Hidden in a renovated traditional house beneath Mount Daimonji, Badu has been packed since opening in March. Chef Yoshihiro Imai’s casual sister to cult favorite Monk draws the same crowd that flocked to Noma’s Kyoto residencies—local hipsters and international devotees who know good things when they taste them.
This modern izakaya with Italian touches centers around seasonal vegetables cooked over charcoal fire, sourced from the same local farms that supply Monk. The à la carte menu shifts with the seasons but expect signatures like the tuna crudo, grilled vegetables with shiokoji aioli, and Badu’s famous house-made pickles. The standing-only bar area buzzes with sake and natural wine conversations, while the dining room maintains a laid-back feel.
Located just off the Philosopher’s Path, Badu requests respect for its quiet residential setting—no taxis directly in front of the restaurant, no loud voices outside. Consider it a small price for the seriously thoughtful cooking.
AloJapan.com