Keen to earn the affection of locals, the chef named his restaurant after the ancient word for this part of Kyoto. Offerings are determined by customers’ à la carte preferences, the chef’s omakase menus, and how he feels that day. The quality of the seafood Kappo Shintomi sources is top-notch, so we recommend the sashimi assortment. Boiled greens redolent with bonito stock and stewed dishes warm the soul. The meal ends with sweets prepared by the lady of the house. The couple’s personality is stamped on the ambience of this kappo restaurant.