Imobo Hiranoya

For 300 years, this restaurant in Maruyama Park has survived on one simple recipe - cod and potato. The dish was devised by a gardener from Shoren-in long before inland Kyoto had access to fresh fish, so he used dried cod from the north of Japan - as does the restaurant. The fish is reconstituted for ten days, then boiled with the spuds for a further day. Luckily, it tastes far better than it sounds. There are six set menus here, all of which include the signature dish.