Menami is a japanese obanzai restaurant in Karasuma Kawaramachi, Kyoto.
The grandmother of Kyoto obanzai counters. Daily-changing seasonal dishes set in clay pots along a tatami room since 1958, three minutes from Sanjo Station.
Signature dishes: Obanzai counter spread, Simmered Kyoto vegetables
Must order: Obanzai assortment with simmered ebi-imo and yuba
Tip: Walk-ins land easier at 17:30 dinner opening or after 21:30.
Address: Nakagyo-ku, Kyoto 604-8004, Japan
An obanzai counter five minutes from Hankyu Kawaramachi in Kyoto where the tofu plates outshine the rest. Daily set lunches, no reservations needed.
Signature: Tofu obanzai, Seasonal vegetable plate
Order: Daily tofu obanzai set with simmered fish
Tip: Cash only at lunch. Closed irregularly, call ahead in winter.
An izakaya in Kyoto pairing fresh seafood from Maizuru Port with Kyotamba chicken plates. Karasuma-side address, almost everything under 1,000 yen.
Signature: Maizuru sashimi platter, Kyotamba chicken plates
Order: Maizuru sashimi mori-awase platter for two
Tip: Reservations recommended on weekends. Lunch from 11:30, dinner runs to midnight.
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.
An obanzai counter five minutes from Hankyu Kawaramachi in Kyoto where the tofu plates outshine the rest. Daily set lunches, no reservations needed.
Signature: Tofu obanzai, Seasonal vegetable plate
Order: Daily tofu obanzai set with simmered fish
Tip: Cash only at lunch. Closed irregularly, call ahead in winter.
AWOMB Karasuma Honten in Nakagyo in Kyoto is the original teori-zushi machiya, around 50 seasonal vegetables and obanzai to assemble hand-rolled sushi.
Signature: Hand-rolled sushi tray, Obanzai mosaic plate
Order: Tesaki sushi assemble-your-own tray
Tip: Reservations open online a month ahead; weekend lunches sell out within hours.
An izakaya in Kyoto pairing fresh seafood from Maizuru Port with Kyotamba chicken plates. Karasuma-side address, almost everything under 1,000 yen.
Signature: Maizuru sashimi platter, Kyotamba chicken plates
Order: Maizuru sashimi mori-awase platter for two
Tip: Reservations recommended on weekends. Lunch from 11:30, dinner runs to midnight.
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.
