Washoku Horai Kyoto

Chef

Cuisine

Izakaya

• 2022
• 2020
• 2019

Dinner at 宝来

on 08 Aug 2022

by Abram Plaut

ラーメン + 餃子 / Ramen + Gyoza / Ajino Hōrai / Nakameguro, Tokyo

Old school shoyu soup uses mostly chicken carcasses. Topped with pork chashu, bean sprouts, menma, negi and wakame. Housemade gyoza on the side, with over 100 different dishes on the menu. All rice used is from Niigata Prefecture.

Master Shinoda-san's father founded Ajino Hōrai in Ebisu in 1974, later moving the shop closer to Nakameguro in 1984. Eventually when he could no longer work, Shinoda-san's mother took over... More

ラーメン + 餃子 / Ramen + Gyoza / Ajino Hōrai / Nakameguro, Tokyo

Old school shoyu soup uses mostly chicken carcasses. Topped with pork chashu, bean sprouts, menma, negi and wakame. Housemade gyoza on the side, with over 100 different dishes on the menu. All rice used is from Niigata Prefecture.

Master Shinoda-san's father founded Ajino Hōrai in Ebisu in 1974, later moving the shop closer to Nakameguro in 1984. Eventually when he could no longer work, Shinoda-san's mother took over the shop. When her mother passed away in 2018, she took over. She is the only one who knows how to prepare the gyoza recipe from scratch each day. 20 seats. Since 1974. Less

Late meal at Washoku Horai (わしょく 宝来)

on 16 Apr 2020

by Gerhard Huber

Back at Horai, since it was the second meal we stuck to the raw offerings. All great, well seasoned and flavoured. Interesting sashimi at Katsuo (bonito) with whale and Shirasu tempura.

6 / 10

Dinner at Washoku Horai (わしょく 宝来)

on 18 Nov 2019

by Gerhard Huber

Lokal Izakaya, great food, good prices and possibility to order a la carte.