Vegetables & Umadashi KICHI KYOTO by MINOKICHI SEIBU IKEBUKURO
This restaurant is operated by Minokichi, a long-established Kyoto restaurant with a history of more than 300 years. It serves wholesome Kyoto cuisine made with seasonal ingredients from Kyoto and its signature umadashi, a carefully prepared stock made from Rishiri kombu kelp from Hokkaido and bonito flakes from Makurazaki, seasoned using a secret recipe.
So glad I made a reservation—otherwise, I would've missed out on such delicious vegetarian food.
The menu changes every month, and they use seasonal ingredients for the dishes.
You can even sit at the counter and watch the chefs work their magic while you eat.