It's easy for a solo diner to drop in at this restaurant located about a 5-minute walk from Katsura Station West Exit. While it's a Okinawan cuisine restaurant, they serve dishes like fresh wheat gluten dengaku and salt-grilled chicken wings. Each dish is carefully crafted and delicious, so you can't go wrong with any choice.

I visited a restaurant that I really wanted to go to on the last day of my trip to Kyoto, and I had to decline my friend's invitation to come here instead! I used to frequent this restaurant about 15 years ago before moving to Tokyo, and I haven't been able to go back since. I finally got to see the master again after a long time and enjoyed the food until 8:00 pm, considering the Shinkansen departure time. I was so engrossed in eating that I forgot to take many photos, but I'll leave a review since I probably won't be able to go back for a while! The dishes I had were: - Grilled Moroko fish - Chicken wing skewers - Okinawan tempura (forgot to take a photo) - Goya champuru - Tebichi - Taco rice - Mozuku tempura - Assorted skewers Tsunami-ko is the owner, who used to work in Japanese cuisine, so the food is really good! And cheap too! Among them, the Rafuti, Goya champuru made with corned beef, and Tebichi simmered after searing are especially delicious ◎◎◎ I think these three dishes are particularly delicious compared to other Okinawan restaurants! In addition, seasonal ingredients and oden in winter are also recommended! The extensive menu is a factor that keeps you from getting bored and makes you want to go back many times ◎◎◎ The food has become even more delicious than before, which is really great! And thank you, master, for remembering me after so long! I'll visit again when I go back to my hometown! [Out of 100 points] Taste: 90 points Presentation: 85 points Alcohol: 90 points Cost performance: 100 points Interior: 80 points Customer service: 80 points Overall: 87.5 points Evaluation criteria 0-60 points: Bad! 61-70 points: A little better 71-80 points: Well 81-85 points: Quite good 86-90 points: Very good 91-95 points: Excellent 96-99 points: Outstanding 100 points: Perfect! *For drinking establishments, cost performance is the most important factor. If you get satisfaction equivalent to double the amount you paid, the rating will be high, and if you pay twice as much for something average, the rating will be lower. If a place scores 80 points, is it a good establishment?

On the night of August 5th, four of us went to Tsuhako in Katsura, a Okinawan restaurant located in a residential area near the west exit. Due to the impact of the coronavirus, the selection of dishes was not very extensive, but we still enjoyed the meal. Personally, I found the pig's feet and tuna sashimi (not Okinawan, but still delicious) to be particularly good. The flavors overall were strong, so those who prefer milder flavors may want to check beforehand. The owner mentioned having come from Okinawa many decades ago. Keep up the good work despite the challenges of the coronavirus. Thank you very much.

I stopped by casually after work for a solo drink and had homemade tofu zimmermi. It was fluffy, creamy, and absolutely delicious.

I felt like eating oden and stopped by after work. Everything I eat here is always good, no disappointments. Each item has its own unique touch. The texture of the salt on the chicken wings (pictured) is amazing, can you see it? The salt is delicious too.

If you're looking to drink in Katsura, I recommend the Okinawan cuisine. The food is decently good, but the chef is a bit intimidating.

In Kyoto, I had Okinawan cuisine at Tsuhako in Katsura. One of my favorite dishes is Sukugarasu, which is salted young Aigo fish roe. Some people are put off by its appearance and the firm bones, but the texture and taste can be surprisingly addictive. The key to this dish is the island tofu, which is made from cotton tofu solidified with natural nigari from seawater, making it more delicious than it looks. This combination is unbeatable and incredibly tasty. I also enjoyed dishes like island pickles, zukkini tempura, somen, and champuru, which are unique to Okinawa. Everything was delicious, and I ended up indulging in some Miyako Island awamori. It seems that Okinawan cuisine has become less common, but I hope this restaurant continues to serve these dishes for a long time. Thank you for the meal!

In a place like Katsura Station where the number of posts is not increasing, I would like to introduce a delicious restaurant near the station. The first place is Tsuhako, a Okinawan cuisine restaurant. It is located on the east side of Katsura Elementary School's ground, near the west exit of Hankyu Katsura Station. The cuisine is Okinawan home cooking. It's a type of restaurant that is more delicious than the Okinawan restaurants in the city center, like Aguru in Karasuma Rokkaku, but still may be a bit intimidating for locals to enter. They use Okinawan ingredients and materials to create their dishes. The fried grouper is a classic dish, and the taste of the grouper is very authentic, unlike any imitation. Grouper has a taste similar to horse mackerel, and here you can truly savor that flavor, which Okinawans likely recognize as the true taste of grouper. The Aguu pork sausage also captures the essence of pork, and the mozuku tempura is just right - not too thickly coated like some other tempura, but with a moderate thickness that is pleasing. The attentive care of the friendly chef is evident in the details. While the service may be a bit slow since the chef is running the restaurant alone, it's not a problem for the locals in the area. This place is not right by the station, but the food is delicious and you can relax. Thank you for the meal.

I finally got to visit a restaurant that my friend recommended and I had been curious about for a while. It's a natural space made of wood, with Okinawan folk songs and music playing in the background, and Orion Beer lanterns and bottles of Awamori decorating the place, creating a lively Okinawan atmosphere. They offer a variety of classic Okinawan dishes such as Carrot Sliced Shirishiri, Rafutei, Sea Grapes, Mozuku Seaweed Tofu, Soki Soba, Champuru, Taco Rice, and Tebichi (pig's feet), among others. It was hard to choose from the menu. This time, I ordered homemade Mozuku tofu, tempura of fresh sea grapes, beef tendon stew, and Orion Beer. The appetizer was marinated fish. As soon as I tasted the appetizer, I thought, "Oh, I might like the flavors here!" and my expectations went up. Appetizers are important, right? The homemade Mozuku tofu was chewy, jelly-like, slightly sweet, and delicious. I used to not like Mozuku tofu, but I enjoyed it here. The sea grapes were served in a glass, packed with big, crunchy bubbles, and served with a vinegar-based sauce. The crunchy texture and the scent of the sea were enjoyable. The tempura of fresh sea grapes had a chewy batter and a half-and-half ratio of batter and sea grapes, like a tempura. The small amount of pickled ginger added a nice touch. The beef tendon stew was served in a small earthenware dish, bubbling hot, with a quail egg in the middle. The beef tendon was melt-in-your-mouth delicious, and perfect with beer. I wish there was more meat and less broth in the stew. I couldn't try the Rafutei and daikon stew this time as it was sold out, but it's a must-try next time. Just looking at the photos of the dishes made my mouth water. I'll definitely try them next time. Thank you for the meal.

I finally got to try "Tsuhako" which I've been wanting to visit for a long time. First up, plenty of sea grapes! Let's keep going! The pickled shallot tempura is good, but the fresh one is also delicious. The jimami tofu is soft and bouncy. The mozuku tempura, which I had only eaten in vinegar, became my new favorite. The Rafute is tender and juicy. The bitter taste of the Goya with bonito soy sauce dressing is refreshing. In addition to these, I also had tofu salad and other dishes and I was full. Oh, I forgot to eat the Soki soba (Okinawan noodle with pork ribs) because I was too full, but I'll definitely try it next time!

A friend who lives in Katsura and I had a rare meal together, it's been a while!! Since we don't usually go to Katsura, my friend suggested going to a restaurant there that we don't normally visit! So, we went to this restaurant. "How about Okinawan cuisine?" my friend suggested. I was totally fine with that! Even though I've only been to Okinawa once, I strangely feel attached to it! We walked through a fairly residential area from Katsura Station, and I thought to myself, "Is there really a restaurant here?" Well, there was! If I lived nearby, I would definitely become a regular here, I thought. The owner is full of Okinawan vibes, and of course, the menu too. We didn't stay long today, so I'm looking forward to going back again and taking it easy next time. The Mozuku Tempura and Rafute were delicious! It was a shame that the sea grapes were sold out. There are two entrances, one for the counter and one for the tables. If you have a small group, I recommend sitting at the counter where you can see the chef and the kitchen.

This is a restaurant that I visited for the first time recently, accompanied by my partner. My partner used to frequent this place a lot when it first opened, describing it as an "interesting izakaya." The location is a bit hard to find for those unfamiliar, but it seems to be close to the station. The restaurant has been in business for almost 20 years, and it has expanded to twice its original size, likely due to the many regular customers. The head chef originally specialized in Japanese cuisine, with Okinawan dishes added later on. The menu is extensive, offering not only Okinawan cuisine but also fusion dishes, side dishes, and appetizers. The prices are reasonable considering the variety and quality of the food. The Tebichi dish, priced at 600 yen, is quite filling. The cooking process is meticulous, reflecting the chef's experience in Japanese cuisine. Personally, I found the quality to be high, but as someone who isn't particularly fond of Okinawan cuisine, I found myself somewhat indifferent. It seems to be popular among salarymen using the nearby station, as it can get crowded on weekends. I would recommend this place to those looking to try Okinawan ingredients or searching for an izakaya in the area.

I often go out drinking with friends. The cozy restaurant is divided into two areas for some reason. If you want to enjoy classic Okinawan cuisine in the western area of Kyoto, this is the place to go. In addition to traditional Okinawan dishes, they also have dishes like Goya dumplings, Goya gratin, Goya pizza, and Goya Hirayacha (Okinawan-style pancake). The Gurukun (rockfish) Karaage was delicious! It's a recommended restaurant, even though it's a little walk from Keage Station. The only downside is that sometimes the dishes come out a bit slowly... Definitely worth a visit.