Kane-yo is a japanese unagi restaurant in Karasuma Kawaramachi, Kyoto.
Charcoal-grilled freshwater eel on Kyogoku Shotengai since the Taisho era. Lacquered chests, tatami rooms upstairs, the smoke spilling onto Sanjo.
Signature dishes: Unaju, Kabayaki, Hitsumabushi
Must order: Unaju lacquer-box rice and grilled eel with sansho
Tip: Hour-long queues at peak. Walk in 30 minutes before doors open to land a counter seat.
Address: Nakagyo-ku, Kyoto 604-8064, Japan
A Michelin Bib Gourmand ramen counter three minutes from Kawaramachi Station. Light dashi broth, white soy and a chashu that earns its queue.
Signature: White-soy ramen, Tsukemen
Order: White-soy ramen with a soft-boiled ajitama
Tip: Line up before doors open at 11:00, lunch typically sells out by 13:30.
A Michelin-listed unagi specialist on the main Arashiyama lane since 1967, rebuilt 2009. Steamed-then-grilled Kanto-style, with a generations-deep tare.
Signature: Unaju, Shirayaki, Hitsumabushi
Order: Hitsumabushi served three ways with dashi tea-pour finish
Tip: Lunch goes by ticket from 11:00; arrive by 10:45 in foliage season.
A Pontocho unagi room above the Kamogawa in Kyoto, founded 1916. Edomae-style grill-then-steam, with a kawayuka deck May to September. Priced at ¥¥¥.
Signature: Unaju, Shirayaki, Hamo in season
Order: Unaju with white-grilled shirayaki appetiser
Tip: Riverside deck seats need booking; mid-week 17:30 is the easiest landing slot.
The reference shoyu-tonkotsu ramen of Kyoto, served from before dawn since 1947. Five-minute walk from Kyoto Station, queues form by 11:00 daily.
Signature: Tokusei ramen, Char siu ramen
Order: Tokusei ramen with double char siu and Kujo negi green onions
Tip: Cash only at the counter. Lines move; the slip-of-paper queue resets every 90 minutes.
A Michelin Bib Gourmand ramen counter three minutes from Kawaramachi Station. Light dashi broth, white soy and a chashu that earns its queue.
Signature: White-soy ramen, Tsukemen
Order: White-soy ramen with a soft-boiled ajitama
Tip: Line up before doors open at 11:00, lunch typically sells out by 13:30.
A 1938-founded ramen counter near Kyoto Station, famous for its jet-black soy-sauce broth and chewy noodles. Side yakimeshi is half the order.
Signature: Black-soy ramen, Yakimeshi
Order: Black-broth ramen and a half order of yakimeshi fried rice
Tip: Cash-only counter. Open from 09:00 if you want pre-train ramen.
A shellfish-broth ramen room two minutes from Kyoto Station's north exit. Whole-wheat noodles, signature Hachiku bowl with a clean uni finish.
Signature: Hachiku ramen, Whole-wheat noodle ramen
Order: Hachiku shellfish ramen with whole-wheat noodles
Tip: Walk in at 11:00 sharp; the counter seats nine and lunch sells out by 13:30 most days.
