Japanese cuisine served one-on-one with deep compassion
In a quiet street near south entrance of Kitano Tenmangu, or as locals call it, “Tenjin san,” is a restaurant frequented by Maiko and Geiko of Kamishichiken district. The true Japanese hospitality is presented from the moment you walk in until you leave. Okami, or the proprietress, and the owner chef welcomes you and be attentive through your visit. Open for over 40 years, this long-standing restaurant brings people, some perhaps to see the elegant and very kind Okami. The chef is a top notch, with built up experience of his knife skills. They have impressive reputation in the nearby area of oldest Maiko Geiko district in Kyoto.
Cold Sake / Not listed
First, a drink must be ordered. Seems as an unwritten rule, a meal cannot start without a drink. Try the cold sake to start. Cold sake is served in a chilled bamboo maintaining its chilled temperature. It’s customary to hold the Ochoco cup when being poured sake. Don’t forget to hold the cup when it’s your turn.
Katsuo Tataki (Bonito fish) / Not listed
Beautifully sliced Tataki is served with Ponzu sauce (citrus vinegar soy sauce). It’s topped with sliced onions, scallions, and sprinkle of red peppers. Little kick from the red peppers is quite impactful. All around, a delicious plate that goes very well with sake!
Fugu (Puffer fish) / Not listed
Fugu, or puffer fish, is well known as the poisonous fish that is considered a delicacy in Japan. But there’s no need to worry as chefs who prepare it goes through an intensive training. Fugu fish is seen swimming in the tank behind the counter at Koshiji, insuring that the fish is very fresh. Thin slices of Fugu “tessa” are almost translucent and are eaten with a dip of soy sauce.
Tempura (Ebi imo and Anago) / Not listed
Tempura items change according to season as with most menu items on the restaurant. When asked for suggestions on tempura, the Okami explains that the Ebi imo, or potato tempura, is something only available during November to mid-February and it is a particular potato of Kyoto. Ebi imo, translates to “shrimp potato” because of its shape similar to shrimp. We also recommend Anago, or eel, tempura. The eel is very light and fluffy, tastes very delicious with salt that are lightly sprinkled right after they are fried.
How to Order
Prices are not listed on the menu. Except to pay about ￥8,000 per person. English is very limited. We recommend going with a Japanese speaking person.
- Order Tips -
Items are ordered a la carte. After ordering a drink, you will also receive a small appetizer to go with it.
3.5 food4.0 service3.0 atmosphere3.5
Koshiji / 越路
|Category||Kaiseki / Kyo Ryori (Kyoto Cuisine)|
|Address||1038-16 Kamiyagawa-cho, Kamigyo-ku, Kyoto-shi|
|Directions||5-minute walk from Randen Kitano Hakubaicho station 7-minute walk from Kyoto City Bus Kitano Tenmangu-mae stop|
|Open Hours||5pm - 11pm|
|Notes||Restaurant is visited mostly by locals. Reservations are recommended.|
Prices are not listed on the menu
|Good for||Solo, Romantic, With Friends|
English is limited
|Number of seats||10 counter seats, 1 table (4 seats), 1 closed door room (4~5 seats)|
|Private dining rooms||Yes|
|Non smoking / smoking||Non smoking|