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京都的泡菜称之为“京渍物”，是一种腌制的小菜。使用各种蔬菜作为原材料。除了很多京都传统蔬菜“京野菜”之外，还使用了酸萝卜、贺茂茄子、壬生菜等。其中使用了圣护院芜菁的“千枚渍”是京渍物中最具代表性的品种之一。每当开始腌制“千枚渍”时就让人感到京都要进入冬季了。千渍物是将芜菁切成薄片，浸泡在加有海带与红辣椒的食醋中腌制而成的。除此以外还有丰富多样的品种，京渍物可以说是日本数一数二的传统食品
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Honke Owariya

本家尾張屋 本店

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〒604-0841 京都府京都市中京区 車屋町通二条下ル仁王門突抜町322 ( Show map / Print Map )

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京都历史最久的老店，始于1465年，以糖果店起家的荞麦面馆，几百年里曾接待过很多僧侣、幕府时代的将军、天皇，现在皇室们依然会光顾该餐厅。
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  • 本家尾張屋
  • 本家尾張屋
  • 本家尾張屋, 本家尾張屋 本店, Honke Owariya
  • 本家尾張屋, 本家尾張屋 本店, Honke Owariya
Restaurant Type:
Restaurant Famous restaurant
Business area   indoor seats  
Business time (weekday) 11:00-18:00 Outdoor seats  
Business time (weekend) 11:00-18:00 Private room  
Closing Day   Maximum number of private rooms seating  

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