I made a reservation to celebrate and enjoy some delicious sushi. The course cost around 16,500 yen per person. The appetizers before the sushi were quite extensive, and the ginkgo nuts served at the beginning were amazing. I had never tasted ginkgo nuts with such a texture before, they were so delicious that I could eat as many as I wanted. I don't think you can find ginkgo nuts like these anywhere else. Also, the seasonal dish of grilled conger eel was really soft and fluffy, with a perfectly cut knife. The sushi rice was easy to eat and delicious too! It would have been even better if the chef had prepared it in a way that was more visible from the counter where we were sitting. The restaurant had a clean and welcoming atmosphere, and it felt like it was a local favorite. It was fully booked, so I recommend making a reservation early.

I went on a little trip to Kyoto ( ´ ▽ ` )ﾉ and ended the night with sushi, of course. Despite being in an unfamiliar place, dealing with delayed trains, and struggling to find the right direction, I ended up arriving about 30 minutes late for my reservation. I was grateful that they kindly accepted me even though I was late. The atmosphere inside the restaurant was calm and relaxing, with only counter seats available. There was no background music, so you could enjoy your meal in peace. The seats were spacious, giving a sense of openness. I had reserved a course menu, which included: Appetizer: Firefly squid and rapeseed blossoms - The firefly squid was smoked with straw, giving it a rich aroma. Sushi: Squid, sea bream, sillago, marinated tuna, medium fatty tuna, ark shell, horse mackerel, white sea bream, cherry salmon, flounder fin, sardine, simmered scallop, Hokkaido sea urchin, red miso soup, egg, salmon roe, monkfish liver, grilled bamboo shoot, and seared mullet roe. Drinks: Draft beer, sake, Juyondai Junmai Daiginjo Muroka, and Hakushika Shirokabe Kura. The sushi selection in the course was really satisfying, and the simmered scallop paired well with the vinegared rice. I was pleasantly surprised by how delicious the scallop was. The sea urchin was generously served and had a sweet taste. I'm not a big fan of seaweed, so I was glad that it wasn't wrapped around the sushi. I couldn't resist ordering an additional dish, and the standout for me was the bamboo shoot. It had a soft texture with a hint of crunchiness, creating a comforting and gentle flavor. It went perfectly with sake, and they had a great selection of Japanese sake. Overall, the sushi was delicious, but I personally found more satisfaction in the single dishes. The lighting in the restaurant seemed to be carefully chosen to make the sushi look more appealing. I had a wonderful dinner in a calming atmosphere, which was a great way to end my trip. Thank you for the delicious meal♪

I visited the restaurant on Saturday at 1:00 PM with a reservation. Since there is no parking, I parked at a nearby parking lot and walked to the restaurant. The 1:00 PM slot had only two groups, including us, as the owner mentioned that he only takes reservations for up to two groups when he's alone. We had the chef's choice lunch course which included: - Shin-ko vinegar dish: A dish made with young ayu fish from Lake Biwa, similar to plump whitebait with a spicy kick from wasabi flowers. - Marinated Spanish mackerel: The rich texture and flavor of the mackerel stood out more than the marinade. - Grilled sardines: The sardines had no fishy smell and were packed with flavor. The combination of shiso leaves, sesame seeds, and seaweed added a crunchy texture. - White miso salad: A refreshing dish with crunchy shad roe, chewy squid tentacles, and spring chrysanthemum topped with salmon roe. - Sumi squid with salt: The squid had a chewy texture and a simple yet surprising performance. - Tender red snapper: The snapper was unexpectedly tender. - Kisu fish tempura: A delicious dish that I had only tried as tempura before. - Marinated tuna: Soft and rich without any fishy smell, the tuna had a strong umami flavor. - Otoro tuna: A lineup that allowed for comparison, not too heavy, but still a satisfying experience. - Horse mackerel, yellowtail, and more: I got too engrossed in the flavors to remember each one, but they were all incredibly delicious. - Golden eye snapper: Soft and fatty with a rich flavor, the fish melted in the mouth. - Uni (sea urchin): Overflowing with creamy uni, it was a delight to eat. - Simmered conger eel: Soft and fluffy eel with a gentle sweet sauce. During lunch, there is a chance of having a one-on-one experience with the chef, which can be nerve-wracking, but the chef is very friendly and explains the dishes in detail. He also mentioned that he loves Ichigyo, a ramen shop across the street, and often goes there after work.

I chose sushi for my 1600th meal in Kyoto. I ordered the omakase course starting from 16,500 yen. The meal started with appetizers like sesame-dressed figs, Shine Muscat grapes, and edamame. Then came sashimi of Ara and Turban shell from Wajima, straw-grilled Spanish mackerel, seared cutlassfish, simmered octopus, hairy crab rice bowl, monkfish liver paste, mackerel sushi roll, and steamed egg custard with mackerel. For sushi, I had squid, sea bream, marinated flounder, marinated lean tuna, fatty tuna, horse mackerel, red snapper, gizzard shad, blackthroat seaperch, Biwa trout, seared barracuda, red sea urchin from Amakusa, eel, and egg. The appetizers before the sushi were plentiful. Adding around 5,000 yen for a 14-piece nigiri course felt like a good deal. I left feeling full even without any additional orders.

I made a lunch reservation and visited the restaurant. It was my first time, so I left it to the chef's choice. I enjoyed some drinks in the afternoon and had a relaxing time. Both dishes were carefully prepared and delicious. Even before the sushi arrived, I was quite satisfied. The timing of the food delivery was excellent, and I think it's a very well-run restaurant. The sushi had an extra touch, was visually beautiful, and the vinegared rice was well-balanced and tasty. I definitely want to visit this restaurant again. Thank you for the meal.

I wanted to eat sushi in Kyoto and found this place. They offer an omakase course and a nigiri course, and I chose the nigiri course to focus on the sushi. The atmosphere of the restaurant was lovely, and the staff were very nice. Even though I requested not to have wasabi, it was included in the sushi, but they kindly changed it for me. The sushi started with squid, then yellowtail, sea bream, tuna, and more. I forgot some of the items, but the golden eye snapper and scallop were especially delicious.

[Access] The nearest public transportation is the bus stop "Furitsu Daigaku-mae". From the bus stop, head towards the Kamo River on Kitaoji Street, turn right at the third intersection heading north, and you will find the restaurant on your right. On the day of my visit, I went from the opposite side as I had visited the Kyoto Botanical Gardens for autumn foliage viewing. [Ambience] The restaurant has a dignified atmosphere at the counter. [Cuisine] I had made a reservation for the chef's special course. As shown in the photos, the dishes were plentiful and very delicious. Each piece is served individually with its own unique flavor, so there is no need to dip it in soy sauce. [Drinks] There is a variety of sake available, and I was able to enjoy the distinctive flavors of Kyoto's sake. [Comments] Not only was the food delicious, but the service, including that of the young chefs, was brisk and pleasant, making it a delightful dining experience.

I had been interested in this dinner spot. I added various items to the 11,000 yen course. Non-alcoholic beer. □ Pear, fig, Shine Muscat miso pickled yuzu and white miso. Sweet and delicious. Shine Muscat is spot on. Crisp and refreshing. Initially sweet, with a spicy aftertaste. The vinegar and acidity were mild. The temperature was just right. ■ Swordtip squid with salt and sudachi. Mild acidity in the rice. The taste of the rice was direct. I asked for larger rice portions. ■ Sea bream aged for a few days. The flavor comes out when chewed. The rice was warm. ■ Sandfish marinated in kombu. Finished with wood sorrel and sudachi. At this point, I could taste the acidity in the rice. ■ Tuna lean meat marinated. Delicious. ■ Fatty tuna delicious. I prefer the lean meat. ■ Pacific saury delicious. ■ White sea bream grilled after being lightly salted. With sudachi and salt. Delicious. ■ Biwa trout still delicious! ■ Bonito appetizer was marinated just before serving, but the nigiri was different. The straw-grilled bonito with mustard was delicious. Fatty and flavorful. ■ Horse mackerel refreshing aftertaste. ■ Young yellowtail pressed sushi torched to finish with shiso leaf inside. Consistent deliciousness. The final touch of salt was great. ■ Simmered scallop sprinkled with yuzu. Delicious. The filling was a bit cold. ■ Black cod added. Delicious from the straw grilling. ■ Small fin added. A hint of acidity. Refreshing. ■ Tsubugai added. Crunchy. ■ Bafun sea urchin delicious. It's rare to have sea urchin nigiri. ■ Grilled conger eel with its bone. Delicious. The lightness of the bone complements the eel. Eel was delicious. □ Red miso soup. ■ Ankimo roll added. Rich and delicious. ■ Fatty tuna with rapeseed blossoms added. A version of fatty tuna with rapeseed blossoms. It also had sesame seeds. It was interesting in its own way. ■ Kanpyo roll added. Half roll. Traditional and delicious. The flavor was soaked in quite well. ■ Tamago dessert-like, with a half-and-half impression of a charred and souffle-like texture. All of this for the price was delicious.

I visited for lunch. This restaurant offers Edo-style sushi, which is rare in Kyoto. The sushi rice is slightly warm and has a strong vinegar flavor, which I personally really liked. The toppings were delicious, with a variety of seasonal fish available. The temperature of the rice varies depending on the topping, which is wonderful. The tuna, in particular, had a great texture thanks to the warm rice. It was really delicious! I will definitely visit again.

♡【Sushi Kawanoo】♡Warm and Cozy Sushi♥♡I visited Sushi Kawanoo in Shimogamo (՞ . .՞)੭"Located in a quiet residential area about a 7-8 minute walk from Kitaoji Station in Sakyo Ward, the restaurant was beautifully simple and lovely, reflecting its popularity ( ᜊ°-° )ᜊThe interior had only 9 seats at the counter, and the sushi served was Edo-style with small, slightly warm rice that melted in your mouth when you took a bite⸜(◍ ´꒳` ◍)⸝The chef worked at a good pace, serving 10 pieces in one go, and I enjoyed every bite˶ ̇ᵕ​ ̇˶♡Restaurant Name: Sushi KawanooReservation: Reservation requiredAccess: About a 10-minute walk from Kitaoji Station, 764m awayBusiness Hours:【Lunch】12:00-14:00
【Dinner】17:30-20:00Closed: Closed on Mondays and Tuesdays, no lunch service♡#SushiKawanoo#Sushi

It was my first visit to Sushi Kawanosan in Kitaoji, Kyoto. It's about a 10-minute walk from Kitaoji Station. I made a reservation after a friend expressed interest in going there. We ordered the dinner course, which was the only option available when booking through the Ichijiku website. It cost 11,550 yen per person (drinks not included) and included 14 pieces of nigiri sushi. We added 5 more pieces and also ordered grilled nodoguro fish. The seating was only at the counter, and the interior was very clean and had a sense of cleanliness. They also serve lunch, so I would like to visit for lunch next time. The food was delicious! Thank you for the meal!

Both my companion and I love sushi the most. So, we have decided that from now on, Sunday lunches will be all about sushi! My companion searched for a sushi lunch spot in Kyoto on Tabelog. This time, we visited "Sushi Kawanoya" in Shimogamo, which we had made a reservation for online about a week prior. We ordered the 14-piece nigiri course for 9000 yen each, which included items like mozuku, squid, sea bream, kelp-marinated tuna, medium fatty tuna, horse mackerel, gizzard shad, biwa trout, conger eel, and egg. We also added scallop and tekka maki (for my companion only). The restaurant is located in a residential area, with a convenient coin parking nearby. It is a small place with only 9 seats at the white wooden counter, run by the master chef and his wife. They have taken thorough measures against COVID-19, including acrylic partitions between the counter and each group of customers for splash protection. The sushi is authentic Edomae style, with small and slightly warm shari that melts in your mouth. The chef works efficiently, and we enjoyed the 14 pieces quickly and deliciously. The 14-piece set (actually 15 pieces with the egg) felt like a great deal. After a family of four and us finished dining, we struck up a conversation with a solo male diner who turned out to run a sushi restaurant in Osaka. This led to a lively discussion about gourmet experiences, including the chef's favorite sushi spot in Tokyo, which unfortunately has closed down. It was an unexpectedly enjoyable lunch, and we look forward to visiting again.

I met a sushi restaurant in Kyoto. The sushi chef is self-taught and has great skills. The head chef, the female owner, and the part-time staff are all very friendly. The restaurant is bustling with local customers. It's not a very big place, so there is a sense of unity in the atmosphere. I was impressed by the head chef who carefully considers what type of sushi to serve next while observing the customers' reactions. The ingredients come from all over Japan, not just from the west, but there are unique items like Biwamasu, a cherry salmon native to Lake Biwa, so even travelers can enjoy it.

Located in the area of Shimogamo, this sushi restaurant is known for using red vinegar in their rice. Upon entering, you are greeted by a couple of dogs and seasonal plum and camellia flowers. The cozy interior has 8 counter seats and 4 table seats. I visited on a Saturday afternoon and there were two groups of customers from other prefectures. The atmosphere was warm and friendly, with the owner occasionally chatting with a young man dining alone. I ordered the 10,000 yen course which included a soup, sashimi, simmered dishes, and sushi. The soup with sake lees was flavorful, the sashimi with sea bream and trout was served with salt and sudachi citrus, and the simmered octopus was tender and delicious. The chawanmushi with seaweed had a delicate flavor enhanced by yuzu peel. The sushi selection included squid, gizzard shad, flounder, small skin fish, tuna belly, mackerel, marinated tuna, sweet shrimp, golden eye snapper, shrimp, sea urchin, eel, and egg. The owner was inspired by a famous sushi restaurant in Gion and the menu reflects a mix of Kyoto and Tokyo styles. While the Kyoto-style dishes were delicate and refined, the Tokyo-style sushi had larger rice portions and less acidity, which may appeal more to locals. Overall, the food was well-prepared and the owner's passion for learning and improving was evident.

Today's lunch was at Sushi Kawa, a sushi restaurant in a residential area off Kitaoji Street. I ordered the omakase course, which includes nigiri sushi and one side dish. ★Side dishes - Stir-fried ginkgo nuts - Seared mackerel marinated in vinegar - Fugu skin - Octopus simmered in soy sauce with liver - Miso soup ★Nigiri sushi - Firefly squid - Sea bream - Marinated tuna - Fatty tuna - Horse mackerel - Surf clam - Golden eye snapper - Simmered scallop - Eel - Egg The sushi rice was warm, almost body temperature, and melted in the mouth. The toppings were flavorful thanks to the skilled craftsmanship. It's a shame they didn't serve sea urchin and salmon roe.

Had a good experience, so I treated myself to sushi at Sushikawano in Kyoto, located in Kitaoji. The golden eye snapper was very impressive and delicious, seasoned only with green onions and ginger, yet the flavor was so rich and well-balanced that it felt like there was miso in it. The master's skill in creating a harmony with the golden eye snapper was truly remarkable. Other highlights included the Mozuku seaweed, Yamagata's green soybeans, Biwa trout, akou fish, tsubugai shellfish, grilled hamo fish with yuzu citrus, and dried sardines. The steamed egg with sea urchin, kensaki squid, kisu fish marinated in kelp, fatty tuna, and scallops were also exceptional. This restaurant is located in a calm area slightly away from the bustling city center of Kyoto, making it a perfect spot for a drink after visiting the Kamigamo Shrine or the Shimogamo Shrine. Overall, I was very satisfied with the delicious sushi. Thank you for the wonderful meal!

Located about a 15-minute walk east from Kitaoji Station, across the Kamogawa River and slightly north of Kitaoji Street, this restaurant requires reservations for lunch. The interior has counter and table seating, and I opted for the counter. The chef, the sole proprietor, worked efficiently and served one delicious dish after another. The hot and tender ginnan with a hint of salt, the sweet red snapper sashimi, the lightly flavored saury grilled with miso, the perfectly tender simmered octopus, and the smooth steamed egg custard with crab were all exquisite. Even before getting to the sushi, I was already treated to a parade of gourmet delights. The warm sushi rice was just right, not too hot, and complemented the toppings well. The sweet tamagoyaki at the end was the perfect finish to a truly enjoyable lunch experience. All of this for less than 10,000 yen made for a very pleasant dining experience. Thank you for the meal.

I visited Sushi Kawanosan on Kitaoji Street. It is located in a quiet area slightly away from the center of Kyoto. They have a lot of good aspects when it comes to their sushi. The rice is slightly firm and the flavor of the rice comes through later. The temperature of the rice varies depending on the topping. The average temperature is quite high, which may surprise those accustomed to Kansai-style sushi. Some people might have mixed feelings about the squid and white fish. The tuna had a nice texture thanks to the warm rice. Overall, the flavors are a bit bold and go well with alcohol. The quality of each dish is high, especially the marinated Spanish mackerel which leaves a big impression. The grilled fish was also delicious. Under the salmon roe, there was a flavorful egg custard. The highlights of the day were the blackthroat seaperch and eel. The fatty blackthroat seaperch had a firm and crispy skin due to the strong grilling. Blackthroat seaperch is always delicious, but I think the best approach is with a strong grilling. The eel also had amazing grilling and seasoning. The high temperature of the rice paired perfectly with the toppings. We had 6 small dishes, 10 pieces of sushi, and finished with soup. The total cost (including alcohol) was 15,000 yen per person. I would rate it around 3.8-3.9 out of 5.

I made a reservation and visited on the third night in Kyoto. This time, I tried the appetizers and sushi from the 13,000 yen course. The meal started with mozuku vinegar as an appetizer. We toasted with beer and oolong tea. The course began with various appetizers, followed by 3 types of sashimi, steamed abalone, rock oysters, sardines wrapped in seaweed, tempura corn, grilled flat clams, and chawanmushi with crab. Then, we had 12 pieces of sushi and finished with sweet egg. The absence of a water dish was a bit disappointing for women, but the variety of appetizers was enjoyable and delicious. The slightly firm shari and solid sushi-making technique were a little different from our preference for softer shari that crumbles in the mouth. My husband was a bit disappointed, saying, "I like the toppings, though." Accessibility for reservations: ★★ It's a very popular sushi restaurant, so it's often necessary to make reservations early. Likelihood of revisiting: ★★ It's a bit far from our usual area, and the shari is different from our preference. Thank you for the meal!

A sushi restaurant in Kitaoji, Kyoto. The restaurant has only 9 counter seats, creating a serene atmosphere. I ordered the 9,000 yen lunch set. The chef is self-taught in Edomae sushi and his skills are evident. The rice is small and seasoned with red vinegar, but not overly sour, which may be a matter of personal preference. The squid has a good texture and sweetness. The tuna is delicious, with the lean cuts being tender and perfectly aged. The medium fatty tuna has a rich fat content that melts in your mouth. The eel is simmered to perfection and very tasty. The egg is sweet and pairs well with the pickled cucumber served afterwards. The restaurant also offers a wide selection of sake, making it a very satisfying sushi experience.