Isoyama

Honestly, this is one of those Kyoto gems you almost don’t want too many people to know about.
That said, Michelin has already caught wind of it and listed the restaurant as a Selected establishment.

Chef Isoyama opened the place at the young age of 28, after honing his craft at the prestigious Gion Maruyama, the beloved sake bar Sakadokoro Terayama, and the refined Osaka-based kaiseki restaurant Oryori Yamada.
He took over the cozy spot once occupied by Terayama, tucked along a narrow alley in Pontocho.

Courses start at just 12,000 yen and include around 15 small dishes, a reflection of Isoyama’s desire to let guests sample a wide variety of flavors.
The flow starts with light bites and seasonal otsumami, and gradually moves toward richer fare like fried items and two styles of rice, finishing with delicate somen noodles infused with dashi.
Despite the approachable price point, the lineup is nothing short of luxurious.

On the night of our visit, we had:
Ground softshell turtle dumplings topped with sea bream dashi
A risotto-like dish made with abalone porridge
Tender octopus, gently simmered at low temperature
Crispy fried chicken with soy-pickled green chilies

Each dish was prepared without relying on strong seasonings, allowing the quality of the ingredients to shine through. You could feel Chef Isoyama’s skill and refinement in every bite.

The space is intimate and low-key, with classic Japanese pop songs playing softly in the background.
It has the cozy charm of a traditional local izakaya, and the relaxed atmosphere puts you instantly at ease.

Reservations are still easy to come by—for now. If you're curious, don’t wait too long. This spot is bound to become a tough seat before you know it.