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.

• 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

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.

• 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

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.

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.

 Shichiku Kiko

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

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

 

 

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.

The ‘Kinshi-don’, invented by this restaurant’s fourth-generation owner-chef, is the house speciality. This bowl of rice topped with unagi is enhanced with kinshi-tamago, ribbons of omelette that are essential in Kyoto dishes such as chirashi-zushi and steamed sushi. Kanesho’s unique approach is to cut the eel along its back, but otherwise to grill it Kansai-style, without steaming. If cut along the belly the ends will be too thin, causing it to cook unevenly.

Izuu

• 367 Kiyomotocho, Higashiyama-ku, Kyoto, 605-0084, Japan
• ¥ · Sushi

Founded in 1781, Izuu takes its name from its founder, Izumiya Uhee, from a time when lightly salted mackerel from Wakasa was becoming popular in Kyoto, and the custom of eating sabazushi at festivals and ceremonies became common. Seeing an opportunity, Uhee began delivering these treats to the city’s geisha districts. The business passed from generation to generation, and the current, eighth generation owner-chef preserves the tradition of whole-mackerel sushi to this day.

Facilities & Services

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

+81 75-561-0751

https://www.izuu.jp/

Gombei

• 254 Giommachi Kitagawa, Higashiyama-ku, Kyoto, 605-0073, Japan
• ¥ · Soba

MICHELIN Guide’s Point Of View

The menu is called shitadai, an old-time word that seems somehow fitting. The nuance seems to be, ‘this is our way of welcoming you’. Soba dishes get top billing because Gombei was originally founded as a soba restaurant. Udon dishes, such as the ‘Shippoku’ with lashings of simmered vegetables and ‘Keiran’ with egg-drop and ankake sauce, are typical Kyoto fare. The oyakodon (a bowl of rice topped with chicken and eggs) is also famous. Gombei operates throughout the day, so it’s easy to drop in.

Facilities & Services

• Air conditioning
• Cash only

+81 75-561-3350

https://soba-gion.jp/

Oito

• 253 Giommachi Kitagawa, Higashiyama-ku, Kyoto, 605-0073, Japan
• ¥¥ · Oden

MICHELIN Guide’s Point Of View

The building, in the style of a townhouse, stands on Kiritoshi Alley in Gion. Portraits of maiko adorn the walls, reinforcing the geisha-district ambience. ‘Lunch Oden’ is the only item on the menu. The owner-chef is mindful of retaining familiar and comforting flavours. Lunch consists of five items of the diner’s choice, accompanied by takikomi-gohan. The choice of oden is up to the customer, but if you choose the popular beef tendon, we recommend pairing it with the tofu or konnyaku.

Facilities & Services

• Air conditioning
• Cash only
• Counter dining

+81 75-561-3575

Gion Yorozuya

• 555-1 Komatsucho, Higashiyama-ku, Kyoto, 605-0811, Japan
• ¥ · Udon

MICHELIN Guide’s Point Of View

For most customers, the draw is the restaurant’s signature ‘Negi Udon.’ Tender yet springy udon is topped with a generous helping of Kujo leek. ‘Kaho’ (udon with sour pickled ume and shredded kombu), ‘Momiji’ (udon with Pacific herring), and other dishes found their way onto the menu after celebrities requested their favourite ingredients. In summer, the restaurant is decorated with fans used by geisha and maiko, so really exudes the air of the Gion pleasure quarter.

Facilities & Services

• Air conditioning
• Cash only

+81 75-551-3409

Choshoku Kishin

• 555 Komatsucho, Higashiyama-ku, Kyoto, 605-0811, Japan
• ¥ · Japanese

MICHELIN Guide’s Point Of View

Choshoku Kishin offers breakfast in the true style of Japan, where rice is the staple cereal. It’s cooked in a clay pot to bring out all of its inherent flavour, from the first plume of steam to the crispy grains at the bottom. Soups includes pork miso soup made with Kyoto white miso and a vegetable pot-au-feu. Round herring accompanies the rice, and you can add chirimen sansho and heshiko pickled mackerel in bran paste according to taste.

Facilities & Services

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

+81 75-525-8500

https://www.kishin.world/

Matakichi

• 570-120 Giommachi Minamigawa, Higashiyama-ku, Kyoto, 605-0074, Japan
• ¥¥ · Japanese

MICHELIN Guide’s Point Of View

The exclusive Gion Matayoshi kappo opened this restaurant where people can drop in casually. At lunchtime, an ochazuke set menu is available, served with small bowls of obanzai. In the evening, the selection of à la carte dining brings to mind home-cooked dinners, with staple fare that includes hiryuzu and seasonal croquettes. A well-known dish is shaved ice flavoured with syrup. The matcha flavour, sweetened with wasanbon (refined Japanese sugar), is quintessentially Kyoto.

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 75-366-5177

http://www.gion-matayoshi.com/

Hiiragitei

• 306-6 Ishibashicho, Higashiyama-ku, Kyoto, 605-0066, Japan
• ¥¥ · Yakitori

MICHELIN Guide’s Point Of View

It’s a family affair at this restaurant specialising in locally raised chicken and obanzai: the father prepares the à la carte dishes, the son the yakitori, and the mother attends to customers’ needs. Every morning the son visits a poultry farm in Shiga Prefecture to purchase and dress whole chickens by himself. The speciality of the house is the white liver, a rare part of the chicken, and back liver complemented with the bitter flavour of cacao nibs.

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 75-748-1739

Washoku Horai

• 438 Rinkacho, Higashiyama-ku, Kyoto, 605-0062, Japan
• ¥¥ · Izakaya

MICHELIN Guide’s Point Of View

This restaurant is located near Yasaka Shrine, which the locals fondly refer to as ‘Yasaka-san’. Seasonal à la carte dishes are available, so you can have a meal or just stop in for sake and snacks. The focus is on kappo technique utilising the natural flavours of the ingredients, so there are no flashy creations. The mackerel wrapped in kombu is a standard offering. This restaurant is convenient when sightseeing around Gion.

Facilities & Services

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

+81 75-561-2834

KORISU

• 101 Rokurocho, Higashiyama-ku, Kyoto, 605-0813, Japan
• ¥¥ · Yoshoku

MICHELIN Guide’s Point Of View

This yoshoku restaurant is run by a mother-and-two-daughters team. It is a charming scene, as the team works in sync as only a family can. Drawing on recipes that have been in the family for generations, each of them nonetheless adds their own distinctive interpretations. Pork steak, pork-and-blue-cheese cutlets and macaroni au gratin are served in generous portions. Order multiple items and divide them among your group. It’s no wonder reservations are hard to come by.

Facilities & Services

• Air conditioning
• Cash only
• Particularly interesting wine list

+81 75-561-9281

Tan

• 106-13 Gokencho, Higashiyama-ku, Kyoto, 605-0036, Japan
• ¥¥ · Japanese

MICHELIN Guide’s Point Of View

This Japanese restaurant is the work of Wakuden hospitality chain. It was opened to introduce people to the natural bounty of Kyoto prefecture’s Tango peninsula. The main ingredients in the menu are rice cultivated in-house and vegetables procured from nearby farmers. Breakfast includes plenty of vegetables, and lunch features rice bowls and other dishes, while dinner is of snacks and à la carte dishes. The ‘Heshiko’ is a regional dish can be a side dish for rice or to go with sake.

Gastronomy & Sustainability

MICHELIN Green Star

“We engage in organic rice cultivation in Kyotango, which is where we were founded. We spread crab shells supplied by a ryotei over the paddy fields, thereby returning them to the earth as nutrients. The staff help out at rice planting and harvest times, with the harvested rice going to each of the restaurants. We engage in tree planting for forest regeneration, creating the Wakuden no Mori forest.”

— Yosuke YAMATE

+81 75-533-7744

http://tan.kyoto.jp/

Canton Shunsai Ikki

• 17-5 Tsukimicho, Higashiyama-ku, Kyoto, 605-0829, Japan
• ¥¥ · Chinese

MICHELIN Guide’s Point Of View

The draw here is Cantonese cooking that puts the umami of vegetables and seafood to work. Rice oil is used for a light, refreshing flavour. We recommend ordering à la carte to sample a variety of flavours on offer. The menu extends from beloved standards such as shumai (steamed meat dumplings) and sweet-and-sour pork to dishes created with seasonal ingredients. The braised dish of oysters and Kujo green onions is a seasonal masterpiece, as is the soup of steamed hamo and matsutake.

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 75-744-1947

Hachiraku

• 428-5 Kamibentencho, Higashiyama-ku, Kyoto, 605-0822, Japan
• ¥¥ · Chinese

MICHELIN Guide’s Point Of View

The name combines the first character in ‘Yasaka’, where the restaurant is, and the character for ‘fun’, which is what the proprietors want you to have. With a temperament of a seasoned artisan, the owner-chef wields his wok in the kitchen while the proprietress, affectionately called okaasan (mother) by the geiko and maiko who dine here, attends to customers. The fare, a lightly seasoned version of Kyoto Chinese, eschews oil and garlic so that the smell won’t cling to kimonos.

Facilities & Services

• Air conditioning
• Cash only
• Counter dining

+81 75-541-5898

Shibosai Sumiyoshi

• 420 Myohoimmaekawacho, Higashiyama-ku, Kyoto, 605-0932, Japan
• ¥¥ · Chinese

MICHELIN Guide’s Point Of View

The chef is skilled in a wide range of culinary traditions, including Sichuan and Cantonese cuisine. Hong Kong grouper is an ingredient always on hand and can be prepared in a variety of ways, including steamed and fried; so, diners can enjoy a range of Chinese culinary styles. We recommend the Hong Kong-style homemade dim sum. Seasonings are homemade, making the flavours of Shibosai Sumiyoshi not merely the restaurant’s but those of the chef’s own home 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 75-585-5707

https://sumiyoshi.storeinfo.jp/

Kikunoi Mugesambo

• 524 Washiocho, Higashiyama-ku, Kyoto, 605-0072, Japan
• ¥ · Japanese

MICHELIN Guide’s Point Of View

This bento and coffee shop was opened to introduce people to the taste of Kikunoi. The menu was created mindful of the refreshments served at a tea ceremony. In addition to appetisers, tsukuri and nimono soup, there is a rich variety of side dishes in the bento box. At the end come seasonal vegetables and tai takikomi-gohan. Relax while gazing at the mossy garden. After lunch, it operates as a shop for modern-style Japanese sweets.

Facilities & Services

• Air conditioning
• Counter dining
• Credit card / Debit card accepted

+81 75-561-0015

https://kikunoi.jp/kikunoiweb/Top/index

Mishina

• 357 Masuyacho, Higashiyama-ku, Kyoto, 605-0826, Japan
• ¥ · Yoshoku

MICHELIN Guide’s Point Of View

Founded in Gion in 1948, this family-run restaurant is staffed by the third-generation owner-chef, heir to his grandfather’s recipes, along with his mother and older sister. The long-used Western crockery fosters a retro atmosphere, while the laid-out chopsticks give a Kyoto air. The most popular item is the combination platter of creamy crab croquettes and fried shrimp. To finish the meal with chazuke, instead of rice, is unique to this restaurant.

Facilities & Services

• Air conditioning
• Cash only
• Counter dining

+81 75-551-5561

This udon restaurant reflects the sensibilities of its owner-chef, Kyoto born-and-bred but who learned his craft in Kagawa Prefecture. The noodles are made using the Sanuki technique, but with added water to soften the texture. In a nod to Kyoto culture, the dashi does not use any dried sardines, deriving its flavour instead from kombu and katsuo-bushi. The speciality is the ‘Taiga-mori Udon’, topped with tempura. The kitsune udon, or udon with deep-fried tofu, is a fun dish.

This restaurant on Mt. Ikomayama overlooks the city. The Italy-trained chef bakes pizzas with his own original take. The key to the taste is Ikoma spring water – the water’s sweetness and softness give the pizza real character. Made using less salt compared to the Italian recipe, the crust has a uniquely fluffy texture. The standard offering is margherita pizza made with vegetables from a local farm. Have your fill of Ikoma pizza you won’t find in Naples or Rome. It’s closed for the month of February.

• Car park
• Cash only
• Great view

+81 743-77-0511

Sosakukushinomise Rindo

• 224-1 Tsujimachi, Ikoma, Nara, 630-0212, Japan
• ¥¥ · Kushiage

MICHELIN Guide’s Point Of View

Chef Ueda came up with creative skewers to make use of his experience in both Japanese and Western cuisine. The honekiri-treated hamo requiring very precise cuts is where his Japanese culinary skills shine. The croque monsieur is a French recipe. The menu starts with Western appetisers and incorporates surinagashi, gazpacho and other soups. The free-wheeling culinary ideas on display in the menu have you looking forward to what’s coming.

Facilities & Services

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

+81 743-84-6669

A VOTRE SANTE

• 6-26 Shinasahigaoka, Ikoma, Nara, 630-0253, Japan
• ¥¥ · French

MICHELIN Guide’s Point Of View

Chef Yaoki Tsujimura says that he wants to communicate the sights he saw in France. He recalls memories from training in southern France in the 1990s. Everything from gougère to bread and small confectionery is freshly baked. Dishes made using a generous amount of butter and garnished with sauce have a nostalgic French aroma to them. When you hear the word ‘santé, it means a fun time is about to begin.

Facilities & Services

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

+81 743-75-8123

Unagino Toyokawa

• 3-3-12 Tomio Motomachi, Nara, Nara, 631-0078, Japan
• ¥¥ · Unagi / Freshwater Eel

MICHELIN Guide’s Point Of View

The owner-chef apprenticed at an unagi restaurant in Osaka after becoming enamoured of the world of unagi artisans. He took the name of his teacher’s restaurant out of gratitude and grills plump ‘aote’ unagi, Kansai-style, over bincho charcoal. There is a saying that when it comes to learning unagi, skewering technique takes three years, dressing it takes eight years and grilling it takes a lifetime to master. As such, he has devoted himself to unagi.

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

+81 742-51-8171

Yakitori Fukuro

• 2F, 2-6-47 Tomio Motomachi, Nara, Nara, 631-0078, Japan
• ¥¥ · Yakitori

MICHELIN Guide’s Point Of View

Two brothers run this restaurant, the older handling the grilling and the younger, the preparations. Tender, fatty chicken is grilled over kishu-binchotan. The aim is to serve yakitori that can be enjoyed by anyone, so how the fat is trimmed is altered according to the customer’s preference. The chickens are slaughtered that morning, so the meat from organs like the liver and heart is fresh. The coordination between grilling and skewering is on point thanks to the brotherly bond.

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

+81 742-47-9889

French Izakaya Étonner

• 2-5-25 Tomio Motomachi, Nara, Nara, 631-0078, Japan
• ¥ · French

MICHELIN Guide’s Point Of View

French Izakaya is a bright spot in Tomio where people can enjoy themselves in a more casual way than at a bistro. The idea is to make French cuisine feel more familiar, for which reason the chef serves various regional French dishes. Escargot is served not in the Burgundy-style but, surprisingly, in ‘Étonner’ style, with parsley butter and tomatoes. The liveliness of the space and the authenticity of the dishes make for a true French atmosphere.

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

+81 742-41-0189

https://etonner-nara.info/

Masala an TAKUMI

• 2281 Nakamachi, Nara, Nara, 631-0052, Japan
• ¥¥ · Indian

MICHELIN Guide’s Point Of View

Chef Sakanaka conveys the depth of spices through Indian cuisine. The set menu is built around curry and a tandoor oven. His creative appetisers incorporate Japanese ingredients, and he prepares them using French techniques. He uses whole spices and powder depending on the dish to enhance the synergy between aroma and flavour. His skilful use of spices creates new tastes.

Facilities & Services

• Air conditioning
• Car park
• Cash only
• Shoes must be removed

+81 742-47-1601

Kiminami

• 2201-1 Oshikumacho, Nara, Nara, 631-0011, Japan
• ¥ · Soba

MICHELIN Guide’s Point Of View

The owner-chef liked how making soba was a very minimalist process, using only buckwheat and water. That approach is behind his decision not to add any filler ingredients. In the summer, he makes the noodles thin so that they go down smoothly, and thick in the winter so that the flavour delightfully fills the palate as you chew. For an appetiser, we recommend the shrimp tempura, which uses batter mixed with marunuki.

Facilities & Services

• Car park
• Cash only

+81 742-46-5503

https://kiminami.crayonsite.net/

Sanukiudon Kirakuan

• 6-1-9 Ayameike Minami, Nara, Nara, 631-0033, Japan
• ¥ · Udon

MICHELIN Guide’s Point Of View

The owner-chef’s credo is freshness, for which he kneads and makes the noodles in the morning. He learned to make noodles in Kagawa. The dashi is Kansai-style made from kombu and several kinds of dried fish. Although the kamaage in a box and kamatama (udon with raw egg) are also appealing, we recommend starting with the chilled udon, full of flavour and texture. The udon in a bamboo basket is served with wasabi, and the udon with broth poured on top is served with mustard.

Facilities & Services

• Cash only
• Counter dining

+81 742-45-6788

Noto Toto Teuchisoba Tabiki

• 1-3-6 Horyuji Nishi, Ikarugacho, Ikoma-gun, Nara, 636-0114, Japan
• ¥ · Soba

MICHELIN Guide’s Point Of View

Seiji Matsushima grows crops and makes pottery. He doesn’t just knead earth, though, he also kneads soba. The thin juwari soba set out on dishes he made himself exudes rusticity and the way of life of a self-described farmer. He grows the buckwheat berries for the sobagaki himself. Basil picked in the field in the summer is served with soba topped with a thick dashi-rich sauce, and winter yuzu is served with hot soba. Grated daikon is used in place of wasabi.

Facilities & Services

• Air conditioning
• Car park
• Cash only

+81 745-74-0438

Chukasoba Oshitani

• 5-4-30 Shijooji, Nara, Nara, 630-8014, Japan
• ¥ · Ramen

MICHELIN Guide’s Point Of View

The owner-chef came up with various creative ramen dishes from his time training. In opening this restaurant in his hometown, he set his sights on Chinese noodles, which was not very common at the time, and to which he adds his signature touch. The ‘Shoyu’ features kaeshi made with kombu and oysters and is completed with porcini-flavoured oil. The ‘Shio’ is an original, flavoured with shellfish adductor muscles and shrimp, and with truffle oil for fragrance.

Facilities & Services

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

+81 742-31-7068

PIZZERIA TRATTORIA MAGAZZINO

• 172-1 Kamada, Kashiba, Nara, 639-0227, Japan
• ¥ · Pizza

MICHELIN Guide’s Point Of View

The pizza here is prepared true to how it’s done in Naples, with chef Hironori Noda reproducing those authentic flavours. What Naples has that Nara doesn’t is an ocean so, in response, he came up with the idea of a restaurant that’s all about the fields. He grows the vegetables himself and makes them the main ingredients. The garden is his mother’s, and he harvests the vegetables himself, meaning that the bounty of Kashiba proffered here truly springs from ‘Mother Earth’.

Facilities & Services

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

+81 745-79-8815

https://magazzino.co.jp/

Shikinoaji Enzu

• 6-5-14 Omiyacho, Nara, Nara, 630-8115, Japan
• ¥¥ · Japanese

MICHELIN Guide’s Point Of View

The cheerful hospitality of the owner-chef at this kappo will put you at ease. He offers a wide selection of dishes, including tsukuri, tempura and grilled items. He serves several appetisers so you can snack on them while choosing your main dishes. Regular offerings include deep-fried mugwort fu and eggplant with dengaku miso. Although not on the menu, sushi can be prepared if you place an order. The spirit of service he shows makes this a great place to dine.

Facilities & Services

• Air conditioning
• Counter dining
• Credit card / Debit card accepted
• Shoes must be removed

+81 742-36-0634

Nidaime Izumosoba Dandan

• 2-2-34 Omiyacho, Nara, Nara, 630-8115, Japan
• ¥ · Soba

MICHELIN Guide’s Point Of View

Izumo soba is a local cuisine of Shimane. The family moved to this location from Shimane and opened this restaurant to introduce the taste of their hometown. Nana Nitta, who took over the restaurant from the father, mills the unpolished buckwheat. This is what gives Izumo soba its blackish colour. The thin juwari soba is served with broth poured over it. Another cultural tradition of Izumo is the three-tiered vermilion-lacquered serving dish called a ‘warigo’.

Facilities & Services

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

+81 742-30-6566

https://dandannara.com/

Pizzeria Luna Nuova

• 2-1-35 Omiyacho, Nara, Nara, 630-8115, Japan
• ¥ · Pizza

MICHELIN Guide’s Point Of View

What drew chef Akai to pizza was its simplicity, being a complete meal in a single dish. He’s passionate about Neapolitan pizza baked in a firewood oven and uses Italian wheat for lightness and fragrance in the crust. The popular item on the menu is the D.O.C. Pizza of buffalo mozzarella, dried cherry tomato and basil. His experience in Italian cuisine is also evident in the home-style Italian sausage and chargrilled dishes.

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

+81 742-33-6679

Kushizukushi

• 31 Yanagimachi, Nara, Nara, 630-8353, Japan
• ¥ · Kushiage

MICHELIN Guide’s Point Of View

The creative skewers here feature seasonal ingredients and rare ingredients, such as Japanese glass shrimp in the spring, ayu with roe in the autumn and oysters in winter. Items like vegetables pickled in sake lees and goma-dofu give you the full Nara experience. To end comes nyumen that goes down well or dashi chazuke made with rice grown by the owner-chef’s brother . Each item on the set menu is given an extra touch for texture and flavour, making it a truly appealing set meal.

Facilities & Services

• Air conditioning
• Cash only
• Counter dining

+81 742-23-0010

toi Inshokuten

• 30-3 Hanashibacho, Nara, Nara, 630-8266, Japan
• ¥ · Indian

MICHELIN Guide’s Point Of View

The ‘toi’ in the name of the restaurant is an acronym for ‘trip of imagination’. The destination is India, and the mission is to provide traditional Indian dishes. There are meat, fish and vegetable curries. They do things Thali teishoku-style and serve several kinds of curry of your choice on a large plate. You can also add individual items like pakora, an Indian-style tempura.

Facilities & Services

• Air conditioning
• Cash only

+81 742-87-7014

Himawari

• 3-20-4 Denen, Gojo, Nara, 637-0093, Japan
• ¥ · Yoshoku

MICHELIN Guide’s Point Of View

Chef Kameoka’s journey brought him to old-fashioned yoshoku. Demi-glace sauce is the key to his dishes, with soy sauce as the ‘secret ingredient’. Based on his experience with French cuisine, he had tried madeira and port wine, but something just wasn’t right. So, after much trial and error, he arrived at the taste of a yoshoku restaurant he had enjoyed when he was younger. His speciality is hamburger steak topped with plenty of sauce and there’s real depth to it.

Facilities & Services

• Air conditioning
• Car park
• Cash only

 +81 747-23-0535

Simple comme Bonjour

• 68-3 Kawaharajocho, Tenri, Nara, 632-0016, Japan
• ¥¥ · French

MICHELIN Guide’s Point Of View

Kotaro Kawaguchi chose the path of French cuisine, following in the footsteps of his father, who was a cook on a cruise ship. He says that training at Pierre Gagnaire in Paris, a restaurant he had long admired, boosted his morale as a chef. There, he learned the techniques to create harmony between ingredients. There are no standard offerings here, as he is always inspired to offer new creations.

Facilities & Services

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

 +81 743-61-5657

Menya Ittoku

• 372-2 Kawaharajocho, Tenri, Nara, 632-0016, Japan
• ¥ · Ramen

MICHELIN Guide’s Point Of View

Every time there’s an order, you hear the sound of the motorized slicer. It cuts Italian pork fillets thin like uncured ham. The signature dish is salt-flavoured ramen. The dashi is made from whole chicken, kombu and katsuo-bushi, and the glutamic acid and inosinic acid produce a synergy of umami. If you order ‘shimemeshi’, which is rice with chicken, to go with the remaining soup, it’s like you’re having chicken zosui.

Facilities & Services

• Car park
• Cash only
• Counter dining

+81 743-62-2888

The Edomae-style preparations here have been handed down to the second-generation owner-chef Toshimitsu Noro from his father, who is a stickler for things of old. He lightly pickles kasugodai, but seasons gizzard shad to emphasize the flavour of vinegar. If he thinks the shrimp doesn’t have enough flavour, he pickles it in sweet vinegar. The tuna marinated in soy sauce and rich nitsume he uses with the boiled anago are also classics.

Mejiro Zorome

• B1F, 3-3-1 Mejiro, Toshima-ku, Tokyo, 171-0031, Japan
• ¥¥ · Unagi / Freshwater Eel