Area:Kyoto

Information about things to do in Japan, restaurants, films, destinations and more.

Review excerpt: Tan, a new restaurant opened by Yuko Kuwamura, the doyenne of Kyoto cooking, the experimentation extends from the kitchen to the dining room, where there’s only one table and patrons share plates.

Review excerpt: Besides coffee, Suzuya’s other specialty is curry. The beef curry, which is served in the kind of silver jug that wouldn’t be out of place at a banquet, as well as a big bowl of rice and salad on the side.

Review excerpt: In 2010, Gi changed tactics — slightly — opening Gi Han Ebisu Do on Sanjo shopping street, a short walk west of downtown Kyoto, as well as a sister restaurant in neighboring Osaka. The focus at both of these restaurants is casual ...

Review excerpt: Togenkyo is essentially an updated version of a kissaten. Known for their idiosyncratic interiors, kissaten are places where an owner can showcase their personal tastes. Just inside the door at Togenkyo is a fish pond in a beautiful big stone basin, and ...

Review excerpt: The first thing you should know about Izuju’s Kyozushi (Kyoto’s sweet style of sushi) is that it’s best eaten without soy sauce. The condiment is not offered on each table, but will be provided if you ask. After visiting the restaurant, I ...

Review excerpt: The Fuchidaka bento lunch (¥3,000) at Ajiro, which changes in accordance with the seasons, opened with a briny, cold sake that acts as a palette cleanser. This was accompanied by goma-dofu (sesame tofu) topped with a perfectly sculpted mound of grated ginger ...

Review excerpt: The standard ¥1,460 zaru-soba set (cold soba served on a basket accompanied with a dipping sauce) at Soba Dokoro Sasaki becomes a hearty meal with extra toppings such as tempura prawn, eggplant and perilla, as well as sides including pickled radish and ...

Review excerpt: Unsurprisingly, what you get at Tempura Endo Yasaka is mostly tempura. Endo’s take on the tempura canon includes a few standouts, particularly the tai (seabream), which was wrapped inside a perilla leaf and encrusted in fried batter. The shiitake mushroom comes wrapped ...

Review excerpt: Sarasa Nishijin is a sentō (bathhouse) — well, it used to be. But using the past tense here belies how much of its old spirit still lives on. The waters may have drained away — replaced by sofas, tables, chairs and people ...

Review excerpt: Hyakushokuya, “100 meal shop,” makes 100 meals a day — and that’s it. The daily challenge for staff is to make and serve them as fast possible, so that they can take the rest of the day off. It seems that this ...

Review excerpt: Opened in 2014, the restaurant is nearly as long as it is narrow. Its counter seats six, and is angled parallel to the street. Behind the counter, in the narrowest of kitchens, Moriwaki and his staff of two move wordlessly as the ...

Notice: Event and location information is subject to change.