Sushi Around Kyoto-Kawaramachi Station! 20 Popular Spots to Stop By During Sightseeing

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Gion Sushi Taku, an 8-minute walk from Kawaramachi Station, is a well-regarded spot where you can enjoy high-quality sushi selected with the head chef’s expert eye.

With the feel of a hidden retreat, the restaurant has 6 counter seats inside. The space is refined, calm, and distinctly Japanese.

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They offer an Omakase course where you can enjoy sushi together with seasonal à la carte dishes. It starts with Appetizers, and tempura and small side dishes are served at a nice pace.

The sushi is said to stand out for its black shari (sushi rice), made with squid ink and akazu (red vinegar). The acidity and richness come together to bring out the good flavor of the ingredients.

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"Tempura" is a Japanese dish made by coating ingredients in a batter of wheat flour and egg, then deep-frying them. The tempura at this restaurant is said to be crisp, light, and easy to enjoy. They use a wide range of ingredients, including seafood and vegetables.

They also tell you which salt pairs best with each type of tempura, so you can enjoy it even more.

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Tucked away quietly in a back alley, Roji to no Hon offers a semi-custom style where you choose ingredients from the showcase to have them prepared. You can also enjoy Japanese cuisine that preserves tradition while continuing to evolve.

Inside, the restaurant has a Japanese-style space that lets you feel the charm of Kyoto. They mainly use Kyoto pottery, so the presentation is something to enjoy as well.

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They serve sushi with a customer-first approach so guests can enjoy sushi freely. They also use many seasonal ingredients, so you can feel the changing seasons through the dishes.

They are also known for their care in cooking the rice in a kama (iron pot) after guests arrive and mixing the sushi rice just before shaping each piece.

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Each piece is a luxurious serving, with a large topping that fully covers the shari (sushi rice). For the shari, they use Chidori-su, known for its mild acidity and the salty taste of moshio (seaweed salt), which helps bring out the flavor of the ingredients.

People say every piece of sushi lets you taste more umami and aroma with each bite, and some call it outstanding.

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Hakonosushi Ayaakari, about a 10-minute walk from Kawaramachi Station, is known for sushi that is not only delicious but also colorful and pleasing to the eye.

The interior, which the owner is said to have worked on personally from demolition to finish carpentry, has 20 seats in total, with counter and table seating. It has a Japanese modern feel that combines wood and Japanese design.

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The signature "Irodori Akari Bako" is a luxurious dish packed into a custom wooden box with fresh fish and seafood from across Japan. The "Premium" version includes rich uni (sea urchin) and fresh shrimp with a plump texture and sweet flavor.

They use top-grade rice, and the dish is said to be made without a single compromise.

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To make the food taste even better, they also pay close attention to the shoyu (soy sauce). They offer five kinds, including kaki shoyu (oyster soy sauce) and saishikomi shoyu (twice-brewed soy sauce), so you can enjoy changing up the flavor as you eat.

At the end, they also recommend enjoying it in a hitsumabushi style, adding warm dashi (broth) before eating.

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This restaurant is run directly by a maguro (tuna) wholesaler, where you can enjoy fresh, high quality sushi and rare cuts of hon-maguro (bluefin tuna). It is next to Nishiki Ichiba (Nishiki Market), known as Kyoto’s kitchen, and a 3-minute walk from Kawaramachi Station.

The interior has the warmth of wood and a Japanese feel. At the counter seats, you can watch the cooking up close with a lively feel.

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They say you can also enjoy the sushi as A la carte sashimi or in an assortment. The natural “hon-maguro (bluefin tuna)” caught in waters near Japan is served fresh, never frozen.

They prepare the whole fish from head to tail, so besides sushi, you can also enjoy cuts like “seared cheek meat” and taste the differences between each part.

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They also offer a full lineup of single dish items made with seasonal seafood. This one is an aemono (dressed dish) made with uni (sea urchin) and ika (squid). It was said to be fresh, with few off notes, and very tasty.

They also have Japanese sake that pairs perfectly with sushi. They carefully select rare local sake from small breweries and other labels from around Japan.

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Nishiki Katsuzushi is a sushi restaurant known for its visually beautiful temari-zushi (ball-shaped sushi). They source ingredients from Nishiki Ichiba (Nishiki Market), which is said to have a history of about 400 years. It is located a 5-minute walk from Kawaramachi Station.

The interior has an open kitchen, so you can enjoy your meal while watching the cooking.

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Temari-zushi (ball-shaped Kyoto-style sushi), said to be part of Kyoto’s own traditional food culture, is bite-size sushi that is easy to eat. Made with Special ingredients, it lets you enjoy the best of each season.

Some say its beautiful appearance is so stunning from the moment it arrives that it completely captures your heart.

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The restaurant is also popular for its obanzai (Kyoto-style home cooking), which has a distinctly Kyoto feel. These simple prepared dishes bring out the natural flavors of the ingredients, and many people ordered them together with temari-zushi (ball-shaped sushi).

The tempura, which lets the flavors of the ingredients shine, is said to be crisp and delicious.

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Sushi Imajin is a restaurant located a 4-minute walk from Kawaramachi Station, where you can enjoy sushi made with fresh fish and seafood brought in from around Japan.

The interior, created by renovating a machiya (traditional townhouse) that is over 200 years old, has a calm atmosphere centered on wood. Lit by warm lighting, it offers a comfortable space.

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You can fully enjoy sushi made with seasonal ingredients through the Omakase course. The Appetizers also let you feel the season.

Every sushi topping is fresh, and each piece is carefully formed by hand. Reviews also say that not only the food but the tableware is refined, showing a wonderful sense of conviction.

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The creative dishes served in the course are also said to be excellent. The photo shows a dish from one day featuring meji-maguro (young bluefin tuna) paired with a gelee of aromatic vegetables. The bright acidity brought out the tuna's rich flavor, and it was very good.

You can also enjoy pairings of Japanese sake and wine with the sushi and creative dishes.

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For "nigiri-zushi (hand-pressed sushi)", the menu includes assorted toppings as well as more limited options such as tuna and salmon.

"Gokujo! Maika Sugata Sashimi Mori" lets you enjoy a range of sushi and the popular "kobore temaki (overflowing hand roll)," making it a reasonably priced dish where you can enjoy great seafood.

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The tempura, fried in komeabura (rice bran oil), is said to have a light, crispy texture that shows real care. The selection is very wide, from assortments to A la carte.

It also pairs well with the clean taste of sushi, so many people order them together.

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Sushi Sake Sakana Sugidama Kyoto Kawaramachi, just a 1-minute walk from Kawaramachi Station, is a conveniently located spot where you can enjoy a wide variety of sushi, from classics to creative pieces, along with local sake from around Japan.

The walls inside feature distinctive murals. Their designs are said to incorporate local specialties and features of the area where the restaurant is located. There are 67 seats in total, with counter and table seating, in a spacious interior.

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The carefully crafted "kiwami-zushi (premium sushi)" stands out for its rich, savory shari (sushi rice). It is made by blending black vinegar and balsamic vinegar, creating black shari.

In particular, the highly rated "nomeru salmon (salmon so soft it feels drinkable)" and "nomeru aburi engawa (seared fatty flounder fin so soft it feels drinkable)" are said to have a melt in your mouth texture that will win you over after just one bite.

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There are also plenty of dishes that go well as snacks with drinks. The "Sugidama Potato Salad" has a big visual impact. It is made by mixing gari (pickled ginger) into the potatoes and sprinkling it with the restaurant's original "sugiko (cedar powder)."

They also have a wide selection of local sake. Their top recommendation is "Sugidama Junmai," which has a well-balanced, clean taste.

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Sushi Tempura Gion Iwai lets you enjoy Edomae sushi (Tokyo-style sushi) that is famously hard to book in Ashiya, Hyogo, here in Kyoto. They also serve a la carte dishes and menu items made with seasonal ingredients, letting you feel the changing of the four seasons.

Inside, along with white wood counter seats, the restaurant also has fully private rooms where you can relax in a private setting.

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You can enjoy a course of sushi made with seasonal ingredients. One review says the shari (sushi rice) gently fell apart the moment it went into the mouth, in perfect balance with the topping.

The course also includes a creative dish called Iwai Sando, which features chutoro (medium fatty tuna) made into tempura and served as a sandwich.

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The carefully crafted tempura wraps each ingredient at its very best in a light batter.

In addition to simple tempura made with seasonal ingredients, they also serve creative dishes such as shrimp tempura topped with uni (sea urchin) and wrapped in nori (seaweed). The crisp texture and rich, melting uni make it outstanding.

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Sushi Taizo, about a 10-minute walk from Kawaramachi Station, is a restaurant where you can enjoy great Edomae-zushi (Tokyo-style sushi) made with seasonal fresh fish and seafood.

Inside, the clean space surrounded by white walls gives a neat impression, and at the counter seats, you can watch the chefs shape the sushi right in front of you. For a more private dining experience, the Private room seats are also recommended.

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You can enjoy a sushi course with a great balance of shari (sushi rice) and neta (topping) at both lunch and dinner.

The sushi apparently comes brushed with soy sauce in advance, in just the right amount to match each ingredient. Reviews also said the seafood was plump, fresh, and delicious!

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The Appetizers and à la carte dishes served in the course are also said to be excellent. The photo shows homemade karasumi (dried mullet roe) from one day. It is a premium Japanese delicacy known for its concentrated umami flavor.

It is recommended to enjoy it with alcohol such as Japanese sake or shochu.

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Sushi Roman is a hot topic restaurant where you can enjoy sushi with cute, eye-catching looks. They also offer a wide range of dishes that make the most of each ingredient’s character, including meat and vegetables.

The interior, renovated from a 130-year-old machiya (traditional townhouse), has a nostalgic feel with a sense of history. It is a two-story building, with counter and table seating.

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The round and cute "Tama-zushi (ball-shaped sushi)" is one of the top recommended menu items. These bright and colorful creative sushi pieces look like a treasure box.

They also serve sushi that is fun to look at, such as "Nishiki Roll," a Kyoto-style take on rolled sushi, and "Chobo-maki," which is easy to eat even in small bites.

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There is an irori (traditional sunken hearth) right in front of the counter seats, where they grill seafood and meat. You can enjoy irori cooking that brings out the full flavor of the ingredients in a way only charcoal grilling can.

Because they grill everything slowly after each order comes in, another big draw is that you get to eat it piping hot and freshly made.

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The sushi uses traditional shari (sushi rice) made with akazu (red vinegar). It has a mellow taste. You can enjoy it either A la carte or as a course.

The zuke no akami (marinated lean tuna) is one recommended piece and is a standard item served at the start of the course. Its rich, smooth umami fills your mouth, and some say it is outstanding.

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They also offer a wide selection of Japanese sake to enjoy with the sushi, and people say you can drink well-known labels from all over Japan. If you are not sure what to choose, they will recommend pairings that go well with the sushi when you ask.

The combinations are said to be so good that you will not be able to stop pouring your drink.

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Pontochō Sushi Yoshino is a 7-minute walk from Kawaramachi Station, where you can enjoy sushi made with fresh seasonal fish in A la carte dishes or a sushi kaiseki (traditional multi-course meal).

At the counter seats, you can watch the chefs' skilled work up close and enjoy it with your eyes as well. The interior has a calm atmosphere, and they also have table seating where you can relax.

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In addition to sushi, the kaiseki course meal with fried and grilled dishes is popular. The sushi toppings are fresh, and each piece is said to bring out the flavor of the ingredients.

The photo shows “uni (sea urchin)” from one particular day. It was said to be rich, mellow, and absolutely delicious. Reviews also say that the “negitoro-maki (minced fatty tuna roll with green onion),” with its melt-in-your-mouth texture, is a must-order menu item.

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The course offers dishes prepared in a range of styles, including sakizuke (appetizer), otsukuri (sashimi), yakimono (grilled dish), sunomono (vinegared dish), agemono (fried dish), sushi, and dessert.

Each item is said to come in an easy-to-enjoy portion, with a delicate presentation as well.

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Kishi-zushi is a long-established sushi restaurant founded in 1914. It is located near Miyagawacho, one of Kyoto Gokagai (Kyoto’s five geisha districts), and about a 7-minute walk from Kawaramachi Station.

The bright interior, with the warmth of wood throughout, is said to be a comfortable and welcoming space.

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Kyoto's famous saba-zushi (mackerel sushi) is a traditional Japanese pressed sushi made by curing salted mackerel in vinegar and pressing it over rice. The shari (sushi rice) is so highly rated that people say it tastes great even as A la carte rice, and the balance with the topping is excellent.

The mackerel is cut in half, which also makes it easy to eat.

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This is the ni-anago no oshizushi (pressed sushi with simmered conger eel). It uses rich, fatty anago (conger eel) that has been simmered in a sweet and savory sauce. It is said to pair perfectly with the sushi rice.

Another popular item is chirashi-zushi (scattered sushi), made by laying egg over the sushi rice and topping it with a variety of ingredients for a bright, festive finish.

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Pontocho Sushi Ishiya is a restaurant where you can enjoy sushi made with high quality toppings that the owner personally selects at the market. It sits in a hideaway spot at the back of an alley, about a 2-minute walk from Kawaramachi Station.

Inside, the space feels calm and refined, far from the bustle of the city. At the white wood counter seats, you can enjoy your meal while watching the chef’s skilled work right in front of you.

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They carefully select only high quality seafood, and the sushi they serve is said to be fresh and packed with flavor. Reviews also mention that the toppings are thick cut, bringing out the unique character of each ingredient.

They also serve sushi and other dishes made with Kyoto brand beef. People say the meat has fine fibers and a smooth texture on the tongue, making it very tasty.

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There are two kinds of Omakase courses. A popular option is the course with good volume that lets you enjoy 5 reasonably priced pieces of sushi and kappo (traditional Japanese course) dishes.

The dishes change monthly, and each one is said to be carefully prepared. They also serve a range of local sake. The lineup changes with the season.

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OBENKEI Kyoto Gion Ten is a much talked about restaurant because Benkei, a popular sushi chain that originated on Sado-ga-shima (Sado Island) in Niigata Prefecture, has expanded to Kyoto. Set in a renovated machiya (traditional townhouse), it is said to offer a stylish space where retro architecture and modern interiors come together.

From the window seats, you can look out over the beautiful streets of Gion and the scenery along the Shirakawa River, giving you that classic Kyoto atmosphere.

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The biggest draw here is getting to enjoy fresh fish from the Sea of Japan, shipped directly from Sado Island, Niigata Prefecture, right in Kyoto. The drink selection is also extensive, including local sake from Niigata Prefecture.

The seasonal fish, raised in the rough waves of the Sea of Japan, are said to have exceptionally firm flesh. They sometimes also serve nodoguro (blackthroat seaperch), often called the king of white fish.

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At lunch, the main options are reasonably priced nigiri (hand-formed sushi) sets. The contents change daily, and you can choose from sets of 8 to 12 pieces.

If you add the "Plus Nigiri Kiwami 3-Piece Set," you can also enjoy premium toppings like toro (fatty tuna), ikura (salmon roe), and nama uni (fresh sea urchin).

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Gion Takezushi is a restaurant built around the idea of making Kyoto sushi, which can seem a bit intimidating, easy to enjoy in a casual way. It is located along Hanamikoji in Gion and is also easy to access from Kawaramachi Station.

The restaurant has counter seats right in front of the chefs and Private room options as well. It is said to be a comfortable space where you can relax and feel at ease without any formality.

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They use fresh seafood sourced daily from nearby markets and serve it with careful preparation, such as aging it to bring out more umami and seasoning it to enhance the flavor.

The menu mainly centers on an Omakase course, which starts with Appetizers called "hassun" and then moves through a mix of nigiri and individual dishes.

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The sushi rice has a lightly sweet flavor, in the Kansai-style said to be common in western Japan. It pairs especially well with rich, fatty akami (lean tuna).

The otoro (fatty tuna) and chutoro (medium fatty tuna) are said to be so good that their deep umami fills your mouth. A just-right amount of soy sauce is brushed on, so you can eat them at their best.

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Gion Sushi Yoshi is a restaurant opened in Kyoto by a master chef who trained at a famous restaurant in Tokyo. It is popular for offering authentic Edomae-zushi (Tokyo-style sushi), a style that originated in Tokyo, right in Kyoto.

The interior has a luxurious feel with black as the main tone. There is open-kitchen counter seating, and many table seats are also available in the back.

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Both lunch and dinner center on Omakase courses. They weave in seasonal ingredients from each of the four seasons, letting you enjoy flavors that are unique to that time of year.

They also pay close attention to beautiful presentation, and some say you can really feel the delicacy of Japanese cuisine.

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The sushi uses aka-shari (red vinegared sushi rice), the essence of Edomae-zushi (traditional Tokyo-style sushi). The akazu (red vinegar) made from old-style sake kasu (sake lees) is known for its rich aroma and deep flavor.

They carefully prepare each ingredient with the handwork that suits it best, such as simmering, searing, or marinating, and that thorough prep work is said to be the key to its great taste.

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Daruma Kyoto Kawaramachi Ten is a casual izakaya with a wide range of sushi on the menu. It offers All you can eat and All you can drink courses, and people say its good value is part of its popularity.

The interior has a lively atmosphere where groups can have a fun time together. With Sunken kotatsu seating that lets you stretch out comfortably, you can relax and take your time.

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The main draw here is the dinner courses, where you can enjoy up to 270 kinds of dishes with All you can eat. All sushi is made with akazu (red vinegar), and it is said to be authentic sushi that is hard to believe comes from an izakaya.

If you go for a course one level up, they also serve premium toppings such as hon-maguro (bluefin tuna) chutoro (medium fatty tuna).

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The All you can eat course covers a full range of popular izakaya dishes. The lineup is broad and crosses genres, with items like kushikatsu (deep fried skewers), made by skewering ingredients and frying them, and gyoza (dumplings), a classic Chinese favorite.

The number of dishes and the volume are overwhelming, so it offers enough variety to keep not only sushi lovers but meat lovers Manzoku as well.

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This high-end sushi restaurant is located in the heart of Gion (Kyoto's geisha district). It is a branch of the famous Tokyo Roppongi restaurant Sushi Nakamura, where the head chef, who has a background in French cuisine, shows his skill.

The restaurant has only counter seating, featuring a single 6m-long hinoki (Japanese cypress) slab. You can enjoy authentic Edomae-zushi (Tokyo-style sushi) while also enjoying conversation with the chef.

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Sushi crafted with the sensibility and technique honed in French cuisine. It centers on traditional Edomae-zushi (Tokyo-style sushi), making full use of methods such as simmering, marinating, and searing.

By combining the techniques common in Tokyo with local fish unique to Kyoto, the restaurant pursues a one-of-a-kind flavor that makes the most of the local climate and culture.

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Both lunch and dinner are Omakase courses only. They feature a seasonal lineup made with the best ingredients prepared that day.

For the shari (sushi rice), they use Koshihikari rice from Uonuma, Niigata Prefecture, one of Japan’s top production regions for rice. Blended with three kinds of vinegar, it has a well balanced seasoning that brings out the good flavor of the fish, and it is said to be delicious.