The look and feel of Old Kyoto permeates Miyagawacho. The owner-chef, who refined his skills in Gion, is also a qualified sommelier and holds a sake diploma, so he is an expert at pairings. While the set meal respects the basics of Japanese cuisine, the owner-chef adds playful details such as Worcestershire sauce in beef cutlet sandwiches. Shaved ice is served in summer; cocktails made from fruit benefit from the owner-chef’s bartending experience.