Watari

Bonito tataki with mustard soy sauce is one way to discover the thoughtful touches at Watari, where a memorable dish can lead naturally to another plate or a drink. Diners who have enjoyed the seasonal cooking say it makes them want to return throughout the year. Sashimi and obanzai—small dishes served with drinks or as part of a meal—have also made an impression. Rather than coming for one fixed speciality, the appeal lies in choosing from what is on offer at the time.

For a meal centred on seafood, visitors have reported enjoying sashimi made with fish from the local market, along with vegetable tempura. On another occasion, the menu included crab salad and soup made with Kyoto aubergine. With choices ranging from seafood to vegetable dishes, ordering several small plates may be a good way to explore. To add meat, diners have praised the Wagyu for its tender texture and carefully matched sauce; another guest enjoyed grilled Wagyu at the end of a course. You could build a meal around sashimi and tempura before moving on to meat, or make Wagyu the centrepiece. Some visitors have left the choices to the restaurant, an option worth considering when the menu is hard to narrow down.

Some diners have also enjoyed fried chicken and curry rice to finish. It makes for a more casual end to the meal than a night focused on Wagyu or seafood. Seasonal sashimi, rice with mackerel and the house curry have also been mentioned among the menu options.

Drinks include sake, shochu and wine. Visitors have reported enjoying wine with their meal, while others paired sake with the final dishes; you might also choose a drink first and then find something to accompany it. Watari is open from 18:00 until 1:00 the following day on Monday, Tuesday, Wednesday, Friday and Saturday, and is closed on Sunday and Thursday. Reservations are available, and booking for dinner is recommended.