Sushi in Kyoto City, Kyoto Prefecture! 20 picks by area, including Gion and Kawaramachi

Photograph:Brillat‐Savarin

Kyoto Sushi no Kura is a sushi restaurant about a 12-minute walk from Kyoto-Kawaramachi Station on the Hankyu Kyoto Main Line. It is the first Kyoto restaurant from Sushi no Kura, a famous hard-to-book restaurant in Hokkaido.

Guests can relax and enjoy their meal at the single-piece counter made from Kiso hinoki (Japanese cypress).

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The sushi toppings use Special ingredients sourced mainly from nearby Awaji and from around Japan.

A major highlight is the Kyoto location’s exclusive akazu (red vinegar) sushi rice. Its gentle tang brings out the good flavor of the toppings and creates an excellent harmony.

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The Omakase course features nigiri sushi and maki sushi made with seasonal seafood. The balance of fresh toppings and shari (sushi rice) is said to be so good that even serious sushi lovers are impressed.

Besides sushi, you can also enjoy otsumami (small dishes to go with drinks) made with unique ideas.

Photograph:食いしん坊プリンセス

Gion Sushi Taku is a sushi restaurant on Gion Hanamikoji Street, about a 5-minute walk from Gion-Shijo Station on the Keihan Main Line.

The refined Japanese interior features counter seating with a full sense of live action. You can enjoy a blissful time while watching the head chef at work.

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You can enjoy sushi that brings out the full potential of the ingredients through craftsmanship honed over many years of experience.

Another feature is that they use different shari (sushi rice) depending on the topping, switching between squid ink rice and red vinegar rice.

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The most popular "Sushiten Course" is a one-day-only Omakase course. You can enjoy 8 pieces of nigiri sushi and makimono (sushi rolls), with the selection changing day by day.

Between the sushi, they also serve a la carte dishes such as tempura and steamed items.

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Sushi Tempura Gion Iwai is a sushi restaurant located a 3-minute walk from Gion-Shijo Station on the Keihan Main Line.

The purely Japanese-style interior, with its wood-based design, is said to have a refined atmosphere. In addition to counter seating, the restaurant also has fully private rooms.

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They say you can enjoy carefully calculated sushi made with ingredients that are best in that season. In each piece, the sharp sensibility of the head chef, who trained at well-known restaurants, really stands out.

The temperature of the shari (sushi rice) is just right, and it gently falls apart in your mouth.

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They also offer a wide range of courses, including the easygoing "Lunch Nigiri" and the luxurious "Premium Kaiseki Course".

The most popular option is the "Omakase Nigiri Course," which comes with 8 pieces of sushi made with seafood sourced that day.

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Hakonosushi Ayaakari is a sushi restaurant located a 5-minute walk from Gion-Shijo Station on the Keihan Main Line.

From demolition to the interior construction, the owner handled the work personally. The calm space blends Japanese style with wood, so you can relax and take your time.

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They say you can enjoy a new style of sushi here, made by lining a carefully crafted wooden box with Special ingredients.

The "Iro Akari Bako" in the photo is a dish filled with fresh fish such as maguro (tuna), hotate (scallops), and unagi (eel), sourced from fishing ports around Japan, along with high quality rice.

Photograph:京都食べ歩き隊ゆーちゃん

The "chirashi-bako" is a menu item packed not only with fresh seafood but also with Wagyu, egg, and beans. It has great color, and it is said to be Manzoku in both taste and appearance.

The accompanying yakumi (condiments) and special sauce are said to bring out the great flavor of the fresh seafood.

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Sushi Morigaku is a sushi restaurant located a 3-minute walk from Kyoto Shiyakusho-mae Station on the Kyoto Municipal Subway Tozai Line.

The machiya-style interior with a black color scheme has the feel of a bar. At the upscale counter, guests can enjoy dynamic performances.

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This restaurant serves sushi made mainly with fresh seafood from Kyoto and Maizuru. They carefully select ingredients for each season, so you can enjoy the rich blessings of all four seasons.

For the shari (sushi rice), they blend rice from Kyoto with akazu (red vinegar) and white vinegar sourced from Hyogo.

Photograph:moe.grumen

The recommendation is the selection of sushi made with jukusei maguro (aged tuna). You can enjoy various cuts, from lean akami (lean tuna) with a clean taste to otoro (fatty tuna) rich with the flavor of its fat.

By carefully aging it over the course of 1 week, they bring out the fish’s natural umami.

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"Kotobuki Fukagawa" is a sushi restaurant located a 9-minute walk from Kyoto Shiyakusho-mae Station on the Kyoto Municipal Subway Tozai Line. It serves Edomae-zushi (Tokyo-style sushi) that combines the tradition of Edomae sushi with the techniques of Kyo-zushi (Kyoto-style sushi).

At the lacquered counter seats, you can watch the preparation and enjoy chatting with the owner.

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The sushi here is served on a tsukedai (serving board) crafted by a Kyoto lacquer artisan. The red lacquer finish brings out the glossy beauty of the sushi.

The shari (sushi rice) is cooked with bonito dashi using rice from the Tango production region, then finished with soy sauce blended with kombu kelp and bonito.

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The creative sushi at Jiji, made for vegetarians, comes recommended too. It uses yuba (tofu skin), house-made nori tsukudani (seaweed simmered in soy sauce), and olive oil.

The combinations of ingredients feel fresh, and the taste is said to be addictive.

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Nijo Kizuki is a sushi restaurant by reservation only, located a 7-minute walk from Kyoto Shiyakusho-mae Station on the Kyoto Municipal Subway Tozai Line.

There are seats in total with a warm hinoki (Japanese cypress) counter and a table for 4. Though compact, it has a relaxing atmosphere that helps you feel at ease.

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The most popular Omakase sushi course lets you enjoy toppings the owner carefully selects at the market.

The sushi served here is full of thoughtful touches, with pieces finished with things like salt or a squeeze of sudachi (Japanese citrus). Depending on the topping, they use either akazu (red vinegar) or komezu (rice vinegar) in the rice when shaping each piece.

Photograph:ヨシノちゃん

The A la carte menu item "aburi saba-zushi (seared mackerel sushi) (2 pieces)" can be added to the course meal. They lightly sear the surface of the rich mackerel and pair it with vinegared sushi rice.

Between the firm cooked sushi rice and the mackerel, they sandwich zha cai and chopped gari (pickled ginger).

Photograph:moe.grumen

Temari-zushi to Nihoncha Soda is a restaurant located an 11-minute walk from Karasuma Station on the Hankyu Kyoto Main Line.

Inside, there are single-slab table seats and counter seats decorated with yuzen-zome (Kyoto-style dyed textile). Japanese-style lighting glows from the ceiling, creating a calm atmosphere.

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The very popular temari-zushi (ball-shaped sushi) uses seasonal Special ingredients and lets you enjoy it with all five senses. Another feature is its gentle seasoning, made with health in mind.

If you order a set, you can enjoy not only classic seafood toppings but also unique neta (sushi toppings).

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Temari-zushi (ball-shaped sushi) also seems to be available as part of the "Japanese Tea Afternoon Tea," offered only after 14:00.

The set comes with gyokuro (high-grade green tea), karigane-cha (twig tea), and hojicha (roasted green tea), with free refills. They also serve finger sweets with mild sweetness and seasonal fruits.

Photograph:moe.grumen

Sushi Sake Sakana Sugidama Kyoto Kawaramachi is a sushi izakaya located a 1-minute walk from Kyoto-Kawaramachi Station on the Hankyu Kyoto Main Line.

Inside, the striking wall art boldly painted by artisans leaves a strong impression. In this lively space, you can enjoy sushi along with local sake from all over Japan.

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The restaurant offers a wide range of creative sushi, including Kiwami-zushi (ultimate sushi), made with careful attention to cooking methods and ingredient pairings, and Oninobi-zushi (secret sushi), finished with subtle hidden flavors.

The shari (sushi rice) is blended with balsamic vinegar and kurozu (black vinegar), giving it a deep, rich flavor that pairs well with alcohol.

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The most popular item, “Sugitama to Ieba, Nomeru Salmon,” is a menu item that adds an extra touch to classic salmon.

Just as the name suggests, people rave that it is “so soft you can drink it.” They say it is the kind of flavor you get hooked on after just one bite.

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Pontocho Sushi Yoshino is a sushi restaurant located a 5-minute walk from Sanjo Keihan Station.

At the counter seats surrounding the kitchen, you can watch the chefs make sushi up close. The restaurant also has table seating with a private feel, making it a good choice for business dinners or dates.

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The sushi kaiseki (traditional multi-course meal) served as a course is recommended. In addition to 10 pieces of sushi made with fresh seasonal seafood, the meal includes ozukuri (sashimi platter), fried dishes, and grilled dishes.

For the sushi, they carefully score each topping with a knife piece by piece, which gives it a tender texture.

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You can order not only a course, but also à la carte. That means you can enjoy your favorite sushi toppings whenever you like.

The shari (sushi rice) is said to be on the smaller side, which is another nice point since it lets you compare and enjoy a range of different toppings.

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Kishi Zushi is a sushi specialty restaurant founded in 1914, located a 5-minute walk from Gion-Shijo Station on the Keihan Main Line.

The interior is bright and comfortable, with plenty of wood throughout. There is also counter seating, so it is easy to stop by even on your own.

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It has a good reputation for serving fresh, generously sized sushi.

If you are not sure which toppings to choose, the 8〜10-piece assortment is recommended. It includes chutoro (medium fatty tuna), ikura (salmon roe), uni (sea urchin), and more, and offers a high level of Manzoku.

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You can also enjoy old style Kyoto sushi like chirashi-zushi (scattered sushi) and saba-zushi (mackerel sushi).

The "saba-zushi" is made with high quality mackerel from production regions such as Chiba and Nagasaki. It is known for its gentle curing, which lets you enjoy how well it comes together with the shari (sushi rice).

Photograph:www.doom.now.cc

Daihachi Zushi is a sushi restaurant located a 3-minute walk from Karasuma Station on the Hankyu Kyoto Main Line.

The compact interior has 12 seats in total, with 8 counter seats and 4 table seats. It has an open kitchen, so you can enjoy your meal while watching the food being prepared.

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This restaurant lets you enjoy sushi in ways that suit the occasion, with options like the Omakase course and à la carte dishes. They source seasonal ingredients every day from Kyoto Chuo Oroshiuri Shijo (Kyoto Central Wholesale Market).

The toppings are cut thick, so you can really enjoy their texture and full flavor.

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"Miyako" is a set featuring 10 carefully selected pieces of sushi, including hon-maguro (bluefin tuna) sourced directly from a tuna wholesaler and ni-anago (simmered conger eel) slowly cooked whole one by one in the house-made dashi broth.

The shari (sushi rice) is shaped slightly large, so each piece is satisfying to eat.

Photograph:www.doom.now.cc

Pontocho Sushi Ishiya is a hidden sushi kappo restaurant tucked away in a narrow back alley, just a 2-minute walk from Kyoto-Kawaramachi Station on the Hankyu Kyoto Main Line.

The restaurant has a counter-style Private room, making it a good choice for business meals and entertaining guests as well.

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They offer a wide range of courses, including sushi-focused courses and courses where you can enjoy both meat and sushi.

They also have a rich lineup of à la carte items, which is part of the appeal, letting you enjoy sushi for all kinds of occasions.

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The refined craftsmanship shines in the Omakase course, where you can enjoy 5 pieces of seasonal sushi. Each piece offers a different texture and depth of flavor.

They also serve monthly changing kappo (traditional Japanese course-style) dishes made with seasonal ingredients.

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Kyoto Sushi Motoki is a sushi restaurant located a 4-minute walk from Kyoto Station on the JR Kyoto Line.

You can choose from counter seats or a Private room. The Private room has an elegant wood-toned atmosphere, making it perfect for business dinners, celebrations, and other Special occasions.

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You can enjoy authentic Edomae-zushi (Tokyo-style sushi) shaped by careful preparation and delicate technique.

They say each sushi topping gets ingredient-specific prep work and is then left to rest slowly, bringing out its flavor.

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The most popular Omakase course lets you enjoy 9 pieces of nigiri sushi and rolled sushi. The sushi comes seasoned, so you can eat it as is without adding soy sauce.

They also serve a 3-item Appetizers assortment, a daily special dish, and a mini Rice bowl topped with ikura (salmon roe).

Photograph:大阪グルメ日記❤︎

Sushi Sakaba Sushitofuji is a sushi restaurant located a 5-minute walk from Kyoto Station on the JR Kyoto Line.

The large red Fuji painted on the wall inside was created by an artist. The place has a bright atmosphere and is popular with a wide range of customers, from families to people stopping by after work.

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Edomae-zushi (Edo-style sushi) made with a strong focus on ingredients and freshness is popular here. They use fresh fish shipped directly from production regions across Japan and prepare it in house.

For the shari (sushi rice), they use rice made specifically for sushi and season it with sushi vinegar blended from Kansai-style rice vinegar and Edomae akazu (red vinegar).

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The limited-to-5-servings-a-day "Gokai! Fuji-mori" is a menu item topped with a huge assortment of seafood such as crab meat, ikura (salmon roe), and maguro (tuna) over kappa-maki (cucumber rolls).

Each ingredient is cut into easy-to-eat pieces, making it a great match for drinks.

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Kyoto Sushi Matsumoto is a sushi restaurant located a 4-minute walk from Kyoto Station on the JR Kyoto Line. It is a sister restaurant of the well-known Sushi Matsumoto in Akasaka, Tokyo.

The hinoki (Japanese cypress) door and whitewood counter seats create a crisp, refined atmosphere. You can forget the bustle of the city and enjoy a luxurious moment here.

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You can enjoy authentic Edomae-zushi (Edo-style sushi) that stays true to tradition while embracing the gifts of the four seasons.

The toppings, known for their outstanding freshness, pair beautifully with the mildly tangy red vinegar rice, and each piece gently falls apart in your mouth.

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There is no A la carte menu, and both lunch and dinner are Omakase courses only. You can enjoy artistic nigiri sushi, with each ingredient prepared with great care.

They also serve playful small plates and desserts, offering a wide range of flavors.

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Sushi Tamahime KYOTO is a sushi restaurant on the 11th floor of a building directly connected to Kyoto Station on the JR Kyoto Line.

The interior features white wood tones, with Kanazawa’s traditional color palette, Miyabi-iro (traditional elegant colors), used throughout. Large windows also offer a sweeping view of the Kyoto cityscape.

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They use exceptionally fresh seafood landed in the Hokuriku (Hokuriku region) area, and skilled chefs prepare each piece with great care.

They are said to pay close attention not only to the toppings but also to the seasonings and even the rice. It is known for delicate flavors that make you want to close your eyes and savor each bite slowly.

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In addition to Omakase courses centered on sushi, they also offer a wide range of à la carte dishes and sets.

The lunch-only course "Irodori" lets you enjoy seasonal Omakase nigiri, and the toppings vary depending on what comes in that day.

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Kyoto Senryo is a sushi restaurant located a 1-minute walk from Kyoto Station on the JR Kyoto Line.

The interior features decorations made with kumiko zaiku (traditional wood latticework) and washi (Japanese paper), creating an elegant space. In addition to counter and table seating, it also has Private room seating.

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They say you can enjoy authentic sushi here, crafted with seasonal seafood and skilled technique.

The recommended dinner option is the Omakase sushi course. Centered on nigiri sushi, it also features dishes made with local ingredients.

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At lunchtime, they offer sushi sets and Gozen sets.

The "Omakase Sushi Set Ju-ryo" is a good choice for a day when you want to enjoy sushi casually. It comes with 7 pieces of nigiri sushi, chawanmushi (savory egg custard), and aka-dashi (red miso soup).

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Sushi Iso is a sushi restaurant located a 1-minute walk from Saga-Arashiyama Station on the JR Sanin Main Line.

In addition to table seating for four and counter seats, the restaurant also offers a relaxing tatami room with Sunken kotatsu seating. It also has parking, so you can come by car.

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They serve sushi made with fresh seafood. They offer a wide range of options, from easy A la carte dishes to reservation-only courses.

The toppings are cut thick, making them very satisfying to eat. The more you chew, the more flavor spreads, making for a highly satisfying meal.

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Lunch sets centered on nigiri-zushi (hand-pressed sushi) and chirashi-zushi (scattered sushi) also seem to be popular.

The “Nigiri-zushi Lunch” is a set that comes with osuimono (clear soup) and chawanmushi (savory egg custard). The nigiri-zushi includes classic toppings such as shrimp, salmon, and tamago (Japanese omelet).

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Sushidokoro Kon is a sushi restaurant located an 8-minute walk from Katsura Station on the Hankyu Arashiyama Line.

Classical music plays inside, creating a relaxed pace. If you want to enjoy your meal while chatting, the spacious ozashiki (tatami seating) is recommended.

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The sushi uses fresh fish the owner buys daily from the Kyoto Central Wholesale Market, as well as wild caught seafood shipped directly from Kyotango City.

They also offer seasonal toppings you can only enjoy at that time of year, such as Miyazu shell-on torigai (Japanese egg cockle) in summer and Oma honmaguro (bluefin tuna) in winter.

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The shari (sushi rice) is made by blending four carefully selected kinds of rice and served at body temperature. They also pay close attention to how well it pairs with the neta (sushi topping) and how it feels in the mouth.

They do not use any additives or sugar at all, and adding akazu (red vinegar) helps bring out the flavor of the neta.