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Restaurant

Mizudaki Manjiro: Kyoto Mizutaki and Summer Oyakodon

水だき 萬治郎

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Mizudaki Manjiro: Kyoto Mizutaki and Summer Oyakodon — 1
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Photos: Tabelog

In a traditional Gion machiya, Mizudaki Manjiro (水だき 萬治郎) serves two distinct seasonal menus: a rich, slow-cooked mizutaki chicken hotpot in winter, and a highly sought-after oyakodon for lunch in summer.

Price range$$$$$
Tabelog rating3.62 / 5164 ratingsExcellent — roughly the top few percent nationwideJapanese diners rate strictly — 3.5 is excellent, 4.0 exceptional.View on Tabelog
Opening hoursLunch (Jul 1–Aug 31): Mon, Fri, Sat 11:00–14:00. Dinner (Oct 1–May 31): Mon & Fri–Sat 17:00–22:00, Tue–Thu & Sun 17:00–21:00. Closed in June and September. Check for year-end holiday closures.
Phone075-561-1654
Address58 Motoyoshicho, Higashiyama-ku, Kyoto
MapOpen on map →

Mizudaki Manjiro operates as two different restaurants depending on the season, both housed in an atmospheric traditional machiya in Kyoto's Gion district. From October to May, it's a specialist in mizutaki, a rich, white chicken hotpot. For a short period in summer, typically July and August, it transforms into a lunch-only spot serving what many reviewers call a 'perfect' oyakodon (chicken and egg rice bowl).

The winter mizutaki is praised for its deeply flavorful, collagen-rich broth, which is first served on its own in a cup with a hint of ginger. The staff manage the cooking process for you at the table, ensuring the exceptionally tender chicken is served at its best. The summer lunch menu is extremely popular, focusing on an oyakodon with famously silky, half-set eggs and a rich chicken liver bowl (kimo-don), both made with the same high-quality chicken and stock. Both meals are accompanied by well-regarded tofu and pickles.

The restaurant's popularity comes with challenges. For the summer lunch, portions are limited and often sell out. Reviewers consistently advise arriving well before the 11:00 opening time to secure a spot in the queue. Even after being seated, expect a wait of 10 to 30 minutes for your food to be prepared. For the winter dinner, some find the price of add-on meat portions to be high.

Reviewers in mid-2024 reported paying around ¥1,800 for the summer oyakodon and a similar price for the kimo-don. Dinner courses for the winter mizutaki typically cost between ¥8,000 and ¥9,999 per person. The summer lunch is considered excellent value, while the dinner is seen as a fairly priced indulgence for the quality of ingredients and service.

  • Booking: The two seasons have different rules. The winter mizutaki dinner is by reservation only. The summer oyakodon lunch accepts no reservations; arriving early to queue is essential.
  • Getting There: A 5-minute walk from Gion-Shijo Station.
  • Payment: Cash only. Credit cards, electronic money, and QR code payments are not accepted.
  • Seating: All seating is in private tatami rooms, so you will need to remove your shoes.
  • Age Restriction: Children under junior high school age are not permitted.
  • Smoking: Smoking is permitted in the private rooms.
  • Service Charge: A 5% service charge is added to the bill.
  • Parking: Not available.

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