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Kansai-yaki made with Bincho charcoal without steaming. Hitsumabushi/Unagiju with a crispy outside and fluffy inside.
[Large selection of sake from all over Kyoto. Experience a sake brewery tour at [Kyoto Sake Brewery Museum]
[Relocated to Takano, Sakyo-ku] An eel specialty store with a history of about 130 years, founded in 1898