Toriiwaro

Every day, 30 chicken carcasses are simmered for eight hours to make the broth for the next day’s meals here. For lunch, there is just one option: a ¥800 chicken soup and oyako-don, a rice bowl topped with chicken and egg. It’s unlikely that you’ll find somewhere that does this better in Kyoto . For dinner, the price rockets to ¥6,000 for a choice of set meals, all with chicken hotpot. The restaurant started in Gion in the early 20th century, but relocated to a Nishijin townhouse after World War II, preceding the current machiya restaurant boom by half a century.