Kirakutei is a japanese izakaya restaurant in Karasuma Kawaramachi, Kyoto.
An izakaya in Kyoto pairing fresh seafood from Maizuru Port with Kyotamba chicken plates. Karasuma-side address, almost everything under 1,000 yen.
Signature dishes: Maizuru sashimi platter, Kyotamba chicken plates
Must order: Maizuru sashimi mori-awase platter for two
Tip: Reservations recommended on weekends. Lunch from 11:30, dinner runs to midnight.
Address: Nakagyo-ku, Kyoto 604-0843, Japan
Yakitori and kushikatsu on a Kiyamachi second floor, the house tare on its 20th year of topping-up. Three dipping sauces, late-night counter trade.
Signature: Kushikatsu, Yakitori with house tare
Order: Yakitori assortment plus three-sauce kushikatsu set
Tip: Open until 02:00 on Saturdays. Counter seats welcome solo diners.
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.
Yakitori and kushikatsu on a Kiyamachi second floor, the house tare on its 20th year of topping-up. Three dipping sauces, late-night counter trade.
Signature: Kushikatsu, Yakitori with house tare
Order: Yakitori assortment plus three-sauce kushikatsu set
Tip: Open until 02:00 on Saturdays. Counter seats welcome solo diners.
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.
