Built on frequent visits to the market, which is trusted by the ryoteis of Kyoto, and a discerning eye for ingredients

Founded in 1937 in Nishijin, a traditional town of textiles, Manshige embodies the Kyoto spirit of authenticity throughout its food, service, and seasonal decorations. Frequent visits to the market and his discerning eye for ingredients are what sustain third-generation owner and chef Keigo Tamura. His honest approach to purchasing quality ingredients at a reasonable price and giving back to the customers is what has gained the trust of the local business persons. The renowned “tai no aradaki” (a simmered dish of the bony parts of sea bream), which appears on the evening kaiseki-ryori menu (from 15,180 yen), is an example of using every part of the ingredient in a way that is more delicious than any other dish. Fans come from afar to enjoy this glossy masterpiece.