Fodor's Expert Review Ponto-cho Robin

An adventurous menu sets this restaurant inside a 150-year-old town house apart from its competition. The chef here goes to the market daily and improvises based on what's fresh. Charcoal-color walls, wooden staircases, and a great view of the Kamo River provide an elegant setting for dishes like sea urchin in wasabi broth, grilled river fish, and the ever-popular kami-nabe, a hot pot made of treated paper and cooked on an open flame at your table: it's mesmerizing and tasty. Deck seating is an option during the summer.