Restaurants
Bistro Cerisier
                            
                                1-3 Tanaka Shimoyanagicho, Sakyo-ku, Kyoto, 606-8204, Japan
                            
                        
                        
                            
                            
                                
                                    ¥¥
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                                    French
                                
                                
                            
                        
                        
                    
                                
                                    
                                        Solo dining
                                    
                                
                            
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                                1-3 Tanaka Shimoyanagicho, Sakyo-ku, Kyoto, 606-8204, Japan
                            
                        
                        
                            
                            
                                
                                    ¥¥
                                    ·
                                
                                
                                    French
                                
                                
                            
                        
                        
                    
                                
                                    
                                        Solo dining
                                    
                                
                            
                        
                                    Bib Gourmand: good quality, good value cooking
                                
                            
                    
                        French ballads warble through a retro interior, recalling the good old days. Regional cuisines such as quenelles from Lyon and cassoulet from Languedoc spill across the menu. Old-school recipes, like white asparagus with Hollandaise sauce in spring and salmis of roast mallard, bring comfort to the soul. Respect for sauces testifies to the commitment to the essence of French cooking.
                    
                
             
                                         
                                         
                                         
                                         
                                         
                                        