Kyoto Pontocho DAITORYO
90 Years of Tradition in Pontocho
Where seasonal flavors meet warm conversation.
Welcome
WELCOME
Pontocho — the historic geisha district of Kyoto.
A traditional Machiya-style structure, distinguished by its vibrant vermilion walls. Step through the noren and discover the timeless atmosphere of Kyoto that has endured for over a century.
What we cherish is a sincere attitude as a restaurant — to serve cuisine prepared with integrity and to enjoy genuine conversation, honoring the history and the name we carry.
While we take pride in explaining each seasonal dish, we cherish the conversations that go beyond—even sharing travel stories and regardless of spoken language. These warm interactions have sustained our ninety-year journey.
Receiving energy from our guests' smiles is our greatest joy, and we turn that gratitude into our next welcome, hoping you take home a sense of renewed vitality for tomorrow.
Whether for a special gathering, a memorable meal during your travels, or simply a casual moment in your daily life — please feel free to visit us.
It is our greatest joy to create those moments where you can truly feel, 'I am so glad I came here today,'
together with you.
Through the Noren, Into the Heart of Kyoto
Beyond the entrance, the nostalgic depth of the tatami corridor unfolds before you. With every step, the city’s bustle fades away, replaced by the quiet, enduring breath of a Kyoto townhome. This is where your journey into the spirit of hospitality truly begins.
Feeling the Breath of Kyoto, Traditional Tatami Rooms
From open seating overlooking the Kamo River to intimate private rooms, our spaces honor over 130 years of history. We cherish the original pillars and alcoves passed down through generations, adorning them with seasonal touches to create a warm, inviting setting where every conversation feels special.
The Spirit of 'Daitoryo': Wit and Playfulness
Our name, 'Daitoryo,' carries a unique story. It was inspired by the cheers of 'Yo! Daitoryo (Mr. President)!' for the legendary Kabuki actor Sadanji Ichikawa II. Our founder chose auspicious Kanji characters meaning 'may a great fortune hit' to match the sound. For over 90 years, we have upheld our honest flavors with this wish for prosperity and the happiness of every guest.
Noryo-yuka
Kamo-gawa River Terrace
Pontocho, the birthplace of Kabuki. Across the river lies the Gion district, and against the backdrop of the Higashiyama mountains, the Minami-za Theatre stands tall. Feel the cool breeze over the Kamo River and immerse yourself in the rustic beauty. Enjoy a luxurious moment unique to Kyoto's River Terrace, seamlessly connected from our traditional rooms.
A Tapestry of Colors Between Sky and River
From crimson to pale pink, and the deep blue of twilight turning to night—the ever-changing sky is one of the greatest delights of the River Terrace. Watching the lights of Minami-za, the only remaining theatre of its kind since the Edo period, adds a special touch to your evening in this historic birthplace of Kabuki.
Vermilion Walls and Soft Lantern Light
Our presence in Pontocho has been nurtured for over 90 years. With our iconic vermilion exterior behind you, the terrace is bathed in the soft, enchanting glow of hanging lanterns and candle-style lights. Relax in our traditional tatami style with cushions and savor the flavors of Kyoto amidst the timeless charm of the ancient capital.
*In case of rain, your meal will be served in our indoor tatami rooms for your comfort.
Cuisine
CUISINE
Savor the history of Kyoto in every dish. At Daitoryo, our culinary philosophy is rooted in wisdom passed down through generations, striving to bring out the pure, seasonal essence of every ingredient with honesty and simplicity. Along with our entire team, we are happy to share the seasonal traditions and stories behind our cuisine, ensuring your time with us is a warm and welcoming part of your Kyoto journey. We invite you to relax and enjoy a peaceful moment, accompanied by dishes that reflect the subtle beauty of the changing seasons.
Yuba Kaiseki
Savor Yuba as the main star
Kyoto is home to numerous temples and the great head temples of various Buddhist sects, where yuba has long been a vital source of nourishment for monks. At Daitoryo, we have cherished this ingredient, nurtured alongside the city's history, for many years. Crafted with Kyoto's famed soft water, each delicate piece reveals the gentle sweetness of soy as you savor it. We invite you to slow down: do not just swallow, but chew slowly to explore its deep, subtle flavors. From the pure taste of fresh yuba sashimi to our savory grilled yuba with eel, experience the unique 'alchemy' of our full-course feast, steeped in the history of Kyoto.
Omakase Kaiseki
The seasons of Kyoto on a plate
Seasonal dishes with a touch of Yuba
Kyoto’s Kaiseki-ryori is a comprehensive art form—a banquet-style cuisine that flourished through a blend of traditions including imperial, Buddhist, Samurai, and tea ceremony styles. Rooted in the rich heritage of Washoku, it is a harmony of seasonal ingredients, fine craftsmanship of the tableware, and the Zen-inspired decor of the room. At its core is Kyoto’s 'soft water,' essential for drawing out the deep umami of dashi that highlights the essence of every ingredient. In our Omakase Kaiseki, we faithfully follow the wisdom of 'the right ingredient, the right season, and the right preparation,' crafting a diverse range of seasonal delicacies with our signature gentle broth. To add a touch of Kyoto’s elegance, we also include a small serving of yuba within the course. We invite you to experience the true essence of Kyoto cuisine, where each plate evokes a vivid scene of the season. This authentic Kaiseki experience is truly one of the must-try highlights of any journey to Kyoto. Please enjoy to your heart's content.
Hot Pots and Seasonal Colors
YUBA SUKIYAKI
Yuba Sukiyaki
Kyoto is known as one of Japan’s top beef-consuming cities. We honor the classic Kyoto style of sukiyaki: searing the Wagyu (Japanese Black) with Zarame (coarse sugar) and our rich, sweet and savory sauce. We prepare the dish right at your table, filling the air with a savory aroma. While the melt-in-your-mouth beef is the main attraction, it is perfectly paired with our large Kyoto Yuba. Meticulously folded to match the size of the beef, the yuba soaks up the savory juices of the meat and sauce, creating a luxurious harmony you won’t find elsewhere.
CHICKEN MIZUTAKI
Chicken Mizutaki
A beloved Kyoto tradition. Savor our chicken hot pot, prepared with the same premium kombu dashi featured in our Kaiseki courses. Our staff will serve you at your table, drawing out the deep umami of the ingredients. The final rice porridge (zousui), rich with concentrated broth, is an absolute must-try. Experience the true essence of Daitoryo’s dedication to dashi.
YUBA HOT POT
Yuba Hot Pot
Our special savory dashi blended with creamy soy milk is so delicious you’ll want to drink every last drop. This nourishing hot pot features an abundance of soft, sashimi-grade fresh yuba along with seafood and vegetables. Enjoy the melting texture and gentle sweetness of soy—a long-cherished Daitoryo signature that warms the heart.
HAMO SASHIMI
Hamo (Conger Eel)
The rhythmic sound of 'honekiri' (bone-cutting) marks the arrival of summer at Daitoryo. Our skilled chefs prepare this delicacy with meticulous speed to ensure peak freshness. Served with our special sweet and savory plum sauce, Hamo is a true icon of Kyoto. Savor it as a highlight of our Hamo Kaiseki, or as a refreshing seasonal greeting in our omakase courses. An essential taste of summer in Ponto-cho.
SPRING APPETIZERS
Spring Appetizers
We capture the essence of Kyoto’s seasons on a single plate. For spring, lily bulbs are meticulously shaped into cherry blossom petals, accompanied by delicate seasonal 'Moroko' fish. These appetizers serve as a sensory prologue to your meal, featuring carefully selected local ingredients prepared with skilled craftsmanship. Enjoy a new encounter with Kyoto’s seasonal flavors every time you visit.
CELEBRATORY TAI
Celebratory Tai (Sea Bream)
A dish for life’s milestones. In Japan, **Sea Bream is called 'Tai,' a name that echoes the word 'Medetai' (auspicious or celebratory).** We offer this 'Celebratory Tai' as a special order to add splendor to your gatherings. It is our joy to accompany our guests through their family histories across generations with our heartfelt hospitality.
AWAITING THE FEAST
Awaiting the Feast
Colorful appetizers lined up on the kitchen counter—this is the moment of serene excitement as we imagine the feast to come. Prepared with efficiency and meticulous care, this sight reflects Daitoryo's sincere wish for you to enjoy your special day to the fullest.
HOSPITALITY
Hospitality
We cherish every 'Ichigo-ichie'—a once-in-a-lifetime encounter. Beyond serving fine cuisine, our staff **take** pleasure in sharing the rich culture of Kyoto with our guests. From deep historical insights to insider tips for your travels, we love sharing authentic stories that go beyond the guidebook. This thoughtful interaction is the heart of Daitoryo's hospitality. We sincerely look forward to welcoming you and making your visit a warm, memorable highlight of your journey.
Reservation & Contact
For reservations and inquiries,
please contact us by phone.
Reception: 17:00 — 22:00 (Closed on Wednesdays)
Access
Access
/ Address
604-8015
232-8 Nabeyacho, Pontocho-dori Shijo-agaru, Nakagyo-ku, Kyoto
East side of Pontocho-dori (Kamo River side), approx. 100m north of Shijo-dori
/ By Taxi
Please tell the driver: "Shijo-dori Pontocho-guchi made" (To the entrance of Pontocho on Shijo Street).
It is a 1-minute walk north from there.
/ By Train
5-min walk from Hankyu Railway "Kyoto Kawaramachi" Station (Exit 1A)
5-min walk from Keihan Railway "Gion-Shijo" Station (Exit 4)