INDÉPENDANTS

At INDÉPENDANTS, part of the pleasure is building a meal one plate at a time: share a few starters, then finish with paella. The charcuterie platter brings together house-cured ham, jamón serrano, Milanese salami and Camembert, among other items. One diner recalled that the meats and cheeses came with house-made pickles, and that the salami’s savoury flavour stood out. Other options include coca topped with whitebait and shiso in tomato sauce, and fried squid and lotus root. Coca is described as a Spanish-style pizza or open sandwich; a diner remembered the squid’s substantial pieces, the lotus root’s crisp bite and the Dijon mustard served alongside. For another warm plate, consider the mushroom and Camembert ajillo or the octopus and Kujo green onion ajillo. Some ajillo dishes come with baguette, making it easy to plan the meal around the ingredients you fancy.

The paella menu lists squid ink, duck and mushroom, and seafood varieties, each available in M or L. A diner who ordered the seafood paella at lunch recalled its generous mix of ingredients, including prawns and mussels, and the rice infused with seafood and meat stock. Someone who chose the squid ink paella said the flavour had soaked into the rice, with sweetness from the squid and a faint bitterness. It has also become a favourite of a repeat visitor, who enjoyed choosing it over the seafood option.

Pasta is another lunch option. Choices include Amatriciana, carbonara and vongole bianco with Kujo green onions; lunch dishes come with soup and a mini salad. Pasta can be ordered in a larger portion, and paella is also available, giving diners room to choose according to their appetite or preferences.

The setting is part of the experience: INDÉPENDANTS sits in the basement of the 1928 Building in Sanjo, Kyoto. Some visitors have noted the character of the building and its tiles, making the space itself part of the appeal. The restaurant serves lunch and dinner, and reservations are accepted.