Hisago

(Source : 食べログ)

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.

(Source: 食べログ)

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.

(Source: 食べログ)

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.

(Source: 食べログ)

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.