Kyo-ryori Miko has been dedicated to Kyoto cuisine for the past 60 years and is a restaurant in which you can casually enjoy kyo-ryori (Kyoto cuisine) in the quiet atmosphere of a machiya, a traditional Kyoto residence. You can quietly appreciate traditional Kyoto cuisine using seasonal ingredients such as hamo (type of eel typical to Kyoto cuisine), fugu (pufferfish) and Kyoto vegetables. The most popular item on the menu is the lunch Machiya Tenshin and starts at 2,500 yen. Because the restaurant kept its interior of the hundred-year old machiya almost in its original state, you can experience the good old Kyoto atmosphere.
100-year-old Kyoto-style Machiya
The building is a hundred-year-old machiya, a traditional Kyoto-style residence. The inside has been kept as it was originally and almost not altered at all. You can see traces of it being an old merchant's house in all corners, such as the walls, sliding doors called fusuma and hidden staircases.
Popular Lunch: Machiya Tenshin
The most popular item on the menu is the lunch Machiya Tenshin, in which you can enjoy authentic Kyoto cuisine in the 2,000 yen range. There are three courses of Matsu, Take and Zen, and the Matsu is quite reasonable at 2,500 yen. The two-layered bento box stuffed with plenty of Kyoto cuisine comes with tempura, steamed food, rice and dessert.
Hamo: a Must in Kyoto Cuisine
Hamo, praised for its fresh taste and high nutritional value, is a must in Kyoto's fish dishes in the summer. A popular course in the summer is the Soden Hamozukushi (10,300 yen incl.tax), which includes hamo prepared in various different ways. This is a limited season course from April to October.