POY

Tucked into a residential pocket near Nijo Station, POY is a casual bistro set inside a converted Kyoto machiya townhouse, serving inventive dishes infused with Taiwanese culinary accents. The kitchen marries spices and staples from Taiwan with Western bistro techniques, turning out an approachable lineup of small plates, pastas, and house-baked breads.

During lunch and brunch hours, open-face sandwiches built on springy, house-made flatbread take center stage. Among the signatures is the Taiwanese-style pulled pork sandwich, where an oval base of bread with a crisp, toasted crust is loaded with slow-braised lu rou pork, an onsen tamago, and fresh greens—delivering a satisfying balance of rich savory depth and chew. Other combinations show off unexpected pairings, such as Taiwanese pineapple paired with mortadella and cream cheese for a play of sweet and salty notes, alongside vibrant vegetable-led toppings.

Come evening, the à la carte selection turns to original hot appetizers and mains suited for pairing with a drink. Familiar Western comfort dishes take on new life through Chinese and Taiwanese touches: shepherd's pie infused with spicy mapo eggplant, or vivid beet cream croquettes served with a century-egg tartar sauce. Ribbons of pasta tossed with star-anise-scented lu rou pork or a pork and garlic chive ragù make hearty options well-suited for sharing around the table.

The beverage list keeps pace with craft beer from Nude and natural wines by the glass, alongside inventive house highballs and sours highlighting spices and tea, like Sichuan pepper with ginger or Taiwanese jasmine. For dessert, there is a moist Jinxuan oolong tea cheesecake perfumed with floral tea notes, as well as rum-laced financiers—a gentle conclusion to enjoy while watching the kitchen at work from the counter.