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A Hard-to-Book Michelin-Listed Restaurant from Ashiya, Hyogo - New Location in Kyoto!
How about kaiseki cuisine in Hanamikoji? We offer a variety of seating options, including a spacious counter, private rooms for a relaxing dining experience, and calm table seating to suit your needs.
A Traditional Machiya Restaurant Near the Famous Gion Shirakawa Tatsumi Bridge in Kyoto, Offering Authentic Local Experiences at Great Prices
Enjoy Charcoal-Grilled Yakiniku Made with Carefully Selected Female Omi Beef in a Warm, Fully Renovated Gion Townhouse
Honey Specialty Store! Over 90% of Our Menu Uses Specialty Honey! Open from 10 AM
Reservation Only: Enjoy Aged Meat and Seasonal Vegetables in an Elevated Course at Our 8-Seat Counter
In Winter, Enjoy Horumon Nabe or Teppan Nabe! Fresh Horumon Pairs Perfectly with Our Rich Spicy Broth!
A Summer-Only Kyoto Tradition: Enjoy Your Meal While Gazing at the Kamo River and Listening to Its Gentle Flow!
Savor Seasonal Flavors in a Michelin-starred Kappo Restaurant that Blends Tradition with New Influences
In a Charming Atmosphere, Savor Seasonal Kaiseki Cuisine and Specialty Hot Pots with Carefully Selected Sake!
5 Minutes from Sanjo Station: Savor Creative Japanese Cuisine and Fine Sake in a Traditional Space Overlooking the Kamo River
Private Rooms Available ◆ Carefully Grilled Select Ingredients over Binchotan Charcoal. Enjoy Fluffy Rice Cooked in a Clay Pot.
Enjoy Wara-yaki and Kyoto Vegetables in a Modern Japanese Space!
Limited-time Buri Shabu with Kyoto vegetables, along with seasonal obanzai and carefully selected local sake!
Just 3 Minutes from Tokorozawa Station! Enjoy the Best Value Yakiniku!
Just a Short Walk from Gion Shijo Station◆Experience a Variety of Dishes in a Unique Kappo Style, Paired with Carefully Selected Japanese Sake by a Sake Sommelier
Enjoy a Variety of Dishes Served Individually in a Counter Kappo Setting for Adults!
Enjoy Yudofu and Kyoto Cuisine at a Traditional Japanese Restaurant Facing Nanzenji Temple.
Experience Tempura Like Never Before, Served One Dish at a Time in a Kaiseki Style