Imobo Hirano Ya Honke

Since its establishment during the Edo period, around the Genroku to Kyoho era, this long-standing restaurant has been preserving the authentic taste of the famous Kyoto dish "Imobou" for nearly 300 years, passed down through 14 generations.

"Imobou" is a unique dish made by cooking "Ebiimo," a type of taro grown in Kyoto, together with "Boudara," a type of dried cod that was once offered to the imperial court, using a special cooking method called "Meoto-daki" (couple cooking). The combination works beautifully, as the bitterness of the Ebiimo softens the cod, while the gelatinous texture of the Boudara prevents the taro from falling apart, allowing the flavors to penetrate deeply. It truly is a delightful pairing.

Renowned author Eiji Yoshikawa praised it, saying, "A taste that has been passed down for a hundred years carries a hundred years of flavor." Nobel Prize-winning author Yasunari Kawabata described it as "delicious and longevity," and it even appears in the works of Seicho Matsumoto. We invite you to savor the famous Kyoto dish "Imobou."