Experience the fusion of Amami and Kyoto's local cuisine at Kyoto Gohan Amami no Torimeshi Komoto. Located in Nakagyo-ku, Kyoto, indulge in flavorful dishes made with rich chicken stock and served in beautiful Shigaraki-yaki pottery.
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Overview
"Kyoto Gohan Amami no Torimeshi Komoto" located in Nakagyo-ku, Kyoto City, Kyoto Prefecture is a restaurant where you can enjoy Amami and Kyoto's local cuisine.
Opened in December 2021, the restaurant is known for its use of Shigaraki-yaki pottery and rich chicken stock made from Tanba black chicken.
The interior of the restaurant is small and cozy, exuding a calm atmosphere.
The menu offers Amami's torimeshi (chicken rice), seasonal appetizers, sashimi, and more.
One dish that deserves special attention is the "Amami no Torimeshi" - a dish made with rich broth from Tanba black chicken that has been simmered for three days, resulting in a flavorful and well-seasoned meal.
Not only the cuisine but also the choice of pottery is carefully selected.
The restaurant utilizes Shigaraki-yaki pottery, which showcases the beauty of traditional Japanese culture.
The chef is originally from Amami and has honed his skills in Kyoto for 26 years.
He personally selects the ingredients and offers exquisite dishes at affordable prices.
Moreover, he even goes the extra mile by fetching the water for the restaurant.
Attention to detail is paramount.
"Kyoto Gohan Amami no Torimeshi Komoto" provides an opportunity to casually enjoy Amami and Kyoto's local cuisine.
The dishes incorporate seasonal ingredients and Kyoto specialties such as yuba (tofu skin), allowing visitors to savor the fusion of local and authentic flavors.
We invite you to come and experience it for yourself.
Opened in December 2021, the restaurant is known for its use of Shigaraki-yaki pottery and rich chicken stock made from Tanba black chicken.
The interior of the restaurant is small and cozy, exuding a calm atmosphere.
The menu offers Amami's torimeshi (chicken rice), seasonal appetizers, sashimi, and more.
One dish that deserves special attention is the "Amami no Torimeshi" - a dish made with rich broth from Tanba black chicken that has been simmered for three days, resulting in a flavorful and well-seasoned meal.
Not only the cuisine but also the choice of pottery is carefully selected.
The restaurant utilizes Shigaraki-yaki pottery, which showcases the beauty of traditional Japanese culture.
The chef is originally from Amami and has honed his skills in Kyoto for 26 years.
He personally selects the ingredients and offers exquisite dishes at affordable prices.
Moreover, he even goes the extra mile by fetching the water for the restaurant.
Attention to detail is paramount.
"Kyoto Gohan Amami no Torimeshi Komoto" provides an opportunity to casually enjoy Amami and Kyoto's local cuisine.
The dishes incorporate seasonal ingredients and Kyoto specialties such as yuba (tofu skin), allowing visitors to savor the fusion of local and authentic flavors.
We invite you to come and experience it for yourself.
Photos
instagram(京都ご飯奄美の鶏飯小元,17899331972249839)
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