The must-try dish is the "Jimiage Yuba" where you scoop up the yuba yourself while slowly warming up the soy milk. It's not just fun, but also incredibly delicious. You can enjoy it for quite a long time. When the amount gets low, they add vinegar to make "Oboro Tofu" as a finishing touch, which is also delicious and sweet. It's worth coming just for this dish. Other dishes ordered include: Avocado Salad with shrimp and tomato mayo dressing, Chawanmushi with rich broth, assorted sashimi with fresh and delicious fish, deep-fried skewered wheat gluten which was average, and Yuba Ankake Rice which was exquisite. The owner and staff were friendly, creating a pleasant atmosphere to enjoy the meal. I highly recommend this restaurant.

A Kyoto cuisine restaurant where you can enjoy Kyoto vegetables and seasonal ingredients at a reasonable price! The signature dish is the "Hikiage Yuba," which allows you to savor the rich umami and sweetness of soybeans. The restaurant is owned by the couple, with Shigehiro Yamamori as the owner. He left his job to pursue this path, but growing up in a ryokan in Nishijin, he was familiar with "obanzai" from a young age. They are committed to using local ingredients and creating unique obanzai dishes with the traditional cooking techniques of Kyoto cuisine and playful ideas. The head chef currently running Kamekoya is Hideaki Maeda. After graduating from high school's food science program, he trained for 7 years at Kyoto Minoyoshi, worked as a head chef at a sushi restaurant for 15 years, and further honed his skills in Japanese cuisine at Shimogamo Saryo before becoming the head chef at Kamekoya in 2011. This long-established restaurant opened on May 29, 1989. It is located about 50m south of Hotel Gimmond on Takakura Street. The nearest station is Karasuma Oike Station, a 3-minute walk away. The opening hours are from 5 pm to 10 pm (last order at 9 pm), closed on Wednesdays, and irregularly on other days. There are 18 seats, including 8 counter seats and 2 tables for 4 and 6 people. You can make reservations online through Tabelog or Hitsara, and also by phone. Although the popular menu is the Hikiage Yuba, we ordered several items à la carte. You can enjoy Kyoto cuisine with plenty of local ingredients at a reasonable price. We had dishes like colorful olive oil-grilled nama-fu, Kamo eggplant miso, summer vegetables and fried tofu with Kyoto green tea, crunchy deep-fried lily bulbs, and uni miso sauce on skewered nama-fu. We also tried the Yuba rice with ankake sauce. It was a great experience tasting Kyoto-specific ingredients like Kamo eggplant and nama-fu at an affordable and wonderful restaurant.

After several years, I visited this restaurant again. Every time I come here, I feel like I want to come back. For the fish dishes, I had sashimi, salt-grilled swordfish, and conger eel tempura. For the meat dishes, I tried duck loin and roast beef. Other dishes included potato salad, tofu with miso sauce, and jakko and tofu in Yanagawa style. The impression of Kyoto cuisine is not particularly light in flavor, and the duck and beef were delicious with a well-seasoned taste. The meat and fish dishes were satisfying, and the tofu dishes were consistent. My favorite this time was the swordfish. It had a good amount of fat and thick flesh, and it was even better with a bit of fried bone on top. The potato salad I had last time was actually egg salad. I finished with a soup-style dish of jakko and tofu, which was a perfect ending. The vegetables and sashimi served with the dishes were also delicious and left a good impression. I leisurely enjoyed Fushimi sake and left the restaurant feeling slightly unsatisfied in terms of food, already thinking about coming back next time.

Popular Japanese izakaya that requires reservations. It had more of a local izakaya feel than I expected, with the master being an older gentleman. The menu is quite extensive, but there were hardly any vegetable side dishes like obanzai. The wine listed on the menu was not available at all, and they did not offer typical drinks like lemon sour or oolong high. Instead, they served lemon fruit liquor with soda (quite sweet). There were a decent variety of fruit liquors available. For gin and tonic or highball, you could choose from 2-3 types of gin/whiskey. - Miso dengaku with chestnuts and sesame. - Firefly squid with vinegar miso dressing. - Simmered eggplant, very large!

It's about a 3-minute walk from Karasuma Oike. It could be called a Kyoto-style izakaya. The highlight here is enjoying various creative dishes while picking up yuba. So be sure to order the yuba first. Once you've finished the solid fuel about twice, add some nigari to make it into a soft tofu-like texture to finish. You can check the proper way to make yuba with a QR code. Everything is delicious, but it's hard to come across a truly amazing dish. The conger eel is tasty, but for a palate that has just returned from Hiroshima, it was a bit underwhelming. The soft tofu was good in taste, but the staff may not have been familiar with the preparation method as it was too loose and resembled delicious soy milk. The rolled omelette and steamed egg custard are recommended. Thank you for the meal.

I want to go to this wonderful restaurant again. It is a cozy place with a traditional Japanese house style and counter seats. The staff kindly explained the menu to us. We were served a delicious appetizer of yuba (tofu skin) in white miso. Then we had yuba with nigari (bittern) and oboro tofu. The duck breast simmered in jelly was moist and tasty. The tempura of conger eel came with matcha salt and tempura dipping sauce, and we also got a bonus of fried fish bones. The avocado and shrimp with wasabi mayonnaise was a dish I want to try making at home. My husband had beer, and I enjoyed a plum syrup soda.

Visited Kamekoya in Kyoto in April for a cozy meal with my wife. The restaurant is located in the Karasuma-Oike area and has a traditional Japanese house atmosphere. The place was about 80% full, but we were able to get seats at the counter, which was quite comfortable. We started with a toast of "nama" (fresh) sake and "Uzumugi Kyoto green tea highball." The recommended way to enjoy the restaurant's shochu was with the Kyoto green tea highball, and it was surprisingly good. We ordered the oil-marinated oysters for 800 yen, which had a smoky flavor that complemented the taste of the oysters well. Next, we tried the "hikiage yuba" (small portion) for 1,540 yen. The yuba is made by skimming the surface of heated soy milk with a bamboo skewer. It was served with ginger soy sauce and wasabi soy sauce, both of which enhanced the rich flavor of the yuba. The varying textures based on the heating time added to the enjoyment of the dish. We also had the bamboo shoot tempura for 1,200 yen, which included fiddlehead ferns, a spring delicacy. The tempura was served with sansho pepper salt, which paired well with the Kyoto-grown bamboo shoots. We also tried the spring vegetable and Kyoto green tea "yakibitashi" for 850 yen, which featured various seasonal vegetables like Fushimi chili peppers, taranome (angelica shoots), asparagus, bamboo shoots, and tofu. The meal was accompanied by "Kenhachi" shochu on the rocks and "Toyoryo" sake from Mukaishuzo, a brewery in Kyoto. Overall, we enjoyed the flavors of Kyoto's spring produce at Kamekoya and appreciated the relaxed atmosphere of the restaurant. My wife and I left satisfied and would definitely consider revisiting in the future.

Great atmosphere! Delicious food! Good value for money! - Date: Reserved for the first day of a 3-day weekend around 8:00 PM. The restaurant seemed fully booked for reservations. - Dishes: - Fried Yuba with Fish Cake: 1540 yen. Enjoyed it for about 2 hours, great value for money! Also loved the option to finish with Oboro tofu. - Fried Gluten with Olive Oil: 870 yen. Didn't enjoy eating the gluten with salt, but it was okay. - Gluten Skewers with Uni Miso Sauce: 790 yen. Crispy outside, chewy inside, delicious! The Uni sauce was rich, so dipping was perfect! - Shrimp and Gluten with Leek Thickened Sauce: 880 yen. Generous portions of shrimp and gluten! Chinese-style but with a refreshing flavor, very tasty! - Assorted Fried Appetizers: 760 yen. The filling was delicious as expected! Slightly lighter in taste compared to the shrimp sauce, but still good! The Yuba was layered and fried, so it tasted similar to tofu. - Value for Money: Each dish had a good portion size, and most were under 1000 yen, making it great value for money! Spent a total of 7260 yen for 3 drinks.

Highly recommended (^ ^) A restaurant specializing in Kyoto cuisine and yuba. We were lucky to get a last-minute reservation at the popular Kyoto cuisine and yuba restaurant, Kikkouya. The building, with a history of 70 years, has a charming atmosphere that exudes the essence of Kyoto. Every dish was incredibly delicious and impressive! The pork stew was tender and flavorful without being too heavy – absolutely exquisite! I wonder if the broth is special or if they put in a lot of effort, but it was just too delicious. I can't forget how tasty it was (laughs). It was my first time trying deep-fried skewered nama-fu, and the combination of the warm, soft nama-fu and the crispy skewer was delightful. The uni sauce? also paired well with it. The owner also explained various things, making the atmosphere very pleasant. Making your own kumiage yuba was fun. The last tofu dish was the most delicious tofu I've ever had. Freshly made tofu is the best, isn't it? I would love to visit this restaurant again when I go to Kyoto (^^)

I went on a solo trip to Kyoto and on the first day, the restaurant I wanted to visit was closed or I missed the last order, so I almost became a food refugee. However, on the third day, I called this place that I really wanted to visit and was able to get a reservation. I felt very lucky just to be able to visit, as it would probably be fully booked under normal circumstances. The restaurant had a charming facade of a traditional Kyoto townhouse. Inside, there was a calm counter and table seating. The non-alcoholic drink menu was very appealing, showing their good taste. I tried a mint-infused lemon sour, which was a delicious and refreshing drink. The food menu also had many tempting options, but when in Kyoto, I had to try the fresh wheat gluten. There were various choices including olive oil grilled and deep-fried, but I went with the traditional miso-glazed one. I also ordered fresh yuba and my favorite lily root. I was debating on getting a main dish, but after consulting with the staff, I decided on the Kyoto Tanba Hirai beef minced rice bowl, salmon roe rice bowl, and shrimp and mountain pepper rice bowl. It was a one-hour stay, but the staff was friendly and even escorted me outside when I left. This restaurant made me feel grateful for visiting Kyoto.

Today I had three meals! Hello, I'm Okahiro! I had the ginger hot pot course for ¥4950 at the counter seat. The modern interior with jazz playing under the downlights. The hot pot had a refined taste with a strong ginger flavor. The meal ended with thin noodles udon.

I'm looking for a place where I can eat delicious food at a reasonable price, and I came across this place with great reviews. It has a casual atmosphere where you can enjoy Kyoto-style home cooking and local dishes. Here is the order I placed: - Namafu (wheat gluten) dengaku (with two types of wheat gluten: white and sesame) - Slow-cooked pork belly in Anma style - Tempura assortment (shrimp, conger eel, vegetables) - Namafu kushikatsu (skewered wheat gluten) with uni miso sauce - Chirimen sansho rice - Colorful wheat gluten olive oil grill (with sesame, Nanjing, carrot, basil, plum, nori) - Tofu and jako (dried young sardines) tamago-dofu (egg tofu) soup - Avocado and tomato salad - Yodo radish with yuzu miso dressing - Otoshi (appetizer) Starting with the namafu dengaku. In my hometown, dried wheat gluten is common and used in ramen and miso soup, so my parents, who had never tried Kyoto-style namafu before, were instantly hooked by the texture. We ended up ordering three different namafu dishes... I personally enjoyed the dengaku and kushikatsu the most. The Anma-style pork belly was similar to braised pork, with tender meat that was full of flavor. Kyoto's chirimen sansho is often not very sweet, unlike what I've had before. I prefer this refreshing taste with the straight-forward flavors of dashi and sansho. The portion size may seem small for three people, but the prices are quite reasonable. If you're drinking alcohol, you can enjoy a variety of small dishes for a long drinking session. The service was polite and the atmosphere was calm.

I visited the restaurant on a holiday night. I had made a reservation in advance, so I was able to enter, but the phone kept ringing constantly with inquiries at this popular restaurant. The meal started with yuba, followed by tuna sashimi, potato salad, and miso eggplant, all of which were delicious and very satisfying. The food was great, but the staff were very kind and made the dining experience very pleasant. I would like to visit again. Thank you for the meal.

I visited Kikkoya. Kikkoya is a popular izakaya in Kyoto's Karasuma Oike area that serves Kyoto cuisine. They offer Kyoto cuisine using locally sourced ingredients, and you can enjoy a variety of dishes at reasonable prices. I felt like having Kyoto cuisine around 10 pm, so I searched for a restaurant near my hotel and found Kikkoya. As soon as I entered, I saw tables and a counter, and I chose to sit at the counter. Looking through the menu, I saw a variety of Kyoto dishes. In the cozy atmosphere, I ordered the following dishes. If you want to read more detailed reviews, search for "eatery japan".

I had a unique experience at a restaurant where they served "yudofu" made with pulled yuba (tofu skin) on a fan, creating a delicate and enjoyable dish. It was fun to eat and lasted about an hour. The yudofu was delicious, especially when paired with "gari" (pickled ginger) to make tofu. The grilled hamo (pike conger) with olive oil was also very tasty. Despite its appearance as a regular izakaya (Japanese pub), the food was exceptional. The main dish was shabu-shabu with a strong aroma of Kyoto green tea, and the portion of udon noodles at the end was just right. I definitely want to come back again.

I haven't eaten much yuba (tofu skin) before, but the yuba with plenty of ginger in Kyoto-style tea hot pot was quite delicious, especially with wasabi and ginger. It went really well with the sake! The shabu-shabu with chewy pork in a ginger-infused pot warmed me up nicely. The flounder sashimi was perfect as a starter with my first drink. By the way, the sake was excellent! The potato salad was also amazing.