Kyoshubo Fujikawa

One diner came for the pike conger and left with the flavour they had hoped for, as well as fond memories of the hassun assortment and other dishes paired with drinks. Another praised the softly textured pike conger, tender grilled jidori chicken and the owner’s chirimen sansho, enjoying them alongside sake. For an evening of choosing a few seasonal dishes and adding small plates to accompany drinks, these accounts offer a sense of what Kyoshubo Fujikawa has to offer.

The menu includes thinly sliced flounder, rolled omelette, crab miso, aubergine dengaku with miso, and fried tofu with a yuba sauce. Choices range from light bites to grilled tilefish and tempura, making it possible to put together a meal to suit your appetite, from the first dish to the last. Diners have also recommended the flounder, aubergine dengaku, fried tofu with yuba sauce and grilled tilefish—a good reason to try a few dishes with different flavours and textures.

One diner described finishing with nyumen, warm somen noodles topped with grilled sea bream. Chirimen sansho is also listed among the rice dishes. Some diners have taken it home, while others have thought of it as a good souvenir. Whether you order it to round off the meal or take some home to enjoy later, making chirimen sansho part of your choices is another way to enjoy the restaurant.

Beer, wine and other alcoholic drinks are available to pair with the food. The restaurant is in Kamikawaramachi, on Kiyamachi-dori south of Nijo, in Nakagyo Ward, Kyoto. Dinner reservations are accepted. The restaurant notes that guests who book by phone can be seated for à la carte dining, so ask about this when arranging an evening of choosing dishes as you go.