“Vegetables and Umadashi” KICHI KYOTO by MINOKICHI SEIBU IKEBUKURO
This restaurant is operated by "Minokichi," a long-established Kyoto restaurant with a history spanning over 300 years. Hokkaido Rishiri kelp and Makurazaki bonito are used to properly create a dashi stock, which is the base for “umadashi (delicious savory broth)” which is made with a secret method of seasoning can be enjoyed at this restaurant as well as Kyoto cuisine that is gentle on the body, made in the Kyoto style featuring the best ingredients of the four seasons.
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.