After a period of renting rooms in Otsu, she opened her own restaurant in Gion, Kyoto. Standing at the counter, Kimiko Pickles aims to make curry that cheers everyone up, using koji miso as a secret ingredient. Her experience with vegetables, spices, and knowledge of beauty is reflected in her creations. On the menu are gluten-free spice curry and soup curry, as well as vegan curry that does not use animal products. Taste the aroma of spices along with the acidity of 12 kinds of homemade pickles made from seasonal vegetables and Kyoto ingredients. Be sure to try the Shirokuma Frappe, a homemade fruit frappe filled with condensed milk, which is a big hit every year. The curry in the photo is eggplant keema & butter garlic, 1300 yen.

Leaf benefit: additional service (one pulpy yogurt)

Owner Kimiko Pickles
He became a certified vegetable sommelier and spice spice sommelier, and before he knew it, he was on the road to spiced curry. All of the diverse pixtures are homemade.