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An izakaya on the tenth floor of Ginza, opened by one of Kyoto's most beloved kappo restaurants, that insists on shipping its water in from the old capital. The meal starts with four set dishes, arranged with enough care to suggest kappo roots, then opens into à la carte territory: oden, baked gyoza, squid yakisoba, and curry rice or ramen to close. It runs late, which matters in a neighborhood that tends to close early.
The awards strongest first
- Michelin Guide Selected Restaurant
One number, weighted & current 69
How we scoreThe dishes from the writeups
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Oden
“followed by à la carte items to the customer’s taste such as oden, baked gyoza dumplings and squid fried noodles”
Michelin Guide -
Baked gyoza
“followed by à la carte items to the customer’s taste such as oden, baked gyoza dumplings and squid fried noodles”
Michelin Guide -
Squid fried noodles
“followed by à la carte items to the customer’s taste such as oden, baked gyoza dumplings and squid fried noodles”
Michelin Guide -
Curry rice
“Curry rice and ramen are typical ending dishes.”
Michelin Guide
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