Tucked away just off the bustling Hanamikoji Street, Kaburaya is a quiet retreat in a row of traditional Kyoto-style houses, embodying the charm of Gion. Stepping through the noren curtain, guests are welcomed into an atmosphere that feels both authentic and inviting.
The restaurant specialises in Obanzai, Kyoto’s traditional home-style cuisine. While these dishes may seem simple, they are precisely what make Kaburaya stand out. Guests can savour a variety of Obanzai dishes prepared with fresh Kyoto vegetables and other seasonal ingredients, complemented by a carefully crafted dashi stock made daily from premium kelp and bonito flakes sourced from a long-established wholesaler.
Seasonal specialities highlight Kyoto’s best ingredients throughout the year. In summer, delicate conger eel is served as shabu-shabu in a hotpot, while in spring, cherry blossom sea bream – which takes on a pink hue during the cherry blossom season – is featured. During winter, rich and flavourful yellowtail shabu-shabu is available for a limited time.
Encompassing 80 seats including countertop seats, private rooms and semi-private booths, Kaburaya offers a relaxed and welcoming atmosphere. It’s a great spot to enjoy creative Kyoto cuisine at a reasonable price, without the formality often associated with dining in Gion. Just to the west, the Hanare annex provides a more intimate experience, with only six seats at a sunken kotatsu counter. The annex offers a carefully curated omakase experience.