Just inside Kyoto Station’s East Zone, Seppourai conveys Kyoto-townhouse calm through wood-tone interiors and softly lit booths. Led by a chef focused on seasonal Kyoto produce—Kamo eggplant, Kujo scallion, yuba, miso-glazed mushrooms—it presents obanzai salads, steamed vegetable platters, yuba pizza, tempura and other creative vegetable dishes with cultural depth. Drink partners include "frozen fruit sours" and house-pressed Kyoto-vegetable cocktails, alongside a selection of sake and the restaurant’s own Seppourai ginjo and junmai sake. It’s an easy Kyoto introduction for travelers—just steps from the Central Exit and adjacent to Kyoto Theater—and a beloved spot for locals seeking vegetable-led refinement.