A kaiseki restaurant in Kyoto that I visit every month. The taste here is on a different level compared to others. Anraku offers not only delicious high-quality ingredients but also unique dishes that can only be enjoyed here. This time, I had warm conger eel with onion jelly and paprika pickles, sesame almond paste, hairy crab and ginkgo nut soup, swordtip squid with Yura sea urchin, straw-grilled bonito with scallion and ginger, natural eel from Kochi grilled with cucumber, and more. The flavors and textures were amazing. The restaurant also offers takeout, so I ordered their delicious salmon rice to enjoy at home. The meal was completed with a fantastic water agar jelly dessert. The budget was 40,000 yen. Reservations can only be made by phone, and it may be possible to book 2-3 months in advance. The service does not start all at once.

Ankyu Gion Ankyu-san with a cozy atmosphere! The food was delicious and the chef was very lively, making the experience very enjoyable. The dishes go well with alcohol, so the drinks go down smoothly! Especially sake goes well with the food. I don't drink much usually, but I enjoyed thinking that alcohol must taste good. This time I had a little to drink and the taste was gentle and comforting. Japanese cuisine, Kyoto cuisine is really delicious. Thank you for the meal! And, it was fun. #Ankyu #Japanese cuisine #Kyoto Gion #Kyoto cuisine #Tabelog Bronze 2023

The dishes I ate were all delicious, incredibly delicious. It's no wonder it's a difficult-to-reserve restaurant, I'm completely satisfied. The ingredients are great, and the delicate seasoning is perfect. This feeling of excitement that only those who have eaten it would understand. The sake, champagne, everything was excellent. The personality of the head chef and the hostess says it all. Highly recommended!

In the past, the restaurant had received two Michelin stars but it seems they have since declined. They also have a shop in Ginza, and their restaurant near Miyagawa-cho is known for being difficult to reserve. However, I was able to secure a reservation for 7 pm this time. It had been three years since my last visit, but the head chef was still friendly and our conversation flowed easily. With only six seats, the atmosphere is very luxurious. Honestly, I found the dishes from my previous visit three years ago to be better, but the smiles of the friendly female owner and apprentice working efficiently together made up for it. This year, it seems that bird shells are scarce and prices have increased. I remember the large bird shell that Chef Yasuhisa served us. It's clear that they don't compromise on ingredients and use the best seasonal produce available. It was great to see the head chef again after a long time. They only accept cash, no cards.

I visited the Japanese restaurant "Ankyu" in Kyoto. The name of the restaurant has a lucky atmosphere that could even become an era name. It is said to be derived from the name of the restaurant that the head chef's great-grandfather ran in Fukui. The head chef, Yohei Ueda, who is only 29 years old, has already achieved a Michelin two-star rating in the past. The dishes may not be flashy, but they exude a deep umami flavor. The dashi, in particular, is excellent, with a soft touch from Kyoto's soft water and a wonderful umami flavor. The lineup of dishes includes: "Kelp-marinated Biwa trout" with real sansho pepper dressing, "Trumpet shell" with silky bamboo shoots as a side, "Crab soup" with exquisite dashi and crab innards as an accent, "Flounder" with liver, "Grilled belt fish" with conger eel tempura, and "Cold somen noodles" with the surprising richness of grated new onion and the handshake of dashi. Also, "Horse mackerel spring rolls" with interesting textures, "Deep-fried corn and one-inch beans" with yam flour, "Sweet vinegar sauce over ayu fish" which is a nice contrast to the salt-grilled dishes with the sweetness of the sauce and the work of Kujo green onions, "Wagyu beef tenderloin" with flower sansho, "Cherry shrimp and bamboo shoot rice", "Bracken rice cakes" with plenty of uguisu powder. Finally, for those in Tokyo, there is good news. In 2021, a sister restaurant called "Ginza Ankyu" has opened in Ginza. Please enjoy the authentic taste of Kyoto in Tokyo, where such restaurants are rare. Thank you for the wonderful meal.

Today, I visited a Japanese restaurant in Kyoto that has received the Foodlog Award BRONZE and has been selected as one of the top 100 restaurants. This year, they opened a branch in Ginza, which has been attracting attention. I made a reservation for a seat at 8:40 pm on the weekend and went there. Reservations for one person are possible, and payment is cash only. The course menu is around 30,000 yen, but it may be a bit more expensive during this season due to the inclusion of crab. The restaurant has a small counter-only seating area. I started with a beer and then ordered some cold sake. Here is what I had: - Appetizer: Vinegared celery and whelk, pickled golden carrots - Steamed rice with cod milt and sea urchin: Steamed rice with cod milt grilled over charcoal, served with a sweet soy sauce - Thick-fried tofu and white sea bream soup: A fantastic broth with a subtle bonito flavor - Tuna sashimi: Fatty tuna and medium fatty tuna with grated daikon and soy sauce - Grilled cutlassfish: Grilled cutlassfish with leeks and black pepper, perfectly cooked - Kegani crab: Grilled kegani crab shell, a seasonal specialty - Chijimi: Watercress and cashew nut salad - Turnip and spiny lobster soup: A refreshing soup with a citrusy touch - Roast beef: Tender red meat with a good bite - Rice dish with young yellowtail and burdock: Grilled young yellowtail on top of burdock rice, served with ginkgo nuts and pickles - Grilled kudzu yokan: Kudzu yokan grilled in a frying pan, served with matcha sauce Overall, the food was delicious, and the presentation was traditional Japanese cuisine with excellent grilling techniques and flavorful broth. All the dishes were prepared right in front of the counter, providing a sense of authenticity. The hospitality of the head chef, the hostess, and the staff was warm and welcoming, creating a pleasant and enjoyable dining experience. Thank you for the wonderful meal!

This is my first visit. I finally got to come. I usually enjoy alcohol with my meal, but this time I had to drive so unfortunately, I had to go with a non-alcoholic option. The dishes are all wonderful and go well with alcohol. However, even without alcohol, you can still have a great time. The owner and staff are friendly, so you can relax and have a good time. It's a great restaurant. The portions are generous, so I left feeling satisfied. Don't forget to get a salmon bento as a souvenir on your way out.

- Tender root celery and salty tsubugai ✨ Sweet potato vinegar-pickled carrots were soft and delicious ✨✨ - Shirako (cod milt) was delicious ✨ It had a chewy texture and the sweet sauce was well balanced, with the addition of green onions ✨ - The soup was delicious ✨✨ The soft-shelled turtle wrapped in a wonton was not too tough, making it easy to eat ✨ The lotus root bun was a good match with the wood sorrel ✨ - The white sea bream with just a pinch of salt was a favorite ✨ It had been aged for 5 days, making it quite tender with a rich umami flavor ✨ The nori vinegar was delicious enough to drink ✨ - The bonito with yuzu and miso glaze had a nice aroma with wood sorrel leaves and white hair onions on top, flavored with sesame oil ✨ - Coppe crab (known as Seko crab only in Kyoto) ✨ - Sesame-dressed Hira-nashi persimmon ✨ Finely chopped roasted almonds added a fragrant touch to the sweet and soft persimmon, with a sticky sesame sauce that was delicious ✨ - The boiled spiny lobster legs had a sweet sake lees flavor, with miso taste melting out and not too salty ✨ The combination of lobster miso, mirin sweetness, and yuzu fragrance was delightful ✨ - Beef lamp tataki with grated daikon was refreshing and tender ✨ - Pacific saury rice, yay! ✨ - Roasted chestnut ice cream in a monaka ✨ The beautiful interior of the restaurant, the efficient teamwork, and the pleasant attitude of the staff made the dining experience very enjoyable.

A few years ago, I visited this restaurant twice and both times it was delicious, easy to make a reservation, and had a great atmosphere. It was always a great choice for dining during my Kyoto trip. Although I haven't been here in a while, this third visit was just as good. The flavors are more suited for Tokyo than Kyoto, but that's what makes it great. You'll understand once you try it! I can't wait to visit the Ginza branch. I had seconds of the curry. The menu included dishes like Ankowatari crab, shirako, white asparagus, tai no shirako, aburame with sansho pepper, atsuage, light boiled beans with katsuo, straw-grilled dishes, Manpukuji togarashi age awabi, purple sea urchin, kinuzaya junsai, cold somen noodles, nodoguro yu-an yaki, koshi abura ayu sweet vinegar sauce, beef and white shrimp with rice, warabi mochi with white bean paste.

[Taste] Delicate Japanese cuisine with the chef's dedication felt throughout. The fugu sashimi with crushed shirako sauce was incredibly delicious. [Atmosphere] It has a Kyoto-like atmosphere. With only six seats at the counter, it feels relaxed. I was impressed by the fact that they provided a new towel every time I went to the restroom. [Cost performance] I did not pay this time, so I cannot comment on this. [Impression] Michelin ★★. It is a representative Japanese restaurant in Kyoto. However, in an area with many Michelin ★★★ restaurants, I am looking forward to seeing how they will stand out. I highly recommend going to try it out.

Sumi, Mochigome, Namako, Nezeri Lake Biwa Chiayu Fugu, Shirako, Sashimi, Chile vinegar white miso, Fugu, Matsubagani, Takenoko Harumaki Daikon, Nanohana Managatsuo, Yuba beef, Filet meat Suppon, Zousui salmon Onigiri.

During this pandemic, Mr. Ueda, the owner of Ankyu, opened a new store in Ginza. He is planning to expand to London and Spain in order to spread Japanese cuisine worldwide. He is dedicated to training his apprentices daily to achieve this goal. The high-level cuisine offered by Ankyu could help elevate the reputation of Japanese cuisine globally. Hearing about his plans is inspiring and makes me want to strive for my own goals. The food was delicious and the cozy atmosphere of the restaurant, run by the friendly couple, was delightful. I look forward to visiting again and hearing more about their story. Thank you for the wonderful meal!

Excellent. The course meal was fantastic! The head chef was especially great - even though this is a famous restaurant, they treat you kindly and respectfully. It's really appreciated! Everything was delicious, but the crab dish was particularly amazing this time! And the mont blanc dessert at the end was also outstanding! Looking forward to my next visit ^_^ So delicious!

I was invited to a private party by a friend after not going for about 4 or 5 years. Compared to before, I think the level of cooking has improved. The chef was friendly, the food was delicious, and it was a fun private party! I want to go again! ☺️♫

Tonight we visited this restaurant, which is a recipient of The Tabelog Award 2021 Bronze. It's a highly sought-after place and we were lucky to secure a reservation this time. The head chef of this restaurant is a young chef named Yozo Ueda. We ordered tea for drinks. The dishes we enjoyed included grilled spring cabbage and Ise lobster with Ise lobster miso, topped with clam sauce; saury and hamo fish with udo and kelp vinegar jelly; steamed botan shrimp with purple shiso; sashimi with grilled aburame fish and chopped kinusaya beans; a bowl of young bamboo shoots with wakame and sansho leaves; turban shell with wasabi and turban shell liver; warm white asparagus with fried butterbur sprouts and sesame; sea bream roe with green peas; grilled white sea bream with grated daikon and sudachi citrus; Kagoshima black Wagyu beef shabu-shabu with turnip and wasabi; firefly squid, wasabi, and burdock root rice; salmon rice; egg porridge made with the shabu-shabu broth; and warabi mochi with white bean paste. The total bill came to 33,000 yen. The food was delicious, and we even wanted more rice, but we decided to stop here for now. We would love to visit again. Thank you for the wonderful meal.

Delicious Kyoto cuisine in Gion Shijo Ankyu. The dishes have a unique personality while utilizing fresh ingredients. I want to go back again. ⭐️5⭐️ I want to visit often. I love it so much that I don't want to tell anyone. ⭐️4⭐️ I would recommend this restaurant if asked. I would like to go again if I have the chance. ⭐️3⭐️ I might go again. ⭐️2⭐️ Hmm, I would prefer to try a different restaurant. ⭐️1⭐️ I don't want to go. Personally, I do not recommend it. Instagram @tokyo_gourmet_yokutaberuko. On Tabelog, I only introduce restaurants that I rated 4 or 5 stars. #KyotoGourmet #KyotoLunch #KyotoDinner #KyotoCuisine #Kyoto #KyotoTrip #KyotoCafe #KyotoDate #ConnectWithGourmetLovers #ConnectWithFoodies #KaisekiCuisine #Ankyu #JapaneseFood #KyotoJapaneseFood #KappoCuisine #Izakaya.

Tonight in Kyoto, I visited a restaurant that had been highly recommended to me as a "genius" by the chef at Ogoto. Located near Shijo Kawaramachi, along Kawabata Street, the restaurant is nestled close to the Gion district. Despite being on a main street, as soon as you turn onto the narrow side street, it becomes remarkably quiet. The interior of the restaurant is simple, with only 7 counter seats. The small kitchen is manned by the chef and 3 assistants, working with impressive efficiency. Just witnessing this scene made me confident that this was a good restaurant. I started with a beer, feeling hungry. The meal began with a miso soup containing broccoli, Horikawa burdock, and broccoli, which had an ethnic aroma and a rich flavor. Despite being miso soup, it wasn't overly sweet, which was nice. Next, I tried the crab with miso sauce, and the sweetness of the crab paired perfectly with the subtle miso sauce. The crab was incredibly delicious, possibly the best I've had this winter. The meal continued with various dishes accompanied by sake, including a dish of rice cooked in fugu (blowfish) broth with butterbur and butterbur shoots tempura on top, which was a perfect harmony of flavors. The sashimi of fugu with whitefish sauce was a delightful combination of textures and flavors. The meal also included dishes like sea cucumber with pear sauce, which was surprisingly delicious, and simple dishes like spinach in white sauce that were flavorful and complemented the sake well. The meal ended with a variety of pickles, mackerel sushi, grilled salmon over rice, and an oyster rice porridge. Each dish was a delight, and the meal as a whole was a knockout. The restaurant had a great atmosphere, and I enjoyed every moment of my dining experience there.

- Grilled miso-marinated spiny lobster, boiled yellow chives and watercress - Fried turnips with white miso broth - Steamed rice with sea bream and ginkgo nuts - Thread-sail filefish, snow crab, lotus root dumpling and sea bream soup - Salted squid - Grilled Japanese butterfish with lily bulbs - Persimmon and vinegar lotus root with sesame dressing - Kyoto chrysanthemum greens, yuba, and thick fried tofu - Roasted fillet meat - Mackerel sushi - Salmon rice - Soft-shelled turtle porridge - Roasted chestnut ice cream in a crispy shell This day, we had the entire place reserved for 7 people. The course seemed to have slightly larger portions, considering the group composition. It was a well-balanced and stable course. It's a menu that can be enjoyed by people of all ages and genders. Thank you for the wonderful meal.

A traditional Japanese restaurant in Gion, which used to have two Michelin stars but is currently not listed. It has a high rating of 4.36 on Tabelog (as of November 24, 2020). The meal included dishes like appetizers with lobster, shiitake mushrooms, and pickled vegetables, steamed rice with salmon roe, grilled conger eel, sashimi with striped jack and thread-sail filefish, and more. The reviewer found the early dishes too salty, with a strong flavor in the soup. The main course, grilled sea bream, was also overwhelming. The reviewer did enjoy the spring roll with soft-shelled turtle and matsutake mushrooms in the middle of the meal. However, overall, the dishes were too salty and intense in flavor, making the reviewer thirsty. The quality of ingredients was decent, but it seemed like the focus was more on complexity rather than quality. The price was around 30,000 yen for a meal with sake, which the reviewer found fair considering the experience. The owner, Mr. Ueda, was friendly and attentive, providing excellent service in the small restaurant.

In Kyoto, there are six hanamachi districts: Kamishichiken, Gion Kobu, Gion Higashi, Shimahara, Pontocho, and Miyagawa-cho, where maiko and geiko tea houses are located. Tonight, I visited "Ankyu" in Miyagawa-cho, a restaurant that has previously won two Michelin stars and a silver rating on Tabelog. The restaurant has a small space with only 7 counter seats. The kitchen is also small, with the owner Ueda-san, 4 apprentices, and the proprietress working closely together. The seating is tight, but surprisingly, the neighboring customer is a very young and cute maiko with a sweet fragrance of hair oil. The atmosphere is truly Kyoto. The dishes I tried included: turban shell from Maizuru, steamed hairy crab, Kamo eggplant and Akou fish soup, sashimi, grilled eel from Shimanto River, cold somen noodles with bracken and spring onions, grilled eggplant with sesame dressing, sweet vinegar sauce over ayu fish, wine-braised beef tenderloin, and a choice of rice dishes. The dessert was a kudzu bean paste with green soybean flour. Despite not caring much about Michelin or Tabelog ratings, the restaurant seems to have a strong base of regular customers from the hanamachi district. It's interesting how they maintain their business without relying on these ratings.

I visited this restaurant for the first time, recommended by a friend. The restaurant has previously won two Michelin stars and offers authentic Japanese cuisine without any pretense. The owner is humble and friendly, and I enjoyed chatting with him. It's no wonder this place is so popular. I will definitely visit again if I have the chance. Thank you for the wonderful meal.