Only in the cold season! It will soon be spring, but now is the time to enjoy Kyoto's warm gourmet food!

Kyoto in 2023 will feel even colder than in previous years.
In late January, snow accumulated to about 30 cm in some places in the city, and stranded cars and motorcycles could be seen.

However, Kyoto is full of delicious winter delicacies that are so outstandingly tasty and warming that they can make the cold go away!

We will now introduce, by area, warm gourmet foods that you should try before spring arrives!

Table of Contents

Ohara Area

■Minshuku Ohara Sanso

Kinkakuji/Kinugasa Area

Chiritori-nabe Iyama

Suppon Cuisine Oichi

Okazaki/Higashiyama Area

Masutomi Soba Restaurant

Kawaramachi Area

Yayoi period (ca. 300 BCE - 300 CE)

Shijo Area

■Nishiki Soya

Arashiyama Area

■Yudofu Sagano

Summary ・Enjoy Kyoto in winter with a warm hot pot use

Ohara Area

■Minshuku Ohara Sanso

The top spot is the guest house Ohara Sanso, located in Ohara, about an hour from Kyoto Station.
In addition to Kyoto Station, buses are available from Shijo-Kawaramachi Station, Demachiyanagi Station, Kokusai Kaikan Station, Yase Station, etc. Get off at the last stop, "Ohara
It takes about 13 minutes on foot in the direction of Jakkoin Temple.

Ohara is known for Sanzenin Temple, Jakkoin Temple, and Hosenin Temple, but you can actually take a bath in a hot spring!
The "Ohara Sanso" introduced here has a day-trip plan on weekends and holidays, so you can enjoy meals and hot spring baths without staying overnight, which the author also used.

The bathrooms at Ohara Sanso are in a separate building from the main house, reached by an outdoor staircase.
There are two bathrooms, and men and women change by the hour.
There is one main bathtub and one open-air bath. The open-air bath has a fountainhead bath, and the temperature is about 27°C, which is recommended in the summer. The spring water is a weak alkaline simple hot spring and has a smooth bathing experience. It relieves fatigue and, of course, softens the keratin of the skin with little irritation. You can relax and relieve your fatigue in the quiet environment of the mountains of Ohara.

Then, enjoy a hot pot dish after the hot water!

We recommend the "Kyo-aka Chicken Miso Nabe".
Juicy jidori chicken and seasonal local vegetables are stewed in a broth made with homemade barrel miso.
They use miso made from homemade rice malt carefully prepared with locally grown Kinuhikari rice.
It is true that homemade rice bran is not very common. The taste is very mild and full.
The chicken was fresh itself! It was tight and had a good texture.
The udon noodles that finished the meal were also very tasty and covered well with the flavor of the broth.

In addition to this dish, there is also "Omi Shamo Sukiyaki," a sukiyaki with a unique crunchy texture and less fatty shamo.
Also, the "Sake Kasu Tonshabu" made with sake lees from Kinshi Masamune, a long-established sake brewer in Fushimi, Kyoto, shoulder roast of pork from Kyoto, and ponzu vinegar produced by "Shino" in Ohara, a local restaurant, is a full-blown Kyoto-like dish!
In winter, from mid-November to late March, we also recommend the botan nabe, a low-fat, low-calorie, collagen-rich boar meat served in a broth made with homemade miso from the barrel.
In addition, seasonal delights such as the "Hamo Shabu Course" from June to August and the "Matsutake Jidori Chicken Sukiyaki" from September to October are also available, allowing diners to enjoy the flavors of the four seasons.

Ohara Sanso Ashiyu Cafe" is also located next to Jakkoin Temple. The popular menu item is homemade shiso juice. The footbath is available for a one-drink fee, so if you do not have time to relax in the hot spring, we recommend that you stop by here.

Store Name:Guest House Ohara Sanso
Address: 17 Kusao-machi, Ohara, Sakyo-ku, Kyoto City
Phone: 075-744-2227

HP:https://www.ohara-sansou.com/index.php

Kinkakuji/Kinugasa Area

Chiritori-nabe Iyama

Next is Chiritori-nabe Iyama, a Korean restaurant located a two-minute walk from Kitano Shiraume-cho Station, a short walk from Imadegawa-dori in a residential area.
Chiritori-nabe is a nabe dish that originated in Ikuno Ward, Osaka City. The first owner of a teppanyaki restaurant called Manzai-bashi (Manzai bridge) ran an ironworks, and the pot he made resembled a chiritori, hence the name chiritori-nabe.
Also known as "Korean-style hot pot," this dish is made with several types of beef hormones, including large intestine, halami, and mino, and chopped vegetables, with a slightly spicy flavor using gochujang (red pepper paste) and other spices.

At this restaurant, fresh Omi beef hormone is purchased and carefully prepped.

Hormone nabe" uses four to five kinds of hormones, including tecchan, mino, hoso, senmai, korikori, necktie, and akasen, which are mixed with secret sauce. These are then tossed in a secret sauce and simmered in a rich, spicy miso sauce with plenty of vegetables such as onions, cabbage, bean sprouts, and green onions.
The sauce, which is the key to the flavor, is homemade! It is addictively delicious, made with miso that goes well with garlic and Korean chili peppers from Tago Town, Aomori. The more the spicy miso sauce, meat juices, and vegetables are cooked down together, the richer, sweeter, and spicier the flavor becomes. It is not only spicy but also delicious, making you want to eat more and more.

And the udon or zosui (rice porridge), which absorbs the flavor from the hormone and vegetables, served at the end of the meal is superb.
It is hard to choose from the wide variety of toppings such as cheese, tteokbokki, spicy ramen noodles, udon noodles, etc. (laugh).
The fact that it is surprisingly low in calories is also a nice feature.

Other dishes include the "Hoso-nabe" using only the small intestine, "Wagyu Bulgogi" using a sumptuous portion of Japanese black beef seasoned with our homemade sauce, and the "Harami Nabe", which is so addictive you will want to try them all.

Store Name:Chiritori nabe Iyama
Address: 1F Heights Kitano, 59-2 Nishimachi, Ichijo-dori Gozen-nishiiru, Kamigyo-ku, Kyoto
Phone: 075-757-6548

HP:http://chiritorinabeiyama.wix.com/iyama

Suppon Cuisine Oichi

The next restaurant we will introduce is "Suppon Ryori Daiichi" located west of Nijo Castle, one street in from Senbon Dori.
It was one of the downtown areas during the Edo period and was crowded with samurai and merchants.
Founded in 1688 by Omiya Sadahachi, the first generation in Genroku era (1688). It is a long-established business that has been dedicated to suppon for about 340 years and has continued to serve suppon for 18 generations.
It has been loved by political and business figures as well as cultural figures, and has appeared in literary works such as Kawabata Yasunari's "Ancient Capital" and in the book "Meshinbo!

There is a sword wound at the entrance, which is said to have been caused by a drunken Shinsengumi member. You can feel the passage of time.
The building is said to be exactly as it was when it was founded, and once you step inside, you will be greeted by an atmospheric space and a well-kept courtyard.

The staircase, described in Naoya Shiga's "The Dark Night's Road" as "probably hundreds of years old and shining in black," is still in place.
There are several tatami rooms, each with a different atmosphere.

Oichi's suppon dishes are only available in the ○-nabe (marunabe) course.
The suppon, the main ingredient, is grown at Yobetsujyo, a turtle farm with a history of more than 100 years on Lake Hamana, and only the best suppon are delivered to Kyoto. Only the best suppon are delivered to Kyoto, where they are raised in a natural environment for four to five years, producing a superb taste that is both rich and light.

The course consists of an appetizer, two suppon pots, zosui (rice porridge), and mizumono.
The appetizer is a sweet and spicy simmered suppon. The flavor of suppon is concentrated and even a small amount is satisfying. At first glance, it looks like a simple dish, but you can enjoy the deep flavor of suppon, and it makes beer go down a treat!
And finally, to the pot.
The earthenware pots for cooking are Oichi's original, exclusive Shigaraki ware created with a trusted kiln.
Because coke, a fuel used in cooking, it is very thick to withstand the high heat of approximately 1,600 degrees Celsius.
It is also surprising to see how particular they are about using only those that have passed the two-month process of soaking up the sake and soy sauce flavors at the restaurant.

First, only the soup is poured into a buckwheat noodle cup.
The seasoning is simply secret soy sauce, custom sake, and ginger.
Perhaps because it is cooked at a high temperature, there is no smell of suppon at all, and the flavor is rich and deep.
The water evaporated in a short time, and the soup left in the pot was even more concentrated.
The next dish we will have is the bone-in suppon meat! The thick part, the plump part, delicious without any habit~........ The taste is similar to that of chicken, but richer.
They cook it twice because they want you to eat it hot.

After the rice is cooked in a rich and collagen-rich soup, each person is served with one rice cake and a chicken egg. The rice soaks up the flavors of the suppon and the roasted rice cake is deliciously aromatic. It is served with pickled chimaizuke and potherb mustard. The volume of the dish is very satisfying!
This is a supreme hot pot that contains no vegetables or other unnecessary ingredients, and is cooked at high temperatures over and over again, allowing you to savor the heavy extract of the suppon (soft-shelled turtle).

In addition to essential amino acids, suppon contains a good balance of collagen, vitamin A, vitamin B complex, protein, and other ingredients that are good for health, beauty, and tonic support.

Among them, cartilage contains abundant collagen and vitamins, perfect for those who want to have moist skin. It is also a good way to recharge your energy in a delicious way with a hot pot that allows you to take in the nutrients and flavor contained in the whole suppon.

Store Name:Suppon Cuisine Oichi
Address: 371 Rokuban-cho, Kamigyo-ku, Kyoto City
Phone: 075-461-1775

HP:http://www.suppon-daiichi.com/

Okazaki/Higashiyama Area

Masutomi Soba Restaurant

Next up is Masutomi, a one-minute walk from Higashiyama Station on the municipal subway Tozai Line, featuring nabe dishes.
As you can tell from the name, this restaurant is actually a soba noodle shop. It was established in 1953 as a branch of the Gion teahouse Masuya.

There are tables at the entrance and a tatami room beyond. At the far end, there is a private tatami room with "the Kyoto" atmosphere.
The restaurant was renovated in 2018 and now offers a more relaxed dining experience with a view of the Shirakawa River.

One of the specialties here is "Kamo Seiro" (Kamo Soba Noodle). In order to preserve the original grain smell of soba, all the buckwheat noodles are milled in house on a millstone. The soba is a mixture of aromatic soba from the mountains and sticky soba from the plains, giving it a gentle aroma and supple texture.
The broth is made from kelp from Rishiri Island and Rebun Island, several types of dried bonito flakes, and other ingredients, with a special focus on the place of origin.
The flavor of the soba, the umami of the dashi broth, and the richness of the duck combine and complement each other, creating a delicious multiplication of tastes that is irresistible.

As an authentic soba restaurant that knows all about the deliciousness of duck, "Kamochiri," a hot pot using duck, is available by reservation only (reservations can be made for two or more people)!
When I took my seat, a beautifully presented duck was in front of me. If you have always thought that the duck in the Kamo-Seiro is not enough, you can enjoy it in a pot. If you have always thought, "Duck in seiro is not enough," you can enjoy it in a pot.
First add plenty of vegetables, tofu, mushrooms, etc. to the kombu broth, then fu and duck meat, and when cooked, serve with ponzu (Japanese citrus juice)! It is also recommended to accent the dish with grated daikon radish, chopped leek, and shichimi (seven spice) chili peppers.

There is no distinctive smell at all, and the more you chew, the more the rich flavor and sweetness of the duck overflows~.
In the meantime, soba noodles are served. You can enjoy it simply as it is with shabu-shabu or with ponzu (Japanese sauce made of soy sauce and citrus juice). It is also exceptional!
Finally, rice and pickles are served. After pouring the hot pot broth over the rice, you will be served with duck hot pot dashi chazuke!
Those who wish to savor the broth slowly infused with duck extract to the last can have zosui (rice porridge) made for an additional charge of 500 yen. Kamochiri Kamoniku Daimori" (double the amount of duck meat) and "Nikuchiri (beef)" (a beef version) are also available.

If you have a chance to visit the Okazaki area, please make a reservation and try the restaurant!

Store Name:Masutomi Soba Restaurant
Address: 103 Oide, Sanjo Shirakawabashi Nishiiru, Higashiyama-ku, Kyoto
Phone: 075-771-5973

HP:http://www.masutomi.biz/

Kawaramachi Area

Yayoi period (ca. 300 BCE - 300 CE)

At this point, go to the Kawaramachi area in the center of Kyoto! Let us introduce you to the chicken mizutaki available in Kiyamachi.

Founded in 1788, Tori Yazo is a long-established chicken restaurant with a history of over 200 years.
The building is a cultural heritage designated as a registered tangible cultural property, located in the Takasegawa River area, which retains the atmosphere of Kyoto.
Kurama stone pavement leads from the entrance to the back of the building, and the pillars and floors are carefully polished to a beautiful jet-black shine. Amazingly, some of the rooms are made of glass, the first of its kind in Japan.
You can feel the long history of the area, which was loved by famous warriors such as Ryoma Sakamoto, and feel as if you were lost in the world of the Edo period.

The meals are served in either a hall or a Japanese-style room, each of which has a different design. The hanging scrolls and antiques make you feel the weight of history even more.

Only the owner, his heir, and a dedicated craftsman are able to prepare this secret recipe of mizutaki.
Only the best quality bone-in chicken meat is used, and the ingredients such as baked rice cakes and ponzu (Japanese sauce made with soy sauce and citrus juice) are also handmade. It can be said that this is a supreme nabe that has been refined through persistence and skill.

The course consists of appetizer, chicken liver, mizusui, zosui, pickles, and mizumono.

Let's start with appetizers. The main dish is mizutaki, but the delicate handiwork shines through in the appetizers as well.
The next dish, "chicken liver," is made from the fatty liver of only one bird in several dozen.
It was a gem with no odor at all.

If you are hungry, order the famous chicken skin rice cracker. They are baked, not fried, and are thin and crispy, perfect with beer. They are very tasty!

And finally, the water cooking!
The soup is made from chicken bones and natural underground water from Kyoto for three days and three nights.
The restaurant serves it seasoned with salt, and it is truly exquisite! I can only say one thing about it.
The cartilage melts away and the delicious flavor from the marrow sinks slowly into the five and six internal organs.
Despite being thick and creamy, it has a light, smooth texture and is not cloying.
A second bowl of soup with a quail egg is also recommended.

Next, vegetables such as Chinese cabbage, shiitake mushrooms, and green onions, as well as tofu and yuba (bean curd), were enjoyed for their flavors, and finally, the meat was served.
When served with homemade ponzu sauce, it has just the right amount of elasticity, and the more you chew it, the more you can enjoy the robust flavor of the meat.

Another treat is the zosui (rice porridge) that finishes off the meal, soaked with the flavor of chicken and collagen.
It is fun to change the flavor, first with salt and then with ponzu (Japanese citrus juice) at the end.

The taste that can only be created by touching the historical building that was frequented by the samurai at the end of the Tokugawa Shogunate, and furthermore, the history of the building, is worth a meal!
It can be enjoyed not only for dinner, but also from lunch time.

Store Name:Yayoi period (ca. 300 BCE - 300 CE)
Address: 136 Saito-cho, Shijo-sagaru, Nishi-Ishigaki-Dori, Shimogyo-ku, Kyoto City
Phone: 050-5485-2280

HP:https://kakg600.gorp.jp/

Shijo Area

■brocade

Next is a store in the Nishiki Market shopping district, which is bustling with the return of tourists and students on school excursions.
Nishiki Soya is a tofu store located by the Jakuchu monument at the west entrance of Nishiki Market, where the restaurant serves tofu dishes.

The store offers tofu, kyoage, thick silken fried tofu, soy milk, fu, hirousu, okara, etc. Among them, the original "Gokuuma Tofu" with its rich and strong bean flavor is highly recommended.

The restaurant offers a set menu of healthy dishes such as tofu hamburgers and okara croquettes at lunch time.

The best item is the "Soy Milk Hot Pot Set. The homemade soymilk in the set has a mildly sweet and comforting taste. In addition, each of the dishes, such as the obanzai and tofu, is flavorful and very healthy.
You can choose from two types of soybean milk nabe: plain or spicy miso. The rich soybean broth is mild and mild, with the flavor of vegetables added to it! It is a delicious dish that warms both body and soul. The inclusion of fu in the soup is also a high point.
And since dessert is also included, there is no wonder there are so many repeat customers.

The nabe broth for this soy milk nabe is also available at the store, so you can add Nishikisoya's tofu or yuba and enjoy an authentic soy milk nabe at home!

Store Name:brocade
Address: 511-1 Naka-Uoya-cho, Nakagyo-ku, Kyoto City
Phone: 075-257-5328

HP:https://www.instagram.com/nishiki.soya　(Instagram)

Arashiyama Area

■Yudofu Sagano

The final dish is yudofu, a unique taste of Kyoto.
Yudofu Sagano is located a 15-minute walk from Hankyu Arashiyama Station. Located near the precincts of the famous Tenryuji Temple, the restaurant is marked by its pure Japanese architecture in the sukiya style, which blends in with the serenity of the scenic area.
Established in 1965, this restaurant has been specializing in tofu cuisine for over 50 years.
The courtyard garden is also beautiful, and one of its charms is the atmosphere and elegance unique to the scenic Sagano area, where you can enjoy the scenery of the four seasons.

The restaurant has a new wing with table and counter seating, and a main wing with a tatami room with a view of the changing scenery of the garden.
The main building was designed by the master architect Togo Murano. The main building was built in 1957, shortly before Sagano was founded, as a ryokan "Tomitaya" near Dotonbori, Osaka, and was moved to this location.
The tatami rooms in the main building are decorated with hanging scrolls and other ornaments, creating a Japanese atmosphere that makes you feel as if you are in Kyoto.

The best choice here is the Sagano Gozen. You can enjoy dishes using Kyoto's traditional Saga tofu, yudofu, and Kyoto vegetables and yuba (dried bean curd).

Served with soup, appetizer, yuba sashimi, cooked seasonal vegetables, seasonal delicacy, fried dish, rice, pickles, and dessert. Is yudofu really filling? Or is it not enough? The lineup and volume are sure to satisfy even those who are not so sure.

The highlight is still the hot tofu! Saga Tofu is a soft, firm, and smooth tofu born in Saga.
The firmness is somewhere between cotton (momen) tofu and silken (kinugoshi) tofu. It can be said to be the best of both worlds, with its smoothness and soybean flavor.

It has the sweetness of soybeans with a clean aftertaste. It has a smooth texture but a firm, elegant and delicate taste, and it is no wonder that it has wowed many palates as a representative winter delicacy of Kyoto.

A reasonably priced "yudofu set meal" is also available, with a choice of "yudofu" in winter and "yudofu, spicy tofu, or cold somen noodles from Miwa" in summer, depending on your needs and mood.
There is also counter seating where you can easily dine alone, so why not enjoy our special yudofu while feeling a lot of Kyoto?

Store Name:Yudofu Sagano
Address: 45 Sagano-baba-cho, Tenryuji, Ukyo-ku, Kyoto City, Kyoto
Phone: 075-871-6946

HP:https://kyoto-sagano.jp/

SummaryEnjoy Kyoto in winter with a warm hot potuse

We have introduced a variety of restaurants in each area where you can enjoy nabe dishes, ranging from old establishments that are a bit difficult to use on a daily basis but that you should visit at least once, to reasonably priced restaurants that you can easily enjoy during your sightseeing in Kyoto in winter.
Enjoy Kyoto in winter to your heart's content by warming up your cold body with warm hot pot and touring around the sightseeing spots!