Official information
This restaurant is registered on Tabelog as a corporate member. Business information is released by the staff.
Ayanokoji Karatsu
(綾小路 唐津)Selected for Tabelog Japanese cuisine WEST "Hyakumeiten" 2023
- Nearest station：
- Categories：
- Budget：
-
- Closed：
- Sunday
Specialities
Chef
Karatsu Shosaku - He creates his own pottery and expresses his aesthetic sense
Food
Traditional Japanese Cuisine enhanced with precious ingredients from Miyama, Kyoto
Space
A Kyoto townhouse over 100 years old, filled with Japanese beauty and elegance
Review
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Review 83resultsFollowers 82people【menu】 Appetizer (hairy crab) Clear soup (conger eel and matsutake mushroom) Sashim...View details
2022/10 visited
1 time
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Review 6,335resultsFollowers 5,916peopleAyanokoji Karatsu! Shin's Gourmet Diary
Ayanokoji Karatsu is a Japanese Cuisine located a 3-5 minute walk from Shijo Station. T...View details
2022/10 visited
1 time
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Review 877resultsFollowers 1,521peopleGood value for money
About 10 minutes by taxi from Kyoto Station The shop is located on Ayanokoji Street. ◎...View details
2022/09 visited
1 time
Restaurant information
Details
| Restaurant name |
Ayanokoji Karatsu
|
|---|---|
| Awards & Recognitions |
The Tabelog Award 2023 Bronze winner
The Tabelog Award 2023 Bronze winner
The Tabelog Award 2022 Bronze winner
The Tabelog Award 2022 Bronze winner
The Tabelog Award 2021 Bronze winner
The Tabelog Award 2021 Bronze winner
Selected for Tabelog Japanese cuisine WEST "Hyakumeiten" 2023
Selected for Tabelog Japanese cuisine WEST "Hyakumeiten" 2023
Selected for Tabelog Japanese cuisine WEST "Hyakumeiten" 2021
Selected for Tabelog Japanese cuisine WEST "Hyakumeiten" 2021 受賞・選出歴 閉じる
The Tabelog Award 受賞歴
2023年Bronze受賞店
The Tabelog Award 2023 Bronze 受賞店
2022年Bronze受賞店
The Tabelog Award 2022 Bronze 受賞店
2021年Bronze受賞店
The Tabelog Award 2021 Bronze 受賞店
百名店 選出歴
日本料理 百名店 2023 選出店
食べログ 日本料理 WEST 百名店 2023 選出店
日本料理 百名店 2021 選出店
食べログ 日本料理 WEST 百名店 2021 選出店 |
| Categories | Japanese Cuisine |
| Phone number (for reservation and inquiry) |
075-365-2227 |
| Reservation availability |
Reservation only |
| Address |
京都府京都市下京区綾小路通新町西入ル矢田町113-1 |
| Transportation |
376m from Shijo (Kyoto Municipal) 400m from Karasuma Station (Hankyu) 376 meters from Shijo. |
| Opening hours |
|
| Average price |
JPY 20,000 - JPY 29,999 JPY 8,000 - JPY 9,999 |
| Average price（Based on reviews） |
JPY 20,000 - JPY 29,999JPY 10,000 - JPY 14,999
|
| Payment methods |
Credit card accepted （VISA, Master, JCB, AMEX, Diners） Electronic money not accepted |
| Service charge & fee |
税別・サービス料込 |
Seats/facilities
| Number of seats |
12 Seats （ 8 seats at the counter, 4 seats in a private room） |
|---|---|
| Maximum party size | 8people（Seating） |
| Private rooms |
Available For 4 people |
| Private use |
Available |
| Non-smoking/smoking |
Non smoking Smoking space available |
| Parking |
Unavailable |
| Space/facilities |
Stylish space,Relaxing space,Spacious seating,Counter seating,Power outlets available |
Menu
| Drink |
Sake (Nihonshu),Shochu (Japanese spirits),Wine,Particular about Sake (Nihonshu),Particular about Shochu (Japanese spirits) |
|---|---|
| Food |
Particular about fish |
Feature - Related information
| Occasion |
This occasion is recommended by many people. |
|---|---|
| Location |
A house restaurant |
| Website | |
| The opening day |
2017.11.19 |
Find Similar Restaurants （Occasion)
Find Similar Restaurants （Area)
Shijo Sta.
Kawaramachi, Kiyamachi, Ponto-cho
Kyoto City
Kyoto
Shimogyo Ward, Kyoto City
Categories
Rankings in nearby areas
閉じる
ChefKaratsu Shosaku - He creates his own pottery and expresses his aesthetic sense
Born in Shimabara, Nagasaki Prefecture, he trained his palate from an early age on the finest seafood caught locally. After training at his family's traditional Japanese restaurant, he joined the Kyoto Kitcho group in 2002. He opened Ayanokoji Karatsu in 2017. In season, he serves freshly caught sweetfish that he caught himself in the pure streams of Miyama, and he also makes handmade soba noodles. He also makes pottery, and serves food in beautiful, elegant dishes with a wabi-sabi aesthetic. His passion for "sparing no effort to serve good food" shines through in every corner of the food and space.
Food Traditional Japanese Cuisine enhanced with precious ingredients from Miyama, Kyoto
Miyama-cho, a lush mountain village just north of Kyoto City, is a treasure trove of high-quality ingredients, including sweetfish, which the famous Kitaoji Rosanjin called "the best in Japan," as well as vibrant organic vegetables, ancient rice, and autumn matsutake mushrooms. The owner, Karatsu, frequents the area frequently to procure ingredients without fail. He also uses the strict discerning eye honed in Karatsu to consistently prepare seafood, such as a magnificent bonito weighing nearly 3kg, yu-an-yaki cooked over charcoal. Japanese Cuisine is born from such an outstanding aesthetic sense, which is "not pretentious and preserves the traditional techniques," continues to fascinate gourmands from all over the country.
SpaceA Kyoto townhouse over 100 years old, filled with Japanese beauty and elegance
The restaurant is full of elegance, with the best of Kyoto's townhouse architecture still intact. The weight of history is conveyed in the typical townhouse design, such as the Kyoto latticework and bay lattice, and the earth-painted "Mushiko windows." The spacious floor only has a counter with eight seats. The beautiful wickerwork ceiling, wainscoting decorated with cedar bark, and tasteful earthen walls shine with the refreshing "Japanese beauty" that is reminiscent of a teahouse. Smokers will appreciate the smoking area facing the beautiful green courtyard garden.
Japanese Cuisine which combines old and new techniques, enhanced by the elegant and refined atmosphere of the Sukiya-style building, will cleanse your soul.
The moment you enter the stately earthen-walled restaurant overlooking a beautiful courtyard garden, your everyday life disappears. The owner, Masasaku Karatsu, is dedicated to "not pursuing innovatio
...n, but to cooking that conveys the essence of old-fashioned work, as learned from reading old books." For example, when making a takiawase simmered dish, the ingredients are cooked separately and plated once the texture and flavor of each ingredient reaches their peak. This is the result of Japanese Cuisine is meticulous down to the smallest details. The impression resonates with the elegance of a hassun dish and continues to resonate deeply in the heart for a long time.