Ikkon Uehara

One of Kyoto’s tiny but mighty joints, Ikkon Uehara is run by a jovial owner-chef who crafts true-to-tradition fares in tune with the subtle shifts of Japan’s micro-seasons. Offering kappo cuisine, his menu presents dishes that are as visually stunning as they are delicious. Omakase during lunch stuns with hassun platters that set the theme. In autumn, leaf-shaped plates include salmon sushi compressed and shaped like persimmons; for winter, cool-toned mamezara host oyster stews, mackerel sushi and marinated firefly squid. The grilled autumn salmon with oyster mushrooms swimming in a soup is a seasonal specialty that could be welcomed year-round, as is the succulent duck loin. Every meal centers around the kamameshi — flavored rice cooked in earthenware pots — which vary according to the seasons. One day, saury may grace the menu, while the next, it may change to yellowtail and radish. The proprietress, with her own wealth of sake knowledge, suggests the best pairing to go with the small dishes. Her warm and attentive service adds a personal touch to every visit. In the evening, the menu expands to la carte dishes that include soups and grilled items. Ikkon Uehara is a Bib Gourmand restaurant in 2024.