Kappō Shinatomi — Restaurant in Kyoto

Recommended by Hisashi Kashiwai. It is a kappo restaurant, but you can order it as an individual dish. It is hard to decide what to order because everything looks so delicious. We started with sashimi, the recommended tripe, hamo (conger eel), a dish of yuba (bean curd) and sea urchin, karasumi rice cake, bowls of clams and junsai, grilled clams with pineapple and young sweetfish, and finally a round pot of rice, which we had to hold off on the rice dish. The pike conger eel is seared only at the skin over a charcoal fire, and the cockles are also lightly seared to remove some of the water. The soups were splendid, with fine clams and junsai, and the broth was soft and tasty without being overpowering. The grilled dish was excellent, the heat was well balanced, and the grilled matsugasa was the first time I had enjoyed the texture. The marunabe was my first suppon, but you can't go wrong with a good broth. It is a store that I want to pledge to...

This was one of the best meals I had while in Japan! The food was thoughtful and beautiful. The atmosphere was intimate, beautiful, and welcoming. The owners were so hospitable- using speech to text translation we were able to speak and it was so wonderful to get to know the chefs more. When I come back to Kyoto I can not wait to...

A kappo-style restaurant where you enjoy dishes à la carte. The single slab mahogany counter beautifully highlights the antique Ko-Imari plates, creating a truly striking space. The warmth and character of the chef and his wife are reflected...