Washoku Uoman (Miyako Hotel Kyoto Hachijo)
Nabe / Sukiyaki / Shabu Shabu
Traditional Kyoto cuisine in the heart of the old capital. Feast like a shogun on Omi beef from Shiga and traditional soybean milk hotpot.
Restaurant Details
Omi beef, characterized by its fine, umami-packed marbling, melts on the tongue while seasonal vegetables simmer in Uoman’s specialty soybean broth hotpot. At Washoku Uoman in the Miyako Hotel, Kyoto’s characteristic cuisine is served in its place of origin: right in the heart of Kyoto City. In a movement reminiscent of the Edo period, the freshest ingredients from around the country converge at the restaurant’s kitchen, to be combined into a single, remarkable meal.
Using exclusively selected soy beans from Hokkaido, Uoman creates “Bijin tofu”, silky blocks of tofu that dissolve into a creamy hot-pot broth. It not only tastes delicious, but is full of health and beauty-promoting nutrients. Omi beef, the pride of Shiga Prefecture’s wagyu cattle and uttered in the same breath as Matsusaka and Kobe beef, is soaked in the soymilk broth, augmenting its already spectacular flavor and texture with an earthy richness. A selection of regional sake further complements the full-body good feeling with a little warmth.
In the dining room, classical elements extend from floor to ceiling. Wooden and paper accents, traditional patterns, and authentic decor create an immersive space. After the meal, house-made souvenirs mean guests can take home their own little piece of Kyoto.
One of Japan’s three “great wagyu beef” varieties alongside Matsuzaka and Kobe beef, Shiga Prefecture’s Omi beef is widely said to be the oldest brand of wagyu beef. It is this beef that is used in this course menu’s hotpot, using a traditional soy milk broth to augment the naturally creamy texture and concentrated umami of the Omi beef. This hotpot is bookended by several other luxurious traditional Japanese dishes, including a sashimi assortment, tempura spread and sea bream (tai) rice.
One of Japan’s three “great wagyu beef” varieties alongside Matsuzaka and Kobe beef, Shiga Prefecture’s Omi beef is widely said to be the oldest brand of wagyu beef. It is this beef that is used in this course menu’s hotpot, using a traditional soy milk broth to augment the naturally creamy texture and concentrated umami of the Omi beef. This hotpot is bookended by several other luxurious traditional Japanese dishes, including a sashimi assortment, tempura spread and sea bream (tai) rice.
Washoku Uoman (Miyako Hotel Kyoto Hachijo) Remarks
Guests with dietary restrictions and/or food allergies should inform the restaurant beforehand. The restaurant might not be able to accommodate guests who make same-day requests.
The restaurant reserves the right to refuse reservations to guests who have excessive dietary restrictions, particularly those of fish or vegetables.
The course menu content listed below is an example, and is subject to change based on seasonal availability.
The restaurant cannot always guarantee that it can provide guests with their preferred seating options after a reservation due to availability.
The pictures provided are for illustrative purposes.
Washoku Uoman (Miyako Hotel Kyoto Hachijo) Business Days
Washoku Uoman (Miyako Hotel Kyoto Hachijo) Address
Miyako Hotel Kyoto Hachijo Main Building B1F, 17 Nishikujo Inmachi, Minami-ku, Kyoto, 601-8412
Washoku Uoman (Miyako Hotel Kyoto Hachijo) Access Info
Washoku Uoman is located on the first floor of the Miyako Hotel Kyoto Hachijo, a 3-minute walk from Kyoto Station on the Kyoto Kintetsu Line.
Washoku Uoman (Miyako Hotel Kyoto Hachijo) Phone Number
Washoku Uoman (Miyako Hotel Kyoto Hachijo) Cancellation Policy
Cancel your reservation at least 72 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.
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10 meals
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COURSE MENUFunaokayama Shimizu
These Michelin-starred kaiseki course menus feature the best ingredients from Japan, but the rice is the real star. Made with Kyoto groundwater from Daitokuji Temple, it is fluffy, fragrant and cooked to perfection in an earthenware pot.
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Admire the Keicho-era grounds and intricate architecture of this historic Kyoto residence, before tucking into wagyu sukiyaki or kaiseki with seasonal ingredients.
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