I visited this restaurant for the first time in a while. I really love the oden here. "Ebisu Hide" (Ebisu) is the name of the place. It's an oden restaurant in Kyoto with a private address and requires an introduction. Sitting at the counter, you greet the master who is truly like Ebisu, and the course begins. You can enjoy a variety of dishes, and at the end, you can eat as much oden as you want. Here is what the course includes: Papaya Boat, Deep-fried Morokko, Clams, Cucumber, Sea urchin, Junsa (abalone), Whale skin soup, Ayu fish with delicious Tadezu (drinkable!), White potato stems, All-you-can-eat oden (pickled ginger tempura, shumai, daikon, eggplant, quail eggs), Water eggplant, Beef tendon with onsen egg, and Shibazuke. Everything was incredibly delicious. I was determined to focus on the oden, but the course was so tasty that I ended up being satisfied even before the oden arrived. I want to come back again soon. ♡

We rented out the counter for 7 people. We had a variety of dishes, wine, and sake before enjoying the delicious oden at the end, so we'd like to keep it light. The oden had a rich broth and was all delicious. The portions are quite large, so it's okay to share with 2-3 people. Interacting with the chef is also enjoyable. The best part is being able to enjoy the quiet elegance of Kyoto after the meal!

I visited this restaurant located in a prime location in Kyoto where the address and phone number are not disclosed and first-time visitors are not accepted. It is rumored to be a high-class traditional Japanese restaurant that even celebrities visit. The head chef is friendly and gives the impression that there is no compromise in the food. The dishes come one after another, starting with seasonal ingredients. At the end, they serve oden, so make sure to save some space in your stomach for it. From meat dishes to soup and the eagerly awaited oden, the content was very satisfying.

During a business trip from Tokyo, I was taken to this restaurant by my senior colleagues. I ate so much that I thought I couldn't eat anymore, but everything was so delicious... The head chef's stories were very interesting, and his personality was wonderful. I hope I can go again someday (fingers crossed).

The all-you-can-eat oden is amazing! Every appetizer is delicious, making it hard to finish everything. It's my favorite restaurant in Kyoto because of that. I always struggle because I want to eat so much, but they are willing to split the dishes in half or quarters, so I always end up indulging in a variety of dishes before leaving.

A truly Kyoto-style restaurant. Despite feeling nervous at the thought of being turned away at first glance, when you actually go in, the head chef is a delightful person with a smile just like Ebisu-san, and you feel warm and fuzzy in their gentle atmosphere. Appetizers and drinks come out, making it easy to enjoy your sake. Finally, you can finish by eating as much of the voluminous oden as you like. Since each piece of oden is large, it's best to go with a group that you can share with. The menu includes dishes like White Duck Meat with Ikura and Persimmon Namasu, Matsutake Mushroom Fry, Ginkgo Nut Snapper Tamagotoji, Shibi Tataki, Snow Crab Oden, Shrimp Potato, Tendon, Daikon, Yomogi Tempura, Hiro Udon, Rolled Cabbage, Fuki, Quail Egg, Green Onion, Thick Fried Tofu Tempura, Cheese, and Shumai.

I was taken to the restaurant "Ebisu Hide" in the Smiling Series. Having oden at the counter near Kiyomizu Temple is the essence of Japanese cuisine. The rich duck roast with colorful vegetables under the thick tofu is incredibly delicious in a Japanese way. The persimmon namasu has a great balance of texture and sweetness with a hint of sourness. The shan cup with Jackson turtle soup is dangerously sweet and deep. Each dish is simply deep in flavor. Even though I was already full before reaching the crab oden, I wanted to try a little bit of everything. The beef tendon, white konjac, and large radish in surprisingly rich broth were delicious. The luxurious matsutake mushroom rice was just a bite for takeaway, and it was delicious. #Kyoto #KiyomizuTempleGourmet #GourmetClub #Gourmet #KyotoCuisine #AdachiRecommended #AdachiTabelog 4.4 #JapaneseCuisineFamousRestaurant #kyoto #kiyomizu

I was introduced to this restaurant by an acquaintance and went with a friend. It's located a little away from Gion and feels like a hidden gem. The atmosphere of the restaurant is calm and traditional, and we started with seasonal small dishes. A dish with flavorful dashi broth was served, and we ended by choosing oden. It's a simple style, but the delicate dashi was delicious. My friend was also satisfied, but since the price is on the higher end like a high-class traditional Japanese restaurant, some may find it lacking. Personally, I found it to be a satisfying dining experience.

- Seared Turban Shell - Deep-fried Shinjo - Clear soup with strained light beans and grated yam - Flower Sichuan pepper, beef - Steamed red snapper bones - Bonito tataki - Simmered bamboo shoots in Tosa style - Oden (radish, shumai dumplings, cabbage rolls, ganko, cheese tempura, shiitake mushrooms, tofu, beef tendons) - Yomena rice - Shiranui orange sherbet, strawberries, loquats The address and phone number are not disclosed, and this is a restaurant that operates on a complete introduction system. The cuisine is primarily based on oden, a type of Japanese dish. It can be described as an oden-style restaurant. Various small dishes are served at a good pace before reaching the main oden dish. Of course, the quality of the small dishes is high, and each one was delicious. The main oden dish is consistently excellent. With so many varieties available, it's easy to end up eating a lot. Additionally, the overall meal is healthy, so the post-meal feeling is good as well. I look forward to visiting again in a different season. Thank you for the meal.

It's an oden restaurant, but you'll be quite full before the oden comes out. However, the dishes before the oden are also very delicious. That's why I love it. You can only go if you know someone who can introduce you, but if you have the chance, I definitely recommend trying it.

I visited a restaurant that operates on a referral-only basis called "Oito." The master chef at this establishment has accumulated a wealth of experience. The restaurant only has a counter seating arrangement, and it seems they limit the number of customers. The course menu is generally around 20,000 yen, with wines priced in the 10,000 yen range. They don't stock wines that are more expensive than the courses. This time, I tried a white wine. While photos are allowed, they prefer them to be discreet, so I'll limit the number of close-ups. The first dish was a combination of carabineros, ark shell, and scallop with egg yolk vinegar, showcasing the generous portions at this restaurant. I was already told that I would be very full, and it's starting from here. The dishes included duck roast, deep-fried asparagus, cherry blossom-steamed clams and rice, sesame tofu with sea urchin, shrimp and yam soup, bonito tataki with young ginger, simmered bamboo shoots with sansho pepper, and oden. The oden was a serve-as-much-as-you-like style, but I was already quite full. Sharing while eating is the way to go. The most delicious item was the beef tendon. I would like to have just that with rice. The chef's specialty, the stringy konjac, was also delicious. The meal ended with bamboo shoot rice and eggplant pickles, followed by mango sherbet. The master chef is very gentle and warm, making even first-timers feel comfortable. Personally, I would be happy if they offered just the oden. During our conversation, I felt that they may not be too keen on being featured on food review sites, so I'll keep the photos limited and the evaluation restrained. ☆

This is a chef who used to work at "Oito." Similar to the nighttime hours at "Oito," this restaurant operates on an invitation-only basis. Therefore, the phone number and address are not disclosed. The atmosphere inside the restaurant is very pleasant, as the chef is a friendly person. While the oden dishes tend to steal the spotlight, the other dishes are just as impressive as those in high-end traditional Japanese restaurants. However, since the restaurant mainly relies on regular customers, it can be quite challenging for new customers to get a reservation. The dishes I had on this day included: "Field Vegetables, Duck, Sea Cucumber," "Asparagus," "Simmered Fava Beans with Ginger," "Grilled Sesame Tofu with Mugwort and Sea Urchin," "Soft-Boiled Turtle Egg," and "Clams with Long Yam and Bracken." The oden selection consisted of: "Whale, Green Onions from Shimotsuma, Beef Tendons, Radish, Sweet Potato Tempura with Red Pepper, Cabbage Rolls, Ginger Sweet Potato Tempura, Thick Fried Tofu," "Bamboo Shoot Rice," and "Orange Sorbet."

There seems to be an exclusive adult oden restaurant in Kyoto, with no public phone number or address. It's said to be by invitation only. The Kyoto oden is incredibly delicious, but the appetizers that come before it are so tasty that by the time the Kyoto oden arrives, you're already full and can't finish everything, making it addictive. This is what I heard from a foodie friend. I was curious about this place, so I was taken there and it turned out to be exactly as my friend described. The master, who speaks in gentle Kyoto dialect, serves dishes that are all incredibly delicious, and they come out little by little in various types, so even though the final oden is also amazingly tasty, we couldn't finish all the oden that was visibly served. I'm left with a strong desire to go back, so I will definitely make a reservation.

Omakase course. For the closing oden, you can choose your favorite ingredients as much as you like. The appetizers included chrysanthemum leaves and flowers with white miso dressing, octopus and mozuku seaweed in vinegar, and duck breast with matsutake mushrooms prepared in various ways such as frying or serving in a bowl with thinly sliced pieces. The meal ended with matsutake mushroom rice. The dish of salmon roe and sticky rice featured each grain of salmon roe meticulously peeled. It had a popping texture and delicate mouthfeel, along with the chewiness of sticky rice. The oden, shared between two people, included daikon radish, konjac, beef tendon, cabbage rolls, ginger tempura, and kelp, all generously topped with mustard and green onions. The Kyoto-style broth was fragrant and didn't overpower the flavors of the ingredients, leaving a warm feeling in the body. The fantastic cuisine and heartwarming atmosphere make me want to revisit if given the chance. It was an honor to be introduced to this place. Thank you for the wonderful meal.

I went to Ebisu in Kyoto for dinner. It's a reservation-only, exclusive place with a hidden location. The address on Tabelog was incorrect. The chef used to work at Oito and now runs this place. Tonight, there was a private gathering of gourmets from east and west. The dishes were chef's choice, including eggplant, duck, sea urchin, corn, beef from Hirai Ranch, papaya salad, matsutake mushroom, bonito, and oden. The oden was delicious, with a delicate Kyoto-style broth. The beef tendon was plentiful. The dashi was so flavorful that no additional seasoning was needed. The oden here made me appreciate the dish even more. The meal ended with matsutake rice, fig compote, and sorbet. The bill was around 25,000 yen per person. Despite the high standards, the owner was friendly and welcoming. Even though the restaurant had a low rating on Tabelog, it was truly impressive. The oden here might be the best I've ever had. The restaurant is mainly frequented by regulars, which is why it's hard to get a reservation. The taste, service, and ambiance make it worth it. I had a wonderful time and look forward to visiting again.

○Ebushi is a completely introduction-based restaurant located a little off Sannenzaka in Kiyomizu. It is a restaurant opened by Mr. Ebisu, who trained for many years at the popular Gion old-school Japanese restaurant "Oito" favored by former prime ministers and Kyoto corporate executives. The cuisine is omakase only, and on this day, the dishes included eggplant and green bean salad with white sesame, mozuku vinegar, corn tempura, papaya namasu, Kyoto beef sirloin, conger eel shabu-shabu, chilled abalone, warm udon noodles, grilled ayu fish, and a choice of oden items (beef tendon, thick tofu, cabbage roll, cheese tempura, ginkgo nuts). The seating consists of only 8 counter seats, and on this day, we sat in the central "arena" seat with the head chef, Mr. Ebisu, and Shin-chan, who is currently training. The atmosphere during the meal was truly lively and enjoyable, with the neighboring guests who were introduced from Hawaii. The dishes were all delicious, highlighting the quality of the ingredients, such as the eggplant and green bean salad with white sesame, and the corn tempura, as well as dishes that brought out the umami of the broth, like the conger eel shabu-shabu and oden. The finale was beef tendon and warm tamago gohan (egg rice), and the rich flavor of the oden broth soaked beef tendon was irresistible. By this point, we were already stuffed. Many thanks to Mr. Ito for accompanying me. Thank you for the feast!

Oden, softshell turtle chawanmushi, and simmered daikon were delicious.