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4 Gourmet Powdered Foods around Kyoto Station

In fact, the area around Kyoto Station is a konamon (flour dumplings) paradise! Not only okonomiyaki and takoyaki, but also 4 other konamonos you must try when you come to the Kansai region!

When we think of konamon, Osaka often comes to mind, but did you know that Kyoto also has its own specialty konamon? In addition to okonomiyaki and takoyaki, there is also a wide variety of slightly different konamon, such as mamboyaki and choboyaki. In this issue, we will introduce the specialty menu of each restaurant as well as information on the entrée that can be enjoyed until it is cooked. Enjoying them with a beer in one hand will surely bring you a moment of bliss!

1.Only those in the know know! The famous Choboyaki at Zenzaan Ito, full of flavor!

The at-home restaurant Senza-an Ito (Higashiyama-ku, Kyoto City, Kyoto), run by the beautiful Takeda family, is famous for its choboyaki, a traditional Japanese dish with a downtown atmosphere that is said to be the original takoyaki. 12 dimples are filled with chikuwa, konnyaku, takuan and other ingredients, and the dough with broth is poured into each dimple. The finished product is sprinkled with powdered bonito and a dash of seasoning. The dough is then poured over the top and finished with a sprinkling of powdered bonito and a dash of spicy seasoning.

Senza-an: Ito no chobo-yaki

Some fierce eaters eat 70 to 80 pieces at one table! Choboyaki 5-piece set, 750 yen

Zenzaan Special

Includes all ingredients such as suji, squid, hoso, oil cake, etc. and both soba and udon! The Senza-an Special 3000 yen is shared by two or more people!

Zenza-an Ito

  • former ozeki-ranked wrestler being in danger of losing his rank if he fails to live up to his responsibilities
  • 7-11 Hitobashimiya-nouchi-cho, Higashiyama-ku, Kyoto-shi, Kyoto
  • 3 minutes walk from Exit 2 of Keihan "Shichijo Station".
  • Tel. 075-541-3703

2.You'll want to go back again and again! The sweet sauce is the key to the mambo-yaki at Okonomiyaki Hirai.

The restaurant is run by the third generation, Nobuharu Hirai, who inherited the business from his mother, and the fourth generation, Risa, the second daughter of Hirai. You can choose from pork, squid, or suji (pork or squid meat) for the mambo-yaki filling, and soba or udon for the noodles. Enjoy the taste and atmosphere that explains why customers visit the restaurant several times a week.

Okonomiyaki Hirai's Mamboyaki

Mambo yaki (700 yen) is coated with a sweet sauce made from a blend of several different sauces.

Okonomiyaki Hirai's Mamboyaki

Add spicy sauce for accent if desired.

Okonomiyaki Hirai

  • okonomiyaki
  • 17 Higashinomachi, Shimogyo-ku, Kyoto-shi, Kyoto
  • 8 minutes walk from "Kyoto Station" of each line
  • Tel.075-661-8218

3.Hiroshima okonomiyaki made by the owner, who was born in Osaka and raised in Hiroshima

Chie, the owner of Okonomi-Chie (Higashiyama-ku, Kyoto City, Kyoto Prefecture), was born in Osaka and grew up in Hiroshima. After returning to the Kansai region, she fell in love with Hiroshima okonomiyaki and gained experience at izakayas, teppan-yaki, and okonomiyaki restaurants before opening her own restaurant here, near her mother's home. The okonomiyaki is made by spreading a thin layer of batter on a large griddle and topping it with a heap of cabbage. The cabbage pile shrinks as it is cooked slowly, slowly bringing out its sweetness. I was also in love with Chie's deftness in combining the noodles and eggs for the finishing touch. Watching the process of making the okonomiyaki is also a blissful experience.

Okonomi Chie's Hiroshima Okonomi Meatball Soba

Hiroshima Okonomi Meatball Soba Noodle 780 yen with a choice of Chinese Soba or Udon Noodle. For those who like spicy food, Kyoto's hot and spicy sauce is available.

seafood cooked in a way that preserves its original shape

Yaogimo stewed beef lungs, 450 yen. Well-balanced with soy sauce, ginger, garlic, and a dash of flavor, it goes great with beer!


  • Uoichi Bldg. 2F, 24-6 Imakumano-Kanomori-cho, Higashiyama-ku, Kyoto-shi, Kyoto
  • 8-minute walk from JR/Keihan Tofukuji Station
  • Tel. 075-746-3233

4.The security of a home-cooked meal [Kyo-chan (Kyou-chan)] crunchy pork and udon noodles with salted sticky rice.

Takako Hasebe, who was a housewife until her four children left the nest, started her own restaurant [Kyo-chan] (Minami-ku, Kyoto City, Kyoto Prefecture), which she had longed to open, at the age of 62. With a signboard bearing the name of her mother, Kyoko, she began her second life as a mother of an okonomiyaki restaurant. She sources the key ingredients for her okonomiyaki, such as hormone, suji, pork, and beef, from four different suppliers, each of which has its own specialties. The restaurant is now gaining fans for its easy-to-eat combinations that are an extension of home cooking, such as the salted sticky rice cake, which he learned from his daughter-in-law, and the negi modern, which uses kujo leeks instead of cabbage.

Kyo-chan's solid salt

Shio Beta (salted pork belly, udon noodles, and tenkasu on thin dough) 770 yen. The top and bottom are grilled to a crisp with more sesame oil.

Kyo-chan's Hormone

A mixture of plump hoso and rich and succulent tenniku, or tenpon, cheeks. Hoso: 850 yen, Tenniku: 850 yen

youngest child (of a good family)

  • Kyouchan.
  • 45-2, Higashi-Kujo Minami-Sanno-cho, Minami-ku, Kyoto City, Kyoto
  • 10 minutes walk from Hachijo Exit of Kyoto Station on each line.
  • Tel.090-4273-2732
*Please note that the information contained herein is subject to change without notice.
*Since this site uses automatic translation, the translation may differ from the original Japanese content.


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