The Ultimate Day Time Bar Omurice and Curry
Located in the heart of downtown Kyoto, Kitchen KOTOKOTO is a day time only omurice/curry bar.
In Japan, there are what are called "magari restaurants," restaurants that rent bar spaces that are closed during the day.
And appearing only during daylight hours inside Bar Marib, the hideaway-like restaurant, Kitchen KOTOKOTO, is one of them.
Looking closely at Kitchen KOTOKOTO's logo, you'll see that it resembles a postage stamp. This is because the owner, Mr. Hata, wants Kitchen KOTOKOTO, like a letter, to reach as many people as possible.
This passion that went into the logo design is keenly apparent in Kitchen KOTOKOTO's food as well. One taste of the fragrant Demi-glace sauce or melt in the mouth ox tongue is all you'll need to sense just how much time and energy has been put into each and every one of the dishes.
Originally head chef of a famous longstanding Kyoto bar, Mr. Hata now runs Kitchen KOTOKOTO. While looking for a place to start up his own restaurant, Mr. Hata was told by a longtime acquaintance and owner of Bar Marib, "If it's you, then I've got nothing to worry about. I'll let you borrow this space." And that's how Kitchen KOTOKOTO found its beginnings as a magari restaurant.
Whenever you try Mr. Hata's food, this warm personality of his that cherishes the bonds between people really shines through.
In Japan, the cuisine known as yoshoku, meaning western food, has taken on a whole other form from its original counterparts. Inspired by food from the west, dishes such as curry rice and omurice are original Japanese creations, which at this point wouldn't be inaccurate to call washoku, or Japanese food.
Kitchen KOTOKOTO offers delicious, authentic Japanese yoshoku western dishes at fantastically reasonable prices.
Next time you're looking for a lunch spot in Kyoto, why not head down to Kitchen KOTOKOTO?
A KOTOKOTO Signature: Tender Braised Ox Tongue Curry
/ ￥1620 (inc. tax)
KOTOKOTO’s signature ox tongue curry is a massive thick-cut piece of ox tongue atop a bed of rice and curry. The ox tongue is braised to the point of being melt in the mouth and is so tender that you can cut it with a spoon. The irresistibly delicious curry has an authentic spice to it while simultaneously giving off a sweet and fruity aroma. Because of its calf bone based brown stock base, this curry takes a whole three days to make!
Everything about this dish exudes the passion and obsession of Kitchen KOTOKOTO owner Mr. Hata.
A KOTOKOTO Signature: Demi-glace Sauce Omurice
/ ￥980 (inc. tax)
KOTOKOTO’s signature demi-glace sauce omurice is the first thing anyone should be ordering at KOTOKOTO. The eggs sourced straight from a chicken farm on Awaji Island, have a soft and airy texture while still tasting rich and creamy. In addition to the chicken, onions and mushrooms mixed in the rice underneath the omelet, you’ll also find edamame beans as well. Made with a mix of boiled down vegetables, the demi-glace sauce contains a punchy, rich flavor that manages to remain unexpectedly palatable and not too overpowering.
Whether this is your first or fiftieth time trying it, KOTOKOTO’s omurice is a definite must-try.
10 Vegetable Farmer’s Salad
/ ￥660 (inc. tax)
KOTOKOTO’s salad is a colorful medley of ten various fresh seasonal vegetables. One of the most distinctive aspects of this salad is the fact that it contains finely chopped shiso. The mellow after taste of the shiso provides the salad with a hint of Japanese-esque flavor. A KOTOKOTO original, the dressing is made up of onions, mustard and white wine vinegar.
This salad can be ordered as part of a set with other dishes, or on its own. All ingredients are 100 percent vegetarian and vegan-friendly.
Red Wine Braised Beef Cheek Curry
/ ￥980 (inc. tax)
The Red Wine Braised Beef Cheek Curry is a bowl of hardy curry rice with a big helping of beef cheek. This curry uses a brown stock base in addition to boiled down vegetables and tomatoes and gives off a profoundly rich flavor. The initial sweetness of the curry is followed by a raging spice, making for an absolutely irresistible dish. The throned piece of beef cheek is braised in red wine before being grilled and then further stewed. The time and energy put into the beef cheek shows in the tender softness of the meat that provides this curry with the feeling of treating yourself a bit.
If you’re not a fan of ox tongue but craving curry, then we recommend ordering this dish instead.