Sukiyaki Iroha is a sukiyaki restaurant in Kyoto’s Pontocho district.
When we first opened our doors, our sukiyaki was affectionately known as gyunabe (“beef pot”).
Iroha Kitamise is located on Pontocho about 80 meters north of Shijo Street.
Iroha Kitamise is a traditional Kyoto-style oku-zashiki (tatami-mat seating) establishment that was once a teahouse.
Please enter Iroha Kitamise through the stone-floored passage.
Small tatami-mat rooms affording a view through the latticework of passersby on Pontocho.
A slight larger room overlooking the inner garden.
We can accommodate banquets for up to 50 on tatami mats, or 30 with tables and chairs.
The setting at Iroha Kitamise, a converted teahouse built in the late 1800s.
A tokonoma alcove, adorned with flowers of each season.
A small room for two or more guests to enjoy a relaxing meal.
A ranma (decorative panel over sliding doors) carved with an aoi-kuzushi (scattered hollyhock leaf) pattern hailing from the late 1800s.
We hope you will enjoy the variety of tokonoma alcove compositions and other elements that make each room unique.
We have an assortment of rooms, each with its own ambiance.
We hope you will take pleasure in the gentle flow of time in this traditional Kyoto setting, and fully enjoy the deep flavors of our long-established restaurant. We look forward to seeing you soon.
Iroha Kitamise (North) opened its doors in 1964. Come and enjoy a delicious meal in this traditional Kyoto-style oku-zashiki (tatami-mat seating) restaurant, which was converted from one of the foremost teahouses in the Pontocho and arranged with vibrant works of art.
Pontocho is a Hnamachi district in Kyoto, known for geiko and maiko. It is thought to be a portmanteau of the Portuguese ponte (bridge) or the English word “point”, along with the Japanese -cho, signifying the name of a district.
Iroha Honten (South) is located on Pontocho just north of Shijo Street, while Iroha Kitamise (North) is about 80 meters directly north.
When Sukiyaki Iroha started business in the 44th year of the Meiji era (1911), sukiyaki was known as gyunabe (“beef pot”). We hope you will enjoy the deep flavors of this long-established restaurant, with its traditional Kyoto setting.
The vegetables and other ingredients added to the meat in our main dishes are as follows.
Onion, spring onions, enoki mushrooms, fu (wheat gluten), tofu, ito konnyaku (yam noodles) and mitsuba (Japanese parsley)
Oil-yaki (Wagyu tenderloin steak)
Cabbage, mitsuba (Japanese parsley), green chilies, shiitake mushrooms, tofu and ita konnyaku (whole yam cake)
Napa cabbage, mitsuba (Japanese parsley), tofu, yuba (dried tofu skin), enoki mushrooms and ito konnyaku (yam noodles)
Shio-yaki (Sirloin sautéed with salt)
Onion, mitsuba (Japanese parsley), green chilies, tofu and konnyaku (yam cake)
Amiyaki (Tenderloin grilled yakiniku-style)
Onion, eggplant, yamaimo (mountain yam), shiitake mushrooms, o-age (fried tofu), konnyaku (yam cake) and green chilies
A pamphlet containing a map to Sukiyaki Iroha, contact information, and our menu. Feel free to save it on an iPad or print it out.DOWNLOAD : Iroha Guide PDF.pdf (0.7MB)