Manjuji Hakuran

Located near Gojo Station, this charming restaurant is housed in a renovated Kyoto townhouse over 150 years old, where a young, independent chef showcases his culinary skills. The chef, hailing from the Goto Islands, combines local seafood and Goto udon with seasonal ingredients from Kyoto, elevating them into dishes that transcend traditional boundaries. The skillful use of clear dashi to enhance ingredients like abalone, nodoguro (blackthroat seaperch), and sweetfish is already gaining attention. It offers a blissful experience that engages all five senses, accompanied by the fresh scent of wood.