Yujufudan

A traditional house tucked in a narrow back alley of Karasuma Shijo has been transformed into Yujufudan, a contemporary izakaya that is ushering in a new era of bar gastronomy through boundary-pushing fusions of Japanese and Italian cuisines. The venue, which bills itself as a “neo izakaya,” is the sequel to Kyoto’s affluent eatery, To To Seven. It’s also helmed by the same energetic owner, who seeks to combine the playfulness of Western cuisine, the subtle elegance of Japanese flavors and the revered atmosphere of Kyoto in one place. It’s no surprise that the menu brings some playful twists into its Kyoto-style cuisine. Small-plate presentations and locally sourced ingredients highlight the restaurant's connection to the ancient capital, with a particular focus on fresh seafood and regional produce, but what goes after that challenges the preconceived notions of the orthodox. For example, fresh pasta made from Awaji noodles is glossed with seasoning and oil and then tossed with white fish for an umami-packed bite. Sushi rolls topped with its faithful sidekick, the salmon roe, are deep-fried for an exquisite crunch, while guests can also enjoy carpaccio and flash-fried salmon cutlets. The innovative menu is further bolstered with its fantastic list of fruit drinks and draft beer. The restaurant’s fitout, much like its cuisine, blends traditional cues with modern charm. The cafe-like space is wrapped in grey-painted walls, illuminated by dried flower lighting installations, and accented with contemporary touches and warm wood-grain tables. Some dishes are presented in stunning tableware. The high-energy team keeps the intimate space buzzing with laughter, making it a lively yet cozy spot for a date.