Raise a glass at izakaya in Higashiyama with Kyoto charm! 20 recommended spots you can easily drop by

Photograph:enna-ohh

Ushinohone Honten, about a 5-minute walk from Keihan Railway Sanjo Station and about a 10-minute walk from Kyoto Municipal Subway Higashiyama Station, is an izakaya standing along the Kamo River that has become a hot topic for serving unique gourmet dishes said to be unavailable anywhere else.

On the first-floor ozashiki (tatami seating) and the second-floor table seats, there are seats facing the Kamo River.

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The restaurant’s signature dish is a stew made with Homemade fond de veau. True to the name Ushi no Hone, they likely draw out rich flavor from beef bones.

It’s also nice that it comes with chunky pieces of meat. It’s so good that some people even buy the retort pack to take home as a souvenir.

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The hassun assortment packed with seasonal flavors is appealing too. You can enjoy a wide range of ingredients.

With sashimi and tempura served in assortment style, and a choice of toppings for the finishing dashi-chazuke (rice in broth), the lineup offers plenty of variety. The dinner course is also recommended.

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Kyoto Niku x Seika Sour Kyo is a popular izakaya where alcohol drinks made with Kyoto-produced meat, which is said to be hard to find, and Kyo-yasai (Kyoto vegetables) are a hit.

The interior has the feel of a retro cafe, and the chair covers add to the stylish space. The restaurant is a 2-minute walk from Gion-Shijo Station on the Keihan Line and about a 9-minute walk from Higashiyama Station.

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The menu has a full lineup of meat dishes, and the photo shows grilled beef served on a daily rotation. Visit this izakaya while looking forward to seeing what they have today.

They also offer stylishly plated dishes such as the creative "Niku Feuille" and "Seasonal Vegetables and Beef with Herbs."

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The highlight here is the "Seika Sour." The key point is that it adds Kyo-yasai (Kyoto vegetables) along with fruit, and you can choose from 9 varieties based on the benefits you are looking for.

From tomato & mixed berry to lychee & rose, these assorted varieties available sours draw you in with their unexpected combinations.

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Sushi to Kushi to Watakushi Sanjo Ohashi Ten is an izakaya where you can enjoy sushi and kushiage (deep-fried skewers), just as the name suggests, in a refined hidden-away Japanese space.

What especially catches the eye inside is the countless masu (wooden sake cups) displayed across the ceiling, making for a stunning sight. The restaurant is a 1-minute walk from Keihan Railway Sanjo Station and about a 9-minute walk from Higashiyama Station.

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"Watakushi no Nigiri Sushi assortment," lined with toppings delivered straight from the market, lets you choose either 6 kinds or 9 kinds. The rice used is a Special blend created by a person certified as a kome meister (rice expert).

The sushi, finished with a mellow touch from red vinegar, can be ordered from just one piece.

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The kushiage, made with pork, seafood, and seasonal vegetables fried to a crisp texture, is also recommended. You can choose this as well from an assortment of 3 or 5 kinds.

You will also want to try the Mikawa-buta (Mikawa pork), lightly seared and then straw grilled. As a sushi izakaya, it also has a wide lineup of drinks.

Photograph:よく食べる人。

A 3-minute walk from Keihan Railway Gion-Shijo Station and about an 8-minute walk from Higashiyama Station, Gion Katana is an izakaya (Japanese pub) built around a unique concept that blends traditional beauty with modern style.

In addition to counter seats with a full view of the kitchen, it also has fully private rooms with a sense of privacy.

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For dinner, they mainly offer three different courses, and the "YAKITORI Course" lets you enjoy eight kinds of grilled skewers.

The course starts with a seasonal sakizuke (small appetizer), and also includes a stick salad of fresh vegetables as well as ochazuke (rice with tea or broth) served with Kyo-tsukemono (Kyoto pickles).

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The higher-grade "OMAKASE Course" and "SPECIAL Course" are said to feature A5-rank kurokegyu (Japanese Black Wagyu) grilled over charcoal.

In addition to classic Japanese sake, they also offer wines Special selected by a sommelier, as well as a set where you can enjoy five blissful glasses including "Dom Perignon."

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Wine to Kushiage Kopan Pontocho Ten is an izakaya located a 3-minute walk from Keihan Railway Sanjo Station and about a 10-minute walk from Higashiyama Station, where you can fully enjoy Kyoto’s traditional ingredients, including Kyo-yasai (Kyoto vegetables).

The interior has a calm, hideaway-like feel, and it is said to be a comfortable space you will want to use for all kinds of occasions.

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The batter for the kushiage (deep-fried skewers) is made by blending firmly whipped meringue with white wine and other ingredients, giving it a crisp texture. They use an original frying oil based on Kyoto-produced rice oil, which makes the overall dish feel lighter.

There are many creative kushiage options, and the photo shows the "Truffle DE Uzura no Nitamago (quail marinated soft-boiled egg)".

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Along with choosing and ordering the skewers you like, you can also order 12, 16, or 20 kinds of skewers as a course.

To pair well with the kushiage (deep-fried skewers), the sommelier has Special selected about 10 kinds each of red and white wine. Ask them to choose labels that match the meat or seafood.

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Banboo Higashiyama Sanjo Honten is an izakaya located a 1-minute walk from Higashiyama Station, where regulars come for seasonal seafood, people from the neighborhood stop by for dinner, and solo guests sometimes drop in for a drink.

Inside, bamboo is used in the decor, creating a calm and refined Japanese-style space.

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They sometimes bring in seafood while it is still alive and swimming. You can really tell how much they value freshness.

This izakaya lets you enjoy seafood dishes prepared in many different ways, from sashimi (raw fish) assortment to tempura and grilled items. Going with a course menu is also a good idea.

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The shop name “Banboo” comes from banbū (bamboo), and you can drink well-chilled reishu (cold sake) served with bamboo. They also offer Junmaishu with pure gold leaf, said to be favored by Kyoto’s famous Rokuon-ji Kinkaku-ji (Golden Pavilion).

Other drink options include chu-hi (shochu highball) packed with fruit and vintage wine.

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Taishu Sakaba Oniwa Kawaramachi Ten is an izakaya located on the 9th floor of a building, in a spot with sweeping views of Kyoto's night skyline.

Inside, the table seating is lit by downlights, creating a stylish space. The restaurant is a 2-minute walk from Keihan Railway Sanjo Station and about a 10-minute walk from Higashiyama Station.

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The Hot Pot dishes, which can be ordered from 2 servings, include mentai motsu-nabe (cod roe offal hotpot) in Hakata style, Korean-style Chige Hot Pot, and Chinese-style paitan (milky white broth) Hot Pot.

The nikumaki-kushi (meat wrapped skewers) are available as an assortment and also take center stage in the course menu, making them one of the popular items. They also serve unusual skewers such as “Long Enoki.”

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The "Nikuzakaba no Potato Salad" really stands out for its look. Bacon is arranged in a three-dimensional display, making this a dish you can enjoy not just for the taste but for the presentation too.

Another nice point is the solid lineup of classic izakaya menu items, including the "Izakaya no Gurakoro." Finish things off with a Japanese-Western fusion dessert.

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Obanzai Chika is an izakaya centered on obanzai (Kyoto-style home cooking and deli dishes), a term used in Kyoto for everyday home cooking and prepared foods.

The basement first-floor space has counter seating as well as a Private room. The restaurant is a 5-minute walk from Gion-Shijo Station on the Keihan Railway, and about an 8-minute walk from Higashiyama Station.

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Simmered dishes with flavors soaked in are the kind of thing you crave from time to time, right? They can be a lot of work to make at home, so it is nice that you can casually order them at an izakaya (Japanese pub).

They also offer Omakase-style sets where you can choose from 3, 5, or 7 kinds, so look forward to seeing what obanzai (Kyoto-style home cooking) they have today.

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They have a good lineup of small snack plates that pair well with sours and shochu, so the drinks are sure to go down easy.

As for the well reviewed oden (Japanese stew), you can order Omakase sets with 3, 5, or 7 kinds, so you can mix and match with obanzai (Kyoto-style home dishes) depending on how hungry you are.

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Gion Kotobukiya is a detached house style izakaya renovated from a kyo-machiya (traditional Kyoto townhouse), where you can enjoy good food and local sake in a space full of Kyoto charm.

Other than the counter seats, all 4 rooms are fully private room. The restaurant is a 5-minute walk from Gion-Shijo Station on the Keihan Line and about a 7-minute walk from Higashiyama Station.

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This restaurant serves creative Kyo-ryori (Kyoto cuisine) that does not fit into a fixed mold, with gourmet dishes centered overall on a Japanese food base.

They offer a wide range of courses, from On-the-Day courses you can use without advance notice to ones built around Wagyu sukiyaki and chanko-nabe (sumo-style hot pot) that require advance reservations. The plans with All you can drink are also recommended.

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It seems they use freshly picked vegetables grown on their own farm in the Fushimi area of Kyoto in their dishes.

In addition to salads, they also use them in tempura and obanzai (Kyoto-style home cooking). That makes you want to choose dishes with lots of vegetables, doesn't it?

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Kyo-ya Kiyomizu Gion Shinbashi is an izakaya (Japanese pub) that focuses on ingredients from Kyoto and also offers a selection of local sake from Kyoto.

From the spacious counter seats, you can look out onto the inner garden, and the second floor is equipped with table seating. The restaurant is a 5-minute walk from Keihan Railway Gion-Shijo Station and about a 6-minute walk from Higashiyama Station.

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Kyo oden, known for its tasty broth made with kombu kelp and bonito flakes, is said to be very popular. As for the seasoning, they use almost only salt, giving it a light flavor.

This oden includes aka konnyaku (red konjac), a local specialty of Omihachiman City in Shiga Prefecture, next to Kyoto Prefecture. They can also make oden in a soy milk soup.

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One of the signature dishes is the "Tamago Kake Gohan with Kyo Tamago Chanotsuki (Kyoto egg over rice)," a simple dish that really lets the quality of the ingredients come through.

This dish features "Koshihikari" rice from Tango, in the northern part of Kyoto Prefecture, topped with "Chanotsuki tamago (Chanotsuki eggs)," a Kyoto brand egg known for its springy yolk.

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Pontocho Sumirakuya Toriume is an izakaya where you can enjoy top-notch charcoal-grilled yakitori (grilled chicken skewers) cooked over Tosa bincho-zumi (high-grade Japanese binchotan charcoal) that burns at very high heat.

It has both counter and table seating. Take your time and enjoy the meal. The restaurant is a 3-minute walk from Keihan Railway Sanjo Station and about a 10-minute walk from Higashiyama Station.

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The house-made sauce, carefully prepared over time, brings out the best in Tanba-dori (brand local chicken), known for being low in fat and high in protein. It is said to be fragrant and juicy.

There are about 20 different cuts available, and you can also order sets of 5 or 8 skewers. They also offer vegetable skewers and more.

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A popular original menu item is the “torotoro kimo-ni (rich simmered liver),” which they say you will not find at other restaurants. It seems to overturn the usual idea of kimo-ni, making it a dish you will want to try at least once.

The “Tori Kawa Sakusaku Age” is said to be seasoned with a flavor they call Happy Flavor.

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Sumibi Club Yuu is an izakaya where you can enjoy Kyoto brand jidori (local chicken), Kyoaka Jidori, together with Japanese sake and craft beer.

The inside has a homey feel, with the warmth of wood throughout. The restaurant is about a 5-minute walk from Keihan Railway Gion-Shijo Station and about an 8-minute walk from Higashiyama Station.

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Kyo Aka Jidori (Kyoto red chicken) is known for its tender meat, and the aroma from the charcoal fire makes it even better.

You can enjoy thick, hearty kushiyaki (grilled skewers) here. A popular cut is seseri (neck meat), which is eaten with yuzu kosho (yuzu pepper paste) or wasabi. The tsukimi tsukune (chicken meatball with egg yolk) is also well received.

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What several Tabelog reviewers ordered as their finishing dish was the "sumiyaki toast (charcoal-grilled toast)."

It comes in the unusual style of being served on a skewer, and because it is grilled over charcoal, the toast has a nice toasty aroma. They also recommend the restaurant's namesake dishes, the "Yuu Rice bowl" and "Yuu omusubi (rice ball)."

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Okoshiyasu Oden to Obanzai, Chotto Kamameshi is a restaurant that serves obanzai (Kyoto-style home cooking) made with seasonal ingredients, along with other dishes with the gentle flavors typical of Kyoto.

The interior is said to be a nostalgic Japanese-style space. The restaurant is a 3-minute walk from Keihan Railway Gion-Shijo Station and about a 9-minute walk from Higashiyama Station.

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Oden made with a gentle flavor, with a real focus on the dashi broth. They simmer kombu kelp and bonito every day to make the broth, letting the flavor soak into a wide range of oden items, from classic ingredients to more unusual ones.

To finish, they recommend nyumen (thin somen noodles in hot broth) made with this oden broth. You can enjoy the rich umami right to the very end.

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Of course, the assorted varieties available obanzai (Kyoto-style home cooking side dishes) are not to be missed either. It's nice that you can enjoy a range of ingredients all at once.

The alcohol menu has a wide selection, including a mellow beer from Kyoto made with sake yeast and the unusual house original "Okoshiyasu Highball" made with tomato, among many others.

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Ganko Sanjo Honten is an izakaya where you can enjoy authentic kaiseki (traditional multi-course Japanese cuisine) in a casual style.

There are more than 400 seats in total, giving it a very large capacity and making it easy to visit even with a big group. The restaurant is a 2-minute walk from Sanjo Station on the Keihan Railway, and about a 10-minute walk from Higashiyama Station.

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A popular choice here is the “Shunsai Shungyo Tenpura Mori,” which is loved for letting you enjoy a range of ingredients. On the other A la carte menu, they also offer items that pair well with drinks, such as kushikatsu (deep fried skewers) and sashimi assortments.

For courses, they offer plans such as one featuring fugu (pufferfish) prepared in a variety of ways, Domestic beef shabu-shabu, and udon-suki (udon hotpot), making it easy to choose based on your budget and taste.

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Sushi is also a popular menu item you should not miss at a place like this. You can order it in styles such as kisetsu-nigiri-mori (seasonal nigiri assortment), and depending on the course, sushi may also be included in the lineup.

As for drinks, they offer a Special selection of Japanese sake from around the country, and limited-time local sake also makes an appearance.

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At Kyo Kushikatsu Todoroki, located a 5-minute walk from Keihan Railway Gion-Shijo Station and about a 7-minute walk from Higashiyama Station, you can enjoy not only Japanese-style and Western-style sauce kushikatsu (deep-fried skewers) matched to (Each) ingredient, but also kushikatsu with seasoned batter that needs no sauce, all in an izakaya setting.

In addition to counter seating, the restaurant also has Sunken kotatsu seating.

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The deep fried shrimp skewer has a lively look. A fine, delicate batter neatly coats the shrimp.

The menu explains each skewer, making it easy to see that the pork Tenderloin is dipped in a special dashi soy sauce, while the Kuroge Wagyu (Japanese Black Wagyu) Sirloin cap is lightly seasoned with salt and pepper.

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A popular skewer is the "sukiyaki-style Wagyu skewer," and since sukiyaki is generally eaten after dipping it in egg yolk, it comes with a sauce made the same way by combining warishita (sukiyaki broth) and egg yolk.

If you are not sure what to choose, the best option is the course that comes with 8 Omakase style kushiage (deep-fried skewers) and Appetizers.

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Osake to Oryori Raishun is an izakaya (Japanese pub) that is said to offer top-notch hospitality in a calm, relaxing space.

The interior is full of traditional Japanese charm, with jazz and bossa nova playing in the background. The restaurant is about a 7-minute walk from Gion-Shijo Station on the Keihan Railway, and about a 7-minute walk from Higashiyama Station.

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The izakaya menu offers a wide variety of options, from meat dishes to seafood dishes.

The assorted sashimi comes in either 3 or 5 kinds, and along with fried dishes, they also seem to have obanzai (Kyoto-style home cooking), a local Kyoto staple. They also offer dishes made with seasonal vegetables, so why not check them out at the restaurant.

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They always stock at least 10 kinds of Japanese sake that pair well with the food, including some local sake from Kyoto.

They also keep wine on hand to match meat and seafood dishes, including sparkling, red, white, and rosé. When you order, ask the staff to choose a recommended drink for you.

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Sake Kaisen Nidaime Masajiro, located a 5-minute walk from Keihan Railway Sanjo Station and about a 10-minute walk from Higashiyama Station, is an adult hideaway-style izakaya (Japanese pub) that is known as a place where you can quietly enjoy local sake and seafood dishes.

Inside, the restaurant is said to be furnished with furniture and decorative items that were used from the Taisho era to the Showa era.

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What stands out is the seafood grilled over a shichirin (charcoal brazier). The hatahata himono (dried sailfin sandfish), which turns out with tender skin and a light, flaky texture, is said to be excellent, and the kinmedai (golden eye snapper) and komai himono (dried saffron cod) are also popular.

For the "Kaki no Kaigarayaki," you warm the oyster meat with butter soy sauce on a scallop shell before enjoying it.

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Local sake such as Gekkeikan, brewed in Fushimi, Kyoto, is something you will want to enjoy with obanzai (Kyoto-style home cooking).

As for the local sake mentioned above, they also seem to carry rare labels that are not sold at the restaurant. Choose either a glass or 1 go.

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Rakushoku Shu Ganya is an izakaya where the original gourmet item Kyo-fu kushikatsu (Kyoto-style deep-fried skewers) is very popular.

Inside, you will find a homey Japanese-style space with counter seating as well as Private rooms with Sunken kotatsu seating. The restaurant is a 5-minute walk from Keihan Railway Gion-Shijo Station and about an 8-minute walk from Higashiyama Station.

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The "Kyofu kushikatsu (Kyoto-style deep fried skewers)" made with carefully chosen sauce comes with a wide range of fillings. They offer 30 kinds, from the classic "ebi (shrimp)" to the unusual sweet option "baumkuchen."

What is said to be especially popular is the "Mountain chain tripe," which is a part of the cow's stomach.

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Besides kushikatsu, they also have a full lineup of izakaya dishes, including the fresh "Honjitsu no Osashimi (today's sashimi)" delivered straight from the market.

To go with the food, they offer 9 kinds of Japanese sake, sourced not only from Kyoto but also from Wakayama and Fukui. They also recommend their chuhai, made with original house syrups.

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The interior of Izakaya Maumu is a unique space lined with many rubber duck figurines. They designed the restaurant to value a relaxing sense of comfort and a warm feeling that puts you at ease.

The restaurant is a 5-minute walk from Keihan Railway Gion-Shijo Station and about a 9-minute walk from Higashiyama Station.

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The menu leans toward meat dishes, and the photo shows Wagyu grilled rice balls. Instead of being inside the rice, the topping is boldly placed on top, making it fun to look at too.

They also serve dishes made with roasted duck from Kyoto, as well as steak made with A5 rank Wagyu.

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The "izakaya (Japanese pub) potato salad" is said to have a creative twist, and when you crack the egg, the soft-cooked yolk flows out.

They also serve a Wagyu sandwich that you may want to order as a finishing dish, along with filling burgers featuring either meat or unagi (freshwater eel) as the main ingredient.

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Chubo Dan is an izakaya known for its popular "dan-yaki," a dish boldly cooked in a custom iron pan.

Inside, the restaurant has calm-toned decor, and some seats offer a view of Kyoto's night scenery. The restaurant is about a 4-minute walk from Kyoto Shiyakusho-mae Station on the Kyoto Municipal Subway, and about a 10-minute walk from Higashiyama Station.

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As for "dan-yaki," they offer a special version for 2 to 3 people and a set for solo diners.

The "dan-yaki," loaded with plenty of meat and vegetables and seasoned with a sweet and savory flavor, is the kind of dish that makes drinks go down easy. It also comes with udon to finish the meal.

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If you want to enjoy some lighter snacks after ordering the "danyaki," the namul assortment or a salad is a good choice.

Then it seems popular to add some fried dishes or tempura, enjoy the main "danyaki," and finish with a closing dish such as the "tokusei reimen (special cold noodles)." They also serve sweets.