Mr. Nakatsuka, who received one Michelin star in 2022, was given a lunch treat by his wife for Valentine's Day. They arrived 10 minutes before the 12 o'clock opening time, and were warmly seated by the staff. The course menu was designed not only for visual and taste enjoyment, but also to savor the aromas of the ingredients listed on the left side of the menu. The first course consisted of three items: a macaron-like dish with sweet shrimp, smoked to perfection; crispy and delicious fried seaweed; and a sweet potato cream brulee-like dessert. The first dish featured white asparagus and firefly squid with a hint of lemon, highlighting the rich flavor of the squid. The second dish included Kobe beef with Sichuan pepper, where the pepper's strong flavor stood out, slightly overpowering the dish. The third dish showcased seaweed and sea bream, with tender and thick sea bream served in a flavorful broth with wild rice. The wild rice, despite its name, is actually a type of grass and added an interesting twist to the dish. The fourth dish featured charcoal-grilled island pork, cooked to perfection and complemented well by wasabi. The dessert was a lime-infused strawberry with sake lees ice cream, offering a refreshing end to the meal. Lastly, they enjoyed tea and tea sweets, with a selection of fragrant teas to choose from. They opted for a oolong-based black tea, paired with a variety of luxurious tea sweets including pudding, chocolate, small cream puffs, and cookies. Overall, the food was delicious, beautifully presented, and provided a comfortable dining experience, leaving them fully satisfied. As a parting gift, they received cookies to take home.

We went for a birthday celebration on a weekday night. We were able to enjoy a relaxing atmosphere and have a leisurely meal. When we started feeling full, they kindly offered to adjust the portion sizes, which we appreciated. One of the most impressive dishes in the course was the cocoa x foie gras menu. It was topped with something like orange peel, and the taste was unlike anything I had ever had before. We also enjoyed the wine that was to our liking. Thank you for the wonderful meal.

Each dish at this restaurant is a masterpiece of the chef's creativity, with a menu carefully crafted around ingredients and spices. The aromas and flavors are rich, enhancing the dining experience. The wine selection includes a Burgundy Chardonnay and a German Riesling. The meal starts with beet chips, followed by corn mousse, sweet shrimp tart, and gazpacho made with tomatoes from Kamigamo. The octopus and cucumber dish, bonito and lime appetizer, and horse meat with garam masala and water eggplant are all exceptional. The escargot butter and scallop tart, as well as the Amazon cocoa and foie gras kumquat jam, are also delicious. The tart with scallop and escargot butter is filled with generous amounts of Comté cheese, which was truly impressive. Cheers to the magician of spices!

The restaurant is located near Kyoto's Karasuma Oike Station, in the Sakaimachi district. It has a stylish exterior and a spacious interior with 4 counter seats and 4 table seats. The kitchen operates with a chef and 2 assistants. The lunch course consists of 3 amuse-bouches, 2 appetizers, a fish dish, a meat dish, and dessert, totaling 8 dishes for 8800 yen. It is a Michelin one-star restaurant and listed in the top 100 on Tabelog. The amuse-bouches were disappointing, with the beet chips lacking beet flavor and the corn mousse being too rich. The octopus gazpacho was refreshing, but could benefit from a spicier finish. The appetizer featuring bonito, green yuzu, pine nuts, myoga, and couscous was enjoyable with its varied textures. The specialty tart changes seasonally, with scallops being the current feature. However, the tart's texture was lacking, and the combination of ingredients felt overwhelming. The red snapper was lukewarm and unappealing, while the Miyazaki pork, though well-roasted, appeared undercooked. The summer truffle lacked flavor and aroma. The dessert also had a crumbly texture that was off-putting. The sesame financier provided as a takeaway was exceptional. Despite the chef's experience in Europe, there was a lack of communication with guests, as the assistant handled all explanations. Overall, while the prices were reasonable compared to other renowned Kyoto restaurants, the lack of interaction with the chef at the counter seats was disappointing.

At a long-awaited girls' get-together, we made a reservation for French or Italian for lunch. It was our first visit to this place. With just one soft drink, it was a little over 10,000 yen per person. The sauces and side dishes matched the main dishes perfectly and were delicious. It left an impression of how well everything complemented each other. The French cuisine here had a Kanto (Eastern Japan) vibe rather than a Kyoto one. The customers were all women, confirming the stereotype that French restaurants attract more female clientele. We chose the counter seats over the table seats. While I felt like I could have eaten a little more, I didn't feel uncomfortably full and was able to go home feeling satisfied. Both the fish and meat were tender. In Kyoto, many places serve similar dishes for lunch and dinner, but I wonder if this place is different. I would like to visit again for dinner sometime.

I visited for lunch. I have been here many times, but each time the dishes are different and have a strong sense of innovation. Once again, I enjoyed the delicious food. There are plenty of dishes that pair well with wine, so pairing is recommended for wine lovers. There are many desserts, so it is perfect for those with a sweet tooth.

Located about a 10-minute walk from the subway station, this French restaurant is a place I found through online reservations on Tabelog. The restaurant focuses on aromas, combining main ingredients with herbs and citrus fruits. I visited for the second time and what I like about it is not just the delicious food, but also the counter seating which is comfortable for solo diners, the open kitchen where you can enjoy watching the chefs at work, the young and lively staff, and the desserts that are just as delicious as the main dishes. It's not a place I can visit frequently, but it's definitely a restaurant I want to return to regularly.

NAKATSUKA is a popular French restaurant located a 5-7 minute walk from Karasuma Oike Station. It is known for its emphasis on aroma, presentation, and taste, providing a sensory dining experience. The restaurant has been selected in the top 5000 on Tabelog, offering a variety of wine pairings to enhance the delicate flavors and aromas of the dishes. The dinner course and wine pairing we had were exceptional. Starting with a beautiful appetizer featuring saffron, firefly squid, fennel, and celeriac, the menu showcases ingredients paired with aromatic accents. Each dish is a delight to the senses, enveloping the table in a vibrant atmosphere. The thick-cut bonito with lime zest was flavorful and paired perfectly with the wine. The scallops with light foam sauce, mild Kachokavallo cheese, and seasonal ingredients like dill and sakura shrimp provided a refreshing taste. Indulge in the rich foie gras with Amazon cacao and other premium ingredients scattered throughout the menu. The red snapper fritter with Aosa and bouillon soup, the melt-in-your-mouth Saga beef steak with truffle aroma, and the Kyoto-style matcha dessert were all superb. The restaurant's consistent concept shines through until the end, including the option to choose herbal tea based on your favorite scent. Don't miss the chance to visit this wonderful establishment. Thank you for the exquisite meal!

The atmosphere of the restaurant is very stylish and I love this place. They always offer creatively designed dishes. The chef is friendly and accommodating, willing to prepare special requests such as message boards or fireworks for celebrations. I recommend pairing their dishes with their recommended wines.

I was able to enjoy a variety of amazing dishes that I couldn't imagine from the menu, from appetizers to desserts. It was a fun dining experience. I also enjoyed being able to choose from four different herbal teas after the meal. I definitely want to go back again. ^_^

Thank you for viewing. I visited the Michelin one-star restaurant "NAKATSUKA," ranked in the top 5000 on Tabelog, for lunch. The chef is Takayuki Nakatsuka. He previously worked at "La Napoule" in Odawara, which is a progression from "NARISAWA," and after working at Michelin-starred restaurants in Europe, he reopened "NARISAWA" in December 2017. The restaurant is located a 5-minute walk from Karasuma Oike Station and a 7-minute walk from Kyoto City Hall Station, in a quiet area. The exterior of the restaurant is stylish, and the interior has spacious counter and table seating. The décor features wood, brick walls, and light brown tiles, creating a clean and natural look. The theme of the cuisine is "aroma." You can also enjoy molecular gastronomy techniques learned in Spain, such as foam and smoking. The dishes I tried that day were as follows: "Seaweed Rice Cracker," "Red Sweet Potato Mousse with Hojicha Oil," "Sweet Shrimp," "Seared Striped Jack with Saga White Asparagus, Ricotta Cheese Sauce, and Organic Lemon Puree," "Parmesan and Yonezawa Pork Bacon Tart," "Swordfish from Kesennuma with Inca Wake-Up, Lily Root, Potato Butter Sauce," "Bread," "Charcoal-grilled Duck from Ibaraki with Petite Brie, Brandy Sauce, Spicy Nuts," "White Wine Jelly Sheet, Mint Oil, Okayama Mandarin, Ice Cream," "Fragrant Tea," "Pudding," "Cookies," "Passion Fruit Choux Cream," "Fig Favreton." I enjoyed innovative cuisine in Kyoto and would like to visit again if given the chance. Thank you for the meal.

Reservation: Yes Number of visitors: 1 person Duration of stay: 2.5 hours Price: 12000 yen per person The dishes, including meat and fish, were all delicious. The only downside was that the pace was a bit slow. - Start: Sweet shrimp, spinach, grilled sweet potato - Lemon x horse mackerel - Parmesan x rice pig - Potato x mackerel - Binchotan x Ezo deer - Mint x mandarin orange - Finish: Fragrant tea, tea sweets

Xmas limited lunch course (¥11000) reservation ~ Menu ~ First course (4 amuse-bouche items with caviar, clams, spinach, and chestnuts) Lime x Scallop Parmigiano x Yonezawa pork Matsutake mushroom x Grilled mackerel x Ezo deer green tea x Western pear orange x Japanese chestnut Finale course (fragrant tea and tea sweets) Each menu is composed of "aroma axis" and "taste axis," and the marriage of flavors was wonderful. As for wine, there are sparkling wines for ¥2200 and red/white wines for ¥1300-¥2500, which can enhance the dishes. Pairing options are also available for an enjoyable experience.

I visited with high expectations because I heard that Narisawa-san was here, and I was truly delighted by the deliciousness. Using Japanese ingredients in Kyoto and applying French techniques, it was a very enjoyable experience. I also liked how they incorporated Asian flavors at times, breaking away from the norm. Each dish was delicious, and even the petit fours were not overlooked, providing a delightful experience. They emphasized on fragrance, and each dish had a wonderful aroma that added to the enjoyment. The atmosphere and teamwork of the staff at the restaurant were great, making it a very comfortable place to dine. I definitely plan on going back again!

I visited for lunch. It was an 8800 yen course (including tax). Chef Nakatsuka has experience working in Michelin-starred restaurants in various parts of Europe, including a 3-star restaurant in San Sebastian and Alsatian cuisine in Spain. He also worked at NARISAWA in Tokyo. The course included 3 amuse-bouche, 2 appetizers, fish, meat, dessert, and tea with sweets. The first amuse-bouche was a beet rice cracker, the second was a lime and sweet shrimp dish with smoked lime aroma, and the third was a butternut squash mousse with cinnamon oil and pistachio. The dishes were paired with Pinot Noir Champagne. The meal included dishes like dill and sea bass, escargot tart with fontina cheese, mussels with sansho pepper, charcoal-grilled sardine, charcoal-grilled Yonezawa pork, chamomile and Concord grape meringue, and houjicha tea with black sugar cookie. The food was delicious and the service was excellent. I would love to visit again.

I visited the restaurant on Sunday at 6:30 pm. The place had a modern interior with a long counter that could seat about 7 people and four 4-person table seats. Despite being quite spacious with a good number of seats, the staff consisted of only 3 people including the chef. It seemed like they weren't aiming to fill up the place completely. The food was clearly influenced by the chef's background at NARISAWA. I started with a glass of Champagne, specifically the Château-Thierry San Tannu. The wine list wasn't extensive, but it had some interesting options from producers I wasn't familiar with. I chose a Basler-Monnot Mâcon-Cruz du Cromin 2017, which turned out to be a high-quality wine. The menu listed only the ingredients without descriptions. The first course, labeled "beginning," consisted of five separate dishes: a beet-colored snack, foie gras terrine with kumquat, fried Biwa Lake smelt, butternut squash and pumpkin mousse, and smoked cod brandade in a cup with caviar. Each dish was intricate and well thought out. The following courses included dill and sea bream, shiso and eel, escargot butter and shellfish, sansho pepper and sandfish, and truffle and Ezo deer. The Ezo deer was juicy, served with French autumn truffles and a sauce made from black beer and Armagnac. The meal was accompanied by cep mushrooms and rhubarb puree.

Visited for our wedding anniversary and birthday celebration. The dishes were not only delicious and beautifully presented, but also had a delightful aroma that made our experience very special. The tableware was also lovely. (I saw them at a pottery market later on). However, the wait time for the food was quite long.

Kyoto delicious food tour. A cute young lady recommended French restaurant. I was looking forward to it as an old man wouldn't go alone. The location is in between Kyoto City Hall and Karasuma Oike, one street down from Oike Street. The bright interior had a relaxed atmosphere without any stiffness. I sat at the counter and enjoyed watching the cooking while having my meal. Taking time for a course meal with delicious food and drinks is truly a happy experience. Now, about the meal. I may not be well-versed in French cuisine, but if classic French cuisine is about only putting edible items on the plate, this could be categorized as Neo-French with various essences incorporated. I've posted the photos in the order they were served. Each dish had a message and I enjoyed them both deliciously and joyfully. Thank you very much. It was a feast.

I made a reservation online and visited the restaurant. There are more French restaurants in Kyoto now. The atmosphere inside the restaurant is relaxed and not too formal. I sat at the counter and enjoyed dinner while watching the chef work. This place focuses on aromas, with the menu listing ingredients paired with scents like spices, citrus, or herbs. The meal started with 5 amuse-bouches. The fried young ayu fish with red shiso juice was delicious. The combination of corn and coffee was an interesting choice. The appetizer of horse mackerel with tomato and yuzu had a refreshing taste with a light saltiness. The Madras curry with sea urchin didn't quite work, and the fried eggplant underneath clashed with the flavors. The venison pie, swordfish, and truffle with wagyu beef were all delicious. The sommelier didn't seem very knowledgeable about wine. The hand soap in the restroom had a strong scent, which seemed unnecessary considering the importance of aromas in the food. Overall, it was a good dining experience.

I also had an interest in the careers of restaurants like Napoli, NARISAWA, and French restaurants, so I visited this restaurant. The interior, which was renovated from a cafe, has a simple and refreshing atmosphere that reflects the chef's preferences. The modern cuisine served here is based on the chef's experience and the concept of incorporating scents. The menu only lists the ingredients and key aromatic ingredients. The 4 amuse-bouche dishes were the first to be served, with a Kyoto-style dish called "Hajimenon" and a light fritter-like fried seaweed with seaweed flavor. The foie gras terrine, sandwiched between rice crackers with kumquat jam and sprinkled with spices like Chinese five-spice powder, was a standout dish. The combination of foie gras and sweet jam with Chinese spices worked well. The presentation of the dish was also interesting, with pepper, cardamom, and star anise adding visual appeal. The dish was covered with a glass lid and when opened, it released a smoky aroma and white smoke. Inside was a bite-sized piece with crab meat on a bed of black sesame, which was flavorful and delicious. The dish of small sweetfish with garlic sauce was well-balanced, with just the right amount of bitterness from the sweetfish liver and a sauce that didn't overpower the dish. The corn mousse with popcorn was a unique dish that highlighted the natural sweetness of corn without any added sugar. The scallop with sudachi was refreshing, with the sauce pairing well with the dish. The fried giant oyster with perilla leaves and shiso was a substantial dish with a rich and milky oyster flavor. The minced Agu pork with sauce and cheese had a hearty Italian flavor, with the sauce and cheese complementing each other well. The sautéed marlin with lime had a slightly heavy taste, but the sauce paired nicely with the fish. The sliced summer truffle with beef fillet was a well-prepared dish with excellent meat quality and perfect marbling. The brownie served as a souvenir was a nice touch to end the satisfying dinner. Each dish had its own unique flavors and matched well with the concept of incorporating scents. The desserts were also well-made and delicious. The chef had a friendly and welcoming personality. I would definitely consider revisiting this restaurant.