Nishiki Market, known as Kyoto’s kitchen, has a history spanning over 400 years. Amid the lively bustle of the market, there is a narrow lane. Tucked away at the end of it stands Tobeian, a restaurant dedicated to Kyoto cuisine.

The name Tobeian is inspired by an alternate name of Ito Jakuchu, a painter deeply connected to Nishiki Market. Reflecting Jakuchu’s meticulous brushwork and attention to detail, we prepare each dish at Tobeian with equal care, serving them one by one.

For lunch, we offer our signature KIRIBAKO Nishiki. The meal begins with dashi, carefully prepared using mellow spring water known as Nishiki no Meisui and freshly shaved bonito flakes. Seasonal ingredients from Nishiki Market are then presented one by one in a masu-shaped paulownia wood box, a form that echoes the origin of our name.

In the evening, Kyoto cuisine is served as a course, available on Thursdays, Fridays, and Saturdays only. Starting with seasonal appetizers, the meal unfolds through soup, Hassun, and simmered dishes, each freshly prepared plate offered in an unhurried rhythm. Honoring the traditional flow of Kyoto cuisine, while quietly incorporating subtle Western nuances, this is the distinctive expression of Tobeian.