An Omakase Experience with a Twist

One unique hallmark of this restaurant: no prices are listed on the menu. Everything is served omakase-style for your party size—order for two, and every dish comes as a portion for two. The philosophy is to "savor the food without worrying about the bill," and locals say the value is quite reasonable for the quality.

The inventive menu features seasonal Japanese ingredients with a contemporary twist: chilled capellini with ayu confit, dressed in dashi, ayu fish sauce, and sudachi; grilled Kochi duck leg; fried goma tofu in broth; and simmered veal tongue in red miso, to name just a few. The ever-popular seasonal takikomi gohan (flavored rice, order in advance) changes regularly—expect enough for several servings, with pricing per person.

Showa-Era Vintage Beer Tap

A show-stopping highlight is the early Showa-era (1920s-1950s) vintage "swing karan" beer server, known for its delicate, creamy foam created by a traditional two-stage pour. The drink menu also spotlights an impressive selection of natural wines—by the glass (from 1,000 yen) and by the bottle (from 6,000 yen).

The Space

On the first floor, an L-shaped counter invites guests to watch the chefs in action; there is also a cozy raised tatami seating area for intimate gatherings. The second floor offers private rooms in a renovated machiya style, featuring communal tables inlaid with persimmon-dyed washi paper, accommodating up to three groups (10 people max, reservation required). Vinyl records provide the soundtrack to your evening.

How to Reserve

Reservations are highly recommended via Instagram DM or by phone (080-4914-8949). Walk-ins may be possible after 8pm. It's also a perfect spot for after-dinner drinks.

Guide to the Kiyamachi Matsubara Area

Exploring the Neighborhood

The Kamogawa river promenade is right outside the door. Kiyomizudera and the scenic Higashiyama area are within easy walking distance, as are Gion and Hanamikoji. Kiyamachi-dori itself is a lively hub packed with bars and eateries, perfect for an evening of bar-hopping.

Seasonal Highlights

The omakase menu changes with the seasons, showcasing the freshest ingredients: think spring rolls with firefly squid and wild mountain vegetables in spring, or ayu confit in summer. The takikomi gohan is always shifting, ensuring there's something new to discover with every visit.