AREA :



    Offering local delights and river fish to pilgrims of Mt. Atago

    The restaurant stands right below the first torii shrine gate of Atago Jinja Shrine.  Established 400 years ago, Hiranoya has enchanted many gourmets as a restaurant as well as an ayu (sweet fish) dealer.  The differences between their wild ayu and general other ayu is more than clear.  They offer the best ayu of each season; young June fish to fatty August fish, then fish with roe in September, all in a simple grilled style or as mixed rice.  Shinko dumplings made with rice flour will remind people that they once started as a teashop.  The ayu dishes prepared by the 14th generation owner are wonderful and known throughout Japan.  Some people say that if one wants to go and taste ayu, go to Hiranoya.  Botan-nabe (wild boar hot pot) is another popular winter dish made with bonito flakes, soy sauce, rice wine and fresh yuzu (a kind of citric fruit) juice.

    Photo: Koichi Higashiya / Reported and Written by Nao Miyake\
    Translation to English by AD BRAIN INC., and introduced in “Oishii Kyoto 137” magazine, Fujin-gaho, July issue, 2010 and “Gourmet in Kyoto for Mid Summer” Magazine, August issue, 2012


    Name Hiranoya
    Address 16 Saga Toriimoto Senno-cho, Ukyo-ku, Kyoto
    Tel 075‐861‐0359
    Hours 11:30-19:00 (L.O.)
    Closed No holidays
    Resevation Reservation required
    URL http://www13.ocn.ne.jp/~a0359/
    Recommended Seasonal dish: 15,000 yen; Seasonal kaiseki course: 10,000 yen; Lunch set: 8,000-10,000 yen; Yu-dofu: 5,000 yen.