Jikishinbou Saiki

Jikishinbou Saiki has challenged the status quo of traditional Kyoto cuisine since 1934. Since moving in 2009 to its current location in Gion, it continues to push those boundaries under the helm of its third-generation owner, Chef Mitsuru Saiki. Chef Saiki majored in agriculture at Kyoto University and studied under a professor said to be one of the foremost experts in “taste studies”. Now, he brings his skills and dedication to making every dish invigorating for all five senses, in true kyo-ryori — Kyoto-style cuisine — fashion. Jikishinbou Saiki puts a premium on fresh quality, purchasing only enough ingredients for the day’s use from local Kyoto farmers. They take special pride in their dashi (soup stock), a key ingredient commonly made from kombu (kelp) and katsuobushi (dried bonito flakes) found in numerous dishes. Here, sashimi is served with a sprinkling of salt to draw out the flavors, and their beef is marinated in red Hatcho miso. For those chilly nights, get together with friends and splurge on their mouth-watering hot pot of vegetables, mushrooms, and meat. Be sure to check out their curated selection of wines and champagnes, each one specifically chosen for their low acidity, which perfectly complements the food.