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From the chef

He creates novel dishes using traditional Kyoto ingredients

Kyoto ichoya_Masahito Ito

Born in December 1976, he trained in French restaurants. He then worked as a chef and manager at his family's restaurant Kyoto Ichoya and Ginnan. He is very popular and caused a stir when he invented the dish Yubadon (tofu skin on a rice). Using famous Kyoto ingredients like yuba (tofu skin) and namafu (wheat gluten), he serves a rich array of dishes, ranging from the traditional to the modern.

伊藤 雅仁Masahito Ito

Kyoto ichoya

京都 ichoya

Help desk

Savor Japan help desk can help English-speaking foreign visitors in Japan communicate with restaurants and make reservations between 9:00 am and 9:00 pm (Japan time. This is not a toll-free number).

050-5263-1777 (+81-50-5263-1777)

Shop: 075-371-6665 (+81-75-371-6665)

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10 minutes on foot from JR Kyoto Station. One minute from the Nishi-Honganji Mae bus stop on City Bus 9.
Japanese / General,Japanese / Japanese Sosaku (creative) / Japanese,Sosaku (creative)
Average price
Dinner: 3,000 JPY / Lunch: 800 JPY
[Tuesday - Sunday, Day Before Holidays, Holidays] Lunch 11:00 - 15:00 (last order 15:00) / Dinner 17:30 - 22:30 (last order 22:00) * Dinner until 02:00 on Fridays and Saturdays (last order 1:00)
Monday (except the day before holidays), Tuesday and Wednesday dinner time irregularly

Horikawa Dori Nishi Honganji Seimon-mae, Shimogyo-ku, Kyoto, Kyoto map

Kyoto ichoya_Outside view
Address (for taxi driver )
English services
English menu available.
Credit cards accepted
American Express / Diners Club / MasterCard / Visa
English menu / Lunch / Western cutlery / Smoking allowed / Reservations / Reserved rooms / Coupons/vouchers / Tatami room / Kotatsu (heated table) / course meals / All you can drink