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Tai-meshi fans are rapidly increasing [Tai-meshi Maki, Kinkakuji Branch]

This restaurant offers Ehime-Uwajima's specialty, tai-meshi, which is sea bream sashimi marinated in homemade broth and soy sauce and served over rice. What is brought before you is not takikomi-gohan (rice cooked with sea bream), but a balled-up box containing sea bream sashimi, thick roe, and horseradish stems as condiments. First, the sashimi is dipped in broth and soy sauce and tasted as it is, then the sashimi and broth and soy sauce are all placed on top of the rice and a sip of the rice is served.


It is delicious enough on its own, but if you add an egg on top, you have a sumptuous egg on top of the rice. The number of fans of taimeshi is increasing rapidly with the opening of the Kyoto Teramachi Tai-meshi Maki in July of this year and the Tokyo branch in October.


Tai-meshi Gozen: 2,200 yen. Uwajima's specialty, tai meshi, uses Ehime-grown eggs and Ehime-grown sea bream. A simple combination of sashimi, dashi soy sauce, and roe.

Tai-meshi Maki, Kinkakuji Branch

  • Taimeshi Maki-ki Kaikakuji
  • 30-5, Kinugasa-baba-cho, Kita-ku, Kyoto-shi, Kyoto
  • 6 minutes walk from bus stop "Kinkakuji-michi".
  • Tel. 075-204-3950
  • 11:00-15:00 *Close when sold out
  • Closed on Tuesdays, other irregular holidays
  • All seats non-smoking No private room No parking
  • TEXT/Yujinko Hirose
*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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