“Nichigetsubo Tan” is a Japanese cuisine restaurant in a quiet alley lined with Kyoto town houses, located just 10-minutes walk from Gion-shijo Station in Kyoto. You will receive a warm welcome from the owner, Shoji Muramatsu and the proprietress Moe. The restaurant’s name, “Nichigetsu”, means rapid progress. “Bo” means to mature, and “Tan” means to remember the reason you started. He says, "We want our customers to enjoy themselves with the feeling of cooking for the person they like, and enjoying delicious food and alcohol".
Owner Muramatsu grew up with parents who grew organic vegetables and fished in rivers and the sea, and when he was an elementary school student, he was already able to prepare his own wild fowl. It was a natural course of events for him to follow the path of cooking, as he was surrounded by fresh ingredients from early on in his childhood where beef, pork and animal offal were delivered from his neighbors. After graduating from high school, he studied at a Japanese restaurant in Tokyo for about 10 years. After that, he moved to Kyoto where he stayed for around seven years, and improved his skills at a riverbank restaurant in Pontocho, Hanamachi. He became independent in 2015 and opened “Shiotaimeshi Daikoku”. It was renovated and reopened in September 2019, with the owner’s aim for further growth.
The market the restaurant sources its ingredients from changes depending on what they require. For instance, sea urchin and tuna are bought from Toyosu Market, whereas sea bream, conger pike, tilefish, and natural shrimp are bought from Kyoto Central Market. They place their full trust in the ingredients carefully selected by their wholesaler intermediary, who has been with them for 15 years. Soup stock is made with natural kelp with the tuna flakes and bonito flakes coming from Hokkaido. The Ichiban dashi is made from rare natural kelp that is hard to find, and the flavor is slowly extracted at low temperature to provide a rich and nutritious taste. What is unique about it is that it is understood as a big “dish” regardless of genre. For example, there are a lot of ideas for new dishes that are surprising and progressive, such as a dish that incorporates Chinese elements and is made by mixing shellfish with homemade XO soy sauce, and sashimi that can be enjoyed with soy sauce as well as salt like French cuisine.
The Japanese sake that accentuates owner Muramatsu's cuisine are pairings carefully selected by the proprietress. They came to know each other when they were working at the riverbank restaurant in Kyoto, and ever since they became partners, the chef and the proprietress have taken a breath of inspiration together and serve Japanese sake that is a perfect match, served at the perfect timing to match the dish being served. There are always around 16 kinds of sake from local Shizuoka sake, to premium sakes like Toyama "Kachikoma" and Yamagata "Juyondai", to the rare Japanese sake made by the Obuse winery in Nagano.
The restaurant is a machiya. The interior has been carefully constructed with materials for the kumiko, and the 300 year-old ginkgo biloba counter attracts guests’ attention. They have 7 counter seats and private rooms (2-6 seats). The private rooms can accommodate children, so for special occasions such as family anniversaries, dining with friends and colleagues, and hospitality for guests from overseas, you can enjoy the “Nichigetsubo Tan” cuisine and space while talking with the owner and the proprietress.
* The availability of this webpage does not guarantee that the restaurant presented provides services in English, unless otherwise stated. Please be aware that English services may also depend on staff availability at the restaurant.
A 15-minute walk from Gion-shijo Station (Keihan Main Line)