Official information
This restaurant is registered on Tabelog as a corporate member. Business information is released by the staff.
Sumibi Kappou Ifuki
(炭火割烹 いふき)The Tabelog Award 2024 Bronze winner
Selected for Tabelog Japanese cuisine WEST "Hyakumeiten" 2023
Specialities
Chef
Norio Yamamoto: Carefully grilling with fire techniques that are full of soul
Space
Enjoy a gourmet meal while gazing at the courtyard garden in a house that exudes the atmosphere of Kyoto
Food
A fresh and shining dish where the delicious moments of the ingredients are captured by charcoal cooking
Review
-
Review 211resultsFollowers 49peopleThe delicious aroma of charcoal gril...
The last time I visited, I was seated in the tatami room at the back, so this was my first...View details
2019/02 visited
2 times
-
Review 978resultsFollowers 228peopleMy favorite charcoal-grilled restaur...
This is one of my favorite restaurants in Kyoto. The atmosphere and the food are all excel...View details
2021/05 visited
1 time
-
Review 39resultsFollowers 25peopleI had a business trip to Kyoto, and had been recommended Sumibi Kappo Ibuki by an acquaint...View details
2021/02 visited
1 time
Restaurant information
Details
| Restaurant name |
Sumibi Kappou Ifuki
|
|---|---|
| Awards & Recognitions |
The Tabelog Award 2024 Bronze winner
The Tabelog Award 2024 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
The Tabelog Award 2020 Silver winner
The Tabelog Award 2020 Silver winner
The Tabelog Award 2019 Silver winner
The Tabelog Award 2019 Silver winner
The Tabelog Award 2018 Silver winner
The Tabelog Award 2018 Silver winner
The Tabelog Award 2017 Bronze winner
The Tabelog Award 2017 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
2024年Bronze受賞店
The Tabelog Award 2024 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
2020年Silver受賞店
The Tabelog Award 2020 Silver 受賞店
2019年Silver受賞店
The Tabelog Award 2019 Silver 受賞店
2018年Silver受賞店
The Tabelog Award 2018 Silver 受賞店
2017年Bronze受賞店
The Tabelog Award 2017 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) |
075-525-6665 |
| Reservation availability |
Reservations available
営業時間中のお電話はつながりにくくなっております |
| Address |
京都府京都市東山区祇園町南側570-8 |
| Transportation |
7 minutes walk from Gion-Shijo Station on the Keihan Main Line 10 minutes walk from Kawaramachi Station on the Hankyu Kyoto Line 355 meters from Gion Shijo. |
| Opening hours |
|
| Average price |
JPY 20,000 - JPY 29,999 |
| Average price（Based on reviews） |
JPY 30,000 - JPY 39,999
|
| Payment methods |
Credit card accepted （VISA, Master, JCB, AMEX, Diners） Electronic money not accepted |
| Service charge & fee |
席料、お一人様1,650円(税込) |
Seats/facilities
| Number of seats |
20 Seats （ 8 counter seats, 2 private rooms） |
|---|---|
| Maximum party size | 8people（Seating） |
| Private rooms |
Available 1st floor private room: 2-4 people, 2nd floor private room: 2-8 people |
| Private use |
Unavailable |
| Non-smoking/smoking |
Designated smoking area The revised Health Promotion Act for passive smoking prevention has been in effect since April 1, 2020. Please check with the restaurant for the most up-to-date information. |
| Parking |
Unavailable |
| Space/facilities |
Relaxing space,Spacious seating,Counter seating,Tatami room |
Menu
| Drink |
Shochu (Japanese spirits),Particular about Sake (Nihonshu),Particular about wine |
|---|---|
| Food |
Particular about fish |
Feature - Related information
| Occasion |
This occasion is recommended by many people. |
|---|---|
| Location |
Hideout,A house restaurant |
| Service |
Sommelier available |
| Family friendly |
We do not allow children under the age of 13 to visit our store. |
| Website | |
| The opening day |
2011.4.1 |
Find Similar Restaurants （Occasion)
Find Similar Restaurants （Area)
Gion Shijo Sta.
Gion, Kiyomizu-dera, Higashiyama
Kyoto City
Kyoto
Higashiyama Ward, Kyoto City
Categories
Rankings in nearby areas
閉じる
ChefNorio Yamamoto: Carefully grilling with fire techniques that are full of soul
Born in Kyoto Prefecture in 1972. With relatives who were Japanese-style meal and Chinese chefs, it was only natural that he aspired to become a chef. He entered the culinary world at the age of 16, and after honing his skills at Tsukiji's Kawasho Soen and Gion's Ajihana, he opened Sumibi Kappo Ibuki in Pontocho in 2005. His innovative kappo cuisine, which mainly serves charcoal-grilled dishes that he had researched while traveling around Spain and other places, gained a reputation and became known as Kyoto's most popular restaurant, with reservations difficult to get. In 2011, he moved to his current location in Gion.
SpaceEnjoy a gourmet meal while gazing at the courtyard garden in a house that exudes the atmosphere of Kyoto
Sumibi Kappo Ibuki sits quietly in a corner of the beautiful, quaint Hanamikoji street. The crackling sound of the charcoal on the counter and the mellow aroma that wafts through the air will whet your appetite. The restaurant mainly stocks tableware by contemporary artists, including Kyoto potters, and changes its dishes to suit the season, such as using plates made from Venetian glass in the summer. Enjoy the exquisite dishes that bring out the flavor of the ingredients while gazing at the well-maintained courtyard garden.
Food A fresh and shining dish where the delicious moments of the ingredients are captured by charcoal cooking
Not only do they purchase from carefully selected markets, but if they receive information that high-quality ingredients have arrived, they will order them directly from the source, making no compromises in the selection of ingredients. These carefully selected ingredients are then heated over a charcoal fire and served to guests in the best possible condition. The beautifully presented and delicate dishes, such as the "softly simmered abalone" made from Wakasa abalone slowly simmered in kelp stock, convey the honest personality of the owner, who takes his cooking seriously.
A feast that brings to life the bounty of the land and sea. A charcoal-grilled restaurant that invites you to enjoy delicious dishes with the skill of a fire that brings out the best in the ingredients.
The restaurant serves dishes in a charming Kyoto townhouse that was originally a teahouse but was renovated, with the belief that "adding something to the ingredients to bring them to life" is a way o
...f cooking, and the chef uses skillful cooking techniques to lock in the full flavor of the ingredients. The delicate dishes, which beautifully feature ingredients unique to Kyoto such as sea bass and bamboo shoots, convey the honest personality of the owner, who takes the ingredients seriously. You'll want to bask in the afterglow of this delicious meal in this charming corner of Hanamikoji.