Sou

One dish to start with at Sou is the crab and crab miso cream croquette. A diner who ordered it recalled the memorable, creamy crab filling. Another fried option, yuba tofu tempura, is made with yuba; a visitor enjoyed it as a dish they rarely encounter elsewhere. The croquette’s richness and the lighter alternative of yuba tofu tempura bring welcome contrast to the table.

For another dish, consider the rolled omelette with eel and grated yam. One diner noted that it came with a paste made from grated yam and was a generous portion. It could make a good addition to a meal shared by several people. One visitor also described finishing a meal with fried fish served with a thickened sauce. Menu options include sea bream tempura with kujo spring onion sauce, listed as both “Live Sea Bream Tempura with Kujo Spring Onion Sauce” and “Sea Bream Tempura with Kujo Spring Onion Sauce”. There are several other dishes with thickened sauces, too, offering choices for anyone looking for fish.

To finish, try the kamameshi, a rice dish cooked in an individual pot and recommended by the restaurant. Choose from combinations such as Kishu ume plum and chirimen, Kyoto red chicken and burdock, live sea bream and fresh ginger, scallops and kujo spring onion, or salmon and salmon roe. A diner who tried the scallop and kujo spring onion version wrote that they enjoyed the aroma of freshly cooked rice. You can also add a dashi ochazuke set, turning the final course into something a little different.

The sake selection includes labels from Kyoto and other regions. Some are available by the glass or carafe, and a dedicated sake warmer lets you choose a temperature from hinata-kan (gently warmed) to atsukan (hot). There is a range for those who want to savour warm sake slowly as well as for those who would like a glass with their meal. The restaurant has counter and sofa seating, and offers set menus with all-you-can-drink options. For a group meal, consider booking a set menu and sharing a selection of dishes.