Kakou Okamoto
(佳肴岡もと)- Nearest station：
- Categories：
- Budget：
-
- Fixed holidays：
- Monday
Specialities
Chef
Ryota Okamoto - Enjoying the goodness of Japanese-style meal in a relaxed atmosphere
Food
A clear taste born from the time and effort spent behind the scenes
Space
The owner's aesthetic sense is subtly reflected in the warmth of a historic townhouse
Review
-
Review 591casesFollower 12PeoplePick-up reviews
満足度高し。
週末夜に訪問。 【雰囲気・サービス】 カウンター６席のみで明るい店主と女将さんのお２人で切り盛りされています。常連客が多いようですが、初めての私たちにも話を回してくださり会話には困りません。 楽しくお話ししながらもかなり細かいところまで目が行き届いており、サービスとしては一級品なのは間違い...Find out more
2023/09 Visitation
1times
-
Review 1,485casesFollower 1,300People京和食の入門にいいかも
一度でいいから「京都の真っ当な和食」を食べたい。でも、何だか気後れしてしまう。いかめしい感じの料亭に堂々と入るには、まだ私のほうの経験値が足りないのだよなぁ……。 と、思って旅程...Find out more
2022/11 Visitation
1times
-
Review 2,040casesFollower 1,077People日本酒が進む、“佳肴岡もと流”日本料理。
・新玉ねぎの重粥、虎ふぐの白子、つくし、山椒オイル ・白魚の酒蒸し、ホタルイカ、ボタンエビ、黄身酢 ・天然蛤のお椀 ・アブラメのお造り、新海苔の醤油餡 ・鰹節をまぶしたイワ...Find out more
2022/03 Visitation
1times
Restaurant information
Details
| Restaurant name |
Kakou Okamoto（Kakou Okamoto）
|
|---|---|
| Categories | Japanese Cuisine |
| Phone number (for reservation and inquiry) |
075-551-1055 |
| Reservation Availability |
Reservations available |
| Address |
京都府京都市東山区常盤町470-4 |
| Transportation |
15 minutes walk from Kiyomizu-Gojo Station on the Keihan Line. Kyoto City Bus 202 Tofukuji-Kujo Shako, 206 Higashiyama Shichijo, get off at Umamachi bus stop at Kyoto Station, 2 minutes walk. 758 meters from Kiyomizu Gojo. |
| Opening hours |
Business hours and holidays are subject to change, so please check with the restaurant before visiting. |
| Budget（Aggregate of reviews） |
￥15,000～￥19,999
|
| Method of payment |
Credit Cards Accepted （AMEX、VISA） Electronic money Not Accepted |
| Table money/charge |
無し |
Seats/facilities
| Number of seats |
8 Seats |
|---|---|
| Private dining rooms |
not allowed |
| Private use |
OK Up to 20 people |
| Non-smoking/smoking |
No smoking at all tables |
| Parking lot |
not allowed |
| Space/facilities |
Stylish space,Comfortable space,Counter |
Menu
| Drink |
Japanese sake (Nihonshu),Japanese spirits (Shochu),Particular about Japanese sake (Nihonshu),Particular about wine |
|---|---|
| Food |
Particular about vegetable,Particular about fish |
Feature - Related information
| Occasion |
This occasion is recommended by many people. |
|---|---|
| Location |
Secluded restaurant,House restaurant |
| The opening day |
2013.12.3 |
閉じる
ChefRyota Okamoto - Enjoying the goodness of Japanese-style meal in a relaxed atmosphere
Born in Hiroshima in 1980, he spent 13 years training in Japanese Cuisine in Kyoto, working at restaurants including Hanakitcho in Gion and Kyokamigamo Goryori Akiyama in Kitayama. In autumn 2013, he opened Kasane Okamoto along the current Higashiyama-Shibuya Kaido, hoping to find a quieter place people would make the effort to visit. "It has a variety of expressions with every season, and there are countless types of tableware. And it goes really well with sake. I want to convey the greatness of Japanese Cuisine in a relaxed atmosphere," he says.
Food A clear taste born from the time and effort spent behind the scenes
The chef explains that the gorgeously presented "Turnip and Lobster Egg Yolk Vinegar" has "the main ingredient being the turnip, slowly cooked in the broth from the lobster head." The small boiled sardines are also cooked over low heat for five hours, giving them a creamy, creamy texture. The classic final dish, chicken Ramen, is made with a high-quality whole French chicken called Chapon in the soup. The rich flavor is the result of the work of artisans who pour their passion into even the most hidden details, and the use of luxurious ingredients.
SpaceThe owner's aesthetic sense is subtly reflected in the warmth of a historic townhouse
The slopes of Higashiyama are filled with a tranquil atmosphere, far from the hustle and bustle of tourists. A historic wooden house standing in such a location has been renovated. The spacious floor, which seats only eight, features a cherry wood counter, elegantly undulating walls made with a small amount of tea leaves kneaded into them, and cupboards that exude the atmosphere of the early Showa period. The owner's keen aesthetic sense is apparent in the many subtle details. Approximately 60 types of sake, including many rare brands such as "Aizumiya Izumiyama Taho," are aged under strict temperature control.
The new generation sensibility that adds a light touch to Japanese Cuisine and the rare, fine sake are sure to excite.
The restaurant serves up luxurious traditional Kyoto cuisine, such as a Simmered dish bowl made with Akashi stonefish, one of the finest white fish, as well as original creations that take a French tw
...ist, such as grilled fish with a sauce made from sea bream milt. The owner, Mr. Okamoto, aims to "serve delicious food, along with delicious sake, without being too tied down by the rules of Japanese Cuisine. Of course, the foundations of his cooking are solid, acquired through long training at one of Kyoto's most renowned restaurants. His lively and well-paced conversation adds to the comfort of the restaurant.