I had never been to the main store, so when I tried to make a reservation on the day, I couldn't. I visited the main branch near Chion-in instead. Kyoto cuisine is known for its subtle flavors, but this time the food was quite rich in taste. The shrimp and taro dish was soft and creamy, but the flavor was a bit too strong for my liking. Other than the main dish, everything else had a delicious dashi flavor.

This was my first visit. It is located just a short walk from Maruyama Park and Chion-in Temple. The specialty here is simmered taro, which was delicious with its rich flavor. They also had shrimp fry and other dishes. The building, room decor, and atmosphere were very Kyoto-like and lovely.

I made a reservation by phone the day before the cherry blossom viewing at Maruyama Park. The reservation was a good idea. Even though it was 2 o'clock, there was still a long line, but when I mentioned my reservation, I was seated quickly. I passed through the entrance, which had a calm and well-designed Kyoto machiya style, and was led to a private room. The dish called "imobou" consists of shrimp, sweet potato, and cod cooked together. I researched the restaurant after finding it while looking for a Kyoto famous restaurant, and when I made a reservation, they asked me, "Do you know where the restaurant is? There is another one nearby, so be careful not to get confused." When I looked it up, I found that there were a "main store" and a "head family," which made me want to research the history of the restaurant before visiting. The food was delicious! They served freshly cooked warm dishes. The shrimp and sweet potato were large and soaked in the flavor of the cod. The various appetizers typical of Japanese cuisine, such as raw yuba (tofu skin) sashimi, were satisfying. The difference between the "imobou set meal" and the "monthly set meal," both priced at 2750 yen, was whether it came with "Gion tofu" or "nori-wrapped grated yam with vinegar poured over it." I ordered each for my companion and me separately and tried both. It was a restaurant that left a good memory of Kyoto's flavors.

After visiting Yasaka Shrine for Hatsumode, we stopped by this shop with a 300-year history, which has been featured in novels, dramas, and movies. The shop is known for its specialty dish called "imobou," made by bringing back sweet potatoes that ancestors ate in Nagasaki and cultivating them in Kyoto before cooking them with fish paste. This is a perfect place to enjoy a Kyoto-style lunch near Yasaka Shrine. While the shop has a long-standing tradition, the atmosphere is not intimidating, and you can also enjoy authentic kaiseki cuisine with advance reservation. For a casual lunch, you can simply reserve a table, so it's recommended to make a reservation in advance during busy times.

Next to Yasaka Shrine in Kyoto is Maruyama Park. Adjacent to Maruyama Park is Chion-in Temple, which Tom Cruise also visited. The staircase right after passing through the large gate of Chion-in Temple is a filming location for "The Last Samurai". It is an area that can be visited for free. In this area connecting Chion-in Temple and Maruyama Park is Hirano-ya Main Store. I had been curious about this place for a long time. What exactly is "imobou"? It appears in novels by Kawabata Yasunari and Matsumoto Seicho. It is a traditional Kyoto specialty with a history of 300 years, but can you casually enter the restaurant? That was my question. After years of longing, I finally tried "imobou"! There was a memorial service in Kyoto in December, and it was raining, so there were few people. Since it was raining and I wasn't in the mood for sightseeing, I decided to have a leisurely meal here. The atmosphere was calm and nice. Each room seemed like a private room, with sunken kotatsu tables and hot carpets at the feet. This makes it easy for elderly people to use the restaurant comfortably. It was also easy for a solo diner to use. The menu includes traditional dishes as well as tempura and dishes like shrimp potato croquettes. This time, I decided to try the "Imobou Yuki Gozen" which includes all the major items. It cost 3,300 yen including tax. For younger people, it might be a good idea to order the shrimp potato croquette set and add imobou separately. Each set meal can be accompanied by imobou for an additional 1,100 yen. "Imobou" is a dish made with Kyoto vegetables, shrimp potatoes, and dried cod. The acidity of the shrimp potatoes softens the dried cod, and the collagen in the dried cod prevents the shrimp potatoes from falling apart. It was a somewhat mysterious collaboration. It reminded me of a similar simmered dish I had in Aizu Wakamatsu a long time ago. It was something I had never eaten in my daily life. In reality, it wasn't incredibly delicious. The other dishes were overall mild in flavor. However, the satisfaction of experiencing traditional cuisine was high. I was quite satisfied with the atmosphere of the restaurant as well. Just like with herring soba. It's a good idea to try traditional cuisine. There are some temples in Kyoto where the entrance fees alone are quite high, right? Instead of forcing yourself to visit temples and shrines in the rain, I recommend experiencing the local cuisine. Well, the gardens of temples and shrines in the rain are also lovely. The collaboration of shrimp potatoes and dried cod may become addictive after a while. The bones of the cod were also soft, so you could eat everything. I wonder if this would go really well with hot sake? Eating it with warm sake in the cold winter might be the best, including the atmosphere! I will definitely want to try this area again when I go to Kyoto. Imobou and hot sake in winter Kyoto. Highly recommended! Thank you for the meal! I'm going to read Yasunari Kawabata's "The Old Capital" now. Kyoto is wonderful!

I had always wanted to visit this restaurant after seeing a dining scene in a drama featuring Seicho Matsumoto's face. When I arrived here after walking through the bustling streets near Kiyomizu Temple and into Maruyama Park, it was quiet and peaceful. The entrance had a long corridor with stone paving, lined with sliding doors leading to various rooms. I was seated in a room at the back, where each room was separated by closed sliding doors creating a private dining experience. The cool and serene atmosphere was a welcome change from the heat and noise outside. I ordered the Imobou Gozen for 2750 yen, which is a dish made with steamed taro and stick cod. The taro had a delicate and exquisite flavor, similar to Japanese taro. The Gion tofu that came with it was also delicious, with a flavorful sauce. Before I knew it, I realized that my companion was seated where the culprit in the drama had sat, which was quite a coincidence out of all the available seats.

After visiting the Pompeii exhibition with a friend, we wandered around Kyoto. We happened to pass by Imobou around noon, and since my friend had never tried it before, we decided to go in. Back in my student days, I wasn't a big fan of Japanese cuisine, finding it a bit plain. Now, over 40 years later, as a full-fledged adult (or auntie), I revisited the place. The atmosphere is amazing, with a lot of charm inside. I haven't read any works by Kawabata Yasunari or Matsumoto Seicho that feature Imobou. Maybe I should give them a try. It's nice that on a weekday when tourism hasn't fully returned, we were able to easily get a table. We ordered the Tsuki Gozen, which came with tororo nori rolls. I wouldn't bother making something this complicated at home. After over 30 years of being a housewife, I truly appreciate the effort it takes to infuse the sweet potatoes with so much flavor. It's heartwarming, isn't it?

When it comes to dried cod and taro dishes, Hinoya is the place to go. After visiting Yasaka Shrine and Chion-in Temple to ward off bad luck, I took a break here. I'm not particularly fond of root vegetables, but I decided to try taro in winter. I ordered the Tsuki Gozen (2,750 yen) and Imobou Gozen (2,750 yen) for comparison. The difference is that the Tsuki Gozen comes with grated yam and seaweed rolls, while the Imobou Gozen comes with Gion tofu (tofu in a sweet sauce). The main dish, taro, had a rich flavor of dried cod, perfectly capturing the deliciousness of salted fish. However, this amount was just right. The combination of dishes in the set meal was well thought out. "In the north seas, blended with Kyoto, the taro dish." There are also calligraphy and photos by Seicho Matsumoto, who used this restaurant as a setting in many of his works.

In a section of Maruyama Park where many long-established shops are lined up, we made a reservation and visited for dinner before the light-up event at Chion-in. There are two Imobou restaurants, and we were seated in a private room at the annex in the back. The interior has been stylishly renovated while retaining its charm. We ordered the Hana Gozen set meal for ¥4400, which included the famous Imobou, tempura, and duck breast. The portion was generous and we couldn't finish it all. The atmosphere and the dishes allowed us to truly feel the essence of Kyoto.

Visited "Imobou Hirano-ya Honten" in April 2021. I wanted to try their traditional dish, "imobou," with 300 years of history, as I was visiting Chion-in. Today's order was "Tsukimi Gozen" for 2,750 yen. It is a dish made with shrimp potatoes and stick cod. Honestly, I don't think the slightly sweet soy sauce flavor goes well with these ingredients. Shrimp potatoes are naturally sweet, so the sweet seasoning here doesn't suit my taste. The stick cod is bland, so I wish it was cooked with a stronger flavor. Overall, the balance of this dish is off! It didn't match my taste preferences and the cost performance was poor. It feels like they are targeting tourists and group customers, so I will need to reconsider visiting again in the future.

Located along the path from the weeping cherry trees in Maruyama Park to Chion-in Temple, there is a restaurant that has both a main branch and a flagship store. I visited the main branch, where upon entering, I found a stone-paved hallway with private tatami rooms and table seating. Although I couldn't confirm the view from my table seat, the famous simmered sweet potato dish was delicious and piping hot, with rich flavors soaked in. In Kyoto, dashi (soup stock) tends to be light, but dishes like this one are often on the savory side, especially in longstanding establishments. As I enjoyed my meal, I reminisced about my first trip to Kyoto when I was around 19 years old, and how I had also visited this restaurant back then. It was a nostalgic experience, made even more special by the fact that the same proprietress who served me then was still there to settle the bill. I hope she continues to stay healthy and vibrant for many years to come.

The combination of cod and taro is surprisingly good! I was amazed by the deliciousness of the taro. They recommend enjoying the taro while the flavor is still fresh. It's best to savor it while it's hot and fluffy. The slightly sweet flavor goes well with rice. By the way, what is the difference between the main store and the original store... Both are said to be passed down through generations, but I wonder. I would like to visit the original store next time and compare the taste.

Maintaining a traditional taste for 300 years! Kyoto Imobou Hirano-ya Honten Hello! It's Yamadera. I visited Maruyama Park in Kyoto after a long time! After taking a walk in the park, I decided to have lunch at Imobou Hirano-ya Honten. The menu offers various options, but when you come here, you must try Imobou. I opted for the seasonal Imobou Yudofu Set for 3850 yen. First, Imobou, sesame tofu, and fresh Yuba were served. Imobou is a dish that has been passed down for over 300 years, made by simmering taro and cod together. It has a sticky texture, deeply infused with flavor, and tastes incredibly delicious. The fresh Yuba, dipped in soy sauce, has a mild and pleasant taste. The sesame tofu has a great texture and aroma. Next, the Yudofu arrived. The firm tofu has a rich soybean flavor and sweetness. It is dipped in a soy sauce-based sauce that enhances the natural taste of the ingredients. I also tried the yam roll with nori and vinegar, which highlights the natural flavors. The clear soup with Yuba, rolled egg, and Mitsuba was flavorful and delicious. For dessert, I had matcha warabi mochi, a chewy mochi with a balanced sweetness from the kinako. Overall, the dishes had a gentle flavor that allowed the true taste of the ingredients to shine. The attention to detail by the chefs was evident throughout the meal. I have visited this restaurant many times, and with each visit, I have come to appreciate its excellence. Thank you for the wonderful meal. Imobou Hirano-ya Honten - Address: Maruyama Park, Higashiyama-ku, Kyoto - Closed: Open daily - Hours: 10:30 am - 8:30 pm - Difficulty for solo diners: ★★☆☆☆ (Average) - No smoking allowed

First, let's start off lightly! On this day, I went for a leisurely walk and drink with some young colleagues from a previous workplace in Kyoto. We walked quite a bit, starting with buying black shichimi at Hararyukaku, visiting Kennin-ji Temple, and then Yasaka Shrine. We first quenched our thirst here with bottled beer and the specialty dish "imobou" - a dish of shrimp and stick cod cooked together. The stick cod was tender and flavorful, delicious! The shrimp absorbed the flavor of the stick cod broth, and it was irresistible. The hot and fluffy dish paired perfectly with the beer. However, the real highlight was the walking and drinking experience to come! Thank you for the meal. Let's go!

On New Year's Eve, my wife, daughter, and mother came to Kyoto. We will be staying in Kyoto for two nights, enjoying the atmosphere of the ancient city during the New Year holidays. After attending the New Year's Eve service at Nishi Honganji Temple, we moved to Shijo Kawaramachi and headed towards Yasaka Shrine amidst the usual crowds. For tonight's dinner, we made a reservation at Imobou Hirano-ya Honten, a charming restaurant located near Maruyama Park. The interior of the restaurant exudes a nostalgic atmosphere reminiscent of the Showa era. It was a nice setting for our last family dinner of the year. The specialty dish, "imobou," is a combination of taro and dried cod simmered in broth, a traditional Kyoto flavor. The taro, soaked in rich broth, had a simple yet incredibly delicious taste. Enjoying "imobou" with my family on New Year's Eve was a special experience.

Today, I visited "Imobou Hirano-ya Honten," a restaurant located in a corner of Maruyama Park in Kyoto, upon the request of an acquaintance. I had the "Imobou Gozen" lunch set for 2750 yen. "Imobou" is a traditional Kyoto vegetable dish made from simmered taro and dried cod. It is a taste that has been passed down for 300 years in the ancient capital, but it is completely unfamiliar to residents of Kobe, and it is hard to imagine the taste. Is the threshold for entry really high? Is the taste difficult to understand? I entered the restaurant feeling nervous. It was possible to enter without a reservation, and I was guided to a private room in a tatami mat style with a sunken kotatsu table for 4 people x 2 groups. In case of crowdedness, there is a possibility of sharing tables. By the way, the sunken kotatsu is just for appearance. A hot carpet with cushions is provided underneath. The menu includes various set meals centered around Imobou, as well as sushi, tempura, and eel rice bowl. Although I could have ordered Imobou as a single item, I decided to go for the Imobou Gozen set as it was a special visit. Shortly after ordering, we were served with a sesame tofu appetizer, Imobou, and Gion tofu. The sesame tofu had wasabi on top, and the Imobou, made with taro, was a new experience for me. It had a slightly fibrous texture and a unique, not too sweet taste that permeated throughout. The dried cod was not fishy and had a hint of yuzu, complementing the dish well. The Gion tofu, served with a small piece of tofu in a sauce with mustard, was delicious when mixed thoroughly. The meal also included Yuba soup, rice, and pickles. The Yuba soup had a delicate flavor, the rice was cooked to a slightly soft texture, and the pickles were tasty. Although I wished there was a bit more rice, the overall dining experience was enjoyable. This was not the type of restaurant I would typically choose to visit, but I'm glad I had the opportunity to discover it.

I stopped by after visiting Chion-in Temple. It was my first time visiting despite having been to Kyoto several times. With a history of 300 years, the restaurant exuded a sense of tradition. I ordered the Imobou set meal, which was reasonably priced. It came with sashimi and yudofu. The main dish, the couple's stew, featured simmered taro and cod, both delicately seasoned and delicious. The taro was cooked to perfection, retaining its shape and tenderness. The cod had a slightly unique taste. The service was average.

I went to eat with a friend at Hirano-ya, the main store and headquarters located in Maruyama Park, representing Kyoto vegetables. We mistakenly went to the main store without a reservation and panicked. We enjoyed the dish of curved, striped sea earthenware and stick cod cooked together. The taste was very satisfying with the flavor of the broth. In Kyoto, there are very delicious dishes made with Kyoto vegetables. I am grateful to my friend who made the reservation. Thank you for the feast.

Imobou Hirano-ya is famous for its "imobou" dish made with taro and dried cod. When I visited, the taro used was mountain taro. I really wanted to try it with sea taro. For more details, please check out my blog at https://bishokuclub.info/2019/05/06/imobouhiranoya/. Hope this helps!

The quaint wooden storefront caught my family's interest, so we decided to step inside. Their specialty dish, simmered cod and taro, impressed us with the sweet flavor of the taro and the rich broth from the cod. The rice was cooked perfectly, and the side dishes were also delicious. This place is a great choice when you're looking for a light and satisfying meal.