No guarantor required! Weekly and monthly rates available. Good for short and long-term stay.
Hisago is a long-standing soba restaurant that was founded in 1930. Its signature is homemade chasoba (green tea soba), but the restaurant offers a wide range of rice bowl dishes as well. Most of the customers order the oyakodon (simmered chicken and eggs over rice), making it one of the most popular oyakodon in Kyoto. The dashi stock made with dried mackerel and dried kelp has a slightly sweet taste, and sansho pepper is sprinkled on soft egg curd. The pungent aroma of the pepper will stimulate your appetite.
- 484 Shimokawara-cho, Shimogawara-dori Yasakatoriimae sagaru, Higashiyama-ku, Kyoto-shi, Kyoto
- Contact No.
- 12-min walk from Gion-Shijo Station on Keihan Line 15-min walk from Kawaramachi Station on Hankyu Kyoto Line
- Opening Hours / Holidays
Closed on Mondays
- Official Website
- Not available
- Time Required
- 30 minutes
- Other Information
- Average price per person: from 1,000 yen for lunch, 1,000-2,000 yen for dinner Menu: Oyakodon 1,010 yen, Kinugasadon 870 yen
※ Some information is displayed in Japanese and machine-translated English, which may not be accurate.
For the latest information, please check the official website for each spot.
Most Famous Oyakodo in Kyoto
Hisago's famous oyakodon (1,010 yen) has soft curds of egg on top of rice. Kyoto's local chicken Tanba jidori and Kyoto's special leek Kujonegi are simmered in a broth and finish up with soft egg curds. The pungent sansho pepper top it off.
Carefully Crafted Green Tea Soba
They have an extensive menu of noodles as it is a soba restaurant. Only Kyoto's local Uji matcha is added to buckwheat flour to make their noodle. The beautiful green noodle has a silky texture and refreshing green tea flavor.
Kinugasadon: Kyoto's Local Specialty
This rice bowl dish is not as well known as oyakodon, but Kinugasadon (870 yen) is one of their signature dishes. Sweet soy sauce-flavored aburaage (fried thin tofu) and Kujonegi are simmered in a broth and cooked with eggs. This rice bowl dish was born in Kyoto, and the special dashi and soft egg curds make this dish extraordinary.