Review excerpt: Taihou feels like a family restaurant. It’s busy, informal and home to some of the best Sichuan cuisine in Kyoto, which explains the line of people, round the clock.

Review excerpt: As soon as you sit at Shimme, you’ll be served up a plate of hors d’oeuvre, which changes but is likely to be a small serving of fish, and while they serve much more than seafood, the fish tends to be excellent.

Review excerpt: At Usaya, the eel, sourced from Mikawa in Aichi Prefecture, reigns supreme. For lunch there’s a selection of teishoku (set meals) ranging from ¥1,500 for the unagidon (a bowl of soy-glazed broiled eel on rice).

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.

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