京夕け 善哉

京夕け 善哉

Info

  • Address:   
  • 京都府京都市中京区室町通夷川上ル鏡屋町44-3
  • Public Transportation:   
Kyoto Municipal Subway Marutacho Station → 3 minutes on foot
  • Phone Number:   
  • 075-222-1875

Business Hours

11時30分～13時LO(完全予約制)、17～20時最終入店

Cuisines Category

Washoku・Japanese Cuisine

The information provided reflects the details available at the time of the survey.
Please note that facility details may change due to the facility’s circumstances, so please check for the latest information before visiting. This content has been translated using machine translation.

Information provided by: JTB Publishing

This content uses automatic translation services. Automatic translations may not always be accurate.
Please note that the translated content may differ from the original meaning. We ask for your understanding when using this content.

Related Foods

Jintao

渡月橋の畔、嵐山公園の中に立つ数寄屋造の料亭。桜の名所嵐山にちなんだ「桜宿膳[おうしゅくぜん]」は、かつて京都の商家で丁稚用に使われていた箱膳にヒントを得て考案したもの。上段に八寸、引出式の下段に季節の炊合せが彩りよく盛られた2段重ねの箱膳に、辛子豆腐や造り、焼き物、椀物などが付いている。料理の内容は季節感あふれる月替わりになっていて、昼の当日席は6800円～。

Hisago

It was founded in 1930. It is known for its homemade noodle tea soba, but from some point on, the taste of 1100 yen of Todon has spread through word of mouth, and it has become a specialty menu that can be lined up in the tourist season. It uses dashi soup for soba noodles, carefully taken with mackerel and kelp, and is finished with chicken and two eggs to be soft and soft-ripe.

Bird New

The chicken restaurant where Ryoma was dealing with the chickens she was about to eat on the last night. Chicken glass soup, which is cooked with firewood in a furnace, is delicious even if you drink it as it is with excellent richness and umami. The guinea folo meat can be tasted with homemade ponzu. 9075 yen per person (card allowed).

Restaurant

A restaurant in the roadside station overlooking Ine Bay, which is also said to be the three largest fishing grounds in Japan. The cold yellowtail that is fried here in the winter is full and fat.

There's no Udon Udon

You can taste the mochi-mochi udon made with flour blended by the store's own, and the fine Hidaka kelp served for three years. The naming of the store name is that udon is sometimes out of stock because of the hand-made style that takes care of it.

Funaya Floating Island

旬の魚介を刺身や煮付けで味わえる漁師めし8800円。丹後の冬の味覚・松葉ガニのコース料理1万5800円や、カキの養殖で盛んな久美浜湾産のカキのコース料理8800円(カニは11～3月)など、冬限定の味覚も堪能できる。

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