Obubu

Choosing the main is part of the pleasure of Obubu’s weekly lunch plate. One diner who picked hokke (Atka mackerel) fried in an aonori seaweed batter remembered its generous coating of seaweed, while also noting the distinct flavours of the sides and pickles. On another visit, a diner chose chicken ponzu and praised the aroma and mild seasoning of the dried daikon and mushroom soup. A diner who ordered mackerel simmered in miso found the slightly sweet miso a good match for rice and was pleased with the sides, too. The main dishes and small sides change from week to week, making the choice part of the meal’s appeal.

Some diners have also enjoyed a lunch where they could choose a main from 3 options. Dishes mentioned in reviews include chicken breast grilled with yuzu kosho and chicken breast simmered in a light tomato-chilli broth. One diner remembered the sencha served before the meal, while another noted the hojicha served with it. It’s a good option for anyone who likes to enjoy tea alongside their food.

In the evening, Obubu also takes on the character of an izakaya, with small sides, grilled dishes and fish among the options. Its hojicha highball is made by steeping whisky with roasted green tea for 3 days. The tea lends it a fragrant, smoky character, and it can also be mixed with dry ginger ale. There’s also a shochu highball infused with sencha, offering another drink to pair with Japanese food.

Obubu is in Nishinokyo Higashinakaaicho, Nakagyo Ward, Kyoto. It is open Monday to Saturday for lunch from 11:00 to 15:30 and in the evening from 17:00 to 22:00; it is closed on Sundays. Lunch also suits solo diners.