Kyoto Ramen & Gyoza Class with Vegan and Gluten-Free Options
Learn to make ramen and gyoza in a real restaurant kitchen in Kyoto. Cook with a chef, try professional techniques, and enjoy your creations with free-refill soft drinks.
Ramen Kairikiya Honten is a japanese ramen restaurant in Demachiyanagi, Kyoto.
Editorially verified July 5, 2026 by Elliot Marsh, TableJourney editor. Source.
Signature dishes: Chicken shoyu ramen
Must order: Seabura Special Shoyu Ramen
Tip: Cluster ramen-jumping with Tentenyu and Takayasu, all on the same stretch.
Learn to make ramen and gyoza in a real restaurant kitchen in Kyoto. Cook with a chef, try professional techniques, and enjoy your creations with free-refill soft drinks.
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 ...
Experience and learn the art of preparing ramen in Kyoto; from making noodles and chashu to mixing the proper soup. Once you've completed the activity receive a unique...
Address: Sakyo-ku, Kyoto 606-8156, Japan
Bib Gourmand-listed shojin-ryori inside Tenryu-ji's precinct in Arashiyama. Three-course set lunches eaten facing the temple's Sogen garden.
Signature: Shojin-ryori bento, Yuba, Sesame tofu
Order: Yuki shojin set with the temple's signature sesame tofu
Tip: Reservation required for parties of two or more, at least three days ahead. The ¥500 garden entry is separate.
Daitoku-ji shojin-ryori served in nested vermillion lacquer bowls modelled on a Buddhist begging bowl. Garden-view tatami inside the Daiji-in sub-temple.
Signature: Daitokuji bento, Shojin nesting bowls
Order: Tetsubachi ryori shojin set, served in seven nested bowls
Tip: Lunch only. Cash preferred. Combine with a Daitokuji walking tour.
The Sanjo flagship of Kyoto's largest yakiniku family, run from a Kyoto Sanjo shopping-street site since 1997. Japanese black wagyu cuts grilled tableside.
Signature: Wagyu sirloin, Tongue salt, Harami skirt
Order: Premium wagyu sirloin and tongue salt for two
Tip: Walk-ins possible at the counter, reservations needed for tables on weekends.
Tonkatsu born in Kyoto and exported nationally. The Sanjo flagship still grinds its own sesame for the dipping sauce; both loin and fillet plates.
Signature: Pork loin katsu, Black-pork katsu
Order: Premium-pork loin set with sesame-ground tonkatsu sauce
Tip: Free rice, miso and cabbage refills with every set; aim for the counter window.
An eight-seat Edomae sushi counter just off Hanamikoji in Gion, Kyoto, run by chef Iwa with Tsukiji-trained habits. 20-piece omakase, no menu.
Signature: Edomae sushi omakase
Order: Chef's omakase, 20 pieces over 90 minutes
Tip: Lunch is half the dinner price and easier to book; weekday seats open up two weeks ahead.
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: Obanzai counter spread, Simmered Kyoto vegetables
Order: Obanzai assortment with simmered ebi-imo and yuba
Tip: Walk-ins land easier at 17:30 dinner opening or after 21:30.