Jun. 07, 2018 UPDATE
Story & Recommendation
Try ochazuke with lots of seasonal tsukemono
Jyunidanya was founded in the early Taisho period, in 1912, but at first, this restaurant, which now specializes in ochazuke, a type of Japanese rice dish enjoyed with tea and dashi broth, was a shop selling traditional Japanese sweets. Now the restaurant is not only known for its great ochazuke, but also for its tsukemono-pickles. You can choose from three different options here: the basic Suzushiro, which comes with miso soup, seasonal tsukemono, and Japanese omelet; Mizuna, which comes with an extra seasonal dish; or Nanohana, which comes with the seasonal dish and sashimi too. You need to take your shoes off when you enter the restaurant. This is done so that you can relax more easily.
Suzushiro / ￥1,050 (+tax)
This is the basic ochazuke set. The rise is in a wooden container, so take as much as you want into your small rice bowl. You can enjoy your rice with tsukemono and then pour Japanese tea on them. This day the seasonal tsukemono we had were: cucumber, cabbage, Japanese radish, burdock root, and canola flower. The chef makes the Japanese omelets to order, so you can be sure you’re eating the omelet at its best, at its freshest.
Nanohana / ￥2,835 (+tax)
You get a seasonal dish and sashimi in addition to the basic ochazuke set. If you come in spring, you may get boiled bamboo shoots marinated in soy sauce like we did. The sashimi changes in accordance with the season, this time we got tuna, seabream, and Japanese scallop. Seabream is often on the sashimi menu. I hope you will order Nanohana or Mizuna if you want to enjoy the flavors of Kyoto to the fullest.