Sushi Tamahime KYOTO

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Sushi Tamahime KYOTO

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From US$27.71
10%OFF
US$24.94
per guest
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Free cancellation (48 hours notice)
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For each guest that dines at this restaurant, byFood will donate
10 meals
Summary
Restaurant Details
Location
Reviews
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For each guest that dines at this restaurant, byFood will donate 10 meals
Location
Cuisine
Sushi
Kaiseki
Average cost
LunchUS$31.49 - US$100.79
DinnerUS$44.09 - US$100.79

Run by the established Kanazawa Maimon Sushi group, this 11th-floor omakase concept near Kyoto Station serves flawless sushi with the traditions of Edomae and elegance of Kyoto.

Restaurant Details

Elegance and tradition thread throughout every element of Sushi Tamahime KYOTO, the latest branch of the Kanazawa Maimon Sushi group that finds itself in Japan’s old capital, Kyoto. The store is perched on the 11th floor of the Kyoto Station Building, directly connected to Kyoto Station, with an interior that has been given a fresh Japanese-inspired updo. The dining room stuns with plain woodwork reminiscent of Kanazawa’s traditional miyabi-iro hue. A long wooden counter faces the big picture window that reveals sweeping city views.


Though Kyoto is known for its kaiseki, here, Sushi Tamahime presents something different — flawless Edomae sushi, executed with Tokyo precision but with Kyoto’s grace. Its Edomae-style sushi degustation highlights the pristine seafood of the Hokuriku region, sourcing from the Sea of Japan. Seasonal treasures like nodoguro (blackthroat seaperch), sea snail and sweet white shrimp take center stage.


From technique alone, the master chefs at Sushi Tamahime operate at the highest level. Their methods remain true to Edomae principles of aging and processing, yet subtle innovations add intrigue. Take the fatty tuna nigiri, for instance — an Edomae classic refined by layering seaweed between the plump, seasoned rice and the aged fish, deepening its umami.


The restaurant’s signature simmered eel is gently simmered and finished with fragrant Japanese sansho pepper. Meanwhile, Akashi sea bream is paired with a house-made soy sauce infused with dashi from its own bones.


The restaurant’s deep respect for tradition is reflected in its name: Tamahime, the princess of the Maeda family from Kanazawa’s feudal era. This attention to detail extends to the curated selection of local Ishikawa sake, chosen to complement the sushi. For international guests, an English menu is available.

Sushi Tamahime KYOTO Remarks

  • Guests with dietary restrictions and/or food allergies should inform the restaurant beforehand. The restaurant might not be able to accommodate guests who make same-day requests.

  • The restaurant reserves the right to refuse reservations to guests who have excessive dietary restrictions, particularly those of fish or vegetables.

  • The course menu content listed below is an example and is subject to change based on seasonal availability.

  • The restaurant cannot always guarantee that it can provide guests with their preferred seating options after a reservation due to availability.

  • The pictures provided are for illustrative purposes.

Sushi Tamahime KYOTO Business Days

Sunday
11:00 AM
10:00 PM
Monday
11:00 AM
10:00 PM
Tuesday
11:00 AM
10:00 PM
Wednesday
11:00 AM
10:00 PM
Thursday
11:00 AM
10:00 PM
Friday
11:00 AM
10:00 PM
Saturday
11:00 AM
10:00 PM

Sushi Tamahime KYOTO Address

Kyoto Station Building 11F, 901 Higashishiokojicho, Shimogyo-ku, Kyoto 600-8216

Sushi Tamahime KYOTO Access Info

  • Sushi Tamahime KYOTO is a 1-minute walk from Kyoto Station.

Sushi Tamahime KYOTO Phone Number

075‐343‐1414

Sushi Tamahime KYOTO Cancellation Policy

Cancel your reservation at least 48 hours before the dining start time to receive a full refund.

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We strive to be as accurate as possible and keep up with the changing landscape of Japan’s food and travel industries. If you spot any inaccuracies, please send a report.

Photo of faq question markFrequently Asked Questions

What is Edomae sushi?

Edomae sushi, or Edo-style sushi, refers to a traditional form of sushi that originated in Edo (modern-day Tokyo) during the early 19th century. It is characterized by its use of fresh and often aged or marinated fish, as well as specific preparation techniques designed to enhance flavor and preservation.
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