Sakaeya

Kaiseki /Kyoto Washoku

Warm hospitality with careful attention to detail.

Founded in 1919. Sakaeya offers classic Kyoto dishes such as the parboiled hamo (conger eel) and grilled ayu sweetfish, as well as other dishes such as the Kamo eggplant dengaku glazed with an original mix of miso. Available to be privately reserved for groups between 2 to 4 guests, Sakaeya is the perfect hideaway restaurant that can accommodate both business occasions as well as casual meals between friends and family.
If you want to enjoy the luxurious conger that is indispensable for the summer in Kyoto, we also recommend the conger shabu-shabu 10,000 yen (tax and service charge included) course, which is recommended for 2 to 4 people. (Pike conger, udon noodles, porridge and dessert included)

Business hours 17:00 to 21:00
Closed Irregular Holidays
Price 11,000 yen (tax included)
Seating 8 seats
Address 170 Izumiya-cho, Takatsuji-Agaru, Kiyamachi-dori, Shimogyo-ku, Kyoto-shi, Kyoto
Telephone 075-351-6168

170 Izumiya-cho, Takatsuji-Agaru, Kiyamachi-dori, Shimogyo-ku, Kyoto-shi, Kyoto

Search

restaurants Nearby

Modern Kappo Kassai

Shimokiyamachi Area Izakaya / Creative / Homemade

Modern creative Japanese cuisine made with only the most premium of ingredients.

Tazuru

Shimokiyamachi Area Kaiseki /Kyoto Washoku

Delicious Nouryou-Yuka cuisine on the riverside decks of Tazuru.

Kacto

Shimokiyamachi Area Cafe

A modern American-style cafe & restaurant that overlooks the Kamo River.

SOMA

Shimokiyamachi Area Bar / Dining Bar

Honke Tankuma Honten

Shimokiyamachi Area Kaiseki /Kyoto Washoku

An long-standing establishment with history and prestige. The soft-shell turtle soup; an exquisite specialty.

Kyoto Kamogawa Club

Shimokiyamachi Area Italian Food

A fashionable Yuka deck of tatami mats. A sense of luxuriousness that can be experienced by all the senses.

Amore Kiyamachi

Shimokiyamachi Area Italian Food

The authentic atmosphere and flavors of Italy.

Ikariya Syokudo

Shimokiyamachi Area French Food

A perfect collaboration of French regional cuisine and Kyoto's vegetables.