Official information
This restaurant is registered on Tabelog as a corporate member. Business information is released by the staff.
Restaurant name |
Nishijin Hashimoto
|
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Categories | Japanese Cuisine、Seafood |
Phone number (for reservation and inquiry) |
050-5592-8060 |
Reservation Availability |
Reservations available
おひとり様でのご予約はお電話にて承ります |
Address |
京都府京都市上京区大宮通今出川上る観世町109 |
Transportation |
15 minutes walk from Imadegawa Subway Station, 2 minutes walk from Imadegawa Omiya bus stop, 6 minutes walk from Horikawa Imadegawa Station 968 meters from Imadegawa. |
Opening hours |
|
Budget |
¥10,000~¥14,999 ¥8,000~¥9,999 |
Budget(Aggregate of reviews) |
¥10,000~¥14,999
|
Method of payment |
Credit Cards Accepted (JCB、AMEX、Diners、VISA、Master) Electronic money Not Accepted QR code payment Not Accepted |
Table money/charge |
サービス料金5% |
Number of seats |
9 Seats |
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Private dining rooms |
not allowed |
Private use |
OK |
Non-smoking/smoking |
No smoking at all tables |
Parking lot |
not allowed |
Space/facilities |
Comfortable space,Counter |
Drink |
Japanese sake (Nihonshu),Japanese spirits (Shochu) |
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Food |
Particular about fish |
Occasion |
This occasion is recommended by many people. |
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Location |
Secluded restaurant |
With children |
Kids are welcome
Children who can take courses with adults |
Website | |
Phone Number |
075-203-4813 |
This is a Kyoto kappo restaurant in Nishijin. I visited for the lunch course. The first item was chawanmushi. It was topped with abalone liver sauce and was very rich. The soup included fish and eggplant. The sashimi is served with Tosa soy sauce and yuzu ponzu sauce. Tosa soy sauce is homemade and is made with plenty of bonito. The fried sesame tofu was covered in plenty of corn sauce and had just the right amount of sweetness. From October, it will be made into a porcini mushroom sauce. The Meat Dishes is duck meat cooked at a low temperature, and the surface is browned. Served with white onion and rich Japanese pepper sauce. The final meal comes with several types of toppings. This time, I received three kinds of pieces: one topped with chirimen sansho and raw egg, one topped with Matsumae pickles, and one topped with salmon roe. Homemade Karasumi is also popular. Dessert was warabi mochi. The restaurant is relatively empty at lunchtime, so you can enjoy your meal while chatting with the chef. He was a very friendly person and we had a great time.