This unique Japanese restaurant mainly serves Kansai-style dishes. The recommended dish is the pork rice set, which comes with a pork rice bowl, Japanese salad and miso soup. Tempura and curry soba are also recommended.

Kyoudon Kisoba Okakita

Kaiseki cuisine is very exquisite. Every dish is exquisite, the taste is good, friends who like meat suggest not to go. Generally, just taste the taste. It is not enough to eat. .

Trip Gourmet Awards

2024 Asia 100 - Fine Dining 

The restaurant is nice and in a great location with views of the bamboo garden. The Japanese food was delicious and the Kobe beef was unusual in that it was cooked live at the table. The restaurant was silent and quiet. Highly recommended.

There were actually very few people in Kyoto during the May Day holiday.
Free enough to run a 100-meter dash in Gion.
Even Yamamoto Morozou stopped waiting in line.

Even Shan Yuanmenzo is here! No! Row! Team! Got it! !

Eat it! !
A hot bowl of fragrant oil beef udon.
A glistening bowl of cold udon tsukemen.
There was also a plate of chicken tempura.
It&rsquo;s so beautiful. I took the camera and took pictures. It looked like a tourist. The uncle in the store laughed when he saw it.

My friend started crying as soon as he took one bite: &quot;It tastes so good, it tastes so good. Eat it quickly. This noodle is so delicious.&quot;
It is a scented oil made in the store. After simmering garlic, onion and ginger in a pot, add scented oil and stir-fry until fragrant. Then add it together with plenty of beef and burdock, and cook it into a bowl of oily and sesame oil, which is very healing.
Udon is very strong. Even if it is made into hot udon, it will not turn bad after being cooked for a long time. It is very elastic. My friend&#39;s cheeks were bulging after eating it, and he was very happy.

The cold udon is as long as time. I may need to stand up after one chopstick.
Fortunately, the clerk gave me a pair of weird scissors, which allowed me to cut the noodles into shorter lengths before eating. I deliberately cut a few pieces and ate them with bonito-flavored dipping sauce and grated radish.
It&#39;s soft, waxy, sticky, firm, and has a sweet wheat flavor. I regretted it as soon as I took one bite. I should have chopped it into pieces. It was so useless that I turned into a hamster.

Their dipping sauces, noodle soups, and fried foods are very homely and you can&#39;t say they are good - anyway, I would not be happy if there was a queue like usual.
I can&rsquo;t say it&rsquo;s not good, because it tastes quite comfortable, just like eating at home.

Yamamoto Morozou is in a two-story building on the roadside in Higashiyama, Kyoto.

More than ten years ago, the shop owner decided to resign. He wanted to break away from the lifestyle that was embedded in the collective like a small screw, but he was at a loss as to what to do.
He walked a lot and ate a lot, and finally he thought of his grandma. I think of the small udon shop opened by my grandma, the hot udon, the fluffy white rice, and the aroma of the katsuobushi flowers in the dipping sauce. I think of the smiles, the bustle, and the warmth and warmth of the people in the store.
Finally, he returned to the old house that had been an udon shop and decided to open a grandma-style udon shop.

This restaurant is quite good. It is a sushi specialty restaurant. Converted into RMB, it is only about ten yuan. There are preferential policies. The price of about fifty yuan per person is really affordable.

This restaurant, called kyo seika, is a well-known restaurant in Kyoto, very close to the subway station. This is the main Chinese food. I personally feel that the taste is quite authentic.

这家独具特色的日本料理店，主要是关西风味的菜品。推荐香肉饭套餐，除了香肉盖碗饭，还配了日式撒拉和味增汤。另外还推荐天妇罗和咖喱荞麦面。

是卖荞麦面的店，里面挺大的。主要卖冷面和热面。冷面的生意比较好，很多日本人都是光点一碗面条。口味就见仁见智了，荞麦面本来口感就没有正常的面条这么软滑，不过也是相当不错了。

It is a soba noodle shop, and it is quite big. It mainly sells cold noodles and hot noodles. The cold noodles business is better, and many Japanese people just order a bowl of noodles. The taste is a matter of personal preference, soba noodles are not as soft and smooth as normal noodles, but it is still quite good.

这家店在京都可谓是家喻户晓，据说大名鼎鼎的米其林三星餐厅&ldquo;菊乃井&rdquo;的主厨村田吉弘也经常光顾。点上一份天妇罗冷乌冬，冷乌冬是最好的品尝面本身的味道的选择。配上店内独家专用的三杯醋食用，可以尽可能地引出乌冬最原始的味道。岡北的乌冬面，一入口非常的细滑精巧，这里的乌冬吃起来更加弹韧，口感非常紧实，让我对乌冬的理解更上升了一个层次。价格也相对来说，提高了一个档次，1300日元。

This restaurant is a household name in Kyoto, and it is said that the chef Yoshihiro Murata of the famous Michelin three-star restaurant &quot;Kunoi&quot; often visits it. Order a piece of tempura cold udon, cold udon is the best choice to taste the taste of the noodles themselves. Served with three cups of the store&#39;s exclusive vinegar, you can bring out the most original taste of udon as much as possible. The udon in Okahoku is very smooth and delicate when you eat it. The udon here tastes more elastic and has a very firm texture, which makes my understanding of udon rise to a new level. The price is also relatively higher, 1,300 yen.

好吃！连吃两份。就是要排队等位。

Delicious! Eat two in a row. Just wait in line.

冈北周四 排队一小时 店家很照顾一人食 即使一个人也给足四个人的台子 不拼桌 不过外面寒风中等待的本地人还是义无反顾 店内环境不错 上茶添水非常主动 因为在排队时已经点单好 所以上菜也比较快 亲子饭果然是日本的比较好吃 肉嫩蛋软 大米香 相对之下荞麦面就比较一般 面很少&hellip;

Gangbei queued for an hour on Thursday. The store took care of one person. Even one person gave four people a table. But the locals waiting in the cold wind outside still did not care. The environment in the store was good. It was very active to add water to tea because it was already ordered when queuing. So serve food It is also faster. The parent-child rice is really delicious in Japan. The meat is tender and the egg is soft. The rice is fragrant. The buckwheat noodles are relatively average. The noodles are very few...

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Kaiseki cuisine is very exquisite. Every dish is exquisite, and the taste is good. Friends who like meat are advised not to go. Generally, just taste the taste. You can&#39;t eat enough.

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