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
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
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
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
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