Kyoto Stand Kiyokiyo Sanjo Shinsen Branch

The chef carefully prepares each item to bring out the best flavor of the ingredients. Fresh seasonal vegetables and well-selected ingredients are used to create a warm flavor that evokes a sense of nostalgia.

Kyoto's famous Kumiage-yuba (bean curd skin) and Kyoto vegetables are carefully stuffed into kinchaku (deep-fried tofu) and deep-fried to crispy perfection. The yuba's smooth texture and the Kyoto vegetables' simple sweetness intertwine perfectly. Served with a house-made dipping sauce.

It offers three different types of sake from the more than 30 varieties of Kyoto sake stocked regularly. You can learn the variety of flavors produced by traditional breweries unique to Kyoto.