You can find Kibune Hyoue as you walk along the route up along river Kibune, close to the inner sanctum of the shrine, known as Okunomiya. The restaurant started from the way the previous generation owner of Hyoue, who at the time was the kannushi (religious leader) of Kifune Shrine started offering the worshippers who climbed to the shrine meals made from wild mountain vegetables and river fish.

Kibune Hyoue is famous for their seasonal hot pot dishes, which in spring are made using wild mountain vegetables, and in winter using wild boar, but among foreign visitors the most popular option is their summer kawadoko, where you get to enjoy your food on a river. You can enjoy kawadoko from May to September, and during the hottest part of the summer in Kyoto, in August, the riverside dining platform can be around 5 degrees cooler than it is in downtown. The bamboo ceiling of the kawadoko, which lets in just the right amount of light, is high and makes the dining area feel spacy. It’s nice to just sit back and enjoy the luxurious experience while you listen to the susurration of the river.

Kawadoko cuisine is a summer tradition in Kyoto where you can order kaiseki dishes of "Hamo" (conger eel) and ayu sweetfish, as well as "Hamo" ( conger eel ) shabu-shabu and beef shabu-shabu. You basically need to make a reservation for Hyoue, and you need to decide what to order at the time of the reservation. The restaurant is very popular during the kawadoko time, so I recommend making your reservation as early as possible. Summertime lunch or dinner on a river in Kibune is a special experience you can only have here, so I recommend making a reservation and heading for Hyoue.