Official information
This restaurant is registered on Tabelog as a corporate member. Business information is released by the staff.
Hirosawa
(廣澤)The Tabelog Award 2025 Silver winner
Selected for Tabelog Chinese WEST "Tabelog 100" 2024
- Nearest station：
- Categories：
- Budget：
-
- Closed：
- Sunday, Public Holiday
Online reservationInstant reservations. No sign-up required.
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Specialities
Chef
Masaya Hirozawa: In Search of High-Purity Deliciousness
Food
"Light Chinese Cuisine, Where Ingredients Are Key, Pairs Elegantly with Wine"
Space
A Warm Space Renovated from a 100-Year-Old Townhouse with a Japanese Garden
Set menu
Experience a monthly changing course featuring seven dishes, including our specialty, oven-roasted char siu, along with clay pot dishes and soup. Additionally, enjoy three rice or noodle dishes and a dessert.
- Number of people
- 1 - 10
Review
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サンショウマン
Tokyo
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I had a work trip to Kyoto and thought, "Great! I can enjoy some delicious food today!" Af...View details
Visited on December, 2025
1 time
-
Review 2,391 postsFollowers 2,203 peopleA Chinese Full Course Featuring Mode...
On the second night in Kyoto, I visited Hirosawa, one of the main spots for my theme durin...View details
Visited on December, 2025
1 time
-
Review 1,710 postsFollowers 1,367 peopleChef Hirosawa reaches new heights af...
At "Hirosawa" This is the new Kyoto establishment of the young Chef Hirosawa I regret no...View details
Visited on December, 2025
9 times
Restaurant information
Details
| Restaurant name |
Hirosawa
|
|---|---|
| Awards & Recognitions |
The Tabelog Award 2025 Silver winner
The Tabelog Award 2025 Silver winner
The Tabelog Award 2024 Bronze winner
The Tabelog Award 2024 Bronze winner
Selected for Tabelog Chinese WEST "Tabelog 100" 2024
Selected for Tabelog Chinese WEST "Tabelog 100" 2024 受賞・選出歴 閉じる
The Tabelog Award 受賞歴
2025年Silver受賞店
The Tabelog Award 2025 Silver 受賞店
2024年Bronze受賞店
The Tabelog Award 2024 Bronze 受賞店
百名店 選出歴
中国料理 百名店 2024 選出店
食べログ 中国料理 WEST 百名店 2024 選出店 |
| Categories | Chinese |
| Phone number (for reservation and inquiry) |
050-3177-3096 |
| Reservation availability |
Reservation only |
| Address |
京都府京都市中京区不動町183 |
| Transportation |
9 minutes walk from Shijo Station or Karasuma Station 479 meters from Karasuma. |
| Business hours |
|
| Average price |
JPY 30,000 - JPY 39,999 JPY 30,000 - JPY 39,999 |
| Average price（Based on reviews） |
JPY 30,000 - JPY 39,999JPY 20,000 - JPY 29,999
|
| Payment methods |
Credit card accepted （VISA, Master, JCB, AMEX, Diners, UnionPay） Electronic money not accepted QR code payments not accepted |
Seats/facilities
| Number of seats |
10 seats （ 10 counter seats） |
|---|---|
| Private rooms |
Available For 2 people, For 4 people Private rooms will be available starting from July 2025. |
| Private use |
Available |
| Non-smoking/smoking |
Non smoking |
| Parking |
Unavailable |
| Space/facilities |
Stylish space, Relaxing space, Counter seating |
Menu
| Drink |
Wine, Particular about wine |
|---|---|
| Food |
Particular about fish |
Feature - Related information
| Occasion |
|
|---|---|
| Location |
Beautiful view, Hideout, A house restaurant |
| Website |
https://www.hirosawa-kyoto.com/ |
| The opening day |
2023.3.1 |
Find Similar Restaurants （Area)
Karasuma Sta.
Kawaramachi, Kiyamachi, Ponto-cho
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Nakagyo Ward, Kyoto City
Categories
Rankings in nearby areas
閉じる
ChefMasaya Hirozawa: In Search of High-Purity Deliciousness
Born in 1988 and from Aichi Prefecture, after graduating from Tsujicho Culinary School, he trained at "Akasaka Rikyuu" in Tokyo. He then served as head chef consecutively at "Renkou" in Gion, Kyoto, and "Renshin" in Kitashinchi, Osaka. His experiences include training at the kaiseki restaurant "Gion Sasaki" and the French restaurant "MOTOI," and a six-month training period in Hong Kong made him realize that there are no boundaries in cuisine. Believing that "it would be a waste to be fixated on Chinese cuisine," he has developed his current style, which blends his own techniques to pursue a high level of purity in deliciousness.
Food "Light Chinese Cuisine, Where Ingredients Are Key, Pairs Elegantly with Wine"
The second dish in the course features oven-roasted char siu, a specialty of Mr. Hirosawa, renowned since the "Renshin" era. The char siu made from Shimanto pork is double-roasted in a custom oven that has been improved, resulting in a surprisingly moist and tender texture with a delightful crispness. Prioritizing the natural deliciousness of the ingredients, garlic and pepper are not used, and traditional Chinese seasonings are kept to a minimum. This dish, generously incorporating seasonal vegetables and seafood, pairs wonderfully with the wide selection of wines available, so be sure to try it.
SpaceA Warm Space Renovated from a 100-Year-Old Townhouse with a Japanese Garden
A long, narrow approach facing Takoyakushi Street leads to a standalone restaurant. In front of the counter seats, a well-maintained Japanese garden spreads out, creating an elegant space filled with a sense of the extraordinary. Despite having an open kitchen, there is no overwhelming heat typical of Chinese cuisine, as the design of the oven and cooking area has been carefully considered to ensure a comfortable experience. The rich aroma of char siu wafts from the oven positioned directly in front of the counter, heightening the anticipation for the dishes to be served.
A popular Chinese restaurant chef has gone independent. Enjoy unique modern Chinese dishes in a charming Kyoto townhouse.
Chef Masaya Hirosawa, who honed his skills at the highly sought-after Chinese restaurant "Renshin" in Osaka, has finally opened his own place. In March 2023, he launched a Cantonese restaurant named a...fter himself, nestled in a traditional townhouse in a back alley of Karasuma, Kyoto.
While based on modern Chinese cuisine, he incorporates techniques from Japanese and French cooking to express his unique style. The monthly changing course menu, featuring homemade char siu and seasonal ingredients, is filled with fresh surprises that challenge traditional notions of Chinese food.