Restaurant
Kikunoi Honten
A family-run kaiseki ryotei founded in 1912 in the Higashiyama hills, led by chef Yoshihiro Murata and holding three Michelin stars.
A small Gion udon restaurant with a Michelin Bib Gourmand, known for its udon heaped with Kyoto's Kujo spring onion and its long history serving the teahouse district.
Good to know
Gion Yorozuya is a small udon restaurant in the old streets south of Shijo-dori, between Kennin-ji and Yasaka Pagoda. It was founded to deliver meals to the teahouses and theatres of Gion, and over the years it built up a following among the district's geiko and maiko. Today it is a sit-down restaurant, and the Michelin Guide has awarded it a Bib Gourmand for good quality, good value cooking, including in the 2026 guide.
The dish everyone comes for is negi udon: soft noodles in a delicate dashi, topped with a generous heap of finely sliced Kujo negi, the long green onion that is one of Kyoto's traditional vegetables. The onion is mild and sweet, and the combination with the light Kyoto broth is simple but satisfying. Kyoto udon broths are traditionally pale and delicate, seasoned to let the flavour of kombu and bonito come through, and this style suits the onion well. Other bowls on the menu have their own story: one called Mari comes with pickled plum and another called Tsunoda with chicken, both named after well-known customers who favoured those ingredients.
According to the Michelin Guide, Yorozuya opens for lunch from 12:30 and for an early dinner from 17:30 from Monday to Saturday, with lunch only on Sundays, but hours at small family restaurants can change, so it is worth calling ahead. Diners often queue before opening, and the restaurant is small, so arrive early or be ready to wait. Payment is cash only. The restaurant handles any reservations itself by phone.
Yorozuya is a good choice for solo travellers and anyone wanting an inexpensive, local meal in the heart of Gion, a district where many restaurants are expensive or reservation-only. A bowl of udon takes little time, so it fits easily between sightseeing stops. The space is too tight for large groups or pushchairs.
The restaurant is a short walk from Keihan Gion-Shijo Station and from Hankyu Kyoto-kawaramachi Station across the Kamo River. Kennin-ji, Kyoto's oldest Zen temple, is just to the south-west, and the lanes of Hanamikoji and Yasui Konpira-gu Shrine are a few minutes away. From here it is an easy uphill walk to Yasaka Pagoda, Ninenzaka and Kiyomizu-dera.
Negi udon, udon topped with a large heap of Kyoto's Kujo spring onion.
Yes. It holds a Bib Gourmand in the 2026 Michelin Guide.
No. Payment is cash only.
The Michelin Guide lists lunch from 12:30 and an early dinner from 17:30 Monday to Saturday, and lunch only on Sunday. Call ahead to confirm.
Diners often queue before opening, so arrive early.
Yes. It is small, casual and well suited to eating alone.
No. It is one of the more affordable sit-down meals in Gion.
Kennin-ji, Hanamikoji, Yasui Konpira-gu and Yasaka Pagoda are all within a short walk.
Bar
A modern cocktail and whisky bar at Kiyamachi Nijo with a collection of around 1,200 bottles, including some 600 single malts, and views towards the river.
Hotel
A luxury hotel in southern Higashiyama built around Shakusui-en, a pond garden of about 800 years old, with a spa, pool and several restaurants.
Attraction
The head shrine of the Inari deity, founded in 711, famous for the thousands of vermilion torii gates that climb the wooded slopes of Mount Inari.
Café
The flagship of a Kyoto coffee house founded in 1940, serving nel-drip coffee and breakfast from 7:00 in a townhouse-style building with more than 200 seats.