Marutacho Station. French restaurant "Restaurant Aoiike" was just a few minutes away from Marutacho station. It had the appearance of a traditional Japanese restaurant. The first floor, which boasts "Kappo French," features a counter seat where you can witness the chef's work up close, creating a lively atmosphere. The second floor offers a calm setting with table seats where you can leisurely enjoy the food. The interior and exterior were produced by Mr. Nakamura Yoshiaki, the father of the owner's wife, who is the representative of the traditional Japanese architecture construction company Nakamura Gaiji. The restaurant was almost entirely renovated from an old private house. The owner chef is Keiyo Aoiike. He started his apprenticeship at a hotel in Kyoto and then trained under Chef Tanio at "Restaurant Spontane." He was headhunted at the age of 26 to participate in the opening of the counter French restaurant "Paris Morning Market." He was involved in the establishment of five French restaurants before opening "Restaurant Aoiike" at the age of 39. He focuses on serving the "seasonal" moment of the day with a cult blanc style, depending on the seasonal ingredients. [Drinks] "Perrier" The show plate features Andy Warhol's golden angel. While waiting for the food, you can gaze at it and wonder if the angel is actually a boy. [Organic Kyoto carrot mousse with consomme jelly] The fluffy carrot mousse combined with the salty consomme jelly creates a perfect harmony. The beautiful mosaic plate is from the collection of Elcolle Moretti's Millefiori. [Round vegetable terrine with salad-style salad using bonito] A vegetable terrine rolled with vegetables in cabbage, served with bonito in vinaigrette dressing. [Bread] Fluffy baguette with "mixed spices, salt, olive oil." From a long-standing bakery in Kyoto. [Consomme-stewed Kyoto daikon with crab consomme sauce] Kyoto daikon simmered in consomme, covered with crab thickened with consomme. It looks like a Japanese dish, but it is finished using the French technique of consomme. [Potage soup of Seigoin kabu] Seigoin kabu potage soup with a foam of Seigoin kabu leaves. The sweet and hearty kabu soup combined with the green leaf puree is well-balanced. Seigoin kabu is the strongest champion in the kabu world. [Roasted sea bream from Akashi] Roasted sea bream from Akashi with cream sauce and chrysanthemum puree. Garnished with colorful vegetables. The rich sea bream flavor is complemented by the herb-accented cream sauce. Akashi sea bream is rich in feed and firm in texture due to the cold ocean currents. [Simmered abalone with anchovy and hazelnut sauce] Softly simmered abalone with a fragrant sauce of anchovy and hazelnut. Served with marinated red cabbage, marinated red turnip, and petit verre. Whether sautéed or simmered, abalone has different textures and flavors, which can be enjoyed with different sauces. [Grilled Kyoto beef ribeye] Grilled Kyoto beef ribeye with white miso and sansho sauce. Roasted scallions, rapeseed blossoms, and grilled abalone mushrooms. The silky texture of Kyoto beef is concentrated by grilling, and the mild white miso sauce with sansho tightens the flavor. [Ehime mandarin sherbet with champagne jelly] A refreshing combination of sweet and fresh mandarin sherbet and champagne jelly. The sherbet that brings out the goodness of Ehime mandarin is exceptional. [Coconut blancmange, powdered gateau chocolat, white chocolate, strawberry puree] Coconut blancmange, powdered gateau chocolat, white chocolate, strawberry puree, fresh strawberries, and cookie dough. Decorated with sugar lace and butterflies. [Black tea] Enjoy a conversation with the experienced chef at the counter, which is unique to the counter seat.

I attended a company member appreciation dinner. The course meal was paired with wine. We started with a toast with Brut! We were able to share a pleasant dining experience. Each dish was carefully prepared and faithful to the basics. The presentation was colorful and lifted our spirits even before tasting. The chef mentioned that they have recently added a touch of "Japanese" taste to their French cuisine. I see, there was even a dish that resembled "simmered conger eel." Although the chef explained each dish, it was a casual gathering so we were all engrossed in conversation and forgot the details. I am grateful for the enjoyable time spent with friends. Thank you for today. It was a feast!

It was another humid and hot day, not typical of May. I walked from Marutamachi Station and my back was sweating. The city had a mix of residential areas and restaurants, creating a lively atmosphere. Inside the restaurant, the counter seats were neatly lined up with a deep layout. The chef cooked right in front of us, stimulating our appetites with the delicious smell. I ordered the 12000 yen course, which included: - New burdock mousse - Vegetable terrine - Grilled scallops - Potato potage - Akou sea bream with turnips - Roasted Omi beef sirloin - Coconut blancmange with strawberry puree - Apple mango pudding Although the number of dishes was not large, each dish was carefully made with delicate seasoning that was both subtle and flavorful. The price recently increased, with the lowest course now at 12000 yen, which is slightly on the higher side for a restaurant in Kyoto. However, the meat dishes, especially the beef, were satisfying. I would like to visit again if I have the chance.

Dinner course in February for 12,000 yen including tax, booked through Ikkyu with beer (price forgotten). Gobo mousse with consomme as an appetizer, followed by a terrine of flounder and vegetables. Then, Nagano Tsukinowaguma shabu-shabu, purple daikon soup with daikon leaf mousse puree, Hiraszuki from the Goto Islands with herb sauce, and Nakanishi beef sirloin with port wine sauce. Dessert was a combination of Ehime oranges and champagne, strawberry Bavarois, and coffee. The Tsukinowaguma shabu-shabu was marinated in tomato and had a golden mustard accent, with tender and flavorful meat. The atmosphere in the restaurant was quiet until the chef started talking about bears, which added a fun twist. The second floor was not in use during the visit, but the counter seating was enjoyable. The chef's presence made the dining experience delicious and entertaining. Thank you for the wonderful meal!

The French restaurant Aoi-ke in Gosho-minami focuses on Kyoto vegetables and seasonal ingredients, offering elegant and delicate flavors and presentation. The specialty vegetable press is packed with the deliciousness of Kyoto vegetables and seems like you could eat as much as you want! Not only the dishes, but also the plates and bowls were wonderful to look at!

Good evening, this is the president. A special lunch event was held at the French restaurant Aoi-ke in Marutamachi, Kyoto, in collaboration with the French wine import and sales company, indigo. The event featured a luxurious pairing with explanations by indigo's sommelier, Mr. Blondovanson. The lunch started with Champagne, specifically the Julian Preler Pinot Noir Millesime 2015 Champagne, a refreshing Pinot Noir Champagne. Originally planned to open just one bottle, due to everyone's enjoyment, they ended up opening another one! The first course was a vegetable terrine with carrot mousse and natural carpaccio of wild sea bream. This was followed by a creamy mushroom potage made with the owner's favorite mushrooms. The main course featured Miyazaki Kinoko pork shoulder loin with mustard sauce, paired with the Sebastian Bresson Heritage Pinot Noir 2018. The texture of the Kinoko pork was amazing, juicy and crispy. The meal ended with coconut blancmange and a grape sparkling drink, with special Myanmar coffee brewed by Kameda Coffee Roasters. It was an incredible experience with Aoi-ke, indigo, and Kameda Coffee Roasters coming together. It was truly delicious. Thank you for the feast!

Located a 3-5 minute walk from Marutamachi Station, Aoiike is a popular French restaurant in Kyoto that has won a Michelin star for 4 consecutive years. Highly rated on Tabelog, it was also selected as one of the top 100 French restaurants in 2021. The restaurant has a cozy atmosphere with counter seats that exude a hint of Kyoto's unique essence. We tried the lunch course, starting with an amuse-bouche featuring burdock, followed by a colorful terrine and vegetable-based appetizers. The menu also includes dishes that blend French and Japanese influences, such as ikura chawanmushi and sweet potato soup with black oolong tea foam. The main courses, including a pan-seared sea bream and roast pork made from "kinako" (soybean flour) fed Miyazaki brand pork, were exceptional. The pork roast, in particular, was tender yet firm, enhanced by a sauce made from pureed cabbage. Highly recommend a visit to experience these delicious dishes. Thank you for the meal!

I found a Michelin one-star restaurant in Kyoto for lunch, located near the Kyoto Imperial Palace. The exterior looks like a traditional Japanese restaurant, and inside, there is a long counter with a completely Japanese atmosphere. The vegetables were delicious and refreshing, perfect for a hot and tired body. I forgot to take a few photos, but the dishes were beautifully presented with a touch of Japanese style. The meal was not heavy and had a nice Japanese taste, making it perfect for a summer lunch.

On August 15th, the highlight of my visit to Kyoto was dinner at "Aoi-ike," a renowned Kyoto French restaurant that has been awarded a Michelin star since the publication of the Kyoto edition in 2010. The owner and chef, Keiyo Aoiike, showcased his skills in the open kitchen. In short, the dishes were so delicious that they made me shiver with delight. The meal started with an amuse-bouche of paprika and consommé mousse, which was incredibly smooth and flavorful. The appetizer featured a vegetable terrine and carpaccio of Kinmedai fish from the Goto Islands in Nagasaki, beautifully presented and expertly crafted. The main course included thinly sliced Omi beef sirloin shabu-shabu in consommé, with Kamonasu eggplant adding a unique twist. The cold corn potage with Kyoto-grown high-sugar corn and coffee jelly was a delightful combination of sweet and bitter flavors. The fish course showcased Choshi, Chiba-caught Kinmedai fish, cooked at low temperature and served with Ratatouille and Beurre Blanc sauce. The meat course featured a rare cut of Omi beef known as Sagari, which was incredibly tender and flavorful. The meal was a true culinary experience, with each dish expertly prepared and bursting with unique flavors and textures.

I visited for lunch. Everything was delicate and delicious. I enjoyed Champagne, white wine, and red wine by the glass. Thank you very much. I know it must be tough with the pandemic, so please take care of yourselves. I would like to visit again.

Subjective evaluation ⚠️ based on the Tabelog standard (3.5 and above is excellent, 4.0 and above is impressive, 4.5 and above I have only encountered one restaurant in my life)✨ Overall rating: 3.672 (★★★★☆) Taste of the dishes: 3.776 (★★★★☆) Cost performance: 3.429 (★★★☆☆) Impressions: A globally renowned French restaurant in Kyoto that has been awarded one Michelin star consecutively since 2019. It is also selected as one of the top 100 French restaurants on Tabelog. The restaurant is located in a renovated old machiya building, with a simple modern design using Nordic furniture, creating a fusion of Japanese and Western aesthetics. Specializing in French cuisine that highlights local Kyoto seasonal vegetables, they create courses using 30 to 60 varieties of vegetables. Each dish, from the amuse-bouche to dessert, is beautifully presented in traditional Japanese tableware and is incredibly delicious. The highlight was the Kyoto beef fillet steak and the dessert, a strawberry pudding using seasonal strawberries with a unique texture. A must-visit restaurant in Kyoto that showcases the essence of the city. Awards: Tabelog French WEST Top 100 2021 Michelin one star 2019/2020/2021/2022 Tabelog 3.74 French Operating hours: 12:00-13:30, 18:00-19:30 Closed on Sundays No parking available Located a 5-minute walk from Marutamachi Station, Exit 5 Price range: ☀️¥8,000-¥15,000, ¥15,000-¥20,000 Payment methods: Credit cards accepted Reservation: Reservation required, call 075-204-3970 Seating capacity: 8 seats Thumbnail image explanation: The restaurant name, prefecture, the three-digit number is the Tabelog score, and the four-digit score is a subjective overall evaluation based on the Tabelog standard. The color of the thumbnail image in crimson red indicates a restaurant that has previously been awarded a Michelin star. If you are interested in more recommendations of Michelin-listed or Tabelog Top 100 restaurants nationwide, follow @nadish_fit on Instagram for updates and reviews. Posts are archived under the hashtag #nadish_kyoto. Check out other areas using the corresponding hashtags for more recommendations.

【Visit Date】Dinner on 3/31/2022 【Order】Seasonal course using carefully selected fresh ingredients, with 3 glasses of draft beer Visited Marutamachi for the first time in a while. I was curious about Aoiike-san. It's actually closer from the subway station, but I decided to save some money and walked from the Keihan station. The wind was strong, so I made sure to hold down my wig firmly with my hand. I arrived at the restaurant in about 10 minutes. The interior had only a counter, and they are currently only accepting three groups. Besides me, there were two couples. I started a bit late. There were four course options. I usually only choose the top one, but this time I was drawn to the seasonal ingredients over luxurious ones, so I went for the third course at around 17,000 yen. The vegetable terrine, Matsusaka beef with celery, new onion soup, Nagasaki Wagyu, and more were delicious. The course was surprisingly light and not very French-like. I felt like I could have eaten a bit more. The deliciousness of the vegetables left a lasting impression. I also had a little chat with the chef and learned a lot. Thank you for the wonderful meal.

Located in the Goshominami area, right near Marutamachi Station, is "Aoi Kei." This French restaurant, with an exterior that could be mistaken for a Japanese restaurant, has been selected as one of the top 100 restaurants on Tabelog and has received 1 Michelin star. Chef Keiko Aoi was born in Kyoto and has worked at establishments such as Kyoto Hotel and Stran Spontane before opening this restaurant. The restaurant has table seating on the second floor, but the main focus is on the counter seats on the first floor. The interior design is reminiscent of a Japanese restaurant, with a mix of Nordic-style furniture that adds an interesting touch. A glass of wine costs around 1,000 yen, and the pricing for bottled wine is also reasonable. We had a pre-dinner drink elsewhere, so we only had one bottle of wine at this restaurant. The amuse-bouche was a burdock root mousse, with a rich earthy flavor that truly captures the essence of the land. The strong-flavored consomme jelly was also excellent. The flounder carpaccio was delicious, with a variety of vegetables creating a healthy and flavorful dish. The bread was particularly tasty, with a soft and flavorful texture that paired well with olive oil, cumin, and salt. The snow crab flan was made with 98% snow crab, making it a favorite for everyone except those with shellfish allergies. It was so delicious that it made us crave some sake. The potage soup made with Kyoto turnip was tasty, but after the mousse, flan, and soup, we were starting to feel quite full. The main fish dish was sea bream with scallops and Chinese cabbage, featuring a sauce made with over 20 types of herbs. It paired perfectly with a rich white wine. The main course was Kyoto beef with a unique sauce made from white miso and Japanese pepper. The mashed potatoes with cheese on the side were a crowd-pleaser. For dessert, we had apple ice cream followed by Shine Muscat grape dessert with mascarpone filling, both delicious and satisfying. We finished off the meal with black tea. The total bill for two people, including one bottle of wine, was around 15,000 yen per person. Considering it's a Michelin-starred restaurant, the price was reasonable. The Kyoto-style exterior and interior design added to the overall experience. For tourists visiting Kyoto who tend to lean towards Japanese cuisine, trying French cuisine like Aoi Kei can be a refreshing change of pace.

Since its opening, the French restaurant Aoi-ke in Takakura Nishi, Kamishichiken has been continuously awarded stars by Michelin, making it a popular spot. The restaurant has a long layout reminiscent of a traditional Kyoto eel bed, with a striking counter. The dishes prepared in the live kitchen are elegant and beautifully presented! It was a course where you could enjoy in a calm atmosphere from start to finish!

On a regular Thursday at 17:30, I made a reservation on the website the day before for a counter seat with good infection prevention measures in place. The plates were very cute and stylish, which was lovely. The course was ¥17930 including tax, with an additional ¥26000 for drink pairing. It was my first visit, but I felt that the course was reliable and wouldn't disappoint. The chef and staff provided great service, making it a comfortable and delicious experience. Thank you for the meal.

I had forgotten to post this for over a year... This French restaurant might be one of my top favorites that I've ever eaten at. The food is delicious, and they pay attention to every detail, making it a flawless experience. I definitely want to go back again. Thank you for the wonderful meal.

Yesterday, I celebrated my 2-year anniversary with my girlfriend at Aoi-ke restaurant. We ordered a message plate to commemorate the occasion, and the dinner was fantastic. The food was delicious, and my girlfriend loved the message plate. It was a great anniversary dinner. #Aoi-ke #Frenchcuisine #KyotoFrench #KyotoFrenchcuisine #French #Tabelog #Tabeloghighrating #Tabelog3.5starsandabove #Michelin #Michelinonestar #michelin1star #KyotoGourmet #KyotoDinner #MarutamachiGourmet #MarutamachiDinner #NearKyotoImperialPalace #Kyoto #Kyotofood #Kyotodinner #Anniversary #Anniversarydinner #Foodielife #Foodstagram

I made a takeout reservation in advance and picked it up around 7:30 pm on a weekday. Vegetable curry for 1200 yen. The vegetables were delicious! They were all fresh and juicy. The curry had a rich flavor and was truly delicious! I can usually tell whether I like spice curry or not, but I find non-spicy curries difficult to judge. Even at popular Western-style curry restaurants, I often don't know if it's good or not, but the curry here was really delicious! The aroma is amazing. It's deep.

I visited the stylish French restaurant "Aoi Ke" in Kyoto Marutamachi Station, which was renovated from a Kyoto townhouse and decorated with Nordic furniture for a simple modern design. The restaurant has recently received a Michelin star, making it even more popular. I enjoyed a lunch course featuring beautiful dishes with seasonal Kyoto vegetables. The first dish was an amuse-bouche with purple jelly made from eggplant, which was surprisingly delicious. The second dish was a terrine of eggplant, paprika, and komatsuna with shrimp and sea bream in a luxurious consomme. The main fish dish featured red snapper with mushrooms and purple murasaki. The meat dish was grilled Kyoto beef fillet with black edamame from Tanba, served with purple sweet potato pancakes. The dessert was also a highlight, with mandarin orange ganache, chocolate terrine, Toyosui sherbet, chocolate senbei, and white sesame senbei. After the meal, we enjoyed lively conversations about Chef Aoiike's training days with French culinary masters, but had to leave for our next reservation at a sweets cafe. Thank you for the wonderful meal!

A special collaboration dinner event was held at the Michelin-starred French restaurant Aoi Ke, along with the popular cake shop Pâtisserie Tandresse and the wine shop Indigo! Tandresse is known for its cakes that are so popular they often sell out, making this collaboration even more special. The food was excellent, the desserts were perfect, and the wine paired beautifully with the courses. It was a well-executed dinner event!

I finally visited Aoi Kesan, a restaurant I had always wanted to go to. I called two days ago on a Sunday night and was able to make a reservation. I decided to play it safe and ordered the cheapest course, but I was very satisfied. The carrot mousse at the beginning was delicious! The taste of the carrot and consommé was amazing. The fish appetizer was the best I have ever had, with the Japanese sauce bringing out a great flavor. The steamed dish was light and fluffy, with crab meat and consommé creating an indescribable taste! It was simply delicious. The fish dish with onions was sweet and tasty, and I would love to try a sautéed version as well. The main meat dish was lamb, and the sauce with the meat juice was excellent. The lingering taste of consommé was present throughout the meal. I was completely satisfied with all the dishes. Next time, I want to try a higher course and enjoy a bottle of wine as well.