Inoichi

Shijo

The restaurant’s dashi-infused soup, lightly seasoned with shiro shoyu (white soy sauce), embodies Kyoto’s delicate flavors. High-grade Rausu kelp, dried fish, and a generous pile of katsuobushi (shaved bonito flakes) enhance the broth.

Touhichi

Sakyo

Their standout menu item is the Chicken Shoyu Ramen. The soup features a flavorful, additive-free chicken-based soy sauce flavor. The noodles are medium straight, and the toppings include pork loin and chicken breast chashu, green onions, and bamboo shoots.

Takayasu

Sakyo

Takayasu specializes in Tonkotsu Ramen with a rich, creamy broth made from simmering pork bones and chicken for 22 hours. The soup is milky and flavorful, yet not overly greasy. Their custom-made noodles complement the soup perfectly, and toppings include fresh ingredients like tender pork chashu. 

Sugari

Shijo

Their specialty is Tsukemen (dipping ramen). Deep dive into umami richness with a pork and fish base. Expect bold, savory flavors that leave you wanting more. 

Vegan Ramen uzu kyoto

Nakagyo

Deep, umami richness blooms from scratch-made kombu, shiitake, and tea leaf stock. Vegan ramen haven. Also teamLab interior design.

Roku

Kawaramachi

Savor complex layers of duck, chicken, venison, beef, and pork, creating a rich and nuanced base. Also the unique use of ingredients like porcini mushrooms, longan meat, and tomatoes, creating a distinct and flavorful base. 

Sushi Eiro

Kyoto Station

A young sushi gem near Kyoto station. Inspired by the Kanazaya style sushi, owner Eiichiro Tanaka honed his skills at various restaurants and the Kyoto market before leading this tuna-focused establishment.

Ovino

Kawaramachi

This intimate sushi restaurant, helmed by skilled chef Kosakai, specializes in authentic Edomae-style sushi. What sets it apart is the opportunity to enjoy pairings curated by owner-sommelier Oura alongside your sushi. 

Fukagawa

Gosho Minami

A hidden gem, just a 5-minute walk from Kyoto City Hall. Chef Ryuji Fukagawa, with over 30 years of sushi craftsmanship, upholds the legacy of traditional Edo-style sushi.  Sushi here is meticulously crafted with a gentle touch, using top-tier ingredients that embody the essence of each season. 

Sashisu

Kyoto Station

 The menu is reasonably priced for quality, featuring sushi starting at ¥150 for two pieces. Stop by for great deal lunch. Nothing to loose. Covenienltly loated near Kyoto station.

Sakai

Shijo

Sakai has been serving delightful dishes since the 1950s. It’s conveniently located near Nishiki Market. Don’t miss their bluefish sushi, ask for saba sushi, the most famous one there. Enjoy local's favarite.

Ichiri

Goshominami

It’s a versatile spot suitable for casual dining or special occasions. The menu features a variety of dishes, including a daily-changing lunch set with abundant side dishes, offering great value. The interior exudes a traditional Japanese ambiance, complete with beautiful tatami-matted raised seating areas.

Musubi

Nishijin

Musubi Kyoto elevates the humble oden, a classic Japanese winter dish. Tender daikon radish, konnyaku, and fish cakes bathing in a fragrant broth. But here’s the twist: unexpected ingredients like fried potato salad and ikura (salmon roe) join the party.

Mitsuya

Gion

Try the goma kampachi (sesame-marinated yellowtail) or the melt-in-your-mouth gyu-suji (beef tendon). Each bite tells tales of tradition and craftsmanship. Mitsuya’s spring rolls are legendary. Crispy on the outside, they reveal surprises within—perhaps a delicate shrimp or a burst of umami from shiitake mushrooms.

Suzuna

Omiya

The dashi stock at Suzuna is a guarded secret. It whispers tales of bonito flakes, kombu seaweed, and time—a symphony of flavors. Try their chikuwa (fish cake tubes) or the melt-in-your-mouth tamago (soft-boiled egg).  As night falls, Suzuna glows softly. Locals gather here, sharing stories over oden and laughter.

Sanmikouan

Higashiyama

Sanmikouan resides within a 100-year-old Kyoto machiya (traditional townhouse). Sanmikouan grinds its own buckwheat flour using stone mills. Signature Dish: Sudachi Soba:

Sudachi is a Japanese citrus fruit, and Sanmikouan’s sudachi soba is a standout. Terrace by Shirakawa Stream:

For a magical experience, reserve the terrace seat overlooking the babbling Shirakawa stream.

Tokuzo

Kitayama

The chef uses buckwheat flour produced in Katsuyama, Fukui Prefecture, to create seiro-style (buckwheat) noodles. Alongside soba, you can enjoy a variety of Japanese side dishes. Hiroyuki Ishibashi, the owner and chef, has honed his skills over 35 years in Japanese cuisine. His dedication to soba led him to open this restaurant.

Suba

Shomogyo

Suba offers a contemporary take on soba, blending tradition with innovation. Suba’s artistic ambiance adds to the dining pleasure. It’s not your typical soba joint, making it an intriguing spot for food enthusiasts. Whether you’re a seasoned soba lover or curious to explore new culinary horizons, Suba promises a memorable dining adventure in Kyoto.

Jyokiya

Karasuma

The owner of Jyokiya has a background of training at the famous yakitori restaurants “Torito” and “Kusagi Nakahigashi.” Their specialty appetizer features an elaborate dish with a strong dashi stock. For yakitori, they use hine chicken, Kyoto red chicken, and young chicken.

Torikago

Omiya

It is known for its dynamite yakitori, featuring various parts of chicken cooked on skewers. From standard cuts to rare delicacies like cartilage, hips, and neck, they offer a diverse selection. They serve yakitori made from young domestic chicken, grilled to perfection on a charcoal grill. The restaurant is housed in an impressive machiya-style building with a wide entrance, likely influenced by the merchant culture of the southern side of the Imperial Palace.

kyoto tachibana

Karasuma

They meticulously grill high-quality ingredients using Ise Binchotan charcoal, including the elusive Takasaka chicken and seasonal Kyoto vegetables. Kyoto Tachibana offers an escape from the hustle and bustle of the city. It’s a place where you can savor the essence of “food time” alongside the mythical Takasaka chicken.

Mihara Laundry

Gion

Mihara Laundry is an intriguing find, nestled behind what appears to be a coin laundry. The ambiance is nostalgic and charming. Mihara Laundry offers creative side dishes that complement their innovative approach to izakaya fare. Whether you’re a solo diner or part of a group, this hidden gem invites you to savor Kyoto-style “obanzai” (home-cooked dishes) alongside recommended local sakes

Kotetsu

Kiyamachi

Kotetsu serves kushikatsu made from fresh, seasonal ingredients. Each skewer is meticulously fried to achieve a crispy outer layer while maintaining succulent flavors within. From classics like lotus root and shrimp to more adventurous options, Kotetsu’s kushikatsu selection caters to various tastes. The careful frying technique ensures that the batter remains light and crunchy, allowing the natural flavors of the ingredients to shine through.

Inoue

Omiya

Located near Hankyu Omiya Station in Kyoto, is housed in a Kyomachiya (traditional Kyoto-style townhouse) that is over 90 years old. When you step inside, you’ll notice the unique roof structure visible from the atrium. This charming establishment is run by sisters Ai Inoue and Sayaka. They focus on serving delicious and varied dishes to their patrons. Everything is great here.

Yasubee

Sanjo

Yasubee offers a diverse range of okonomiyaki, each a flavor symphony. The classic Hiroshima-style layers noodles, cabbage, pork, and egg, crowned with a savory sauce. The Osaka-style version is a pancake-like delight, blending seafood, vegetables, and a medley of sauces. Both styles are cooked to perfection on the hotplate right at your table.

Chabana

Shichijyo

Try their tomato okonomiyaki. It's a unique twist on the classic, this fluffy pancake incorporates juicy tomatoes. The combination of flavors is surprisingly delightful. The restaurant exudes a cozy vibe, with polite and attentive staff.

Manmaruno Tsuki

Karasuma

Manmaru no Tsuki Nishikiten is famous for its Kyoto-style okonomiyaki. The key element here is the fluffy texture of their okonomiyaki dough. They use plenty of yam in their batter, resulting in a delightful, melt-in-your-mouth experience. This healthy-oriented okonomiyaki restaurant sources local ingredients like Kyoto vegetables and Kyoto pork. 

SARASA Nishijin

Kinkakuji Area

It is a charming cafe with a nostalgic twist. Housed in a former Japanese public bathhouse, the interior is adorned with vibrant majolica tiles. The unique decor adds to the cafe’s allure. For lunch, they offer options like karaage plate, Turkish rice, and curry lunch. In the evenings, you can enjoy dishes such as Napolitan, taco meat rice, mentaiko cream pasta, and omurice. Occasionally, they even feature vegan/vegetarian options

GRILL kodakara

Higashiyama

It is a beloved vintage-style Western cafe with a rich history. Established in 1961, it has been serving up classic flavors for generations. The star of their menu is undoubtedly the omurice—a comforting dish that evokes memories and youthful joy. Whether you choose the small, medium, or large portion, each plate delivers a satisfying blend of fluffy omelette and savory rice.

Shokudo days

Kawaramachi

By day, it serves as an omelette rice restaurant, and by night, it transforms into a Western-style izakaya (Japanese-style pub). The star of the menu is the white omelet rice. Imagine adding ketchup to stir-fried onions, chicken, and rice. Then, a freshly made omelet, crafted from four eggs, is placed atop the chicken rice. The moment you insert a special knife, the omelet rice reveals its exciting layers

Waka Rakuchutei

Ponto Cho

Waka Rakuchutei specializes in freshly fried skewers with a light and crispy texture. Each skewer bursts with the delicious flavor of high-quality ingredients. Elevate your dining experience by savoring these delectable skewers alongside a carefully curated selection of wines.

Moritaya kiyamachi

Ponto cho

A renowned sukiyaki and shabu-shabu restaurant in the heart of Kyoto. Established in the Meiji era, this historic gem has been delighting diners for over 150 years with its commitment to top-quality beef and heartfelt service.

Tankuma

Ponto cho

Founded in 1928 by Kumasaburo Kurisu, this historic restaurant near the Takase River continues to weave magic with its Kyoto-style cuisine. They serve up the essence of Kyoto’s four seasons. For example: Spring: Fragrant and textured bamboo shoots. Summer: Akashi conger eel. Autumn: Thinly sliced raw sea bream and Tanba matsutake mushrooms. Winter: Their famous soft-shelled turtle hot pot.

Yorozuya

Gion

 Try their Negi Udon. This tender yet springy udon is generously topped with Kujo leek, creating a harmonious blend of flavors. They close pretty early like 3pm sometimes, so make sure you get there early.

Okakita

Higashiyama

Okakita has been a family-owned establishment since 1940, spanning four generations. Their secret lies in the dashi, which derives its umami from Rishiri kombu and other carefully selected ingredients. The texture is divine—springy and satisfying.

Tonoda Shokudo

Kujyo

The udon here boasts a chewy texture that’s sure to delight. The broth, infused with umami from kelp and bonito flakes, elevates the entire experience. Whether you’re a seasoned udon enthusiast or a newcomer, Tonoda’s bowls will win you over.

Gullman

Nakagyo

Gullman is a charming pasta spot located in the lively Sanjo shopping street. Try Cheese Napolitan: Gullman’s most popular dish. The generous pasta sauce is definitely one of the restaurant’s standout features. Gullman offers an extensive selection of pasta types, catering to different preferences. 

Lino

Marutamachi

It is a hidden gem nestled in a quiet residential area, just a 5-minute walk from Karasuma Oike Station.Try their signature dish, the “Lino-style pasta with Hokkaido sea urchin.” It’s a flavor-packed delight. Lino offers an à la carte menu with a variety of dishes as well. 

Trattoria isuqo

Shimogyo

As you step inside, you’ll feel the warm Mediterranean breeze. Their signature dishes includes Ise Ebi Pasta: A hearty pasta dish featuring a whole Ise lobster. Also try Black Wagyu Beef and Kyoto Akadori Chicken: Grilled to perfection over charcoal, these meat dishes are a must-try. Their menu is seasonal, so enjoy that aspect as well.