sake bottles

About The Bar

Sake is made from just rice, water, yeast and koji bacteria
but these few ingredients give rise to an amazing range of tastes.


I have everything from fresh unpasteurized sake to amber-colored 30-year-plus vintages
and the variety of flavors in between is truly astonishing.


Sake served at restaurants, both in Japan and abroad
tends to be chosen for its ability to complement or enhance the food.


At my bar, the sake is the main event.


Every single one has been chosen for its distinctive character.
Interesting, not bland.
Complex, not simple.
Powerful, not modest.
Single-tank, not blended.
In other words, very different from anything you've tried before.


Everything is offered by the glass (60ml) so customers can sample and compare.
Tasting sets of three types, from 1,200 yen, are a good place to start.


The food menu ranges from traditional Kyoto delicacies to items from my native Middle East
from nibbles to pasta dishes, all chosen to complement the sake
and not the other way around.


The counter seats eight to nine people. There is also a small table (for two or three).





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Sake Bar YORAMU is open only at night.
During the day, the same place turns into "Teuchi TORU Soba"
where Toru makes and serves fresh soba noodles (100% buckwheat flour).
His hours are 11:30 a.m. to 3:00 p.m.
He is closed on Tuesdays and Wednesdays.