Doujin

Doujin" maximizes the richness of the original flavors of its ingredients through its incredible procurement of ingredients and cooking techniques. The depth of texture and flavor of dishes such as the sea eel, uzaku, are particularly impressive due to the skill with which they are cooked. The restaurant's dishes, which embody the essence of Japanese cuisine and make the most of the ingredients, leave a deep impression on visitors.

Located a five-minute walk from Sanjo Keihan Station, the restaurant's exterior is characterized by the warm tones of wood. The interior of the restaurant is decorated in a calm, Kyoto-like atmosphere, with five seats at a counter made of a single piece of wood. The counter seats are gorgeously constructed with a single piece of cypress wood, creating a mature atmosphere.

Doujin" is a Japanese restaurant in Kyoto that became difficult to make reservations for as soon as it opened. It is a typical Japanese restaurant in Kyoto with a reputation for dishes that make the best use of the ingredients without showy presentation, making it a place you will want to visit every season. The restaurant is so good that it has achieved this status in about a year since its opening.

Nakajima is a native of Fukuoka Prefecture and opened Michito in 2018 after training in Daito. A native of Dazaifu, he is 36 years old and has worked at a famous kappo restaurant in Kyoto. He is also an expert on wine and has a simple personality. Opening a kappo restaurant in Kyoto by himself shows that he has put in a lot of effort.