10 Kyoto Izakaya: The "Spirits" of Tradition in Japan’s Old Capital

Kyoto-area vegetables are renowned for their unique flavor and aroma, which are highlighted by kyo-ryouri, or traditional Kyoto cooking techniques. Kyo-ryouri emphasizes bringing out the natural flavor of fresh seasonal ingredients, using minimal seasoning and impeccably elegant presentation. Kirakutei’s master chef creates an experience that can be savored with all the senses, painstakingly bringing out the natural flavors of each and every ingredient. The atmosphere is akin to a traditional wooden bath, and its location near Nijo Castle makes this izakaya easily accessible after a long day of sightseeing.

Dinner: 3,000 JPY / Lunch: 750 JPY

Ichimasa offers traditional Japanese dining with a delectable Italian twist. They source their vegetables directly from farms throughout Japan, and their fish is delivered fresh daily from Ainan Port in Ehime prefecture, as well as from Tokyo’s renowned Tsukiji fish market. It should come as no surprise, then, that the specialty at Ichimasa is sashimi, beautifully presented for your viewing—and dining—pleasure.

Dinner: 4,000 JPY

Momoya, specializing in kushiage or fried foods served on skewers, is the perfect place to unwind after work. The large counter, around an open kitchen, lends the eatery an atmosphere that even solo diners can’t help but feel perfectly welcomed in. The open kitchen format also allows the staff to keep track of your progress as you dine, ensuring a constant flow of freshly fried food served crisp and hot; Momoya takes great pride in this process, referring to it as the "parade of skewers". The extensive beverage list includes a discriminating wine selection that pairs excellently with the seasonal skewered ingredients.

Dinner: 2,500 JPY

With its upbeat staff and easy atmosphere, Izakaya Itsuraku is the ideal destination whether for a date or a group night out. Besides showcasing a diverse menu emphasizing seasonal dining and featuring a range of specialty vegetables from various regions around Japan, the restaurant also has its own farmland, thus ensuring a selection of local vegetables that is brimming with freshly-picked flavor. On top of delivering the finest ingredients directly from farm to table, Itsuraku offers an extensive sake list providing the perfect complement to the meal. Their daily special comes highly recommended.

Dinner: 4,000 JPY

For a nostalgic taste of Showa Japan, look no further than Roman-ya. The retro izakaya's private rooms, perfect for groups both large and small, are adorned with colorful signs and posters that echo with times gone by. Roman-ya is renowned for its satsuma chirandori, a special type of poultry from the Satsuma area in Kyushu. Raised four to ten times longer than the average chicken, this meat possesses a firmer texture and more robust, fuller flavor. Savor their "momo-yaki jonetsuen" chicken thighs, grilled until golden at high temperature. Adventurous souls might sample the basashi, or horse sashimi, a classic Showa-era dish sourced directly from the Kumamoto area, where it is a local specialty.

Dinner: 3,500 JPY / Lunch: 700 JPY

Discerning night owls will fall in love with Don Rokkaku, which keeps its doors open until 5 a.m. With its huge red lantern and shop curtain outside the door, the izakaya is easy to spot from the street. Head chef Okamoto, who has been cooking for over 50 years, uses his hard-earned decades of experience to draw the best flavor out of local ingredients. One prime example is the coveted dote-ni, or beef tendon stew, for which he eschews the traditional red miso base for an exquisite Kyoto-style sweet white miso. Don Rokkaku features counter seating on the first floor and tatami seating for groups on the second—get there before the stew runs out.

Dinner: 2,800 JPY

Saijiki, located close to the Imperial palace, is perfect for group dinners. The izakaya has plenty of private rooms for parties of 2 to 12, including a room featuring a gorgeous traditional entaku round table. The glowing ambient lighting inside evokes a cozy feeling, particularly in the winter when Sajiki serves up motsu nabe, a warming winter hot pot dish made with Saikyo miso, a type of golden yellow miso from the Kyoto area that is as naturally sweet as its color.

Dinner: 3,500 JPY

In the spring, Ishigamatei is an ideal spot for taking in the cherry blossoms, boasting a splendid view of the Kamo River. The specialty here is roast duck shabu shabu, featuring Kyo-gamo—local Kyoto duck with a hearty texture—garnished with a tasty array of regional vegetables. The duck is paired with delicious koshihikari rice from nearby Tamba in Hyogo Prefecture.

For a Kyoto dining experience like no other, be sure to visit the refined yet reasonably priced Enmado, located in a traditional townhouse over a century old. At Enmado, choose between counter seating or one of the many private rooms, each uniquely decorated with elegance. The specialty here is the tebasaki bomber, crispy grilled chicken wings that tickle the tongue with flavors both salty and sweet. The wafu pasta, basted in a rich, decadent uni cream sauce and accented with salty bits of tobiko caviar, is another highlight of the menu. As if that were not enough, Enmado also specializes in traditional obanzai ryouri and has its own homemade tofu. The extensive dessert list includes local sweets such as Kyoto matcha parfait and ice cream incorporating yatsuhashi, a beloved confection of cinnamon, sugar and mochi that is both locally famous and undeniably delectable.

Dinner: 3,500 JPY

Gion is known both for its famous geisha district and for its peerless cuisine. After a day on the lookout for geiko (Kyoto geisha) and their maiko apprentices, visit the Gion location of Yakiniku Dining Kyoasobi. With intimate lighting and counter, table, and even sofa seating, the stylish, relaxed interior of Kyoasobi captures the luxurious essence of the Gion district. The house dish is Gion tsukune, succulent homemade chicken meatballs; the elegantly presented Tamba chidori tataki, carefully grilled over high-temperature, smokeless Binchotan coal that draws out its natural flavor, has crisp roasted skin and a medium rare center. Kyoasobi also furnishes an extensive selection of local beers and sake, each a fitting complement to chicken so fresh that it may actually be served raw.

Dinner: 3,000 JPY

Whether you’re searching for more information on the best izakaya in Kyoto, need another type of restaurant for a traditional evening outing, or simply wish to learn more about Kyoto's incredible culinary scene, let Savor Japan be your guide to epicurean delight.