
Found on Nishiki Koji! You can enjoy yuba in a relaxed atmosphere under a kotatsu (a table placed over a sunken kotatsu)...
The proprietress opened the restaurant "Seasonal Cuisine and Obanzai Tsuzuri" (Shimogyo-ku, Kyoto City, Kyoto Prefecture) about 20 years ago as a place to enjoy obanzai. His son, Kyomasa, who naturally became a chef by following in his footsteps, now stands in the kitchen and the two run the restaurant together. Lining the counter are large bowls of freshly prepared colorful obanzai. Many of the dishes are made with seasonal Kyoto ingredients such as Kamo eggplants, Manganji peppercorns, and Kujo leeks, and change daily, making for a rich selection of about 60 dishes in all.
(Left) Deep-fried chicken wings, a specialty, for 700 yen. (Right) Deep-fried fu, Kamo eggplant, and Manganji togarashi (fried tofu) for 1,000 yen is a dish that changes daily and uses a variety of Kyoto-style ingredients. The dish is richly flavored with the combined broth made from dried bonito, kelp and dried sardines.
Sachiko says, "We have customers from all over Japan, so I try to make sure the food has just the right amount of salt, no matter who is eating it. Many regulars are attracted by the calming taste and atmosphere, and frequent the restaurant.
Stir-fried Kujo leeks and chicken with black seven spice 800 yen. Fresh Kujo leeks from Oharano, the owner's hometown, and chicken from Kyoto are used. The homemade sweet sauce made with soy sauce and brown sugar is accented with Hararyokaku's black shichimi.
The spacious table seating on the second floor is perfect for small gatherings such as drinking parties. Enjoy the taste of Kyoto's home cooking in a machiya with magnificent beams and relax in comfort.
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