Kyoto Cutlet Warajiya

In Kyoto, a dish called “waraji cutlet” was popular during the Meiji and Taisho eras. It is said that the beef cutlet served at a Western-style restaurant at the time was so large that it was likened to a “waraji” (straw sandal), hence the name “Waraji Katsu.”

There is a restaurant near Kiyomizu Temple in Kyoto that offers this popular Meiji and Taisho era dish, Waraji cutlet, as its signature menu item. I visited Kyoto Cutlet Warajiya, a restaurant on Kiyomizu-zaka, to try the Waraji cutlet…

Recreating the atmosphere of an old Western-style mansion with antique decorations… Kyoto Cutlet Warajiya is a restaurant like this…

Kyoto Cutlet Warajiya is located on the second floor of a building just a short walk down Kiyomizu-zaka from Kiyomizu-dera Temple. Since it’s a place that’s always packed with tourists, there’s probably some waiting time no matter what time you go. When I visited on a Saturday afternoon around 1:00 PM, the restaurant was full, and there were four people waiting to get in. I thought I was pretty lucky since there were only four people ahead of me, but the customers were moving slowly, so I had to wait about 30 minutes before I could get in.

This store opened in April 2019, so it’s relatively new, but with its chic interior and antique decorations scattered throughout, it recreates the atmosphere of an old Western-style mansion. From a quick visual count, there are a total of 42 seats inside, including both table and sofa seats. It feels a bit cramped, but the retro atmosphere makes it comfortable enough. While it’s obviously a place to eat, it also seems like a good spot to use as a café. 

Made with Kyoto-produced brand pork… How was Kyoto Cutlet Warajiya’s signature dish, Waraji Pork Cutlet?

Now, let me introduce the signature dish I ordered at Kyoto Cutlet Warajiya on this day: Waraji Pork Cutlet. It comes with rice, salad, and miso soup, and the price is 1,650 yen plus tax. Here’s the image…

True to its name, “Waraji cutlet,” it’s a thinly sliced cutlet, but the area is quite large. I think it’s probably about a size larger than a single piece of waraji sandal…

Let’s try a slice… The batter has a very fine texture, giving it a refined mouthfeel. The pork inside is apparently Kyoto-produced Kyotanba pork. It has a high proportion of lean meat, and the firm texture is noticeable. However, since it’s thinly sliced, it doesn’t have the juicy, dripping meat juice like the tonkatsu that’s popular lately. The homemade sauce on top is quite fruity, so for me, it felt more like a snack. Since thinly sliced cutlets naturally have a higher ratio of batter to meat, I don’t think this is a dish meant to focus on the flavor of the meat. Instead, it’s a menu item designed to enjoy the texture of the batter and meat, along with the flavor of the fruity sauce, all together. 

Other menu items at Kyoto Cutlet Warajiya (prices do not include tax)

• Beef cutlet (rare) 2,200 yen
• Mixed fried platter 2,100 yen
• Fried shrimp 1,750 yen
• Chicken cutlet 1,450 yen
• Fried chicken 1,450 yen

All of the above prices include rice, salad, and miso soup.段

Another signature dish, the waraji beef cutlet, is also huge… To get to Kyoto Cutlet Warajiya, take the No. 206 city bus bound for Kitaoji Bus Terminal from JR Kyoto Station, get off at Kiyomizu-michi Bus Stop, and walk for 10 minutes.

At Kyoto Cutlet Warajiya, the beef cutlet made with domestic beef thigh meat is another signature dish (Waraji Beef Cutlet: 2,200 yen + tax), but this beef cutlet is also huge in the “Waraji cutlet” style… I’ve never seen a beef cutlet like this in my foodie adventures. In a way, this Waraji-style cutlet might be one of Kyoto’s culinary traditions. How about pairing it with a visit to Kiyomizu-dera Temple for lunch?

Here are the details of the restaurant…

P.S. If you are looking for delicious cutlet in Kyoto, please stop by this article below…