Choosing and serving fresh fish at its best

Kakyu, a community-based restaurant, with its popularity spreading exclusively through word-of-mouth and referrals, has become a major destination for numerous repeat customers from other prefectures. And this year it commemorates its 23rd anniversary. Every day, the owner and chef decides on the day’s menu after visiting the market and taking a look around his regular go-to fishmonger. Kakyu serves its guests mainly traditional Kyoto cuisine as well as a wide variety of dishes including obanzai (traditional style of food originating in Kyoto) and hoba miso (miso paste with mushrooms and green onions). In particular, Kisetsu no Tsukuri Moriawase (seasonal sashimi assortment) for 2,090 yen, which features seven types of beautifully arranged wild fish, is a masterpiece that allows you to enjoy the flavor of fish at its best. The menu is mostly a la carte but there is also a prix fixe menu from 5,000 yen.