This kappo in Gion is redolent with the atmosphere of Kyoto. Its insistence on seafood from the Goto Islands is due to owner-chef Takanori Kajihara’s roots as a Nagasaki Prefecture native. He never fails to serve Goto udon and to boast of its origins. Kudzu is used in the famous dashimaki tamago to hold as much of the katsuo dashi as possible. The gracious service of the proprietress, who has given her all for many years in the geisha district, is a pleasant addition.