Kyoto Cuisine Manshige Koan

The owner, who has an eye for seasonal ingredients, purchases them at the market every morning, and the chefs cook them wholeheartedly using their special dashi stock. Conger eel in the summer, matsutake mushrooms in the fall, and yuba and namafu (wheat gluten) that can be enjoyed all year round. This small restaurant allows you to enjoy traditional flavors in a relaxed atmosphere. You can enjoy authentic flavors at an affordable price.