Oryori Menami

The sometimes hunched, often gnarled “mama-san” (motherly) figure that operates local eateries tends to offer a kind of fairy-godmother level of personalized service. Like magic, it is as if these professional home cooks can recreate their favorite weeknight dinner. For Sakurako Katsuta, the third-generation owner of Oryori Menami, her grandmother was one such figure. When Oryori Menami opened in 1939, it focused on Kyoto-style obanzai and homestyle meals prepared by Menami herself. She pioneered a new type of meal service: daily specials are presented in big, decorative bowls atop counters, ready to be reheated or finished to order The impressive collection of bowls at Menami is no accident: it reflects the family’s deep appreciation for fine pottery and serves as both tableware and decoration. No visit to Menami is complete without ordering the obanzai — representative Kyoto cuisine featuring pickled, boiled and marinated dishes served on one plate. Not stopping at family-style cooking, Menami goes to great lengths to incorporate premium quality Kyoyasai (Kyoto heirloom vegetables) and luxury ingredients such as amadai or guji (tilefish). Creative originals like fried yuba spring rolls play their part in incorporating the essence of Kyoto into every bite. Michelin Guide accolades: 2024 - Bib Gourmand