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
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
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
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
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 75-744-1876https://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 75-771-4831http://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.”
Facilities & Services
- Air conditioning
- Cash only
- Counter dining
+81 75-708-5367