Kyoto Gion Cultural Walk & Geisha Show with Dining Options
Discover the culture and life of being a geisha hidden behind the sliding doors of Gion on a walking tour. Watch a live geisha show and enjoy dinner, lunch or tea with...
Kyoto Kushidokoro Azumaya Honten is a japanese yakitori restaurant in Karasuma Kawaramachi, Kyoto.
Editorially verified June 1, 2026 by Elliot Marsh, TableJourney editor. Source.
Signature dishes: Kushikatsu, Yakitori with house tare
Must order: Yakitori assortment plus three-sauce kushikatsu set
Tip: Open until 02:00 on Saturdays. Counter seats welcome solo diners.
Discover the culture and life of being a geisha hidden behind the sliding doors of Gion on a walking tour. Watch a live geisha show and enjoy dinner, lunch or tea with...
Immerse yourself in Kyoto’s vibrant geisha culture with a captivating tour featuring dinner and fascinating history.
Discover how to make homemade rich and flavorful soy sauce and miso ramen, acquire the perfect gyoza filling, and master the technique of wrapping gyoza for the ideal ...
Address: Nakagyo-ku, Kyoto 604-8024, Japan
A 10-seat modern Japanese counter from chef Jacob Kear (ex-Noma) and Stuart Brioza. Open-fire technique meets Kyoto produce in a 12-course menu.
Signature: Tasting course, Open-fire dishes
Order: Chef's omakase with open-fire grilled vegetables and seafood
Tip: Reservations open online on the 1st of each month for two months out.
A modern kappo on Pontocho serving 10-course kaiseki anchored by Maizuru seafood and Tamba wagyu. Counter seats face the river through sliding shoji.
Signature: Seafood kaiseki, Wagyu courses
Order: Premium kaiseki with seasonal seafood and wagyu
Tip: Riverside kawayuka deck active May to September; weekday lunch is cheaper at ¥4,400.
A wood-fired pizzeria and tasting counter on the Philosopher's Path, run by chef Yoshihiro Imai with a daily-changing 12-course Italian-Japanese menu.
Signature: Wood-fired pizza, Vegetable courses
Order: Chef's omakase course including the night's signature pizza
Tip: One seating, 12 seats; reserve 60 days ahead on the website.
A 10-seat modern Japanese counter from chef Jacob Kear (ex-Noma) and Stuart Brioza. Open-fire technique meets Kyoto produce in a 12-course menu.
Signature: Tasting course, Open-fire dishes
Order: Chef's omakase with open-fire grilled vegetables and seafood
Tip: Reservations open online on the 1st of each month for two months out.
Tofu-kaiseki on a Kamogawa riverside terrace, hidden down a narrow Kiyamachi alley in a preserved Taisho-era townhouse just steps from Pontocho.
Signature: Tofu kaiseki, Yuba sashimi, Yu-dofu
Order: Eight-course tofu kaiseki with yuba sashimi and warmed soy-milk pots
Tip: Book a tatami room on the riverside for kawayuka decking from mid-May to September.
A long-running garden-side yudofu room beside Nanzen-ji, set on a 1,200-tsubo strolling-garden plot in Kyoto that changes with every season.
Signature: Yudofu, Yuba, Tofu kaiseki
Order: Yudofu Gozen course with simmered Kyoto vegetables and tempura
Tip: Book the garden-side tatami pavilion; walk-ins are turned away in foliage season.
Nanzenji Sando Kikusui in Sakyo in Kyoto is a sukiya inn near Nanzenji with a Jihei Ogawa garden, yudofu kaiseki featuring Hattori tofu, seasonal courses.
Signature: Yudofu, Dengaku
Order: Yudofu set with dengaku miso-glazed tofu skewers
Tip: Closes Thursdays. Aim for the 12:30 sitting before the temple-touring crowd lands.