Warajitei

Chive dumplings, grilled Kamo eggplant with miso, simmered Manganji peppers: at Warajitei, part of the pleasure is choosing Kyoto-style dishes a little at a time from a selection of small plates. One diner who ordered the obanzai assortment at the restaurant’s discretion recalled that every dish was lightly seasoned. It’s an option for anyone seeking a vegetable-focused meal rather than the bold flavours often associated with izakaya food.

Chive dumplings, grilled Kamo eggplant with miso and simmered Manganji peppers are among the dishes specifically mentioned. One diner also praised the lotus-root tsukune. If you’re choosing dishes individually, adding something like this to the vegetable obanzai could bring variety to the meal. The menu also lists house specialities such as okara and simmered eggplant. One diner looks forward to the okara, which is available seasonally; another also singled it out as a memorable dish.

Drinks are part of the offering, too. Reviews mention hirezake, warm sake served with a grilled fish fin, and an order for just one more top-up of sake. On an evening when you’d like to sip a drink over a few small plates, you can pair beer or sake with dishes chosen one at a time. Dinner is available for dining in, and reservations can be made. Payment is cash only, so be sure to bring some.