Ichido

Combine traditional Japanese kappo style dining with the famous teppanyaki technique and you'll get the teppan-kappo cuisine, which can only be found at Kyoto's one and only Ichido. The grilling of food on an iron plate instead of using conventional cooking methods is what sets this restaurant apart from other kappo restaurants. Chef Takaaki Seki uses both locally-sourced ingredients as well as Western elements to create his profoundly inventive dishes. Look out for creative ones like sukiyaki with tomatoes and soft boiled egg, and carbonara-style yakisoba. As the seasons change, so do the dishes on the menu. The main dish will always be a cut of beef fillet served with seasonings like salt, wasabi, and soy sauce. A popular winter dish is the yellowtail and white radish simmered in a pan, but chef Takaaki takes it to a whole new level by grilling them on the iron plate with a precise temperature and timing. From appetizers to desserts, Gion Ichido is pioneering a new style of Japanese cuisine that will soon be in high demand across the country. Grab your seat before it fully takes off!