Shop & Restaurant

Seafood restaurant Watanabeya

[Kyoto/Seafood Restaurant Watanabeya]
Enjoy our signature fish dishes and carefully selected Japanese sake.

It has been over 10 years since we opened in the convenient location of Karasuma Oike. A seafood izakaya that is firmly rooted in this area. You can enjoy our proud seafood delivered directly from the production areas and carefully selected local sake.

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1. Izakaya where you can enjoy fresh fish delivered directly from the farm and local sake

"Seafood Restaurant Watanabeya" has been popular for over 10 years in Karasuma Oike, Kyoto's representative business district. Since opening in keeping with the wishes of the previous generation of fishmongers, we have been proud of our fish dishes using fresh fish shipped directly from Mie, Miyazaki, and Nagasaki. There is also a wide selection of sake that complements the dishes. You can enjoy local sake from all over the country as well as sake recommended by the store.
It's also great that it can be used in a wide variety of ways, including a long single-board table that can seat 12 people, a semi-private box room, and a tatami room on the second floor that can accommodate parties of up to 40 people.

2. High-level izakaya menu that goes well with alcohol

With a focus on fresh seafood from Toba, Iki Island, and Tsumoto (Miyazaki), you can enjoy a variety of fish dishes including sashimi, grilled fish, simmered fish, and nigiri sushi. We also have a wide selection of special dishes made with the highest quality duck, kamameshi, and snacks. High-quality food that goes well with alcohol is served.

Assorted sashimi (2 servings) 3200 yen
This is a signature menu item that almost every customer orders. We are particular about not only freshness but also umami ingredients. The Tsumoto-style aged fish sashimi, which has the ultimate blood removed, is popular for its melt-in-your-mouth flavor.

Grilled Kawachi duck・1480 yen
We use Kawachi duck, a brand of duck meat from Osaka that has been raised with great care and time, including feeding and long-term breeding. It doesn't have the unique smell or taste of duck, and the meat is soft. With yuzu pepper and mild salt.

Pork rice with black-throat fish and crow snail, 2550 yen
A kamameshi with fatty Nodoguro from Nagasaki and homemade Karasumi. A flavorful kamameshi where each grain of rice is soaked with the flavor of the Nodoguro.

3. From local sake from all over the country to innovative sake

More than 10 types of local sake from various regions, including Kyoto, are available. ``We have some famous brands, but we also carry sake made through collaboration between brewers and sake created by blending different breweries.I'm attracted to new sake that has an eye on the future.'' Mr. Fukunaga, the store manager, speaks. He has a wide selection of dishes to enjoy with his dishes.


Assemblage Club 01 CODENAME: Taro 720ml glass 1300 yen
(Assemblage Club)
Kitagawa Honke Co., Ltd. (Kyoto), Distributed by Leaf Publications Co., Ltd., Alcohol content: 15%, Rice polishing rate: Undisclosed

An alcoholic beverage made using the "assemblage" technique of blending sake from three breweries in Kyoto (Masuda Tokubei Shoten, Kitagawa Honke, and Matsui Sake Brewery). The clear sweetness is complemented by the secret ingredient of aged aged sake, which tightens the flavor and creates a refreshing drink.

Mr. Fukunaga says, ``It has a rich aroma and you can feel the rich flavor of rice, and it's very easy to drink.I think it's a sake that can cultivate new sake fans.'' Mr. Fukunaga says with anticipation. It is recommended not only during meals, but also as an aperitif.


Kyoto no Haru, pure rice raw sake, 1800ml, 570 yen per glass
Mukai Sake Brewery Co., Ltd. (Kyoto), alcohol content 17%, rice polishing ratio 67%

Although it is a mellow and dry type, it is refreshing and has just the right amount of acidity. You can enjoy the umami and gentle flavor of the rice, the freshness of freshly made sake, and the rich flavor that can only be found in Junmai Genshu.

``This is a 260-year-old sake brewery in Ine-cho, Tango, where a female chief brewer makes the sake.It's a sake that takes advantage of its umami and bitterness, and goes well with fish,'' says Fukunaga. It goes perfectly with unique dishes such as Karasumi and Heshiko.

Mitsuo Yamakawa 2024 Haru, Junmai Ginjo Sake, 1800ml, 600 yen per glass
Mitobe Sake Brewery Co., Ltd. (Yamagata), alcohol content 15%, rice polishing ratio 60%

A sake made by four breweries in Yamagata Prefecture. The sake name ``Mitsuo Yamakawa'' is said to be named after one letter of each brand. This time's theme was to lock CO2 into alcohol for the sake of the environment, with an eye toward the near future. You can feel a slight carbonation.
Four breweries and brands: Mitobe Sake Brewery (Yamagata Masamune), Tatenogawa Sake Brewery (Tatenogawa), Kojima Sohonten (Toko), and Otokoyama Sake Brewery (Otokoyama)

When I asked him why he was interested, he said, ``I thought it was interesting that the brewers were able to collaborate with each other to use their own techniques.'' It's easy to drink and fruity, so even people who aren't familiar with sake can enjoy it.

4. Support breweries taking on new challenges

It's been a while since people started saying, ``Away from sake and away from fish,'' but Mr. Fukunaga says he's been concerned about this trend for a long time. ``I want to support brewers who are trying new things and offer a variety of delicious fish dishes to stop the industry even a little bit,'' he says.
I'm sure it will continue to be a grateful izakaya that satisfies our stomachs and hearts.

Seafood restaurant Watanabeya

Seafood restaurant Watanabeya

Address
124 Sakyo-cho, Higashi-no-in Higashi-iri, Oshikoji-dori, Nakagyo-ku, Kyoto-shi, Kyoto PrefectureOpen with Googlemap
TEL
075-203-0651
HP
https://kbed500.gorp.jp/
Opening hours
11:30-24:00 (LO/23:30)
Closing days
Irregular

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