Review list : Imobo Hirano Ya Honke （いもぼうひらのやほんけ） - Higashiyama/Japanese Cuisine

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ひろりん2023 Review98resultsFollowers15people

4.0

JPY 2,000～JPY 2,999person

Food and taste-
Service-
Atmosphere-
Cost performance-
Drinks-

2024/09visited1st visit

「いもぼう」と、頭に付けないと検索できないのでお気をつけて下さい。
イタリアからの来客を連れて知恩院から八阪神社へ行く前に遅い昼食をこちらで頂きました。
豆腐、湯葉、豆乳など大豆に関する料理一連の...

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Restaurant name	Imobo Hirano Ya Honke（Imobo Hirano Ya Honke）
Categories	Japanese Cuisine
Phone number (for reservation and inquiry)	075-525-0026
Reservation availability	Reservations available
Address	京都府京都市東山区祇園円山公園内八坂神社北側 Show larger mapFind nearby restaurants
Transportation	566 meters from Higashiyama.
Opening hours	Mon, Tue, Wed, Thu, Fri, Sat, Sun 11:00 - 20:30 L.O. 20:00 ■ 定休日年中無休（年末年始営業）
Average price	JPY 3,000 - JPY 3,999 JPY 3,000 - JPY 3,999
Average price（Based on reviews）	JPY 3,000 - JPY 3,999JPY 2,000 - JPY 2,999 View spending breakdown
Payment methods	Credit card accepted （VISA, JCB, AMEX, Diners）

Number of seats	120 Seats （ 5 tatami rooms, 31 chair seats, 55 raised seats）
Private rooms	Available For 2 people、For 4 people、For 6 people、For 8 people、For 10-20 people、For 20-30 people
Private use	Available
Non-smoking/smoking	Non smoking
Parking	Available 4 units
Space/facilities	Relaxing space,Tatami room

Occasion	Family friendly \|Friends This occasion is recommended by many people.
Location	Beautiful view
Family friendly	Children welcome
Website	http://www.imobou.com/
Remarks	Guide dogs and service dogs are allowed in the store.
Restaurant highlights	Please come and try the Kyoto specialty "Imobou" dish, a taste passed down from father to son for about 300 years. It has been about 300 years since it was founded in the middle of the Edo period, between the Genroku and Kyoho eras. For 14 generations, this long-established store has been protecting the taste of t ...he authentic Kyoto specialty "Imobou" by passing on the techniques from father to son. Kyoto specialty "Imobou" is a masterpiece made by cooking "Ebiimo" (shrimp potato) grown in the capital of Kyoto together with "dried cod" (dried cod), which was a gift to the Imperial Court, in a unique cooking method called "Meotodaki". The two ingredients go extremely well together, with the scum of the Ebiimo softening the cod and the gelatin of the dried cod preventing the potato from losing its shape, creating a finished product that is infused with flavor to the core, making it a true "encounter." Be sure to try the Kyoto specialty "Imobou," which was praised by the literary master Yoshikawa Eiji as "a taste that has been passed down for a hundred years, with a hundred-year flavor," written by Nobel Prize-winning author Kawabata Yasunari as "a delicious treat that will last for many years," and featured in a novel by Matsumoto Seicho.

Review list : Imobo Hirano Ya Honke

Imobo Hirano Ya Honke

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