Tankuma Honke


長年の経験から、ほかの品種では溶けてしまうため、青森産のふじを採用。 撮影/伊藤信、文/婦人画報編集部

Recreating the same flavors as the first generation who was called “The Artist of Taste”

“I believe that our dishes are pretty ‘monmo’. I took a long time to reach this point…” So states the third generation owner and chef of Tankuma Honke, Kumasaburo Kurisu.  “Monmo” is a Kyoto word that means “simple and unspectacular.”  Kurisu’s words portray both humbleness and confidence, which is typical of the Kyoto character.  What he most cherishes is to succeed in producing the taste that the late-first generation owner achieved.  In summer, special riverside deck seats are set along the Kamo River.  The breeze and sounds from the river will add more taste to every dish.  Some people like to try the Maru-nabe hotpot using suppon (soft shell turtle), a typical winter dish.


Name Tankuma Honke
Address Kiyamachi-dori Bukkoji-sagaru, Shimogyo-ku, Kyoto
Tel 075-351-1645
Hours 11:30-13:30 (L.O.), 17:00-20:00 (L.O.)
Closed Irregularly
Resevation Researvation required
URL http://www.tankuma.jp/
Recommended Lunch: Chef's recommended: from 5,250 yen; Dinner: Chef's recommended: from 15,750 yen; Yuka riverside dining: May-Spet (dinner time only)
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    Find Nearby Spots 食べる・飲む: FOOD 泊まる: STAY 買う: BUY 観る・体験する: VIEW

    Translation to English by AD BRAIN INC. ,
    Fujin-gaho,July issue,2010