Charcoal Grilled Meat & Kyō Vegetables NICO

The menu features seasonal vegetables grown locally in Uji and Kyotanbara, as well as carefully selected meats such as Tamba beef and Kyotanbakogen pork, all grilled over charcoal. The simple yet delicious flavor of the ingredients is the hallmark of our cooking, which enhances both the vegetables and the meat as the star of the dish.

A calm space renovated from an old private house. The interior design makes the most of wooden materials, and the location in a quiet alley creates a "hideout" atmosphere. The atmosphere allows you to enjoy a relaxing meal at any time of the day, including lunch, café, and dinner.

Opened on April 11, 2017, it continues to operate as a place that offers "everyday specialness" centered on Kyoto vegetables and charcoal-grilled meat. With a focus on local ingredients, the restaurant has established a solid presence as a place that caters to a variety of occasions with a morning, lunch, café, and dinner menu.

Tsujimura, the owner, opened NICO in his hometown of Uji after gaining 10 years of experience at a butcher shop-owned yakiniku restaurant in Fukui Prefecture. He carefully selects local Kyoto vegetables and high-quality beef, and strives to create a space full of warm food and smiles with the wish that "everyone can smile.