Mogura

Just a short stroll from the west exit of Hankyu Katsura Station, Mogura centers its evening menu around freshly steamed kamameshi, individual iron-pot rice dishes that many diners eagerly anticipate toward the end of their meal. The variety is extensive, ranging from fragrant sea bream or tender conger eel to deeply savory chicken with burdock, abundant seasonal mushrooms, and grilled yuba topped with a thick starchy sauce. Another signature draw is the rolled dashi omelette; starting from a classic savory base, guests can tailor each order with toppings like spicy pollack roe, melted cheese, grilled eel, or an aosa sea lettuce sauce.

From Fish to Meat: A Diverse Table of Drinking Snacks

The à la carte menu is thoughtfully assembled, offering substantial dishes such as assorted sashimi, thoroughly simmered sea bream collar, tender braised pork belly, and succulent mayonnaise-dressed shrimp. Charcoal-grilled and pan-seared selections include salt-grilled Daisen chicken thighs, stir-fried chicken neck meat, and grilled king oyster mushrooms. Small plates designed to accompany drinks also feature prominently, among them deep-fried wheat gluten and mochi in dashi broth alongside an assortment of tempura. The beverage list complements the kitchen with regional sake, including the local Kyoto brew Tokujiro, authentic shochu, fruit-forward plum liqueurs, and cocktails.

Mellow Lighting and Semi-Private Booths

The interior is bathed in subdued, calming illumination, predominantly arranged into semi-private booths divided by woven bamboo screens. Counter seating is also available, accommodating everything from a relaxed drink after work to leisurely gatherings among close friends in an unpretentious setting.