Okuoka

A sake tasting is a natural match for a meal at Okuoka. The Gion Okuoka Select Local Sake set lets you choose three varieties from breweries in places including Kyoto, Fukui and Nara. Options include Sawaya Matsumoto, Shoufuku and Hakuryu, making it an easy way to compare different regional styles in small pours. Some local sake are also available by the glass or in a one-go serving, so you can choose a single drink to accompany your meal.

The hot-pot menu centres on wagyu sukiyaki simmered in a sauce with white miso, and wagyu shabu-shabu served with a house broth and sesame sauce. Courses include A5-grade premium wagyu ribeye and wagyu oyster blade, offering different cuts and styles of preparation. One diner who tried the shabu-shabu particularly remembered the balance of fat and lean in the meat, as well as the bonito-and-kombu broth. Others have said staff showed them how to enjoy the dish; diners new to hot-pot cooking can ask for guidance as they go.

At lunch, options include a set with simmered sea bream, two obanzai side dishes, rice, pickles and a choice of clear soup or miso soup, as well as a tofu hot-pot set with three obanzai dishes. For a broader seasonal meal, the chef’s-choice kaiseki may include everything from a starter, soup and sashimi to simmered and grilled dishes, clay-pot rice and dessert. The menu changes with the seasons, and the restaurant invites guests to discuss their budget and meal preferences.