index

• 1. izakaya where you can enjoy fresh fish directly from the region and local sake
• 2. high-level izakaya menus that go well with alcoholic beverages
• 3. from local sake from all over Japan to groundbreaking sake
• Supporting breweries that take on new challenges

1. izakaya where you can enjoy fresh fish directly from the region and local sake

Watanabeya Kaisendokoro has been a favorite in Karasuma-Oike, Kyoto's representative business district, for more than 10 years. Since its opening, Watanabeya has taken over the fishmonger's business from his predecessor and boasts of its fish dishes using fresh fish shipped directly from Mie, Miyazaki, and Nagasaki. The restaurant also offers a wide variety of Japanese sake to complement the cuisine. You can enjoy locally brewed sake from all over Japan, as well as sake recommended by the restaurant.

The restaurant can be used for a wide range of purposes, including a single long table that seats 12, a semi-private box room, and an upstairs tatami room that can accommodate up to 40 people for a banquet.

2. high-level izakaya menus that go well with alcoholic beverages

The restaurant offers a wide variety of fish dishes, including sashimi, grilled fish, boiled fish, nigiri-zushi, and other fresh seafood from Toba, Ikijima, and Tsumoto (Miyazaki). In addition, the restaurant offers a wide variety of dishes using the finest duck, kamameshi (rice cooked in a pot), and snacks. The restaurant offers a high level of cuisine that goes well with alcoholic beverages.

This is the signature menu item that almost all visitors order. The restaurant is particular about not only freshness but also flavorful ingredients. The Tsumoto-style matured fish sashimi, which is made by removing the ultimate amount of blood from the fish, is popular for its melt-in-your-mouth flavor.

Kawachi duck, a brand of duck meat from Osaka, is used, which is raised with a lot of time and care, including feeding and long-term rearing. The meat is soft and tender without the distinctive smell and peculiarities of duck. Serve with yuzu pepper or mild salt.

Kamameshi rice with fatty Nagasaki bluefin tuna and homemade karasumi (dried sea bream). Each grain of rice is infused with the flavorful taste of nodoguro tuna.

3. from local sake from all over Japan to groundbreaking sake

More than 10 varieties of local sake from Kyoto and other regions are available. We have famous brands, but we also have sake made through cooperation between breweries and blends of different breweries," says manager Fukunaga. We are attracted to new sake with an eye toward the future," says manager Fukunaga. We have an extensive lineup of sake that can be enjoyed with food.

This sake is made using the "assemblage" technique of blending sake from three Kyoto breweries (Tokubei Masuda Shoten, Kitagawa Honke, and Matsui Shuzo). The clear sweetness of the sake is enhanced by the hidden flavor of aged sake, resulting in a refreshing taste.

It has a full-bodied aroma with a rich flavor component from the rice, and is very easy to drink. I think this is a sake that will cultivate new sake fans," says Fukunaga, who has high expectations for this sake. It is recommended as an aperitif as well as a mid-meal drink.

It is mildly dry, but has a refreshing thirst and a moderate acidity. You can enjoy the umami of rice, gentle flavor, freshness, and richness that only junmai sake can offer.

"It is made by a female toji at a 260-year-old sake brewery in the town of Ine in Tango." Fukunaga says, "It is a sake that makes the most of its umami and bitterness, and goes well with fish." It is said to go well with peculiar dishes such as karasumi and heshiko.

This sake is made by four breweries in Yamagata Prefecture. The sake name "Mitsuo Yamakawa" was named after one letter of each brand name. The theme of this year's sake is to trap CO2 in sake for the environment with a view to the near future. It has a subtle hint of carbonation.

Four breweries and brands: "Mitobe Shuzo (Yamagata Masamune)", "Tatenokawa Shuzo (Tatenokawa)", "Kojima Sohonten (Toko)" and "Otokoyama Shuzo (Otokoyama)".

When asked why he was interested in this sake, he replied, "I thought it was interesting that the breweries cooperate with each other to produce this sake. The sake is light, easy to drink, fruity, and enjoyable even if you are not familiar with Japanese sake.

Supporting breweries that take on new challenges

It has been a long time since people began to talk about the "shift away from sake and fish," and Fukunaga says he has been concerned about this trend for a long time. I would like to support breweries that take on new challenges and offer a variety of delicious fish dishes in order to put a stop to this trend," he says.

It will continue to be a much appreciated izakaya that fills our stomachs and our hearts.

Seafood Restaurant Watanabe-ya

address (e.g. of house) 124 Sakyo-cho, Higashinotoin Higashi-iru, Oshikoji-dori, Nakagyo-ku, Kyoto-shi, Kyoto
TEL 075-203-0651
home page https://kbed500.gorp.jp/
Business Hours 11:30～24:00（L.O／23:30)
regular closing day non-scheduled holiday