Restaurants
Kamoryori Tabuchi
                            
                                33 Marutacho, Nakagyo-ku, Kyoto, 604-0077, Japan
                            
                        
                        
                            
                            
                                
                                    ¥¥¥
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                                    Duck Specialities
                                
                                
                            
                        
                        
                    
                                
                                    
                                        Inspectors favorite
                                    
                                
                            
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Kamoryori Tabuchi
                            
                                33 Marutacho, Nakagyo-ku, Kyoto, 604-0077, Japan
                            
                        
                        
                            
                            
                                
                                    ¥¥¥
                                    ·
                                
                                
                                    Duck Specialities
                                
                                
                            
                        
                        
                    
                                
                                    
                                        Inspectors favorite
                                    
                                
                            
                        
                    
                        The restaurant is temporarily closed. It's planned to relocate in autumn. Kamo-ryori means ‘duck specialities’ and that is what this niche restaurant delivers. The shop buys ducks whole, so it can serve a wide variety of cuts. The meal starts with items such as gizzard and liver. Tenderloin is pressed between two sheets of kombu kelp; sirloin is smoked over charcoal, the fat melted into soup stock to heighten flavour. Nothing is wasted—a variety of techniques are applied to get the most out of every duck. The chopstick rests in the shape of a duck are charming.
                    
                
             
                                         
                                         
                                         
                                         
                                         
                                         
                                         
                                         
                                        