Ryoriya Terado

Using fresh fish procured from places like Tsukiji, we offer sushi, simmered dishes, and grilled items. At lunchtime we serve curry tsukemen made with Japanese dashi, seafood bowls, and daily set meals. The combination of medium-thin noodles with whole wheat and an elegant curry dipping broth based on bonito dashi is reputedly so good that customers drink it down to the last drop. On Fridays, we offer an assortment of nigiri as “Sushi Day,” and the menu’s changes by weekday are also a highlight.

Located immediately on the west side just up from Shijo Tomikoji, this single establishment’s narrow frontage creates a hidden-gem feeling. It offers six counter seats, a two-person table, and a private sofa room near the entrance that feels like a separate space, providing a variety of seating arrangements to accommodate solo diners through families. While blending into everyday life in Kyoto, the calm atmosphere unique to a small koryori-ya (traditional small Japanese eatery) envelops visitors.

The shop owner, who trained at sushi restaurants in Tsukiji, opened on December 10, 2019, on Shijo Tomikoji. While grounded in Japanese culinary techniques, the restaurant also introduced an original dish — dashi-based curry tsukemen — and with a style that crosses the boundary between Japanese cuisine and noodle dishes, it has charmed both local customers and tourists. Quietly blending into Kyoto's streetscape as a hidden gem, it has steadily grown its number of repeat visitors.