01 / ABOUT THE PLACE
About this place
A tray crowded with small bowls immediately catches the eye. Kobayashi, located in Nishikyogoku, is particularly known for its "ichiju-sansai plate lunch," limited to 10 servings per day. While the traditional Japanese meal formula "one soup, three dishes" sounds modest, the platter arrives laden with colourful Kyoto-style home-cooked sides (obanzai), including dashi-simmered vegetables, dressed salads, and seasoned bites. Paired with freshly cooked rice and miso soup, it provides a gentle, satisfying fullness.
For heartier appetites, the restaurant offers options that combine the obanzai platter with a substantial main dish. Diners can select a centrepiece to suit their mood, such as tender, juicy Kyoto Pork tonkatsu seasoned simply with salt and lemon, a Japanese Black wagyu steak rice bowl blanketed in meat, or sets featuring fresh sashimi and simmered fish.
During evening izakaya hours, handmade tofu dishes and charcoal-grilled snacks take centre stage alongside drinks. Selections range from subtly sweet oboro tofu to aromatic grilled items like Japanese flying squid, dried shishamo smelt, mackerel heshiko (cured in rice bran), and domestic eel. These pair naturally with regional sake such as Shiga’s Matsunotsukasa and Hyogo’s Kasumitsuru. The drink menu also features fresh-squeezed chuhai, extending beyond classic lemon and grapefruit to seasonal fruits like kiwi and yuzu, as well as refreshing blends made with myoga ginger and young ginger root.
Because the owner-chef manages the kitchen solo, dishes may take some time during busy stretches, though guests appreciate the attentive hospitality, with dietary preferences and disliked ingredients readily accommodated when asked. Seating includes solo-friendly counter spots alongside tables and tatami seating suited to small groups. Payment is cash only. It is an easygoing spot to linger over a drink while waiting for each dish to arrive.
