Restaurant matching Kyoto cuisine with local Fushimi’s sake
The restaurant was established in 1764. It served as the kitchen for a lords house during the Edo period (1603-1868), thus numerous historical reminders exist such as a bullet mark from the fight between Shinsen-gumi (Shogunate police and the military force located in Kyoto) and radical warriors from Satsuma province (present-day Kagoshima) at their front gate. Even after 250 years, the restaurant retains its traditions handed down over generations such as “only use the best part of sea bream” or “use only our own well water ‘Fushimizu’ for broth, tea and cooking rice.” Uosaburo has been creating Kyoto cuisine best suited with the locally brewed Fushimi’s Japanese sake since its beginnings. Only private rooms are available. Savor dishes full of a sense of the seasons with fresh wild fish and locally produced Kyo-yasai (Kyoto originated vegetables).
Reported and writtern by Shinobu Nakai
|Address||3-187 Kyo-machi, Fushimi-ku, Kyoto|
|Hours||11:30-14:00 (L.O.), 17:00-19:30 (L.O.)|
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