Kappo Shinatomi was quietly established in a quiet residential area near the Kyoto Gyoen in the wake of the Corona disaster. The interior of the restaurant, with its large natural mahogany counter and clay walls made of Fushimi soil, is comfortable and enveloped in the warmth of natural materials.

The owner, Shuichi Takahashi, trained for many years at a kappo restaurant in Gion and worked as a chef at an udon restaurant specializing in dashi. A specialist in dashi, Shuichi uses a variety of dashi at his restaurant, including bonito, sardines, mackerel, and tuna. He sometimes combines several types of dried bonito flakes, including kare-bushi (dried bonito flakes with mold), arabushi (dried bonito flakes without mold), and kokoro-bushi (dried bonito flakes with blood in them). He says, "I choose the best broth for each dish. I believe that by combining carefully drawn, compatible broths, the flavors of the seasonal ingredients can be fully expressed," he says, freely applying his past experience to his dishes.

Small udon noodles and small pots are available in sizes that are easy for even one person to eat. The restaurant's friendly personality has helped to make it a promising new restaurant that has already caught the attention of gourmet connoisseurs since its opening.

Shuichi Takahashi, owner of the restaurant
We have an a la carte menu for casual patrons. We welcome people who want to have a little drink or those who don't drink to come and have grilled fish, miso soup, and rice for dinner!