Kyoto Uji Kintoki Ya (京都宇治金時や) is, first and foremost, a temple to tea. Located a short walk from Kiyomizu Temple in the popular Higashiyama district, its reputation is built not on its noodles but on its high-end tea desserts. The menu's stars are the kakigori (shaved ice) and soft-serve ice cream, both celebrated by reviewers for their 'shockingly pure' and intense Uji matcha and hojicha flavours.
Guests consistently praise the quality of the tea desserts, with many calling the matcha shaved ice outstanding. The rich matcha ice cream and lattes are also popular. To complement the sweets, the shop offers a simple menu of handmade udon, with reviewers enjoying the chewy texture of the noodles in dishes like kitsune (with fried tofu) and wagyu beef udon. However, some visitors find the udon portions modest for the price.
Service can be inconsistent. While some guests recall warm, personal interactions with the owner, others report long waits, order mix-ups, and a brusque service style. Several non-Japanese visitors have mentioned feeling ignored. For the quality of its desserts, most agree it's good value, but the udon is considered only fair value due to portion sizes and tourist-area pricing. Reviewers in 2024-2026 paid around ¥1,700 for kakigori, ¥1,300 for kitsune or beef udon, and ¥700 for matcha ice cream.
- Booking: Walk-ins only. Reservations are not accepted.
- Getting There: A 12-minute walk from Shimizu Gojo Station or a 6-minute walk from Kiyomizu Temple.
- How it Works: Order and pay at the counter on the first floor, then take a seat upstairs. Staff may re-confirm your order once you are seated.
- Payment: Credit cards (Visa, Master) and some electronic money (transportation IC cards like Suica, iD) are accepted. QR code payments are not. It's wise to carry cash.
- Seating: The space is small, with only 12 seats and a narrow staircase to the second-floor tatami room.
- Smoking: Smoking is permitted inside the restaurant.
- Language: An English menu is not guaranteed, and staff language ability varies.








