The Best Casual Restaurants in Kyoto

Just a short distance from the Philosopher's Path, you'll find Monk, a restaurant where the freshest farm-to-table ingredients meet wood-fired cooking techniques. The menu, which changes with the seasons, is simple yet infused with botanical elements, and the star of the show is the sourdough pizza topped with locally harvested seasonal produce. Chef Yoshihiro Imai's philosophy is to let the vegetables take the spotlight, and every morning he personally selects the freshest produce from the farmer's market in the rustic farming community of Ōhara.

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Oliver Jansson

Food Enthusiast – Stockholm, Sweden

Just a stone's throw from the iconic Philosopher's Path lies Monk. Here, farm-to-table ingredients marry with wood-fired cooking techniques, culminating in the iconic sourdough pizza featuring locally harvested seasonal toppings. Chef Yoshihiro Imai lets the vegetables shine. His culinary philosophy mirrors the essence of Kyoto itself: simple, harmonious, yet deep. Every morning, the team ventures to the farmer's market nestled in the rustic farming community of Ōhara, where Imai-san diligently selects the freshest vegetables for the dishes of the day.

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This eatery, Pizzeria Mama, offers a laid-back atmosphere where you can enjoy both seasonal and classic pizza options. The interior design and displayed wines add to the welcoming ambiance, making it a place where you can feel relaxed. Despite being a bit away from the city center, the high-quality pizzas and the overall experience make it worth the trip.

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Peter Atzen

Copenhagen Foodie – Copenhagen, Denmark

Japanese seasonal and classic Pizza. A good pizza place has to be a fun place, it has to be relaxed, it has to be a la carte so you can adapt to the day and see what you feel like and above all the food has to be delicious. Pizzaria Mama was all of those. Already walking in the door I fell In love with the interior and the wines on display. I nodded to myself saying “This is going to be good” and it was. We had 4 different pizzas where we naturally tried a great mix of seasonal pizzas and classic pizza such as margherita. All were of very high quality and with the cool space we loved every bit of our evening there. It is a bit outside Kyoto but it is definitely worth the trip.

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Ramen Toritani is a hidden gem known for its authentic, locally-loved ramen. With a cozy setting of just 12 seats, the restaurant offers a unique dining experience, free from the typical ramen-ordering-vending machines. The generous portions, milky chicken broth, perfectly cooked chicken and char siu, and the tangy spiciness of julienne spring onion and daikon cress all contribute to a ramen experience that is hard to match.

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Jaclyn Kong

Chef – Antwerp, Belgium

A hidden diamond in Kyoto. Japan is ramen heaven! My short 3 weeks trip is definitely not enough for me to taste all I want but this 麺処 鶏谷 (Ramen Toritani) definitely made me cry a bit from its taste. This place was the most-mentioned by all local Japanese ramen critics, thus, I decided to take the trip. The location is a bit far off the city, which I’m happy as it’s normally a common indication that it’s authentic and less touristy. I was lucky that I did not have to wait for too long, about 45 mins. (p.s: in Asia, queueing for food is insane! I queued for 3 hours for my okonomiyaki) and I was apparently the only foreigner there. This little 12 seaters ramen restaurant does not use a ramen-ordering-vending machine (those commonly seen in most ramen places in the cities). They only have a Japanese menu and I picked the one with a star logo (which I assumed it’s the chef’s recommendation/popular choice) and added all extras I saw (extra char siu and free-range chicken)(about 1300¥, +/- 13€) The portions were really generous and the milky chicken broth was heaven. The chicken was perfectly cooked and the char siu was also different from the usual ones we've commonly seen/tasted in other places. The julienne spring onion (white part only) and daikon cress give crisps of tangy spiciness to the ramen. I tried other tori paitan base ramen in other cities and none could beat/even come close to the flavours I had at Tori Tani!

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Seiwasou provides a traditional dining experience in a sukiya-style building surrounded by beautiful Japanese gardens. The menu, managed by third-generation chef Tetsuo Takenaka, is vast and varies from kaiseki, shokado bento, to tempura, with seasonal ingredients such as kabura turnip and buri winter yellowtail. The ambience is further enriched by a special tempura counter with garden views, and a selection of sake from the nearby historic Tsuki no Katsura brewery.

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Yukari Sakamoto

Food Writer – Tokyo, Japan

Seiwasou in Fushimi, Kyoto is led by third-generation chef Tetsuo Takenaka. The restaurant is housed in a traditional sukiya-style building surrounded by manicured Japanese gardens. Seasonal ingredients such as kabura turnip and buri winter yellowtail represent winter. Nama fu wheat gluten, a Kyoto traditional source of protein, is deep-fried and garnished with grated ginger. A flight of sake is presented with colorful glassware. Not far from the restaurant is Tsuki no Katsura, a historic sake brewery which is represented on the sake list. Chef Takenaka's wife oversees the front of the house. Chef Takenaka speaks English and is very welcoming of visitors to Kyoto. The menu is vast and ranges from kaiseki, shokado bento, and tempura. Weekday prices are less than weekends and national holidays. The tempura counter is very special and has seats overlooking the garden. Seiwasou is in a residential area a short walk from Sumizome station on the Keihan line connecting Kyoto to Osaka.

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Nestled in a backstreet near the Kamo river, Shokudo Ogawa is a small counter restaurant that offers an a la carte menu, with Chef's omakase being a popular choice. The food is simple yet highlights high-quality local ingredients, with a harmony not reliant on heavy seasoning or fats. With a fun atmosphere to watch Chef Ogawa prepare dishes to order, the quality and value offered by this restaurant is unparalleled.

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Charles Chen

F&B Producer – Oakland, United States

One of Kyoto’s finest Perhaps one of Kyoto’s best cost performance restaurants is also one of Kyoto’s hardest to book. Nestled in a backstreet near the Kamo river, Shokudou Ogawa is a fine example of pure flavors with confident execution. This small counter restaurant offers an a la carte menu but Chef’s omakase is the common call here. Filled with regulars, the counter is a fun place to watch Chef Ogawa prepare dishes to order or to make friends with neighbors. His food is simple yet highlights the high-quality local ingredients of Kyoto with a harmony not reliant on heavy seasoning or fats. If you are lucky enough to get a seat at the counter, the value and quality is unparalleled.

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This restaurant is known for its handmade soba noodles, which are finely crafted yet firm and aromatic. It's a place that comes highly recommended, even by chefs, and is worth the wait in line. Besides the soba, there's also a selection of Japanese dishes and beer to enjoy, making it a great spot for both lunch and dinner.

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Tristin Farmer

Chef – Singapore , SG

Handmade soba noodles at Soba Minagawa in Kyoto. Soba Minagawa serves some incredible handmade soba noodles and beer. I was recommended this place by a chef friend and it’s definitely worth a visit and worth queuing for!

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Located in a residential area, Taiho is known for its unique combination of authentic Chinese cuisine and natural wine. The casual atmosphere complements the bold, spicy dishes that are a highlight of their menu. The wine list is extensive, offering a wide range of choices to pair with your meal.

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Ioanna Morelli

Bar Owner / Consultant – Niseko, Japan

Chinese and natural wine combo that is incredible. This spot is in a residential area but always full. Authentic food, super casual atmosphere an insane wine list, food to write home about. Spicy food here is spicy.

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With a renowned reputation for its steak sandwiches, Yutaka Steakhouse is a place where legendary steak spot Kawamura once worked. The restaurant is also known for its delicious hambaagu, which comes highly recommended. In addition to their great value lunches, they offer online and phone reservations for added convenience.

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Roni Xu

Potato – Tokyo, Japan

Steak sandwich Steak spot the legendary Kawamura used to work at. Favourite hambaagu ever! Highly recommended. Great value lunches too.

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With a relaxed and casual atmosphere, Ashioto offers dishes primarily featuring locally sourced vegetables. The menu is a modern take on izakaya cuisine, focusing on lighter, fresher fare. Despite the lack of an English menu, the staff is full of energy and eager to ensure a great dining experience.

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Oliver Jansson

Food Enthusiast – Stockholm, Sweden

At Ashioto, you'll find beautiful dishes primarily featuring locally sourced Kyoto vegetables, all within a very relaxed and casual setting. The menu offers a modern izakaya selection with a focus on lighter, fresher fare. While there's no English menu, the staff exude great energy and are eager to ensure you have the best experience possible.

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This restaurant, Gyoza Taizou, offers a simple yet satisfying menu, specializing in freshly made gyoza. The gyoza, thin and crispy on the outside with juicy fillings, come in several varieties including coriander and shiso. It has a no-frills ambiance and is often referred to as a hidden gem for affordable dining.

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Oliver Jansson

Food Enthusiast – Stockholm, Sweden

This no-frills, hole-in-the-wall spot serves up some serious gyoza. Crispy on the outside, packed with juicy fillings on the inside. They offer a few options such as coriander gyoza and shiso gyoza, plus some side dishes. All gyozas are freshly made to order, thin as a whisper, and absolutely delicious. A hidden gem for some cheap eats!

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With a focus on delivering pristine and delicious flavors, Hassun is led by a team of skilled craftsmen. The restaurant is highly recommended for its thoroughly delicious dishes. The expertise of the team ensures that every meal at Hassun is a unique culinary experience.

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Jenifer Kuah

Restaurateur – Kuala Lumpur, Malaysia

Pristine and delicious flavours by a master craftsman and his team. Thoroughly delicious!

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Situated along the historic Philosopher's Path, Juugo offers a simple but impressive menu consisting of soba and sobagaki (buckwheat dumpling). The restaurant is the brainchild of Ishibashi-san, a former fashion executive turned farmer, who grows his own buckwheat on a farm an hour away. The soba is kneaded and cut to order, providing a unique, farm-to-table experience that's truly one of a kind.

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Charles Chen

F&B Producer – Oakland, United States

Located along the historic Philospher’s Path in Kyoto is one of the best soba restaurants in Japan. Ishibashi-san, a former fashion executive turned farmer, only serves two things: soba and sobagaki (buckwheat dumpling). His country-style soba is kneaded and cut to order with buckwheat that he grows on his farm located an hour north of Kyoto. The restaurant and farm is completely a 1-man operation which makes the whole experience even more impressive. An absolute must when visiting Kyoto.

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Masuya Saketen is a casual spot that offers a wide selection of quality sake from various regions across Japan. It's a place where you can enjoy your favorite type of sake or explore new varieties, with a blackboard near the entrance displaying some of the bottles, categorized by fruity sweetness or refreshing, sharp flavors. The bar allows you to choose between sitting at the counter or standing at the communal table, depending on your mood.

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Oliver Jansson

Food Enthusiast – Stockholm, Sweden

Masuya Saketen, located in Kyoto's Nakagyo Ward, offers a wide selection of quality sake from various regions across Japan, alongside small plates of food. It's the ideal spot to drink your favorite type of sake or explore new varieties. A blackboard near the entrance displays some of the bottles, categorized by fruity sweetness or refreshing, sharp flavors, aiding in your selection process. The bar has a very casual atmosphere and allows you to choose between sitting at the counter or standing at the communal table, depending on your mood.

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