At [Yuba, miso, tofu, Kyoto cuisine Mameya Genzo] in Kiyamachi...
In the back alley, a restaurant designed by Nobuo Shirasuna, a Kyoto-born architect, stands. This is a kappo-style restaurant that inherits the tradition of the long-established Kawashige Sanjo Honten, but incorporates a Western essence created by the first generation of the restaurant's owner, who trained at a Kyoto hotel.
Each dish is made with carefully selected ingredients and groundwater pumped up from 100 meters below the restaurant. The restaurant offers a variety of dishes that blend Japanese and Western cuisine, such as Kawakyu Tebasaki (deep-fried chicken wings with crispy skin), pike conger dishes, and spring rolls, all of which are sure to make your drinks go down a treat.
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