Jiki Miyazawa

14,520 JPY 〜
/ Guest
  • Anniversary Services

A Kyoto cuisine restaurant determined not to waste any ingredients and develop a unique fermentation method

A 5-minute walk from Shijo Station in Kyoto, Jiki Miyazawa is based on cha-kaiseki and set in a shopping area packed with privately run shops. Chef Takatomo Izumi, who had first trained at Tenki, a traditional Japanese restaurant in Kyoto, was so impressed by the dishes of Chef Masato Miyazawa, the proprietor of Jiki Miyazawa at that time, that he eventually apprenticed himself to the celebrated chef. Then, he was appointed as the chef of Jiki Miyazawa in 2014, when Chef Miyazawa opened a branch location, Godan Miyazawa.

Learning Tenzo Kyokun (Instructions for the Cook) from Chef Miyazawa, Chef Izumi believes that “Ingredients are living things. You should not waste any ingredients” and makes full use of them, including the living things turned into ingredients and people involved in the production of ingredients. Jiki Miyazawa, helmed by Chef Izumi, distinguishes itself with its fermented dishes. He goes beyond the category of traditional Japanese cuisine to explore new flavors, such as fermenting fish to bring out its umami flavor and using lactic acid bacteria to ferment vegetables. The fish is sourced from Nishiki Market, selected by a broker in whom he has confidence, while the vegetables are sourced not from any dedicated Kyoto vegetable shop but from a common greengrocer’s shop. The signature menu is homemade “Grilled Sesame Tofu.” The rich flavor and melting texture of sesame tofu are brought out by adding twice the normal amount of kudzu starch and mixing all ingredients with the utmost care. This is so popular that it is also made available for takeout and online orders. The sake list offers 20 labels of Japanese sake from around the country. In particular, Tenon produced by Itakura Brewery in Shimane with an intention to offer it to a god has a mild flavor that goes very well with the dishes of Chef Izumi. Meanwhile, the wine list mainly features natural wines. The marriage of dishes and wines captivates the taste buds of many guests. On request, Chef Izumi selects food and wine/sake pairings.

The restaurant is furnished with a 10-seat counter. The windows at the opposite side are partly covered with white paper sourced from Karacho in Kyoto to make a sharp contrast with the green background in the garden in the daytime. The carefully selected collection of tableware ranges from antiques to contemporary ceramics by young artisans and is used depending on the dish. The restaurant is suitable for different occasions, such as enjoying your own company, having a romantic dinner with your partner, eating out with your friends or family, and entertaining guests from abroad. It also offers a variety of options for online orders, such as Herbal Hot Pot, Shabu Shabu with Soup Stock, and an Assortment of Five Kinds of Delicacies. Please enjoy the elaborate dishes at Jiki Miyazawa, which fully embraces the practice of eating.

※ Awarded 1 star on world-renowned gourmet guide Kyoto-Osaka 2022.

* 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 5-minutes walk from Shijo Station on the Karasuma Line of the Kyoto City Subway



  • 40's

    Date of Visit: 7/2022
    Number of visits: OnePurpose: With family



Chef's choice dinner course
14,520 JPY / Guest
Chef's choice dinner course
21,780 JPY / Guest



Jiki Miyazawa [じき宮ざわ]

Cuisine Type

Japanese, Kaiseki, Washoku

Opening hours

18: 00 ~ 20: 00 (Last Entry)


Wednesday, Irregular


553-1, Yaoya cho, Kyoto Nakagyo-ku, Kyoto

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Jiki Miyazawa [じき宮ざわ]