Oyajino

Shrimp wrapped in Kyoto yuba and fried is served with matcha salt. The crisp coating contrasts with the springy shrimp, and one diner said the light, crunchy finish stood out. Oyajino’s obanzai—small, home-style dishes—change daily. If you are choosing a few plates, you could pair the fried shrimp with a simmered dish or vegetables. Diners have praised the seasoning for bringing out the ingredients’ natural flavours, and one particularly enjoyed the simmered aubergine.

For a vegetable-forward option, there is also seasonal produce and Kyushu pork belly steamed in a bamboo basket. The menu describes it as served with house-made dashi soy sauce, with a variety of seasonal vegetables. A diner also recalled the steamed pork and vegetables as a highlight. Other choices include beef simmered in a sweet-and-savoury sauce with ginger from Kochi, and seasonal aubergine that is fried before being quickly seasoned. Since the dishes change daily, the small plates on offer will depend on the day.

The counter makes it easy to enjoy one dish at a time, whether dining solo or having dinner with beer or wine. Takeaway and collection at the shopfront are available, too. In Gion, the daily obanzai selection ranges from vegetable dishes to fried plates, so you can choose according to your mood.