Remember how last time I wrote, “I had already booked my next reservation”? Well, that reservation day has finally arrived. Coppie in Kyoto’s Takatsuji — my third visit, and once again, today was the best. This time too, I will take you through the meal dish by dish, in the order it came, on another tabletop journey.
More from this place → A Tabletop Journey: Coppie (January 2026)
More from this place → A Tabletop Journey: Coppie (March 2026)
What kind of place is Coppie?
Coppie is a borderless-cuisine bar in Takatsuji-Inokuma, Kyoto. Western, Japanese-Chinese, ethnic — it draws on spices and fermented foods with no regard for borders or categories, which makes it genuinely impossible to file under any one genre. I wrote about it in more detail last time, so I will keep it brief here.
This time too I went a la carte, picking whatever caught my eye, skipped the alcohol, and the bill came to around 10,000 yen.
A Tabletop Journey: Coppie
From the hanazansho-topped opener to the final sorbet. A dish-by-dish record of my third solo dinner at Coppie in Takatsuji, Kyoto.
10 items
The Opener
A flan, almost like chawanmushi, topped with Chinese-style congee and a crown of hanazansho flowers. Flan with congee sounds unlikely, and yet it settled beautifully in the mouth. Caught off guard from the very first dish.
Potato Salad
Last time's star of the day turns up second this time, almost casually. Still that grown-up flavour that is nothing like an ordinary potato salad. It is practically carrying itself like a regular now.
The Cheese Dish
A navy bowl with white cheese feathered over the top. I honestly do not remember what was hiding underneath, but I can say for certain it was beautiful.
Chicken Wing with Salsiccia
A chicken wing paired with a spicy sausage. Served standing upright, fresh from the fryer, with a cross-section packed tight with filling. Irresistible.
Water Dumplings
Smooth water dumplings in a bowl with a blue floral pattern. The pairing of the patterned bowl and the white dumplings felt quietly elegant.
Shellfish Fritto
A lace-thin, crisp cracker perched over tomato. Some kind of shellfish done as a fritto. The dragon-painted plate added its own flourish, making it a treat for the eyes too.
Beef
Beef cooked to a rose-pink center, with a dab of sauce. On a feather-patterned plate, the tender slices looked striking.
Ebi-pan
Ebi-pan, shrimp bread, with a nicely browned crust. Toasty shrimp paste and a chewy dough. The plate's red swirl pattern felt festive too.
Bamboo Shoot and Sansho Noodles★Star of the Day
The best of the day was this. Spring bamboo shoots with the bright, peppery scent of sansho. Herbs drifted on top, and with every bite spring rose through the nose. Noodle or bamboo shoot? The way it keeps you guessing by sight alone is very Coppie.
Sorbet★The Finish
The closer: two sorbets in a green dish. Sitting side by side, they looked a little like a face. Playful right up to the finish.
Wrapping up
My third time at Coppie, and once again, completely satisfied. Every dish leaves you wondering “what is this?”, and every bite overturns your expectations in the best way. This kind of fun never fades, no matter how often I come.
So, naturally, I left wanting to come straight back again, but there is nothing on the calendar yet, and that feels a little lonely. I had better dream up some excuse to book.
