Memo: This was the 10th visit to Sakuragawa-san, who has been visiting Kyoto every month for the past 4 and a half years, and it will be the last visit as the monthly trips will no longer continue from next year. I made a reservation for 6:00 pm and visited Sakuragawa-san, who I truly admire. We went to various places in Kyoto at night, but my favorite was this restaurant that I discovered on my own. This was the 10th visit in just one year since my first visit on December 14th last year. I left a note on Tabelog when making the reservation, asking to have a taste of various delicious foods before I can no longer visit Kyoto every month next year. I am excited to see if the course will be different from the usual. We started with a warm cloud-like soup and enjoyed five types of sake pairings. The delicious dishes included young ayu fish, sea cucumbers, and ankimo. The flavorful blowfish sashimi was served as tessa and karaage. The karaage made with the skin was a first for me, but it was incredibly delicious with its addictive texture and flavor. We also had three bottles of pure sake which made me very happy. Finally, as always, I had freshly cooked rice with raw egg on top... I debated whether to save the mackerel sushi for breakfast tomorrow, but ended up having it wrapped to go. As I headed towards Kiyamachi, I couldn't help but think that I would like to visit again a few times next year.

The visit score was 3.73 (August 2023). I believe that Japan's dashi culture is rooted in Kyoto cuisine. It would be a waste not to enjoy it when you come to Kyoto. It's a bit expensive, but hey, even someone like me who can't even ride the Shinkansen is visiting, so if I write too much, I might be accused of being slandered, haha. This time, on the 3rd day of the summer 18 ticket in Kyoto, I walked everywhere on the 2nd day in Kyoto. I'm a bit stingy, haha, but walking helps you understand the city's geography and atmosphere better. The inn is located near Gojo Karasuma, and the restaurant is located before Sanjo and in front of Kyoto City Hall. It's like a treasure trove of history even though I'm not very knowledgeable about Japanese history. The place where Takasebune and Sakuma Shozan were assassinated. Amazing people like Yoshida Shoin, Katsu Kaishu, and Sakamoto Ryoma, who influenced and taught others. They fell to the blades of the anti-foreigner faction before the Restoration. Japan seems to be immersed in past successful experiences and heading towards self-destruction. I don't want history to repeat itself. With such poignant feelings, I waited for the restaurant to open. And finally, IN (laughs). The white wood counter with a curved design is sure to get your spirits high! The lunch kaiseki course costs 7,700 yen, and the draft beer costs 880 yen. The appetizer consists of three dishes: Joyo fig, duck roast, and corn. The Joyo fig from Joyo City is topped with a rich sesame soy sauce, while the duck roast is served with mustard. The corn is accompanied by seasonal tea beans. It's a cunning dish that invites you to drink sake, haha. I humbly request a bottle of Daiginjo sake for 1,650 yen. The sake is so well-made that you wouldn't even think there's brewing alcohol in it. The grilled dish is swordfish with sauce. The pickled sweet and sour onions are also doing a great job. This is also a wonderful dish to accompany sake. The dish of herring and eggplant has herring perched under the eggplant, and the silky pod does an exquisite job. I wish I had such a subordinate! While I was enjoying the meal, the restaurant became fully booked, and it seems to be used for business entertainment. If you don't have a firm grasp of your own position, the company's position, and the other party's position, you can't entertain properly. You need to have a good head on your shoulders. I'm amazed that my father used to do this. It seems impossible for me to do it (laughs). You can tell how smart someone is by looking at their reviews. Comments are scary, right? The rice dish consists of beef and small dried fish, as well as pickled cucumbers and myoga ginger. This is the essence of the deliciousness of Kyoto's rice. I couldn't help but ask for seconds, haha. I'll forgive you because it's not bubuzuke, okay? The dessert is shiso sherbet and pineapple with caramel sauce made from black sugar. The dessert is also impeccable here. That's why, when you come to Kyoto, you have to go to places like this to absorb the essence of Kyoto and make use of it for yourself! Top-notch people can only be found in top-notch stores! This place is also frequented by celebrities, and I was able to experience it because I avoided the Shinkansen and used the Seishun 18 ticket. I'm proud to have used my head well. There's a bar near here that I really want to go to in Kyoto! Let's try going there just in case! It was good to be able to feel the essence of the top-notch even though I'm not a top-notch person. Thank you for everything. Bon appétit.

On the final day of my 3-night, 4-day trip to Kyoto, I visited Sakuragawa for lunch. I had been to their affiliated restaurant in Gion before and was impressed by the consistent quality. Located by the Takase River, the entrance to the restaurant is slightly lower than the street level. Arriving a bit early, I enjoyed the view of the river while waiting for the curtain to be raised. The counter was full on this day. My husband ordered a beer and I had a ginger ale to start. We opted for the lunch course (7700 yen, plus 10% service charge) which began with an appetizer. The sushi wrapped in bamboo leaves (with sea bream) for the Boys' Festival caught my eye. My husband switched from beer to sake (we had 2 servings). The course included a soup, sashimi, grilled dish, simmered dish, rice dish, and dessert. The dishes may not look flashy, but they showcase the excellence of the ingredients and the wonderful broth. The portion size was just right, and we left the restaurant feeling satisfied and happy. The only downside was that while they accommodated my dislike for certain ingredients by simply removing them, it made the presentation of the dish look a bit lacking. Nevertheless, I would love to visit this restaurant again in a different season. Just like their now-closed Gion branch, Sakuragawa offers consistently delicious food and is highly recommended. Thank you for the wonderful meal!

I had plans to visit Kyoto on this day and since I was not very familiar with the area, I used Tabelog to find a restaurant for lunch. I visited this Japanese restaurant, Sakuragawa, and had their lunch kaiseki course for 7700 yen. I enjoyed each dish at the counter seat. The freshly cooked rice (even as ochazuke) was delicious, although it may not be apparent in the photos. I slightly regret not opting for the more expensive course after seeing the content of the course the person next to me had. Overall, it was a delightful meal!

Instagram (bottan222)ーーーーーーーーーーーーー2022/06 The abnormal heat continues for several days in a row, making it tedious to write reviews on Tabelog, but I will try to push through. It has been a year since I last visited Kyoto, and I aim to visit 3-4 times a year, but it has been challenging to go out as I wish due to the pandemic. This time, Azabu Yukimura's Yukimura-san organized a Kyoto food trip and entertainment with maiko and geiko, making it a delightful two days in Kyoto. The first stop was "Sakuragawa" for Japanese cuisine. It was my first time visiting "Sakuragawa," although I have passed by it while visiting "Bar Keller" and "K6." Today, my wife and I, along with another couple, Yukimura-san, and all of Yukimura-san's staff, had the restaurant to ourselves. We arrived a bit early, so we had a friendly chat with the third-generation chef, Tomofumi Yamamoto. We started with a toast of champagne with my wife, then another toast when Yukimura-san and his group arrived. Now, onto the food. We had the following dishes: - "Akou's simmered kogori" with red sea urchin from Obama, Fukui, was delicious. - The appetizer included warabi (bracken fern), green plum white wine, eel rolled in yuba, corn tempura, and duck loin with sansho pepper, focusing on the natural flavors of the ingredients. - The sashimi featured sea bass from Akashi, known for its fine fat and firm flesh. - "Suntory Hakushu double highball" - The famous "eel shabu-shabu" was a delight with its eel in dashi soup. - Fried grilled Kamo eggplant with ginger soy sauce and silk pod was simple yet tasty. - The fried abalone was flavorful and well-prepared. - Grilled ayu from the Ando River in Shiga was delicious, served with pickled onions. - "Suntory Hakushu double highball" - The chili-steamed Akou fish with soy sauce and sake broth, topped with chili pepper and green onion, was a hit. - The rice cooked with fresh ginger was subtly seasoned and very tasty. - The meal ended with "mizunasu eggplant osakana." The food at Sakuragawa was simple yet delicious, highlighting the ingredients' flavors without unnecessary embellishments. It was a great experience and thanks to Yukimura-san, I discovered this wonderful restaurant. I will definitely visit again when in Kyoto.

I think you can have the best experience with kaiseki cuisine. While there may be more luxurious places in terms of extravagance and furnishings, in terms of enjoying a meal, being able to focus on the food and conversation was great. It is not cheap by any means, but for lunch, the price is still reasonable, so if you're interested, definitely try the lunch. The dishes that come out may change with the seasons, so I would like to visit again in a different season.

The gentle taste that conveys the personality of the head chef, and the carefully crafted dishes, made me feel warm and cozy. It was a wonderful and touching experience. I highly recommend this Kyoto cuisine restaurant to everyone. The portion sizes are a bit generous, so if you go for lunch, I recommend going on an empty stomach without eating breakfast! The location is also convenient, just a 1-minute walk from the Kyoto Hotel Okura driveway. Watching the serious expression of the head chef across the counter is also charming.

I had the opportunity to stop by Kyoto and visited this restaurant during my free time. The lunch course was just the right size. - Hors d'oeuvre: Persimmon and white sesame tofu, pressed sushi with barracuda, Tanba black beans, salmon roe and lily root - Sashimi: Sea bream, grilled conger eel - Soup: Conger eel and matsutake mushroom steamed in a pot - Grilled dish: Mackerel, ginkgo nuts, and bracken - Simmered dish: Wheat gluten, small taro, and other simmered vegetables - Rice dish: Rice cooked in a clay pot, small dried fish, pickles - Dessert: Nashi pear and black honey pudding - Drinks: Draft beer, 1 glass of Tanshu sake, 1 glass of Kanshuin, 1 glass of Shira ki Hisago The dishes were all carefully prepared and delicate. They were simple without any unnecessary frills. The simmered dish was especially delicious. The overall portion size was just right, leaving me satisfied but not overly full. This restaurant would be perfect for a family meal. Surprisingly, the bill came out to just over 11,000 yen. I envy those who live close enough to dine here regularly. Thank you for the wonderful meal.

I enjoyed a luxurious Kyoto cuisine for lunch. The dishes were made with seasonal ingredients and traditional techniques, creating a satisfying meal. The restaurant had a mix of traditional and modern decor, providing a refined and relaxing atmosphere. It was a special place where you could truly appreciate the craftsmanship of Kyoto artisans.

New building with brand new sliding doors. The interior is also new. There is a curved counter with 10 seats. There are private rooms as well. Inside the counter, there are polished gas stoves, ingredients, and tableware. The main cooking is done in the back kitchen. The staff consists of the head chef, two young men, and the landlady. Each group is separated by acrylic boards. Appetizers: Eel wrapped in lotus root, conger eel sushi, mozuku seaweed vinegar, shrimp, edamame, corn tempura, myoga vinegar pickles. The thin mozuku seaweed has a nice texture. The conger eel shabu-shabu is cooked in a large ceramic pot heated on a gas stove. The broth is slightly sweet with the umami and richness of the conger eel. The accompanying sudachi citrus adds a nice touch. Sashimi: The tuna has a good acidity and richness. It is thick and satisfying. Fried dish: Fried flounder. Grilled dish: Sweetfish. It is small, so you can eat it whole. The accompanying tade vinegar is optional. Simmered dish: Pumpkin, octopus, duck eggplant. The pumpkin is firm when cut with chopsticks but becomes soft and delicious when eaten. The broth is not overpowering. Rice, beef simmered in soy sauce, cucumber pickles, myoga miso soup. The rice is slightly firm with a hint of sweetness. The beef simmered in soy sauce is flavorful and addictive. Dessert: Mango, pudding. There were about 4 customers on this day, so it was relatively quiet. The total cost for the meal was 7,000 yen, including tax, totaling 8,805 yen.

I had Japanese cuisine in Kyoto after a long time. The place was right behind Hotel Okura, facing Takase River, so it was easy to find. When I entered the restaurant, I noticed a female and a male regular customer each dining alone. My daughter and I visited for the first time. Since we drove there, we couldn't have alcohol, but the traditional flavors of the food reminded me of the depth of Japanese cuisine. The simmered pumpkin dish in the photo may look plain, but I can't remember its name. It was a rare type of pumpkin, not very sweet and slightly firm, but had a robust flavor that reminded me of early summer. Finally, we stopped by Myoshinji Temple to visit my mother's grave before heading home. Next time, I will visit while enjoying some drinks.

I had a lunch course. Appetizer assortment. Sayori (halfbeak). The sansho pepper is very good. I wonder if it's the season for sansho pepper. Octopus. Soft and delicious. The octopus rice is also good. Thai sashimi. With wasabi and wasabi vinegar. Is the wasabi greens also in season? Shrimp shinjo (dumpling). Topped with jinbaso seaweed and warabi (bracken). Gentle flavor. Jinbaso seaweed is chewy and delicious. Sansho leaf as an accent. Fried sesame tofu. Soft inside. The ponzu sauce might be a bit too sour. Grilled cherry salmon marinated in sake lees. Served with fuki miso. Rice set. Beef and dried baby sardines are incredibly delicious. Setoka orange and pudding. Setoka is sweet and incredibly delicious! The pudding is also delicious with just the right amount of sweetness.

Autumn was scattered everywhere in the flavors of the pressed sushi, the crispy texture of the crab meat, and the delicate taste of the surrounding broth. The rare octopus sashimi, as well as the sea bream and sweet shrimp, were all excellent. The deep-fried sesame tofu was surprisingly delicious, and the highlight was the freshly cooked rice with pickles and shredded meat with mountain pepper. The dessert, featuring perfectly sliced Asian pear and a caramel-infused cake, was truly impressive. This restaurant in Kyoto was the best I've been to this year, offering a relaxing dining experience in a secluded semi-private room. The chef even saw us off until we couldn't see him anymore, which was a nice touch.

Near Kyoto City Hall. Japanese restaurant. Suitable for solo dining, can make reservations online, earn GoTo Eat points, and use GoTo Travel coupons for convenience. I had lunch there. The lunch course consisted of a full 8-course "Daytime Kaiseki Course" (7,000 yen + 10% tax + 5% service charge). The menu included: (1) Hors d'oeuvre: Persimmon with white miso, Kyoto chrysanthemum greens, fried wheat gluten, etc. (2) Soup: Red tilefish soup. (3) Sashimi: Bonito tataki. (4) Fried dish: Deep-fried sesame tofu. (5) Grilled dish: Grilled Spanish mackerel with miso. (6) Simmered dish: Taro, simmered conger eel. (7) Rice: White rice, pickles, beef and dried young sardines, miso soup. (8) Dessert: La France pear, pudding. The dishes were traditional, visually appealing, meticulous, and delicious, fitting for autumn in Kyoto. While there were no surprises, the meal was satisfying and well-executed. The quality of ingredients, careful preparation, and variety of ingredients were commendable. The standout dishes were the red tilefish soup and white rice. The red tilefish was delicate and dissolved in the mouth, while the white rice was perfectly cooked. Kyoto's Japanese cuisine never disappoints, and this restaurant's rice was exceptional.

I visited after a long time. As soon as I entered, I was surrounded by a pleasant dashi aroma, which heightened my expectations. Today is a celebration, so I had Nara's sake, Harushika. It was my first time trying it, but the scent of the wooden barrel already hinted at its deliciousness. The elaborate otoshi dishes such as mackerel sushi and ohitashi paired well with the sake. Next, I had a bowl of matsutake mushrooms and conger eel, followed by marinated sea bream and bonito. Then came the special tempura of carabineros and shiitake mushrooms, grilled mackerel and lotus root tempura, chestnut rice, freshly cooked white rice with eel simmered in soy sauce, and for dessert, pear and kudzu mochi. Each dish was splendid, showcasing the excellence of the ingredients. I am always overwhelmed with emotion every time I visit. I am truly grateful.

I visited the Japanese restaurant Sakuragawa in Kyoto, which is located near the Subway City Hall Station. I had made a reservation in advance and visited for lunch on a Saturday at 12 pm. The lunch menu consisted of an 8,000 yen course. The interior of the restaurant was beautiful, with a small L-shaped counter that could seat about 10 people. I ordered a hot sake for 1,080 yen, which was recommended in a book about Tokaido Izakayas. The sake was from Nara prefecture and was a dry one. The dishes served were beautifully presented, with a plate decorated with autumn leaves and small, round pieces of persimmon. Each dish was delicious, including one with cream cheese inside browned gluten, and another with hot and salty ginkgo nuts. The crab and shrimp dish was rich and flavorful, and the simmered daikon and oyster dish was warm and comforting. The meal ended with a delicious rice dish with beef and dried baby sardines, followed by a warm mochi dessert with pear and walnuts. Overall, the experience at Japanese restaurant Sakuragawa was excellent, with high-quality food served in a beautiful setting. I highly recommend it.

The lunch course costs 7000 yen (excluding consumption tax and service charge). The sashimi appetizer with sea bream was very fresh and had more sashimi than expected. It was followed by dishes like taro with shrimp, a soup with plenty of crab meat, assorted side dishes, and simmered dish. The crab in the soup was rich with crab miso, which may have contributed to the cost. Although the meal was decent overall, I couldn't help but feel like it was lacking for the price of 7000 yen. Perhaps not having alcohol made me feel less satisfied. The taste was neither outstanding nor disappointing, and there was nothing particularly remarkable about it.

Akashi's cherry blossom sea bream. Enjoyed everything from sashimi to roe and ovaries. The carefully selected ingredients and skilled knife work were evident. Bamboo shoots and butterbur foraged mountain vegetables. A classic but truly delicious. The fried dish was white fish. Fully enjoyed the taste of spring.

The balance of placing vegetables among the fish dishes is superb, not to mention the level of taste. Particularly notable is the sesame tofu. After enjoying dishes such as red snapper, koppa crab, and tilefish, it refreshes the palate. The interior is spacious and cozy.

Visited for the first time in years during the three-day weekend in November. As soon as the Kyoto trip was decided, I made a reservation, and I was lucky to secure a private room at this time of year. The first course was beautifully decorated with branches of autumn leaves. Under the autumn leaves were various delicacies such as boiled greens, pressed sushi with young fish, seared sayori fish, Tanba chestnuts, and sesame-flavored persimmons. The dishes were served in a sturdy and lovely dish that resembled autumn leaves in shape and size. The pressed sushi with young fish was moist and chewy, with a rich umami flavor. The peeled Tanba chestnut was firm and slightly undercooked, providing a perfect match for the first course. The soft and sweet persimmon paired well with the rich sesame sauce. The crab and potato soup was exquisite, with a delicate dashi broth and a hint of sweetness, complemented by the subtle aroma of yuzu. The unexpected highlight was the large black mushrooms served with the soup. The sashimi of fresh sea bream was fresh and delicious, with a satisfying texture. The sesame tofu was deep-fried to a crispy perfection, with a rich and creamy texture. The grilled saury fish was lightly seasoned and delicious, as were the large ginkgo nuts. The small but flavorful ginkgo nuts were a pleasant surprise. The simmered dish consisted of taro, oysters, rolled tofu skin with lily root, all cooked in a delicious oyster broth. The red miso soup with nameko mushrooms, beef and rice, pickles, and salted kelp were all incredibly delicious. The slightly soft-cooked rice and the accompanying dishes were so tasty that we wondered if we could have seconds, and we were promptly offered more. The dessert of pear and black honey pudding was a perfect finish to the meal, with the ripe pear and refreshing black honey pudding complementing each other beautifully. Despite having to cancel our initial reservation due to a delayed train, the chef kindly accommodated us and provided us with a truly delightful dining experience. The unwavering hospitality and fantastic food made it a memorable start to our Kyoto trip, and we look forward to returning in the future.

Braised daikon radish with turtle shell paste, topped with finely chopped chrysanthemum leaves. Eight dishes including boiled monkfish liver, ginkgo nuts and yuzu peel, persimmon and chrysanthemum with white tofu, mackerel sushi, chestnut senbei (served with sweet vinegar pickled myoga). Katsuo bonito and turnip soup (served with pine needle yuzu and green and white negi). Red snapper, needle squid, and seaweed with condiments of mura and wasabi, garnished with tsurumurasaki flower and yori cucumber. Grilled oyster shells with milk sauce, topped with egg yolk soy sauce and black pepper. Grilled nodoguro fish. Horenso spinach with crab meat in vinegar, garnished with tomburi. Boiled seafood dish with prawns, taro, abalone mushrooms, yunzi, and burdock. White rice, pickles, simmered conger eel and beef, dried shredded fish. Red miso soup, Nanjing bracken starch cake. Homemade pudding with chestnut ice cream and yuzu jelly.