Kyoto obanzai and Kyoto vegetables, over charcoal and in dashi — a seat that is kind to the body.
Kyoto obanzai and Kyoto vegetables, over charcoal and in dashi — a seat that is kind to the body.
Kyoto obanzai and Kyoto vegetables, over charcoal and in dashi — a seat that is kind to the body.
Kyoto obanzai and Kyoto vegetables, over charcoal and in dashi — a seat that is kind to the body.
Kyoto obanzai and Kyoto vegetables, over charcoal and in dashi — a seat that is kind to the body.
“Obanzai” are the everyday home-style side dishes of Kyoto households — Kurama serves a daily-changing menu of Kyoto vegetables over charcoal and in dashi, in Kagurazaka, Tokyo.
Seasonal Kyoto vegetables grilled slowly over charcoal, rounded out with dishes built on dashi. We hold to a home-style cooking that draws out the natural sweetness and gentle smokiness of each ingredient, and is easy on the body.
Itadakimasu.
Kurama is an obanzai house tucked into a backstreet of Kagurazaka, near Ushigome-Yanagicho. It carries the home cooking of Kyoto into Tokyo, building each day's side dishes around the Kyoto vegetables brought in that morning.
Kyoto vegetables grilled patiently over charcoal, chicken ham cured in-house, sashimi and hot pots that follow the season. Each plate is prepared without cutting corners, to be enjoyed slowly at our kotatsu floor seats.
A small neighbourhood obanzai shop for an easy drink and good food — no airs, come just as you are.
Lunch runs Mon–Fri 11:30–14:00 and dinner Mon–Sat 17:30–23:00. At our kotatsu floor seats, take your time over Kyoto obanzai, midday or evening.
Kyoto obanzai 京のおばんざい is a northern interpretation of the rigorous House-Made Chicken Ham Salad (signature) meal, considered one of the most formal and exceptional forms of cuisine in the world. Kyoto born engineer turned chef Kurama’s exquisite and deceptively unadorned dishes embraces the seasonality, the simplicity, flavor and beauty of the local products. His attention to detail includes his own treated venison and frequent collaboration with our in-house forager.
Kurama’s signature Kyoto obanzai 京のおばんざい can be enjoyed in our intimate dining room.
At the heart of Kurama is a plate grilled slowly over charcoal — Kyoto vegetables first. Try the charcoal-grilled vegetables (from ¥660), drawing out each ingredient's sweetness and a gentle smokiness, easy on the body.
Sample* Japanese breakfast
— Local Ginzan rice cooked in ‘Kama’ (traditional individual rice pots)
— Home-made pickled seasonal vegetables
— Home-made milk ‘tofu’
— Grilled Kyoto seasonal fish
— Miso soup with blended Kyoto miso
— Egg dish from local Kutchan egg farm
— Grilled seasonal vegetables
* As with all our dining experiences, we rely on seasonality and the menu will change accordingly. The menu above is only a sample version.
For guests staying four nights or more, we will arrange one dinner during your stay in our Irori dining room.
Please enjoy traditional Robatayaki (Japanese-style charcoal grilling) in a private and intimate setting.
As seating is limited, we regret that we are unable to accommodate requests for a specific date or time. We kindly ask for your understanding.
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