I had been curious about this restaurant for a while. There was a glowing sign along Kitaoji Street that read "Kappo Hikojirou," which gave off a somewhat intimidating vibe. On this day, I gathered up the courage to go check it out. To get to the restaurant, I followed the wiring of the sign and eventually found my way there (laughs). When I opened the creaky old door, I saw a counter with what seemed to be the head chef in the back. There was one other customer already seated (an elderly person). I sat at the counter towards the back. It was a bit awkward at first, but surprisingly it felt quite normal. I ordered a sashimi platter, grilled yellowtail with daikon, grilled pufferfish, and oyster fry. The yellowtail and daikon were simmering in a pot on the stove in front of the counter. I started with that... Both the daikon and yellowtail were tender and flavorful. The sashimi platter had squid, tuna, and ark shell beautifully arranged. The pufferfish was grilled by the head chef himself using a small charcoal grill. The oyster fry was breaded and fried right in front of me. The meal was overall delicious, but I couldn't help but wish for a bit more cleanliness in the kitchen, especially since it was open.

Located across from my favorite restaurant "Sushi Kawano" on Kitaoji Street, this shop has caught my eye for a while. It stands quietly on a narrow street connecting Shimogamo Nakadori and Kitaoji Street. After reading a review from a respected reviewer, I decided to visit for the first time. On a cold winter night, I went with a colleague, without a reservation. There was only one customer already seated, who seemed like a regular. Today, the head chef, who appeared to be the original master, was an older gentleman. He looked very honest and wore a blue apron that suited him well. We ordered a few items a la carte. We asked the head chef for today's recommended sashimi, and he suggested tuna and ark shell. My colleague, who likes white fish, ordered squid and flounder. I had sweet potato shochu on the rocks, and my colleague had beer. The cozy atmosphere inside the small shop was very warm. The regular customer was a quite dandy old man, who kept asking the head chef about the timing to eat the grilled mackerel wrapped in magnolia leaves. Each time, the head chef replied, "Not yet" or "Just a little longer." The good smell of charcoal and magnolia leaf miso drifted towards us from the tabletop stove. The sashimi arrived. The ark shell and tuna had a nice color and were delicious. Next was grilled mackerel. I got excited when I saw the same stove brought over to grill five mackerels carefully in front of us. The finishing touch was skewering the mackerel heads on a net, which allowed us to eat them from the head. This Honmoro, a unique species from Lake Biwa that is decreasing in catch, is a precious fish. It can be made into tempura, but grilling over charcoal is the best way to enjoy it. The slight bitterness when biting into the head was evident. As we enjoyed the mackerel, we started chatting with the regular customer and the head chef. To be honest, if a female customer had walked in at that moment, she might have been taken aback by our conversation. We had a great time. My colleague suggested going to a nearby ramen shop next time, so we finished with fried oysters. The fried oysters were also outstanding. The fine batter, perfectly crispy texture, flavorful sauce with sesame and miso, and carefully prepared vegetables on the side made it a flawless dish. Shops like this truly support Kyoto's food culture, which is reassuring. With this kind of quality, I would feel safe ordering the chef's choice course. Before leaving the shop, I shook hands with the regular customer and received a business card from the head chef, feeling very satisfied. A return visit is definitely on the cards.

Walking along Kitaoji Street in Kyoto on a night in October, I noticed the modestly glowing electric sign of "Kappo Hikojirou". Intrigued by the discreet entrance with a noren curtain, I decided to step inside. Upon entering, I was greeted by a friendly young chef, and the atmosphere was welcoming. The other customers were all elderly regulars. The menu consisted of a simple course menu and a la carte options, with prices ranging from 3800 yen to 8000 yen. I ordered the 3800 yen course which included a variety of dishes such as steamed dish, grilled fish, rice, and dessert. Despite my initial hesitation about the price, I was pleasantly surprised by the delicious kappo cuisine. The homemade dishes were well-prepared and flavorful, especially the grilled fish and the steamed dish with yurine and potato dumplings. The attentive service and the cozy atmosphere made for a satisfying dining experience. The second-generation chef, who was busy attending to regular customers and cooking, was friendly and approachable. The restaurant had a casual and unpretentious vibe, and even though smoking was allowed, it happened to be a non-smoking day when I visited. The restaurant has been run by the current chef for about 30 years, following in the footsteps of his father. Despite the lack of online presence, this hidden gem of a local kappo restaurant in Kamigamo Kibunecho offers a taste of authentic Kyoto cuisine at a reasonable price. If you're looking for a high-quality Japanese meal in a relaxed setting, away from the touristy spots, this is the place to go.