Popular kappo-style restaurant with many regulars
The menu of Kawamura frequently changes to reflect the season’s best ingredients. This is one of the reasons they have attracted a sizeable number of regular fans in the bustling business area of Kyoto. Office workers in the neighborhood and tourists start to come in one after another as soon as they open their doors and the counter seats soon fill up. The March recommendation is wild Moroko fish. Their friendly female manager, Ms. Yoshiko Kawamura, states, “Moroko is good to enjoy charcoal-grilled or as tempura.” They also serve a variety of Obanzai (Kyoto-style home dishes) every night. If you come alone, ordering the assorted Obanzai is a good choice. Delicious dishes and friendly service are the key reasons why customers keep returning to Kawamura. Besides seasonal specialties, such as hamo conger eel in summer and matsutake mushroom in autumn, they also prepare reasonably priced Kyoto home-style cooking that welcomes one and all to enjoy a relaxing dining experience.
Photo／Katsuo Takashima Text／Shinobu Nakai Translation to English by AD BRAIN INC.
|Name||Shiki Ryori Kawamura|
|Address||Hitosujime-sagaru, Nishikikoji Karasuma-nishi-iru, Nakagyo-ku, Kyoto|
|Recommended||Course: from 5,000 yen; A la carte: from around 800 yen|
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