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なかむら
Nakamura ◆ 日本酒とワインと炭火焼 なかむら
3.68
Gion, Kiyomizu-dera, Higashiyama
Meat Dishes
15,000-19,999円
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Opening hours: 18:00-21:00(L.O.) Open Sundays
Rest time: Open irregular hours and closed days are subject to change, so please check with the store before visiting.
京都府京都市東山区縄手通新橋下る弁財天町13番地1 祇園ホワイトビル2F
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20
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Details
Reservation Info
Reservations required. Currently only 9,000 yen for a course meal, no a la carte.
Payment Method
Credit cards accepted (JCB, AMEX, Diners, VISA, Master)
Number of Seats
6 seats (6 seats at counter)
Private Dining Rooms
None
Smoking and Non-Smoking
No smoking at the table
Parking
None
Facilities
Stylish space, calm space, counter seating available.
Drink
Sake available, wine available, stick to sake, stick to wine
Dishes
Focus on vegetable dishes
Comments
20
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yossy1
3.60
I visited the charcoal-grilled course meal restaurant on the 2nd floor of Gion White Building on Yamato Oji Street Shimbashi, which has just started serving lunch! The menu includes oyakodon, udon, ramen, onigiri, and white rice, all made with ingredients like Amakusa Daioh chicken and Ozaki beef, so the umami flavor is amazing! At first, I thought it was a bit bland, but as I continued eating, the umami flavor spread in my mouth and I couldn't stop eating. I finished the soup to the last drop! At 1,000 yen for a full meal in Gion, it's quite reasonable!
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タンバリン2647
4.50
One of the pleasures when going to Kyoto, or rather, to the point of making Kyoto the main destination for activities. Starting with three types of chicken dishes and liver pate, followed by Amakusa Daio's grilled dishes and rice, the dishes are made using ingredients that Nakamura-san thinks are delicious at that time. It's my third visit, but it's all new this time too. The mushroom dishes were especially delicious. Shiitake with mozzarella was delicious. I don't know much about alcohol, but I want to enjoy it, so it's nice to have it chosen to match the food. It may look like simple cooking to an amateur eye, but the wonderful combinations and seasonings make it hard to come across something so satisfying. Being able to watch the cooking in front of you also makes it a highly satisfying time, as it's fun to think, "I should try this at home next time." Ah, I want a door to anywhere.
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タンバリン2647
4.50
I had to start earlier than planned due to a full reservation, and enjoyed watching the dishes being prepared right in front of me while savoring them with some drinks. This time, instead of chicken wings, they served eel. It was crispy and deliciously fragrant. The overall seasoning was just right, and the variety of dishes made it enjoyable. Once again, I was completely satisfied. I want to come back more often...
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ラピショコ
4.00
The charcoal-grilled dishes prepared at the counter were beautifully and vividly presented like a show. The appetizers and wines we enjoyed while waiting for the charcoal-grilled dishes were all delicious, and the friendly and kind master, who unintentionally made us drink too much, seems to have many regular customers. It was also nice to see a wide variety of vegetables used in the charcoal-grilled dishes. - Assorted appetizers - Pate and bread - Bean soup - Charcoal-grilled chicken - Charcoal-grilled beef and vegetables - Beef cutlet - Champagne - White wine - Red wine
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タンバリン2647
4.50
Each dish is well balanced, and the overall course is well balanced as well. The chicken is from Amakusa Daioh. The beef is Oozaki beef. There is a variety of vegetables. They skillfully use both leaf and fruit sansho peppers as accents and to eliminate any unpleasant smells. The seasoning and grilling are exquisite and truly impressive.
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あ0825
4.50
I thought that every dish that came out was the most delicious I've ever had. The atmosphere of the restaurant was also lovely, and I want to go back again!
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5912t
3.80
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N_N_N
4.10
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TSUKIKA85
3.00
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なんぶぅ
3.80
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食べ飲み歩き♡人生
3.90
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ななあきる
4.50
This time, A = zucchini... I = red eggplant.
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jetsail
4.00
One night, I visited "Nakamura" on Gion Nawate Street with Mr. M. We often explore places together recently (laughs). We arrived at the opening time of 6:00 p.m. Mr. M, as usual, arrived early and started taking photos from outside (laughs). The interior has about 6 counter seats and it seems there is a private room at the back. The distance between neighboring seats felt a bit tight. Tonight, Mr. M arranged for us the chef's choice course for ¥7,000 excluding tax. We started with a toast with Amber Ebisu beer! Here are the dishes: "List of dishes" ● Assorted appetizers of Amaou chicken (Pickled breast meat with bitter gourd and chili, Amaou chicken breast meat with kelp, Steamed chicken with artichoke and shirime jakko) ● Amaou chicken white liver pate and "Hanakago" bread ● Italian fava bean and green pea soup with whole wheat noodles ● Assorted grilled vegetables ● Amaou chicken wings and thighs charcoal-grilled with black shichimi pepper ● Ozaki beef charcoal-grilled cutlet ● Noto-grown Koshihikari rice ● Rock salt, seaweed, shirime jakko "Drinks" ● Draft beer: Amber Ebisu ● White bottle: Muscadet Sèvre & Maine sur Lie Blanc, Les Dabinières 2015/Domaine Bonnet-Huteau ● White glass: Dom. de Montille Bourgogne Chardonnay 2015/Bourgogne ● Sparkling glass: Le Brun Servenay Brut Sélection Grand Cru à Avize The dishes, centered around Amaou chicken, paired well with the roast and wine♪ It feels like a place where you can enjoy a leisurely meal and conversation. As the alcohol flowed and the counter seats were relatively close together, it felt like we were all part of one big group enjoying the food together (laughs). In the end, the whole restaurant was lively♪ Mr. M and I had a fun and delicious time tonight. Let's go again!
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はちし
4.20
After finishing work, I went for dinner. I walked north along the Kamo River, turned right onto Shijo Street, then quickly turned left, and went a little further on Yamato Oji Street to find the restaurant on the second floor of a building across from Seven Eleven. I took a stroll through the Gion district and despite it being a weekday, there were many foreigners around. I entered "Nakamura" with some unnecessary worries about how it would be crowded with Japanese people on weekends. The interior of the restaurant was a calm world away from the outside hustle and bustle. I was led to a private room in the back without stopping at the counter. I started with a toast of Amber Yebisu draft beer. You can't go wrong with a place that serves Amber Yebisu. The meal began with a trio of appetizers featuring the flavors of Amakusa Daioh. The taste of the chicken and the perfect cooking temperature were fantastic. By then, I had moved on to a South African wine. Next, chicken liver pate and a pasta dish with baguette, edamame, and green peas appeared. The liver pate had no unpleasant smell at all. Even those who don't like liver were happily eating it. The edamame and green peas tasted fresh. I then enjoyed some sake, starting with Tsuru Rei special Junmai. I didn't expect to reconnect with Tsuru Rei Junmai in Kyoto. I'm not a big fan of Tsuru Rei itself, but the Junmai was exceptionally delicious. Next was Hiroto River, a sake from Matsuzaki Sake Brewery in Iwase District, Fukushima Prefecture, just north of Shirakawa. Delicious. I went back to wine one more time. If it's all brewed drinks, I'm sure I won't get too drunk (laughs). I finished with roasted vegetables, seaweed rice, and a hearty meal. Completely satisfied. Thank you for the feast.
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(°﹃° *)
4.20
I went to this restaurant with my father who loves sake! It's a bit pricey in Gion, but they served dishes that were worth the money! The charcoal-grilled chicken was tender and juicy, and the homemade yuzu pepper that came with it enhanced the flavor of the meat, making it even better! The food was so delicious that we ended up drinking too much.
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Dobon
4.20
I visited this restaurant based on a friend's recommendation. Following the connection with Mr. Nakamura, I headed north while passing by a quail shop. After crossing the Shirakawa River, I arrived at "Nakamura"… but couldn't enter from there (laughs). To be precise, head north on Nawate (Yamato Oji). It's on the second floor of a building across from Seven Eleven. Upon entering the restaurant, I was guided to a counter seat. It's a spacious counter seat. Each person is given a damp towel that's squeezed out for them, a common gesture at home but rare in restaurants. The first drink was a sake called Ganryu. They also pay attention to the sake vessels, selecting lovely ones. Then came the appetizers. The appetizers included 4 types: Amakusa Daio Kumamoto Jitokko breast sashimi. It was firm, with a light sweetness and umami. Delicious. Amakusa Daio's sake-steamed dish and Toruzera. Perhaps olive oil was used? Moist texture, pairs well with vegetables, and has a light taste. Chicken wing simmered in soy sauce. Richly flavored simmered dish. Very good mouthfeel. Breast meat tataki with spicy miso dressing. The balance of the spicy miso dressing is wonderful. Enjoy a variety of flavors through various cooking methods. White liver pate with baguette. White liver is a rare delicacy nowadays. Meticulously made into a smooth pate. I ended up having it with Chardonnay. Inside the wooden ingredient case are many appetizing vegetables. Looking forward to the charcoal-grilled course. Yamaimo, shimeji, white negi, charcoal-grilled in dashi broth. A deeply flavorful dish. It seems that sake still goes well. I had Nabeshima. The charcoal-grilled vegetables are beautiful to look at. Lovely color balance. Sweet potatoes, turnips, broccoli, kabocha squash, morocco beans, lotus root, kale (black cabbage) charcoal-grilled, bringing out the sweetness. Amakusa Daio charcoal-grilled dish. This was undeniably delicious. It was a wonderful charcoal-grilled course. Finished with a rice dish. It was a touching moment experiencing the kind consideration of the owner. Thank you for the meal.
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だぁだぁ
3.80
I had Amakusa Daio in Kyoto. The restaurant is located in a bustling area. It seems to be a counter-only shop? It's a good restaurant with a nice atmosphere! The ingredients have a good texture, and I realized once again that Amakusa Daio is delicious. The composition of the dishes is as shown in the photo. The sashimi is delicious, but the pate is incredibly delicious! The beef before the finale also has a good texture and flavor. Delicious. The rice at the end is also delicious. The refill is a must-see! White rice is still the best! There is also nori as a side dish, and I feel like having it with Amakusa Daio (laughs). Truly Kyoto. I once again realized that Japanese cuisine is the best in Kyoto. (laughs)
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yossy☻
4.30
On the second night of my trip to Kyoto, I went to this restaurant along the Kamo River. I had a feeling about it and made a reservation through Tabelog. Charcoal-grilled dishes, wine, and sake - my favorites all in one place! The restaurant is located about a 3-4 minute walk from Gion-Shijo Station, on the second floor of a building along the east side of the Kamo River. The entrance to the building was not facing the river, so I got a little lost at first. Taking the elevator to the second floor, I found myself at Nakamura-san's restaurant. Upon opening the door, I was greeted by a very pleasant atmosphere. There were only two reserved tables that night, so it was quiet and calm. The restaurant is long and narrow, with private rooms at the back that probably have a view of the Kamo River. We sat at the counter seats in the front, where we could watch the chef's skillful hands at work. The chairs had a unique L-shaped backrest, making them very comfortable. The menu is omakase only, with a variety of sake and wine options. The glass wines served that day included two types of red and white each, and if you express your preference, they will bring out a few bottles for you. Here's what we had: - Bottle of white wine for ¥7,000: We were recommended three bottles, and it turned out to be really good, albeit the most expensive. The wine seemed to be aged in a Garganega barrel and was delicious. - Draft beer (Amber Ebisu) for ¥700 - Champagne for ¥1,500 - Single malt whiskey on the rocks for ¥1,000 - Sake (Numero Sis) for ¥700 (glass): This sake was made by a winery I had tried before at Maguro Dou and was quite enjoyable. - Glass of white wine for ¥1,000 - Omakase course for ¥6,000, including various dishes like grilled chicken, chicken liver paste with baguette, pasta with fava beans and green peas sauce, seasonal grilled vegetables, grilled chicken wings and thighs with homemade yuzu pepper, Miyazaki beef cutlet with homemade mustard, and Noto Koshihikari rice with grilled seaweed. The presentation was beautiful, and everything was delicious. The appetizers were so luxurious that I almost thought they were the main dishes. I can't remember the name, but the mountain vegetable ohitashi was also very tasty. The pasta was actually made with Chinese noodles using Teshio-san's whole grain noodles, a familiar name for ramen lovers. The atmosphere was relaxed, and I ended up enjoying the meal too much and got a bit tipsy that night. So, that was the end of the night at this restaurant. If I lived nearby, I would definitely come back regularly. Thank you for the wonderful meal!
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第8世代
4.00
Located within walking distance from Gion-Shijo Station, this restaurant is a renowned spot for charcoal-grilled cuisine. They only offer course meals, showcasing the chef's confidence. You can see the ingredients being grilled over charcoal from the counter, creating an atmosphere that builds anticipation for the next dish. A platter of three types of chicken breast sets the high standard for the upcoming courses. Chicken liver with a side of baguette pairs well with wine, sake, or beer. The Caprese-style soup with tomato and cheese broth was surprisingly delicious, even for those not fond of tomatoes. The charcoal-grilled vegetables are incredibly fragrant. The peach meat wings are juicy and perfectly grilled over charcoal. The charcoal-grilled Japanese beef cutlet is a perfect match for both sake and wine. The dessert of selected rice, nori, strawberry, and matcha offers great value. The cozy atmosphere allows guests to leisurely enjoy their food, drinks, and conversations. It's worth noting that the chef handles everything from cooking to serving to billing, so the speed of service is leisurely. Highly recommended for those who want to relax and savor delicious food and drinks at their own pace.
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駆け出しデザイナー92
4.00
Please click on the link below↓↓↓↓↓↓↓↓↓↓↓↓↓↓↓↓↓↓↓↓↓↓ to the popular blog ranking. It's the pollen season already. My eyes and nose are already screaming. This year, I'm thinking of buying some kind of barrier for my face. Well, who's interested in blocking other people's pollen anyway? So, I went to "Nihonshu to Wine to Sumibi Yaki Nakamura." It's located in Gion Shijo. There's a counter on the 2nd floor of the building, and it seems there are private rooms in the back. Various types of sake, three types of chicken appetizers with kombu, steamed, and tataki, all carefully prepared. The richly packed pate is delicious. The soup made with turnips has a gentle sweetness. The aroma of charcoal-grilled vegetables and fried tofu is wonderful. Grilled vegetables such as lotus root, shiitake mushrooms, bell peppers, carrots, turnips, and sweet potatoes - were vegetables always this delicious? I can't find any words other than "sweet." The charcoal-grilled Amakusa Daioh chicken thigh has a crispy skin and oozes with juices when you bite into it. The chicken wings are too juicy. The flavor is amazing. It's like a dream come true. The seasoning of the dishes overall enhances the natural flavors of the ingredients, so it's impossible not to pair well with sake. The slow-roasted Ozaki beef is cooked over time. It has the most beautiful color in the world. It's tender with a refreshing umami flavor. Salt and rice? When you open it, there's seaweed inside, and it crisps up the seaweed perfectly. The freshly cooked rice in a shiny pot is incredibly sweet. It goes perfectly with seaweed. It's like food from the gods. Various ingredients cooked right in front of you. It was a relaxing and enjoyable experience. Thank you for the feast.
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