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)The Tabelog Award 2026 Bronze winner
Selected for Tabelog Japanese cuisine WEST "Tabelog 100" 2025
- Nearest station：
- Categories：
- Budget：
-
- Closed：
- Sunday
Specialities
Chef
Karatsu Shosaku - Creating Pottery and Expressing Aesthetic Consciousness
Food
"Deepening Traditional Japanese Cuisine with the Treasured Ingredients of Miyama, Kyoto"
Space
"The Beauty and Elegance of Traditional Kyoto Townhouses Over 100 Years Old"
Review
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Restaurant information
Details
| Restaurant name |
Ayanokoji Karatsu
|
|---|---|
| Awards & Recognitions |
The Tabelog Award 2026 Bronze winner
The Tabelog Award 2026 Bronze winner
The Tabelog Award 2025 Bronze winner
The Tabelog Award 2025 Bronze winner
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 "Tabelog 100" 2025
Selected for Tabelog Japanese cuisine WEST "Tabelog 100" 2025
Selected for Tabelog Japanese cuisine WEST "Tabelog 100" 2023
Selected for Tabelog Japanese cuisine WEST "Tabelog 100" 2023
Selected for Tabelog Japanese cuisine WEST "Tabelog 100" 2021
Selected for Tabelog Japanese cuisine WEST "Tabelog 100" 2021 受賞・選出歴 閉じる
The Tabelog Award 受賞歴
2026年Bronze受賞店
The Tabelog Award 2026 Bronze 受賞店
2025年Bronze受賞店
The Tabelog Award 2025 Bronze 受賞店
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 2025 選出店
食べログ 日本料理 WEST 百名店 2025 選出店
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 |
376 meters from Shijo Station (Kyoto City Subway) and 400 meters from Karasuma Station (Hankyu). 374 meters from Shijo. |
| Business 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 QR code payments not accepted |
| Service charge & fee |
Excluding tax and including service charge Original text 税別・サービス料込 This section has been automatically translated. Please check with the restaurant for accurate information. |
Seats/facilities
| Number of seats |
12 seats （ 8 seats at the counter, 4 seats in a private room） |
|---|---|
| Maximum party size | 8 people（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 - Creating Pottery and Expressing Aesthetic Consciousness
Born in Shimabara, Nagasaki Prefecture. From a young age, he honed his palate with the finest seafood caught locally. After training at his family's kaiseki restaurant, he joined the "Kyoto Kitcho" group in 2002. In 2017, he opened "Ayakouji Karatsu." During the season, he serves freshly caught sweetfish that he personally catches from the clear streams of Miyama, and he also makes handmade soba. He is involved in pottery as well, presenting his dishes in beautifully crafted vessels that embody the essence of wabi-sabi. His passion for "never sparing any effort to serve good food" shines brightly in every corner of his cooking and the space.
Food "Deepening Traditional Japanese Cuisine with the Treasured Ingredients of Miyama, Kyoto"
In the lush mountainous village of Miyama, located just north of Kyoto City, the area is a treasure trove of high-quality ingredients, including the ayu (sweetfish), which the renowned Kitō Ōji Rosanjin praised as "the best in Japan," as well as robust organic vegetables, ancient rice, and autumn matsutake mushrooms. The owner, Mr. Karatsu, frequently visits this region to meticulously source these ingredients. Seafood is also treated with the same discerning eye he honed in Karatsu, such as grilling a magnificent 3 kg skipjack tuna over charcoal in the yūan style. This exceptional aesthetic sense gives rise to Japanese cuisine that "does not seek to be flashy but preserves the traditional methods," continuing to captivate gourmets across the nation.
Space"The Beauty and Elegance of Traditional Kyoto Townhouses Over 100 Years Old"
The elegant charm of Kyoto's machiya architecture remains intact in this atmospheric storefront. With typical machiya design elements such as the kyogoshi and degoshi lattice windows, and the earthen "mushiko" windows, the weight of history is conveyed. The floor features a spacious layout with only eight counter seats. The stunning amijō ceiling, the waist-high boards adorned with cedar bark, and the charming earthen walls radiate a refreshing "Japanese beauty" that connects to the tea room. There is also a smoking area facing a beautiful green tsuboniwa (small garden), which is a thoughtful arrangement for smokers.
A refined and elegant Sukiya-style atmosphere enhances the experience of traditional Japanese cuisine, bringing a sense of tranquility to your heart.
As you step into this elegant restaurant with its beautiful tsubo garden and traditional earthen walls, the everyday world fades away. The owner, Masakazu Karatsu, is dedicated to creating dishes that... convey the essence of traditional culinary techniques, inspired by ancient texts rather than chasing novelty.
For instance, the nimono (simmered dish) is prepared by cooking each ingredient separately, capturing their peak textures and flavors before plating. This meticulous craftsmanship results in refined Japanese cuisine that resonates with the exquisite beauty of the seasonal kaiseki presentation, leaving a lasting impression on your heart.