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area in Kyoto

Kyoto Ice Cream: Soba Boro Cookie Ice Cream

Chibeta: Soba Boro (Cookie) Ice Cream そばぼうろアイスクリーム
Soba Boro (Cookie) Ice Cream そばぼうろアイスクリーム
Japan’s Answer to ‘Cookies and Cream’ Ice Cream: Soba boro is a crunchy cookie made of soba flour, sugar and egg, a little bit like a Japanese version of biscotti. Chibeta makes a delicious ice cream flavored with soba boro.

Sake Kasu Ramen in Fushimi

Genya Ramen: Sake Kasu Ramen 伏見酒粕らーめん 玄屋
Genya Ramen: Sake Kasu Ramen 伏見酒粕らーめん 玄屋
Sake Kasu Ramen: Yesterday I stopped in at Genya Ramen in Fushimi to try their famous sake kasu ramen. Sake kasu is the ‘lees’, what is left after pressing sake mash. Fushimi is the second largest sake producing region of Japan, so there is plenty of sake kasu around town. Sake

Kyoto Nishijin Shinise: Tawaraya Meibutsu Udon

Tawaraya Meibutsu Nihon (Two Noodle) Udon たわらや名物二本うどん
Tawaraya Meibutsu Nihon (Two Noodle) Udon  たわらや名物二本うどん
A bowl of udon with only two noodles? Is it a rip-off or a find? Though Tawaraya’s famous udon dish is a bit gimmicky, it does have that special and refined ‘shinise’ taste. This is a dish that has been enjoyed, across the street from an ancient shrine, by several generations…

Oyako Donburi: Nishijin Chicken Shinise Toriiwaro

Oyako Donburi: Nishijin Chicken Shinise Toriiwaro 西陣・鳥岩楼 鳥水だき
Oyako Donburi: Nishijin Chicken Shinise Toriiwaro  西陣・鳥岩楼 鳥水だき
Toriiwaro, a shinise located in the old weaving district of Kyoto, offers a single dish for lunch and a single dish for dinner. Toriiwaro’s chicken broth is the heart and soul of their chicken cuisine. Chicken itself is a relative newcomer to the Japanese culinary scene and this 150 year…

Kakutani: Kyoto Nabe Yaki Udon and Soba Restaurant

Kyoto Nabeyaki Udon and Soba Shinise 京都 かく谷老舗
Nabeyaki Udon and Soba Shinise 京都 かく谷老舗
Dashi broth, udon noodles, chicken, egg, mushrooms and shrimp tempura are all placed in a covered earthenware nabe pot and boiled vigorously over high heat for several minutes. This dish is called nabeyaki udon, it is served piping hot in the nabe pot that it was cooked in. Kakutani’s nabeyaki

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