"There’s something restorative about the glowing paper lantern and purple-and-white noren hanging in front of the sliding door of this homey izakaya in Kyoto’s central Nakagyo’s ward. Inside, all hunches are verified by the warm Kiharu-san himself, who grins mischievously behind the L-shaped, 10-seat counter and bar stocked with a rainbow of elegant sake and shochu bottles. But the real restoration starts with the soul-satisfying food, specializing in perfectly charcoal-grilled seasonal vegetablessuch asroasted palms in their husk, onions in their skin, and golden bowls of snow peas bathing in a pool of golden chicken fat. Slices of roasted salmon served with Matsuyama citrus fruits, fragrant bowls of rice porridge spiked with conger eel, and platters of paper-thin chicken doused in green onions are hearty works of edible art."

"One might expect a formal feeling from a restaurant inside a temple,and Kanga-an takes that ambience to the next level with various private dining rooms hidden away behind shoji screenedsliding doors. The restaurant specializes in shojin-ryori cuisine,a style introduced to Japan from China by the monk Dogen, founder of Zen Buddhism. The cuisineeschews meat, dairy, and strong flavors such asonion and garlic. While it’s admittedly not for everyone, each small bite of food is an ornate work of art. Don’t miss the serene bar in the adjacent building, where you can sip sparkling sake while gazing onto a candlelit Zen garden."

"This casual, affordable izakaya flips the script on vegetables, removing them from supporting side-dish roles and elevating them to the stars of the table. Seasonal Kyoto veggies take precedence and change daily (they’re listed on the chalkboard above the bar). Dishes include lotus root sprinkled with sea urchin, matsutake mushrooms sautéed in sake, and fried sweet potato with purple ice cream. Vegetables even occupy the beverage list, where veggie-shochu cocktails are the house specialty. This glass-encased foodie haven feels especially convivial, and there are even chairs spilling onto an outdoor terrace,a rarity in Kyoto."

"Whiskey lovers should not miss thischarming microbar hidden on an unassuming residential street in the quiet Shimogyo ward of Kyoto. Its gracious and creative bartender-owner Kenji Tsubokura is knownin the mixology world for trademark cocktailsthat emphasize quality whiskey and seasonal fruit.The bar also has a small snack menu with creative fare that complements the spirits:homemade beef jerky and pickles, cream cheese and miso, and scotch-soaked raw chocolate with your choice of malt. If that's not enough to sell you, the bar’s three fireplace-perched rocking chairs are quite possibly the world’s coziest place to curl up with a dram."

"Kaikado Café, Shop, and Studio Kaikado has been handcrafting tea caddies from copper, tin, and brasssince 1875. In2017, its fifth-generation owner, Seiji Yagi, expanded the family business to includeacafé, located justa five-minute walkfrom Kaikado’s small workshop and flagship store in Kyoto’s Kawaramachi district. Housed in a 90-year-old listed building, the café immediately drew inKyoto’s designers and architects with its bright interior comprisingconcrete walls, light golden oak tables, bookshelves, and copper lamps designed by Danish designers OeO and made by Kaikado. The minimalisteatery sells cheesecake and other goodies from the local bakery Hanakago,alongsideblendsfrom London’s Postcard Teas, brews fromTokyo’s Wani Coffee, and Kaikado'sown house-made matcha."

"Located next door to the Ritz Carlton Kyoto, this super-chill bar and pub is a Kyoto must for spirit seekers: The vibe gets smokier and more experimental as the night progresses. Many clientele come for the 1,200 sake varieties and 600 expressions of single malts, including some extremely rare bottles such asthe Kavalan Solist Sherry Single Cask. You can also savor countless shochus, Japanese beers and wines, and haute cocktails. An ever-changing barmenu features fun uniquecreations such asspaghetti with whiskey, haggis pizza, smoked quail eggs, and gingered pork."

"Four Seasons Kyoto Brasserie Most international visitors to Kyoto aren't coming here to eat French food, but Japan’s take on foreign cuisine is a riteof passage you shouldn’t miss out on. This modern and spacious brasserie, opened in 2016, has giant picture windows overlooking a largewooden terrace andthe hotel’s 800-year-old ikeniwa (pond garden). It’s a romantic setting where you can splurge on specialties such asKonbu-crusted bluefin tuna, Aichi broiled eel with foie gras, and duckconfitwith mapleand sansho pepper."

"The Japanese take their noodles very seriously (watch the movie Tampopo for an excellent overview in a howlingly funny film). This is a good place to see why. It features "fire ramen," a flaming dish of wheat noodles with enough pork and chicken to scare any vegetarian away (the restaurant actually tries to discourage vegetarians from coming, since all it can offer up without meat is fried rice). Reasonable prices, and great fun to watch noodles flambé."