d Shokudo

The dry curry’s spices bring a slow-building heat, while a fried egg and roasted almonds add contrasting textures and flavours. d Shokudo’s D& Dry Curry is made with pork and chicken, with miso as a subtle seasoning, and comes with house-made nukazuke pickles. One diner recalled the lingering spiciness and the combination of egg and nuts as particular highlights.

If you’d like to explore dishes made with Kyoto ingredients, compare the two yuba options. The hot yuba udon features a whole sheet of semi-dried yuba from Yu-zu in Miyama, topped with simmered shiitake mushrooms and seasonal vegetables; it comes with a small side dish. For a rice dish, try the yuba ankake don, made with broken pieces of yuba bound in a vegetarian dashi-based thickened sauce. Red shibazuke and suguki pickles add a bright accent, and it is served with a small side dish featuring sesame.

For a sweet finish or a break, there is azuki monaka from Nakamura Seiansho and coffee jelly. A diner who took the monaka to go said they enjoyed its pleasantly sweet chunky red bean paste and crisp wafer while looking out at the temple. Set drinks include cold-brewed sencha and coffee, an easy choice to accompany a meal in the grounds of Bukkōji Temple.