotanacho, Nakagyo-ku, Kyoto, 604-8203, Japan
  • ¥ · Sushi

MICHELIN Guide’s Point Of View

The chirashi-zushi is as bright as a garden full of blossoms. The thin yellow strips of omelette cover it so extensively you can’t even see the seafood underneath. With doubt battling anticipation, you search the dish with your chopsticks, then your spirit leaps as you find it chock-full of hidden tai, squid, octopus, tuna and shrimp. The thick-cut ingredients are carefully selected for freshness and texture. No sugar is used; instead, salt is added to draw out the natural sweetness.

Facilities & Services

  • Air conditioning
  • Cash only
  • Counter dining

+81 75-221-3848

                                                                    Eitaroya

  • 448 Tatsunoikecho, Nakagyo-ku, Kyoto, 604-8176, Japan
  • ¥¥ · Izakaya

MICHELIN Guide’s Point Of View

This is a kappo izakaya with an abiding respect for dashi. The evening starts with appetisers bursting with the umami of kombu and katsuo-bushi. Dashi is used in the soup, the chawanmushi and the ohitashi of green vegetables. In each, the aroma soothes the soul. The sashimi is popular and rich in variety, and the sight of the sliced fish atop crushed ice is entrancing. Simple fare, like steamed fish with grated turnip, or vegetables with vinegared miso, makes a fitting accompaniment to sake.

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 75-221-4604

 

HUNTER

  • 533-2 Tsuboyacho, Nakagyo-ku, Kyoto, 604-0814, Japan
  • ¥¥ · French

MICHELIN Guide’s Point Of View

Chef Imai is as obsessed with meat as a hunter stalking his game. Putting his experience with French cuisine to work, he grills his meat-centric menu on a charcoal grill. In addition to duck, pork and beef, in autumn and winter Imai serves game meats such as boar and deer. Charcuterie such as pâté and rillettes are arranged on plates that look like stumps for a natural look. If you sit at the counter, you’ll have the pleasure of chatting with this personable 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 75-708-5566

Mescita Pane e Vino

  • 277 Tenjinyamacho, Nakagyo-ku, Kyoto, 604-8221, Japan
  • ¥¥ · Italian

MICHELIN Guide’s Point Of View

Aged beef and organic wine are the signature offerings at this Italian restaurant. Owner-chef Jun Fujiwara’s love affair with beef began in Florence, when he was galvanized by a steak he had there. Fujiwara sources rump, aitchbone and rib roast from a butcher in his native Shiga Prefecture who specializes in aged beef. He seasons his beef with salt and pepper only and grills it over charcoal. A glass of wine nicely complements this simple cuisine.

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 75-202-3783

Tsuroku

  • 51 Matsuyacho, Nakagyo-ku, Kyoto, 604-0831, Japan
  • ¥¥ · Japanese

MICHELIN Guide’s Point Of View

The name derives from an old Kyoto word meaning ‘balance’ or ‘harmony’. Simple arrangements and friendly service make for a pleasant experience. The decision to make all menu items à la carte was taken so customers could drop in casually. The head chef excels in wanmono (dishes served in small bowls) using shinjo, as well as fried foods. Guji knife-scored to look pinecone-like and grilled and bowls of white miso soup are standard fare and quintessentially Kyoto.

Facilities & Services

  • Air conditioning
  • Cash only
  • Counter dining

+81 75-275-3926

La pleine lune

  • 2F, Nishimoto Bldg, 55-1 Matsuyacho, Nakagyo-ku, Kyoto, 604-0831, Japan
  • ¥¥ · French

MICHELIN Guide’s Point Of View

Chef Naoaki Nishii brings ingredients to life using traditional cuisine. One example is the thick-cut smoked salmon, paired with chestnuts in autumn and turnips in winter to emphasise the seasonal feeling. Meat dishes are garnished with kuro shichimi (‘seven black spices’) to add a Kyoto touch. In homage to classic French cooking, he does not spare the sauce, taking care to impart a modern flavouring. Butter and cream are used sparingly for a lighter taste.

Facilities & Services

  • Air conditioning
  • Cash only – lunch
  • Counter dining
  • Mastercard credit card
  • Particularly interesting wine list
  • Visa credit card
+81 75-251-2570
https://la-pleine-lune.com/

Nonkiya Mune

  • 127-5 Kinuyacho, Nakagyo-ku, Kyoto, 604-0804, Japan
  • ¥¥ · Izakaya

MICHELIN Guide’s Point Of View

In picture-perfect Kyoto style, Nonkiya Mune is tucked away at the end of a long blind alley. As you enter, the friendly owner-chef and his mother greet you. The heart and soul of the menu is fish and shellfish in season. The preparation of the fish as sashimi, grilled, sakamushi or other style is tailored to each type. Friendly service makes this restaurant easy to love, so naturally many of the customers are locals. Enjoy the harmonious atmosphere that enfolds you in this izakaya.

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 75-241-3210

Indoshokudo TADKA

  • 138 Sakyocho, Nakagyo-ku, Kyoto, 604-0833, Japan
  • ¥ · Indian

MICHELIN Guide’s Point Of View

When he’s making curry, the owner-chef is a captive to his work. Determined to know the authentic taste of curry, he studied under an Indian chef, then travelled to the actual homeland of curry. The menu is replete with South Indian meals of various curries and side dishes. The popular Ponni rice is redolent with the flavour of its native Tamil Nadu. The interior’s colour scheme is a bright mixture of green, white and lilac, recalling the image of an Indian street scene.

Facilities & Services

  • Air conditioning
  • Cash only

+81 75-212-8872

Saikaku

  • 76 Kannoncho, Nakagyo-ku, Kyoto, 604-0821, Japan
  • ¥¥ · Chinese

MICHELIN Guide’s Point Of View

It is said that to eat Sichuan cuisine is to consume Sichuan’s history. Chef Okubo cooks his sansho and chili chicken stir-fry with plenty of chili pepper and Sichuan pepper. The twice-cooked pork is left unskinned, to stick close to Sichuan practice. Saikaku focuses on popular dishes that have developed into home cooking, such as mapo tofu and dandan noodles. To get as many people as possible to appreciate Sichuan cooking, Okubo strives to make his shop welcoming to casual diners.

Facilities & Services

  • Air conditioning
  • Cash only
  • Counter dining

+81 75-744-0435

Kushi Tanaka

  • 310-10 Uradeyamacho, Nakagyo-ku, Kyoto, 604-8155, Japan
  • ¥¥ · Kushiage

MICHELIN Guide’s Point Of View

According to the unassuming owner-chef, the ‘Ippo Tsuko’ (“one way”) option refers neither to a traffic sign nor to unrequited love. Instead, it refers to how he serves it to the customer, in the way that he likes it. It comes with 20 items, but you can call a halt to the proceedings before you reach the end if you’re full. He won’t charge you extra even if you retrace your steps and add an item you enjoyed. The restaurant is down a narrow alleyway. Don’t worry, though, it’s not one-way!

Facilities & Services

  • Air conditioning
  • American Express credit card
  • Counter dining
  • Credit card / Debit card accepted
  • Diners Club credit card
  • JCB
  • Mastercard credit card
  • Shoes must be removed
  • Visa credit card

+81 75-222-0054

Sosakukappo Otani

  • 145 Takeyacho, Nakagyo-ku, Kyoto, 604-0823, Japan
  • ¥¥ · Japanese

MICHELIN Guide’s Point Of View

The blending of Japanese and Western styles is the appeal of creative kappo cuisine here. With its pivot foot firmly in Japanese gastronomy, the restaurant moves imaginatively to incorporate Western elements. For example, the dashi is based on kombu and katsuo but, influenced by French chefs, mixes in fish fumet, the stock from the bones of white fish. To broaden its culinary range, the restaurant added an oven. Roasts and gratins now widen the scope of Otani’s Japanese cooking.

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 70-8337-5418

Tsuneya Densuke

  • 84 Kannoncho, Nakagyo-ku, Kyoto, 604-0821, Japan
  • ¥¥ · Izakaya

MICHELIN Guide’s Point Of View

This kappo izakaya is packed night after night. Its renowned sabazushi is prepared with mackerel cut so thick it makes up half the thickness of the sushi. Another popular item, the stir-fried lettuce, stir-fried with oyster sauce, garlic and chilli pepper, beguiles with its Chinese seasonings. Obanzai such as okara and potato salad are standard fare. With over 100 items on the menu, choosing what to eat can be a challenge, but being unable to try everything will make you want to come back.

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 75-255-3938

Gochisoshiyo

  • 646 Ogiyacho, Nakagyo-ku, Kyoto, 604-0824, Japan
  • ¥¥ · Japanese

MICHELIN Guide’s Point Of View

The indirect lighting, filtered through Japanese paper, and the earth-textured wall coating create a calming effect. The self-taught proprietress shows off her skills with seasonal dishes. Her signature dish is the croquette assortment. She offers a unique touch with the combinations, including bamboo shoots with kinome and chrysanthemum with risotto. Creativity is also evident in dishes like the deep-fried mozuku seaweed spring roll. Her attentiveness to customer preferences is refreshing.

Facilities & Services

  • Air conditioning
  • Cash only
  • Counter dining
  • Shoes must be removed

+81 75-212-3200

YOSHOKU OGATA

  • 32-1 Tojijicho, Nakagyo-ku, Kyoto, 604-0956, Japan
  • ¥¥ · Yoshoku

MICHELIN Guide’s Point Of View

Owner-chef Ogata is aiming for a yoshoku restaurant in the kappo style. To ensure that diners fully understand the deliciousness of the freshly prepared fare, counter seating is available. Ingredients are painstakingly selected only after Ogata has met with the producers multiple times. The famous hamburger steak incorporates aged beef from Shiga and name-brand pork from Kagoshima. The seafood delivered from Suruga Bay is used in deep-fried and charcoal-grilled items.

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 75-223-2230
https://youshoku-ogata.com/

Madam Koran

  • 631-2 Shimogoryomaecho, Nakagyo-ku, Kyoto, 604-0995, Japan
  • ¥¥ · Chinese

MICHELIN Guide’s Point Of View

Madam Koran is a Chinese restaurant but with the accoutrements of a traditional Kyoto dwelling. There is chair seating with a shiplad ceiling, and tatami-mat seating with tokonoma alcove and ranma transom. Though the cuisine is Szechuan-style, spices are used sparingly for a lightly seasoned palate. Local vegetables make for an authentic Kyoto culinary experience, with dishes such as mapo of Kamo eggplant in summer and braised Horikawa burdock in winter.

Facilities & Services

  • Air conditioning
  • American Express credit card
  • Credit card / Debit card accepted
  • Diners Club credit card
  • JCB
  • Mastercard credit card
  • Shoes must be removed
  • Visa credit card
+81 75-212-8090
http://madam-ko-ran.com/

Soba Rojina

  • 691 Maruyacho, Nakagyo-ku, Kyoto, 604-0917, Japan
  • ¥ · Soba

MICHELIN Guide’s Point Of View

To convey the unique character of the soba, the owner-chef prepares juwari with no wheat flour. He made the stone mortar he uses to grind the flour himself, back when he was an apprentice. The entire shop reverberates with the sound of buckwheat being ground slowly so as to retain the fragrance. In addition to soba, Rojina offers items that pair well with alcohol. Tofu with yuba on top and manganji togarashi with jako are two typical Kyoto appetisers served before the soba.

Facilities & Services

  • Air conditioning
  • Cash only
  • Counter dining
+81 75-286-9242
http://www.roujina.jp/

Fuyacho Uneno

  • 1F, Daini Fuyacho Bldg, 225 Owaricho, Nakagyo-ku, Kyoto, 604-0934, Japan
  • ¥¥ · Oden

MICHELIN Guide’s Point Of View

This oden restaurant is operated by a dashi maker. Popular items include the dashimaki tamago made with its signature dashi and, in seasons other than summer, the daikon and seasoned octopus. The inclusion of items like caciocavallo cheese and the à la carte uncured ham shabu-shabu dish on the menu comes from the head chef’s background in Italian cuisine. The dashi is utilized up to the end, including in chazuke-style rice and Chinese soba-style noodles. Another unique touch is the katsuo-bushi-shaped chopstick rests.

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 75-213-8080

Oryori Maeshiro

  • 234 Owaricho, Nakagyo-ku, Kyoto, 604-0934, Japan
  • ¥¥ · Japanese

MICHELIN Guide’s Point Of View

At this unpretentious eatery, guests can not only order à la carte but also specify portion sizes or ask for dishes adjusted to personal taste. The owner-chef’s training taught him the importance of dashi – he patiently prepares it to elicit the natural flavours of the ingredients. This is why boiled dishes dominate the menu here. The sata andagi, a kind of sweet, deep-fried bun served the moment it is done, is the specialty of the owner-chef, who hails from Okinawa.

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 75-748-1087

Fuyacho Honda

  • 618 Tachibanacho, Nakagyo-ku, Kyoto, 604-0944, Japan
  • ¥¥ · Japanese

MICHELIN Guide’s Point Of View

The owner-chef of this kappo visits the market every morning to ensure that his menu conveys the changing seasons. The appetiser, a combination platter of several aemono and nimono, enhances diner satisfaction. The character of the ingredients comes first, so he goes light on creative touches. Katsuo is seared or soy marinated on a bed of rice; hamo is stone-grilled or served as bozushi. The way he adjusts portion sizes according to the preferences of each customer is also a plus.

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 75-211-2298

PIZZERIA MARITA

  • 512 Kikuyacho, Nakagyo-ku, Kyoto, 604-8127, Japan
  • ¥ · Pizza

MICHELIN Guide’s Point Of View

A large masonry oven sits to one side of the entrance. Clad in his crisp white uniform, the owner-chef stokes the firewood as he bakes authentic Neapolitan pizzas. The extensive menu includes a full list of famous pizza types. The speciality flavour of the house is ‘Regina’. Named from the nickname of where the owner-chef apprenticed, this style is a combination of smoked mozzarella, tomato and basil. The smoky aroma of burning firewood whets the appetite.

Facilities & Services

  • Air conditioning
  • Cash only
  • Counter dining

+81 75-231-8220

Vegan Ramen UZU

  • 146 Umenokicho, Nakagyo-ku, Kyoto, 604-0905, Japan
  • ¥ · Ramen

MICHELIN Guide’s Point Of View

The dark interior is the creation of an artists’ collective active worldwide. On a prominently placed jet-black table is an LED screen displaying what seems an ink brush painting. Owner-chef Ryo Kataoka, a visionary of the future of vegan food, expresses his vision in the “soul food” of the Japanese people, ramen. The dashi is reduced from kombu, shiitake and vegetables. Revolutionary in both flavour and atmosphere, Vegan Ramen UZU prefigures the arrival of a new generation.

Facilities & Services

  • Air conditioning
  • American Express credit card
  • Credit card / Debit card accepted
  • Diners Club credit card
  • JCB
  • Mastercard credit card
  • Restaurant offering vegetarian menus
  • Visa credit card
+81 80-7603-6106
https://vegan-uzu.com/

Berangkat

  • 334 Maruyacho, Nakagyo-ku, Kyoto, 604-8086, Japan
  • ¥¥ · Izakaya

MICHELIN Guide’s Point Of View

Berangkat means ‘beginnings’ in Indonesian, apt for a restaurant serving creative interpretations of cuisine the owner-chef studied in Southeast Asia. Consider, for example, shiraae dressed with coriander, pidan and Szechuan pickles, drizzled with homemade chilli oil. The grilled meat in cinnamon soy sauce borrows from the fare of the street stalls of Vietnam. The Okinawa cuisine, from the owner-chef’s experiences on Ishigakijima Island, is another of the restaurant’s fortes.

Facilities & Services

  • Air conditioning
  • Cash only
  • Counter dining

+81 75-255-6667

MOTOI Gyoza

  • 470-2 Setoyacho, Nakagyo-ku, Kyoto, 604-8122, Japan
  • ¥ · Dumplings

MICHELIN Guide’s Point Of View

Motoi Gyoza is a gyoza dumpling restaurant owned and operated by a French-trained chef. He first made dumplings to delight his daughter, because he saw so little of her due to his work. Two of her favourite ingredients are shrimp and chives, so they take centre stage in his ‘Papa Gyoza’, which uses no garlic. The crimped edges are crispy and fragrant, and the addition of ginger and coriander makes it even more nutritious. These gyoza dumplings are little parcels of love.

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 75-212-9896

Bistro Yanagihara

  • 358 Shimizucho, Nakagyo-ku, Kyoto, 604-0911, Japan
  • ¥¥ · French

MICHELIN Guide’s Point Of View

Enjoy à la carte dishes in the traditional style of French cuisine here at Bistro Yanagihara, where the generous servings are suffused with the spirit of Alsace. Faithful to tradition, the chef prepares a charcuterie of terrines and sausages. The focus on meat for the main course is also classic. Drawing on his experience apprenticing in France’s Alsace region, the chef offers choucroute, cabbage pickled in salt and fermented, as the house speciality.

Facilities & Services

  • Air conditioning
  • American Express credit card
  • Credit card / Debit card accepted
  • Diners Club credit card
  • JCB
  • Mastercard credit card
  • Visa credit card

+81 75-231-7295

Kappo Takohachi

  • 498 Higashigawacho, Nakagyo-ku, Kyoto, 604-8046, Japan
  • ¥¥ · Japanese

MICHELIN Guide’s Point Of View

This intimate kappo is in the bustling heart of Kyoto’s Shinkyogoku district. The owner-chef is the second generation, having inherited the business from his father. The menu lists ingredients only: choose the ingredients and he will choose an appropriate culinary approach according to taste. For example, select hamo and the chef may prepare it poached or Yanagawa style; greens may be dressed with sesame sauce or made into ohitashi. Signature dishes are shimesaba sushi and salt-grilled guji.

Facilities & Services

  • Air conditioning
  • Cash only
  • Counter dining

+81 75-231-2995

Kyogoku Kaneyo

  • 456 Matsugaecho, Nakagyo-ku, Kyoto, 604-8034, Japan
  • ¥ · Unagi / Freshwater Eel

MICHELIN Guide’s Point Of View

The restaurant retains the look and feel of the early 20th century, when it was established. Old-school pride of workmanship shows in the sign boasting ‘Japan’s best eel’ and the passion of the artisans at work. This restaurant’s trademark dish is ‘Kinshidon’, a bowl of rice sprinkled with sauce, topped with kabayaki and covered with a large dashimaki tamago. À la carte dishes such as chawanmushi, grilled eel liver and uzaku are also available.

Facilities & Services

  • Air conditioning
  • American Express credit card
  • Credit card / Debit card accepted
  • Diners Club credit card
  • JCB
  • Mastercard credit card
  • Visa credit card
    +81 75-221-0669
    https://www.kyogokukaneyo.co.jp/

    Mendokoro Janomeya

    • 2F, Harenohi Kayukoji, 565-23 Nakanocho, Nakagyo-ku, Kyoto, 604-8042, Japan
    • ¥ · Ramen

    MICHELIN Guide’s Point Of View

    This ramen shop focuses on making soup using locally raised chickens. Its three signature flavours are soy sauce, dried sardines and white broth. Be sure to try the chicken ramen. To make the signature soup, dashi is drawn from chicken bones and whole chickens. A blend of several soy sauces is then used to deepen the flavour. The fragrance of the wheat is drawn out by using thin noodles. The ambience is reminiscent of the aristocratic culture of old Kyoto.

Facilities & Services

  • Air conditioning
  • Cash only
  • Counter dining

+81 75-231-2772

Oryori Menami

  • 96 Nakajimacho, Nakagyo-ku, Kyoto, 604-8004, Japan
  • ¥¥ · Obanzai

MICHELIN Guide’s Point Of View

This restaurant began as a place serving obanzai and yakitori, and the sauce that the chicken and green onion skewer is grilled in goes all the way back to then. Kyoto culinary delights line the counter, such as a stew of deep-fried tofu and leafy vegetables, Kujo leek dressed in vinegar miso and boiled nama-yuba. Here you can linger and relax to the gracious hospitality of the tunic-clad proprietress, who keeps her grandmother’s name alive in the name of the restaurant.

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 75-231-1095
http://www.menami.jp/

Renkonya

  • 236 Yamazakicho, Nakagyo-ku, Kyoto, 604-8032, Japan
  • ¥ · Japanese

MICHELIN Guide’s Point Of View

This former row house of Hikone Domain boasts a nostalgic feel. The proprietress spares no effort; even the katsuo-bushi is shaved only after an order is placed. The signature dish is lotus root with hot Japanese mustard, passed down from the former proprietress, her mother. She’s also proud of the tsukemono made with rice bran prepared by her grandmother. Many of the dishes feature dashi made from the main ingredient itself rather than from katsuo dashi.

Facilities & Services

  • Air conditioning
  • American Express credit card
  • Counter dining
  • Credit card / Debit card accepted
  • JCB
  • Mastercard credit card
  • Visa credit card

+81 75-221-1061

Pontocho Masuda

  • 200 Shimokorikicho, Nakagyo-ku, Kyoto, 604-8016, Japan
  • ¥¥ · Obanzai

MICHELIN Guide’s Point Of View

Redolent with the ambience of the geisha district, this restaurant excels in Japanese dishes that pair nicely with drinks. It dates from 1952, when two sisters set out to serve honest home cooking. Today the third generation of the family runs the establishment, which is famous for its extensive list of obanzai, which include shimesaba sushi, ohitashi of Kyoto mizuna greens and herring with eggplant. It’s decorated with calligraphy and folding screens by the author Ryotaro Shiba (1923–1996).

Facilities & Services

  • Air conditioning
  • Cash only
  • Counter dining

+81 75-221-6816

Shutei Bankara

  • 209-8 Nabeyacho, Nakagyo-ku, Kyoto, 604-8015, Japan
  • ¥¥ · Izakaya

MICHELIN Guide’s Point Of View

Rigorously selected local sake and ingredients are the attractions here. Octopus from the Seto Inland Sea is served as chunks, oden or tempura. Guji can be grilled or deep-fried. The oden is famed for its elegant umami of Rishiri kombu. Both the daikon and deep-fried tofu are steeped in dashi. Soft-boiled eggs and yuba are prepared on the spot with great care. Tucked away in a narrow back-alley, the pub takes its name from the practice of hanging the shop-entrance curtain out.

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

+81 75-221-5118

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

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  • 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
http://www.shichiku-kiko.com/

WASHOKU TOKU

  • 45-1 Murasakino Kamimonzencho, Kita-ku, Kyoto, 603-8217, Japan
  • ¥¥ · Japanese

MICHELIN Guide’s Point Of View

Owner-chef Yosuke Tokuyama opened his restaurant here out of a desire to contribute to his home region. While pursuing the subtleties of Japanese cuisine, he also aims to foster a comfortable atmosphere, which is why he added ‘Washoku’, or ‘Japanese food’, to the name. The menu is extensive, allowing diners to enjoy choosing. Some items are down-to-earth, orthodox dishes, others dreamed up from a playful spirit. The char-grilled shimesaba to end the meal is a good example.

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 75-493-2370
https://www.washoku-toku.jp/

Itsutsu

  • 28 Murasakino Unrinincho, Kita-ku, Kyoto, 603-8214, Japan
  • ¥ · Soba

MICHELIN Guide’s Point Of View

White flowers, red stems, black berries, green leaves, and yellow roots. The name of the restaurant, which means “five”, comes from the five colours of buckwheat. Buckwheat flour is procured from all over Japan and made into thin noodles using well water from Daitoku-ji Temple and minimal filler. Try it first with salt to enjoy the true fragrance. We recommend the Wakuden-style sabazushi to go with it. Indulge in the charm of soba along with seasonal cuisine.

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 75-494-0500
https://www.wakuden.jp/

Teuchisoba Kanei

  • 11-1 Murasakino Higashifujinomoricho, Kita-ku, Kyoto, 603-8223, Japan
  • ¥ · Soba

MICHELIN Guide’s Point Of View

Enjoy exquisite soba while immersed in the nostalgic atmosphere of an old house. The owner-chef uses mostly a variety of buckwheat from Fukui to make juwari soba that goes down well. The rustic ‘Arabiki Soba’ is made with a buckwheat variety from Shimane and is stone-milled by hand. Another unique characteristic is having customers snack on deep-fried soba and grate wasabi as they wait. The restaurant is popular among soba lovers, whether locals or tourists.

Facilities & Services

  • Air conditioning
  • Cash only
  • Shoes must be remove

+81 75-441-8283

Jinroku

  • 67 Kamigamo Sakuraicho, Kita-ku, Kyoto, 603-8054, Japan
  • ¥ · Soba

MICHELIN Guide’s Point Of View

Owner-chef Takayuki Sugibayashi became an evangelist for soba after many years of talking with farmers. His speciality is his ‘Soba Zammai’, a taste-and-compare set of three sobas separated by producing region. Uniquely, to bring out the flavour and aroma, Sugibayashi refrains from rinsing the soba with cold water before eating, preferring instead to season it with a light dipping sauce of dashi and thin soy sauce. This detail epitomises Sugibayashi’s lifelong devotion to soba.

Facilities & Services

  • Air conditioning
  • Cash only
+81 75-711-6494
https://zingrock.com/

KASHIWAI

  • 3-3 Koyama Shimochikawaracho, Kita-ku, Kyoto, 603-8132, Japan
  • ¥ · Sushi

MICHELIN Guide’s Point Of View

Temari-zushi is a piece of Japan’s culinary culture that lives and breathes in Kyoto. These cute, colourful balls of sushi, made small so that geiko and maiko can consume them in one bite, are charming to behold. The owner-chef and her daughter call them ‘tsumami-zushi’, or snack sushi. Lined up in little Styrofoam boxes, they’re as eye-catching as Japanese sweets. The offerings are so inventive—wakatakeni in spring, for example, and pickled sliced turnips in winter.

Facilities & Services

  • Air conditioning
  • American Express credit card
  • Credit card / Debit card accepted
  • Diners Club credit card
  • JCB
  • Mastercard credit card
  • Restaurant offering vegetarian menus
  • Visa credit card

+81 75-491-7056

Ikkon Uehara

  • 232-9 Kamigoryokamiecho, Kita-ku, Kyoto, 603-8147, Japan
  • ¥¥ · Japanese

MICHELIN Guide’s Point Of View

The owner-chef cooks the food, while the proprietress pairs it with the right drinks. In this cosy kappo, the husband-and-wife team create a congenial atmosphere. At lunch the only service is omakase. Served in place of takiawase, the seasonal bowls of stew are a popular draw. In the evening, à la carte dishes are added, in an extensive line-up encompassing shuko, soup dishes and grilled items. The beautifully arranged hassun of mountain food and seafood is recommended.

Facilities & Services

  • Air conditioning
  • American Express credit card
  • Counter dining
  • Credit card / Debit card accepted
  • Diners Club credit card
  • JCB
  • Mastercard credit card
  • Shoes must be removed
  • Visa credit card

+81 75-432-8760

 

 

[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
https://karil.jp/

ortensia

  • 274 Demizucho, Kamigyo-ku, Kyoto, 602-0862, Japan
  • ¥¥ · Italian

MICHELIN Guide’s Point Of View

Owner-chef Nasu incorporates the seasons of two narrow countries that stretch from north to south, Italy and Japan. To study hometown cooking, Nasu apprenticed in multiple parts of Italy. In spring, he offers baked edible wild plants and scamorza cheese; in summer, fritters of hamo and dry-cured ham. Each dish has a unique character. Nasu feels a strong emotional attachment to the Puglia-style spaghetti with karasumi, a speciality he learned from his local mentor.

Facilities & Services

  • Air conditioning
  • American Express credit card
  • Cash only – lunch
  • Counter dining
  • Diners Club credit card
  • JCB
  • Mastercard credit card
  • Visa credit card

+81 75-254-8776

le 14e

  • 2F, Pogan Bldg, 393-3 Iseyacho, Kamigyo-ku, Kyoto, 602-0873, Japan
  • ¥¥ · French

MICHELIN Guide’s Point Of View

Having learnt his craft in Paris, through which the River Seine flows, owner-chef Makoto Shigeno chose Kyoto, with the Kamo River flowing through it, for his French restaurant. In this bistro for beef lovers, fillet and rib roast from cows that have given birth and wagyu rump are on offer. The meat is grilled so that the outside is as fragrant as if it were deep-fried yet still rare in the centre. The succulence of the red meat demands to be savoured.

Facilities & Services

  • Air conditioning
  • Cash only

+81 75-231-7009

Sambongi Shoten

  • 478 Shincho, Kamigyo-ku, Kyoto, 602-0866, Japan
  • ¥¥ · Izakaya

MICHELIN Guide’s Point Of View

Charcoal-grilled treats, wine and sake are the signature fare of this izakaya. “It’s primitive, but it suits the ingredients”, says the owner-chef as he starts the fire. The menu is centred on meat, such as venison, duck and beef, though the grill also enhances the flavour of seafood and vegetables. The meat is grilled slowly so enjoy the wait with a glass of organic wine or local sake. Many appetisers are French in origin, such as paté of pork and tapenade-dressed vegetables.

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
+81 75-255-2810
https://www.sanbongi-shoten.com/