Kyomachiya
a place where you can rest, work, and relax
Kyomachiya are traditional wooden townhouses located in Kyoto, the ancient capital of Japan. In Kyomachiya you can see the various wishes and innovations in people’s daily lives that have accumulated in Kyoto over time.
This restaurant, “Kyomachi” was born from the desire to provide a dining experience that symbolizes the tradition and prestige of Kyomachiya and the Japanese spirit.
Kyomachiya is characterized by its long and narrow structure, also called an “eel bed”. One of the reasons for this was to reduce taxes, which were determined by the size of the frontage during the Edo period.
The long and narrow street courtyard, the atrium, and the garden inside Kyomachiya allows wind and light to enter the house, creating a peaceful environment for both body and soul.
Kyomachiya is also characterized by the layout that integrates work and residence.
The space facing the street is both a workshop and a place for people to relax.
Elegant and precious Yuka of Kyoto
Kamogawa Nouryou-Yuka is generally called “Yuka”.
Its history dates back to the Edo period (1603-1867) when hanamachi (‘flower town,’ or geisha districts) and entertainment districts flourished in the area, and wealthy merchants would line up tables on the riverbank, holding feasts day and night. The light reflecting on the surface of the water must have symbolized the arrival of a peaceful morning and the end to a period of war.
The beautiful scenery and the babbling of the Kamo river are a perfect setting for Kyoto’s Obanzai, a traditional Japanese dish served in Kyoto. The calm and clear river will wash away the hustle and bustle of daily life.
※Kamogawa Nouryou-Yuka is usually held from May to September.
※Please note that the fee will be higher than usual because it is held on the premises managed by the Kyoto Prefectural Government.
Until the river bed is created
”Obanzai”
–Enter the world of Kyoto’s traditional home cooking–
Kyoto is surrounded by mountains in three directions. In the past, meat and fish were not widely available. This is why “Obanzai” was developed. The wisdom of bringing out the best of the ingredients of the day has been passed down to the present.
The moderate seasoning shows consideration for the body and can be enjoyed by people of all ages.
Kyomachi’s Obanzai are made from the materials we carefully select. Kyoto vegetables, two-year-old Rishiri Kombu (kelp) from Kahuka, dried bonito flakes from Satsuma, carefully chosen Japanese black beef and hamo (pike conger eel), and more.
We put our heart and soul into making every one of them. The menu changes monthly, so you can feel the changing of the seasons.
Enjoy our food at this place. Enjoy the cuisine of Kyomachi.
Our Proud Ingredients
Here are some of the special ingredients we use at Kyomachi.
Rishiri Kombu (Kelp) from Kahuka
Rishiri Kombu(kelp) from Kabuka, Rebun Island in Hokkaido.
This is a first-class kelp, considered the best tasting of all Rishiri Kombu, and Kyomachi uses this kelp for soup stock.
In recent years, it has been attracting attention as a “superfood,” and its gentle flavor permeates the body.
It is used in almost all of Kyomachi’s dishes.
Arahonbushi, a type of Bonito flake
produced in Satsuma
Rishiri Kombu is combined with Satsuma’s Arahonbushi, a type of bonito flake produced in Satsuma.
There are two main types of dried bonito flakes: Arahonbushi and Honkarebushi. The characteristics of Arahonbushi are its powerful richness and soup flavor.
Together with Rishiri Kombu, it defines Kyomachi’s soup stock.
As it is the base of our soup stock, we are extremely particular about its quality.
Kuroge Wagyu beef fillet
As the spirit of Obanzai is ‘to use what is best at the time’,
we embody this spirit and purchase our products based on the season, condition, and price, without being too particular about the place of its production.
Beef fillet steak with Japanese pepper is a specialty of Kyomachi.
Foreign tourists especially enjoy it.
Traditional Vegetables of Kyoto
Taste local vegetables locally.
It is an obvious thing to do, but it is important.
We use the best and most appropriate ingredients so that you can experience the seasons through the ingredients and enjoy the delicate yet powerful flavors of Kyoto vegetables.
The spirit of “obanzai” truly resides here.
Raw Yuba
In Kyomachi, We use raw yuba from “Yubakichi”.
It is one of the most famous yuba-maker in Kyoto.
Soft texture and rich soybean taste It is an indispensable ingredient for Kyoto cuisine. It goes perfectly with the soup stock.
This is an ingredient that allows you to enjoy the original taste of yuba. Please give it a try.
Restaurant Information
Kyoto
Restaurant Kyomachi
TEL.075-223-2448
Address
156, Umenokicho, Shijo-Noboru, Pontocho, Nakagyo-ku, Kyoto-shi, Kyoto
Open 17:30~22:30
L.O. 22:00
※We have irregular holidays on Sunday
Nearest stations
Keihan Main Line Gion-Shijo Station
Hankyu Kyoto Line Kawaramachi Station
Keihan Main Line Sanjyo Station
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