A taste of Kyoto, between shrines and temples
Few places capture the spirit of Japan quite like Kyoto. But with so much written about the city, from centuries-old temples to new-wave dining spots, even the most seasoned traveler can feel uncertain about where to begin. Especially since, at its best, travel is an exercise in prioritizing what matters most.
And for some, a good, soulful meal takes precedence.
A closer look at Japan’s dining culture reveals a defining principle: focus. Many restaurants devote themselves to perfecting a single dish or style, a philosophy that has long shaped the nation’s culinary identity. Viewed through this lens, choosing where to eat becomes a more deliberate act—an opportunity to appreciate not just flavor but also the craft behind it.
In a city that rewards intention, that same sense of discernment extends to its dining scene. While this list is by no means definitive, these restaurants offer a glimpse behind Kyoto’s calm exterior, revealing a quiet vitality that endures beneath its ancient roots.
Karasemi Tei
Crisp, tender tonkatsu with French-Italian influences
Among Japan’s comfort staples, tonkatsu holds a rather special place—humble, satisfying, yet executed with precision. At Karasemi Tei, a small neighborhood restaurant, the dish becomes a study in balance: crisp on the outside, tender within. Just a short walk from Nijō Castle, it makes for an ideal dinner stop, one that feels especially well-earned after a day spent traversing Kyoto’s historic sites.
The experience begins with a plate of finely sliced vegetables, a familiar start made intriguing by the addition of warm, melted cheese for dipping. Each slice is clean and crisp, pairing elegantly with the fondue’s creamy depth. Guests can choose between the pork cut—loin or fillet—and quality, depending on their preference. The panko coating, fried to a golden finish, feels light on the palate, adding just the right amount of texture.
Karasemi Tei takes pride in its distinctive aging process and slow, temperature-controlled cooking. Drawing from Italian and French techniques, the kitchen carefully teases out the pork’s savory sweetness and subtle complexity.
Gion Duck Noodles (Arashiyama)
Light, aromatic duck ramen and tsukemen
Already a talked-about destination in Kyoto, Gion Duck Noodles has since expanded to Arashiyama, setting up shop near the famed bamboo forest. Housed in a modest structure just off the railway tracks of the main station, it exudes a rustic charm that feels both relaxed and refined. Here, two dishes anchor the menu: duck ramen and duck tsukemen.
For the ramen, the first sip of broth reveals a clean, delicate profile—a fitting match for the tender, evenly rendered duck. The tsukemen, meanwhile, comes with a choice of berry or mikan (a Japanese citrus similar to mandarin orange) sauce, each served separately rather than blended in. This thoughtful presentation not only adds visual appeal but also allows diners to fine-tune the balance of sweetness and acidity to their liking.
The noodles, too, stand out: firm to the bite, with a subtle depth of flavor from the use of German rye flour. With so many landmarks and scenic paths nearby, this Arashiyama outpost makes it easy to pair a day of exploration with a satisfying meal that lingers in memory.
Unagi Sumito
Silky, smoky unagi in traditional hitsumabushi style
At Unagi Sumito, Japanese freshwater eel takes the spotlight. Considered a “gift from the gods,” the eel is prepared with care and served in a lacquered box in the traditional hitsumabushi style.
Originating from Nagoya, hitsumabushi is enjoyed in three ways. First, diners taste the unagi and rice as is. Next, condiments are added—perhaps a dash of sansho pepper, which introduces a bright, citrusy heat. Finally, hot broth or tea is poured over the remaining rice, transforming it into ochazuke. This multi-stage ritual encourages diners to enjoy the dish progressively, each offering new layers of texture and nuance.
Here, the eel is gently steamed to draw out its delicate aroma before being grilled to order. The result is supple, almost buttery flesh that pairs effortlessly with fluffy white rice. A light char on the skin lends a faint smokiness, deepening the flavor without overwhelming it.
With its clean, unassuming interior, Unagi Sumito dispenses with unnecessary fanfare. At the center stands the grill, an implicit reminder that within this space, everything revolves around the eel.
Grill Demi
Homestyle hamburg steak with a rich demi-glace
Tucked away from Kyoto’s busier streets, Grill Demi is a beloved spot for Japanese-style hamburg steak. With no reservations accepted, the lunchtime queue forms early—a familiar rhythm that feels just as integral to the experience as the meal itself. Time it right, and the anticipation that builds while waiting soon gives way to satisfaction.
Like many neighborhood favorites, Grill Demi keeps its menu concise. The kitchen is best known for its homemade demi-glace sauce: a careful blend of fruits that imparts a mild, refreshing tartness. They go a step further by preparing patties fresh each day and using minimal fillers to let the honest flavor of the meat shine.
The Teppan Hamburg Steak Set best captures what the restaurant does so well: rice, miso soup, a crisp salad, and a sunny-side-up egg served with a juicy, flavorful patty. Served piping hot, the dish radiates a warmth that recalls the ease of a home-cooked meal.
Saryo Tesshin
Refined soba that balances tradition and invention
Saryo Tesshin, an inventive soba restaurant distinguished with a Bib Gourmand, stands out with a façade that is both understated and arresting.
Step inside, and the atmosphere shifts. A long, dimly lit corridor leads guests to the main dining room, where a sweeping gold-leaf mural of three tigers sets a theatrical tone. The window frames a small koi pond, an elegant touch that feels unmistakably Japanese.
Saryo Tesshin has built its reputation on creative interpretations of soba, most notably the Daigo Soba: buckwheat noodles topped with a snowfall of finely grated Parmigiano Reggiano. The dish is a nod to daigo, one of Japan’s earliest forms of cheese. The interplay of bonito and olive oils brings Japanese and Italian sensibilities into harmony, capturing the essence of thoughtful fusion.
However inventive their approach, the classics are treated with equal care. The Blissful Kyoto Duck Steamed Set and Kinugasa Soba—a vegan, gluten-free variation—are no less compelling. In its restraint, Saryo Tesshin echoes the city’s very ethos, where elegance lies not in excess, but in intent.
Inevitably, time feels fleeting in Japan. We try to do the impossible—fitting an ever-growing list of places into a limited itinerary. Yet this is precisely what makes Kyoto so remarkable: the joy of discovery emerges at every turn. And while the goal remains to make the most of each visit, there is comfort in knowing a return trip is never too far away.
