Sakana Ryouri Nawa Ya (魚菜料理 縄屋) Kyōtango

Located in the northern part of Kyotango City, our restaurant is just a stone's throw from the sea and offers parking. We are one of Kyoto's premier establishments, cooking fish, vegetables, and rice over an open fire to bring out the best flavors of the ingredients. This was a place I had long wanted to visit. Surrounded by picturesque rural scenery, the restaurant is a hidden gem nestled in a farming area. The interior boasts a refined Japanese-style atmosphere, featuring table seating and counter seats surrounding an open kitchen. Today, I came with a senior colleague from work. Since we were the only customers that day, we were seated at the prime counter seats, allowing us to enjoy our meal while watching the cooking process over the fire. We had made a reservation online and ordered:○ Matsukura Mai Junmai Ginjo (Takeno Shuzou) - JPY 900, tax included ○ Cold Barley Tea (500ml) - JPY 600, tax included ○ Seasonal Omakase Course - JPY 19,000, tax included x 2 - Steamed Rice - Grilled Turban Shell and Seasonal Kyoto Vegetables - Octopus with Tomato Sorbet and Tsurumurasaki - Blanched Oomon Hata - Shima Aji with Molokhia - Sweetfish and Flower Mushroom Soup - Grilled Black Mutsu with Fermented Vinegar Sauce - Grilled Eggplant Puree - Dried Sweetfish with Arugula Sauce - Pumpkin Stuffed with Soft-Shelled Turtle - Fried Large Clam with Crispy Rice - Matcha Shaved Ice I enjoyed my favorite Japanese sake, the Junmai Ginjo from the local Takeno Shuzou. It was crisp and satisfying, pairing perfectly with the seafood dishes. The meal was a full course celebrating the bounty of the mountains and sea. We started with freshly steamed rice, cooked over an open fire, retaining its core texture. The seasonal fresh seafood from Tango and the naturally sweet vegetables grown on-site were prepared astonishingly simply, showcasing the chef's skill, and were served one after another. It felt invigorating to enjoy the blessings of nature directly. Conversation flowed easily with my colleague, whom I hadn't seen in a while. What stood out most about the dishes was how the vegetables were not just side ingredients but took center stage. While the seafood, including the main dish of soft-shelled turtle, was exquisite, the vegetables were particularly delicious. The Hozuki tomato, which I tried for the first time, was as sweet as mango, and the pumpkin enveloping the soft-shelled turtle tasted like sweet chestnuts. I felt rejuvenated by the natural bounty and the scenery of Kyotango. It was a truly memorable moment. Lastly, I would like to thank my colleague for driving! Less

It's been 3 years since my last visit to Sakana Ryouri Nawa Ya.I can't believe it's been so long...During this trip, I tried various dishes, but this place remains my favorite! ☆Asparagus and clams ☆Fava beans, sweet shrimp, and wild boar ham ☆Suzuki (sea bass) marinated with kombu and shiso ☆A clear soup with rockfish and young myoga ◎Sakura trout and bracken fern sashimi ◎Sushi with horse mackerel and conger eel ☆Baked parrotfish with tomato sauce and chives ◎Steamed clams with mitsuba greensPureed green peas ◎Grouper with soy sauce and bamboo shoots ☆Crispy fried mackerel with sauce ◎Zenzai (sweet red bean soup) ◎ Less

The dishes created by a chef from Wakuden were truly exceptional. The initial serving of white rice was cooked over a strong fire using firewood, resulting in a slightly firm texture. With each bite, the freshly cooked flavor spread throughout my mouth. I continued to savor dishes that made full use of the seafood from Kyotango. The broth was lightly seasoned in a good way, allowing the natural flavors of the ingredients to shine through. Just when I thought it was all about seafood, the grilled boar skewers and ham provided a delightful contrast that enhanced the subsequent dishes. From grilled clams to jelly-topped tiger pufferfish and grilled stone bream, I enjoyed every bite without getting bored, right up to the final shrimp in sauce. Personally, I felt this restaurant rivals the renowned Italian place, Diavolo, which operates in Osaka's Kizu Market and is now thriving in Tokyo. Although it’s located in a somewhat inconvenient area, anyone interested in Japanese cuisine should definitely visit this place at least once. You rarely find such quality at this price point. I will definitely return! Less

During the Golden Week, I made a reservation and visited this restaurant while in the Tango region. You can easily make a reservation online through the restaurant's website.The owner, who trained at the renowned Wakuden, showcases his skills in this kappo-style establishment where you can peek into the kitchen from the counter. The flames from the charcoal oven create a wonderful atmosphere.The dishes are crafted with an abundance of fresh, locally sourced ingredients, and each one was delicious and satisfying. Less