[Ikariya Shokudo] in Kiyamachi has local cuisine that even wine connoisseurs will appreciate...
2023.1.20
Beef tendon 450 yen, radish 250 yen, tofu 250 yen. Oden is a dish that takes a lot of time and effort to prepare. The refined broth made from bonito and kelp is added to the soup, concentrating the flavor of the ingredients.
A small restaurant quietly standing in the back alley of Kawaramachi [Liquor and food Uri]
A short walk from Shijo Kawaramachi. In a quiet corner of an alley in the city, you will find "Sake and Meal Uri" quietly posted on a signboard. In this cozy space with four seats at the counter and three at tables, the chef is Kamikado, who used to be the manager of Nikomi Suzuya, a restaurant popular for its stewed dishes.
The restaurant serves its specialty oden, such as half-boiled eggs and tender beef tendon, as well as Kyoto-style dishes that he honed his skills at numerous kappo restaurants and the classic potato salad. In addition to sake-driven snacks, the restaurant also serves oyakodon and, depending on the day, kamameshi (rice cooked in a pot with rice and eggs). The location is not easy to find, but you will want to visit even if you have to look for it.
Drinks and Dining
- Osakako and Shouji
- 317-15, Tabukuroya-cho, Shimogyo-ku, Kyoto-shi, Kyoto
- 2 minutes walk from Hankyu "Kyoto Kawaramachi Station"
- Tel. 075-344-7899
- 17:00-22:00
- Closed on Mondays
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All seats non-smoking No private room No parking
- https://www.instagram.com/uri_kyoto/
- Average budget 7,000 yen
*Please note that the information contained herein is subject to change without notice.
*Since this site uses automatic translation, the translation may differ from the original Japanese content.
*Since this site uses automatic translation, the translation may differ from the original Japanese content.
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