Ramen Kairikiya Honten is a japanese ramen restaurant in Demachiyanagi, Kyoto.
The flagship of Kyoto's Ichijoji ramen street, a stretch with multiple ramen shops competing on a Sakyo-ku block. Light chicken-shoyu, Kujo-negi piled on top.
Signature dishes: Chicken shoyu ramen
Must order: Seabura Special Shoyu Ramen
Tip: Cluster ramen-jumping with Tentenyu and Takayasu, all on the same stretch.
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.
