Iharada
Blending traditional and modern Japanese kaiseki cuisine, this Kyoto restaurant sources ingredients from their own farm, and serves aged Tajima beef.
Restaurant Details
Opened 15 years ago, Iharada is at the forefront of ingenuity when it comes to adding new twists to Japanese cuisine. Iharada prides itself on sourcing only the freshest ingredients — they own and operate a farm in Ohara, Kyoto, where only the finest organic vegetables are grown.
True beef connoisseurs will not want to miss out on the grilled beef fillet using aged Tajima beef from the one and only Nakasei. Nakasei is known for its “dry aging” method where the whole cow, including the bones, is cured to bring out only the deepest, richest flavors in the meat.
Most of Iharada’s course menus will feature the standard sashimi, boiled, stewed, and deep-fried dishes. Here, sashimi is prepared without soy sauce, giving diners a chance to experience and appreciate the true depth of its flavors. Visitors will see the chef’s ingenuity come to light when making and serving the hassun, a platter of curated seasonal dishes served in the middle of the meal.
The second-floor private room is especially popular, perfect for an intimate setting with a close friend or an outing with coworkers. Its spacious floor plan can transform into three separate private rooms using partitions or open up to accommodate up to 20 guests.
Iharada Access Info
Iharada is a 10-minute taxi ride from JR Kyoto Station.
Iharada Phone Number
Iharada Business Days
Iharada Address
26 Nishishichijo Hiwadacho, Shimogyo Ward, Kyoto, 600-8882
Iharada Cancellation Policy
Cancel your reservation at least 48 hours before the dining start time to receive a full refund minus a 3.2% transaction fee.
Restaurant location
Featuring beautiful landscapes from mountain to sea, Kyoto Prefecture conveys traditional Japanese culture through its architecture and gardens, art and artisanal crafts, and delicious local cuisine made from regional produce.
We strive to be as accurate as possible and keep up with the changing landscape of Japan’s food and travel industries. If you spot any inaccuracies, please send a report.
| Su | Mo | Tu | We | Th | Fr | Sa |
|---|---|---|---|---|---|---|
23 | 24 | 25 | 26 | 27 | 28 | 1 |
2 | 3 | 4 | 5 | 6 | 7 | 8 |
9 | 10 | 11 | 12 | 13 | 14 | 15 |
16 | 17 | 18 | 19 | 20 | 21 | 22 |
23 | 24 | 25 | 26 | 27 | 28 | 29 |
30 | 31 | 1 | 2 | 3 | 4 | 5 |
10 meals
COURSE MENUMinokichi Shijo Kawaramachi
Kaiseki in its birthplace, a meal at one of the oldest establishments to serve it — the 300-year-old Minokichi brand returns to Kyoto, now serving ultra-seasonal kaiseki in Kawaramachi to showcase the city's culinary splendor.
SEAT RESERVATIONGion Nanba
Tradition at its finest. Secreted within Kyoto’s traditional district, Gion Nanba offers Michelin-quality kaiseki courses, featuring the best quality produce from all over Japan.
SEAT RESERVATIONNijojo Furuta
You won’t be bored for a single second when you sit at the counter of this creative kaiseki restaurant in Kyoto.
SEAT RESERVATIONKyoryori Haku
Attention to seasonality, detail, and tradition are the hallmarks of this Kyoto establishment. Here, history perfumes the tatami and lacquered tableware that frame every exquisite dish.