Tabelog ratingFor over 340 years, Daiichi (大市) has been a Kyoto landmark dedicated to a single, highly specialized dish: suppon, or soft-shelled turtle. Located in a historic Edo-period house, the restaurant offers one set menu, making it a pilgrimage site for those wishing to experience a deeply rooted culinary tradition.
The centerpiece is the maru-nabe (◯鍋), a suppon hot pot cooked in a special vessel heated by coke to extreme temperatures. This process yields a remarkably deep, gelatinous broth with a distinct ginger accent, which nearly all diners praise as exceptional. The meal is served in two stages, allowing guests to first appreciate the texture of the turtle meat and then the concentrated broth. The experience culminates in zōsui, a rich rice porridge made with the remaining broth, which many consider the highlight of the meal. A small starter of suppon no shigure-ni (stewed turtle) typically precedes the main course.
While revered for its craft, some guests find the experience falls short of its high price. Criticisms often point to the modest portion sizes for a single-course meal, and some report inconsistent or curt service. The historic building, while atmospheric, has its quirks, with some diners noting worn tatami mats or the smell of smoke from the staff smoking area near the entrance.
The set course cost reviewers around ¥26,000 per person in 2024-2026. With drinks, a bill for one might be ¥26,880, while a party of two could spend around ¥52,000. It offers value for those seeking a unique taste of history, but less so if judged on quantity or conventional fine-dining service.
- Booking: Reservations are essential and must be made weeks, or even months, in advance.
- Getting There: The restaurant is about a 15-minute walk from Kitano Hakubaicho Station. A taxi from central Kyoto is a common option, costing around ¥1,300.
- Payment: Credit cards (VISA, Master, JCB, AMEX, Diners) are accepted. Electronic money and QR code payments are not. It is wise to bring cash as a backup.
- Age Restriction: Children are not permitted in the restaurant.
- Seating: Dining is in private tatami rooms. The traditional construction means noise can carry between rooms.
- Smoking: The restaurant is non-smoking, but smoking is permitted in the dirt-floor entrance area.
