This casual, affordable izakaya flips the script on vegetables, removing them from supporting side-dish roles and elevating them to the stars of the table. Seasonal Kyoto veggies take precedence and change daily (they’re listed on the chalkboard above the bar). Dishes include lotus root sprinkled with sea urchin, matsutake mushrooms sautéed in sake, and fried sweet potato with purple ice cream. Vegetables even occupy the beverage list, where veggie-shochu cocktails are the house specialty. This glass-encased foodie haven feels especially convivial, and there are even chairs spilling onto an outdoor terrace, a rarity in Kyoto.