Kanesho

Scattered throughout Kyoto are secreted, historic alleyways called “roji”, so narrow that cars cannot pass through — and since 1866, Kanesho has peacefully occupied one of them. Sharing history with the ancient capital, Kanesho is a small establishment with a big legacy; its fourth-generation owner had invented the “kinshidon” — sweet-savory grilled freshwater eel (unagi) rice bowl nestled beneath a layer of delicate ribbons of egg omelet. This dish diverges from traditional unadon, which typically only features the eel and rice, but mirrors the beloved chirashi sushi (“scattered” sushi). Here, the chef’s meticulous technique involves grilling the eel directly over charcoal in the Kansai style, without slitting the belly to ensure even cooking. Seasoned with their signature unagi sauce and expertly grilled, the eel emerges tender and fatty, with its skin crisped to perfection and a hint of char. The rice itself is added with a special sauce that enhances its flavor profile. Each serving of kinshidon is prepared fresh upon order, so head here with a patient heart — and an appetite for one of the best unagi in town. Kanesho is a Michelin Bib Gourmand restaurant in 2024.