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1 minute walk from Kawaramachi station! A famous bar in Pontocho where you can enjoy the famous meat Tempura and Seafood delivered directly from the market.
[Kyoto Kawaramachi] Concentrated flavor ◆Charcoal-grilled wagyu beef and a wide variety of wines. Drink and sing charcoal and wine rhapsody
Close to the station ◎ We are proud of our pasta! You can easily enjoy authentic Italian Cuisine using Kyoto vegetables and seasonal ingredients♪
[5 minutes walk from Hankyu Kawaramachi Station Exit 7!]
◇Beside Karasuma Station◇ Seasonal Kyoto vegetables served as exquisite skewers...! This is a “kushikatsu specialty store” with a history of 45 years.
Karasuma 4 minutes ◆Many menus available only at a restaurant licensed to serve raw meat, such as Kuroge Wagyu beef yukke and heart sashimi. Banquet courses also available ◎
Neo popular bar with two restaurant in one space [Gyoza / Dumpling and stew] [Fish shop Sushi Shin]
2 minutes walk from Karasuma Station ◇A creative bar that mainly serves beef tail dishes that can only be eaten here!
[Kyoto, right next to Kawaramachi Station] Over 180 species! 120-minute all-you-can-eat and drink course starting from 2,500 yen! Fully equipped with private rooms!
~A popular restaurant in Ura-Namba opens in Kawaramachi, Kyoto~A great value Izakaya (Japanese-style bar) where you can savour luxurious meat and fish☆
Shijo Karasuma / Kawaramachi ◆Charcoal-grilled yakitori with [Kyoto vegetables] and [Kyoto Nanaya chicken] served at a Kyomachiya! Semi-private rooms available
Enjoy Kyoto vegetable dishes and local sake in the stylish space of a Kyoto machiya townhouse. Perfect for dates and parties. Standing bar seats are also available.
Now accepting reservations for various banquets! 1 minute from Karasuma/Shijo station! Directly connected to Exit 22♪Private rooms are available depending on the number of people★
A must-see Izakaya (Japanese-style bar) for lemon lovers! It's sure to be addictive ♪ Small group drinking parties are welcome in the retro space ◎
A restaurant where you can enjoy obanzai and seasonal specialties that value the connection between people and between people and food.