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Umami-filled mizutaki at the long-established restaurant [Toriyasan] in Kiyamachi, founded in 1788

In a building designated as a registered tangible cultural property, you can enjoy mizutaki, a dish said to have been loved by Ryoma Sakamoto. The soup, made by simmering chicken broth in Kyoto water for three days, is rich and concentrated with the flavor of chicken, but has a gentle taste that goes down your throat easily.


The chicken mizutaki course, which can also be enjoyed on the riverbed, is 13,200 yen and includes seasonal appetizers, vegetables, tofu, and chicken. It is also a great way to taste the soup that has been loved by cultural figures and predecessors for many years. The zosui (rice porridge) that finishes the course, soaked with flavor, is also excellent. Mizutaki is said to be a favorite of actors and actresses who come to the restaurant to refresh themselves during performances, and is a great way to recover from summer fatigue.


Kawadoko data

  • Kawadoko hours: 13:00~22:00 (LO/20:30)
  • Kawadoko period / Scheduled from May 1 to September 30, 2023. Daytime floors are open from May to October. For details, please contact the store.
  • Approximate budget/night: 16,000 yen and up
    A la carte / 1320 yen and up (limited to when ordering a course)
    seat charge/no
    20% for service charge/food and beverage
    Reservation/reservation required
  • Children not allowed
    Number of seats / 23 seats
    Seating / Zashiki for riverside seating, tables for the rest of the guests


  • lesser cuckoo (Cuculus poliocephalus)
  • 136 Saito-cho, Shijo-sagaru, Kiyamachi-dori, Shimogyo-ku, Kyoto-shi, Kyoto
  • 5 minutes walk from Hankyu "Kyoto Kawaramachi Station"
  • Tel. 075-351-0555
  • 11:30~22:00 (LO/20:30)
  • Irregular holidays
  • All seats non-smoking Fully private room available No parking
*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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