Finally, I was able to go to the restaurant I've always admired. I've always wanted to go, but couldn't make a reservation alone at night. I asked my friend for advice, and thankfully, they agreed to go with me. We took a taxi from Kyoto Station and headed to the restaurant. The atmosphere was amazing, both outside and inside. As soon as we entered, we saw the rumored grilling area and got excited. We sat at a table in a private room and ordered beer while waiting. We started with the simmered softshell turtle, which had a strong ginger flavor. The meat had a texture similar to chicken but with a unique taste that made it clear it was softshell turtle. We eagerly waited for the hot pot to arrive. The first round arrived, and the soup was interesting. It was a complex flavor somewhere between meat and fish, with a strong ginger taste. It had meat and innards in it, and we savored it carefully. It was truly delicious. We had a second round and still didn't get tired of it. After that, we had the porridge, which was the best I've ever had. The first bowl was the most impressive, so we realized it was a race against time to eat it before the rice got too soft and the egg too firm. We finished with some fruit. The whole experience made me appreciate the uniqueness and quality of the softshell turtle hot pot. It was a once-in-a-lifetime meal that made me realize the importance of simplicity and quality in food. I was moved by the experience. Thank you for the meal! (-人-) ===========

A visit after several years. The interior has a very old-fashioned atmosphere, dating back to the Edo period. It gives off a nice Kyoto vibe. The only dish served is "nabe" (hot pot). Simple is the best! The nabe is served twice in small dishes. After that, they serve zosui (rice porridge). That's it. Simple is the best. Thank you for the meal.

I still can't forget the sight of the red-hot coke pot shining brightly, which was featured on a TV special after 3 years and 3 months. When I tasted the soup from the pot, the previous excitement came back vividly... The clear ginger flavor mixed with the rich collagen from the softshell turtle in the soup is truly unforgettable. The meat easily comes off the bones, making it easy to eat with no unpleasant smell, just like eating a regular hot pot or fugu hot pot. Personally, I would love to try grilled softshell turtle and fried softshell turtle to complete the softshell turtle cuisine experience... Today's menu: 64,000 yen for 2 people, Marugama course 26,000 yen, Softshell turtle meat simmered in sauce, Marugama round pot for the second time, Additional Marugama round pot 10,600 yen, Porridge, Mochi and egg yolk pickle, Pickles, Watermelon, and other drinks.

When it comes to suppon (softshell turtle cuisine), Ooichi-san is the best. Eating a hot pot in the summer is the best. We ordered two servings plus an additional two servings and enjoyed the zosui (rice porridge) afterwards. It was a truly special experience at this quaint restaurant.

Inspired by Oishinbo as always, I revisited this place since I first came here in high school to try the famous dish. The course seemed to have one less item than before, but the menu still had that classic look. I couldn't remember if they served this dish as a service back then. As usual, they use ingredients from the Hattori-Nakamura turtle farm. The demand for turtles has increased since then, but I doubt the quality will improve. It seems that some disrespectful people have damaged the pot quite a bit, so if you expect the world of Oishinbo, you might be disappointed.

Visited for the first time with a reservation at 12:00 on a Saturday in June 2023. "Oichi" is a long-established turtle cuisine restaurant founded in the Genroku era (mid-Edo period). This restaurant is a historical heritage, mentioned in various novels. I was seated in a private room at the back where I could overlook the inner garden. It was a space filled with a sense of tradition! The menu here offers only one option: ---------------- ◇○ Nabe Course: 26,000 yen (including consumption tax and service charge) ---------------- I ordered a drink from the menu: ---------------- ◉ Suntory/Premium Malt's (medium bottle) ---------------- and began. The Nabe course included: ---------------- ◆ Appetizer: Simmered turtle meat ◆ Main dish: Turtle hot pot with bite-sized pieces of bone-in turtle meat ◆ Rice dish: Rice porridge made with turtle soup, topped with rice cakes and a beaten egg ◆ Pickles: 3 types of pickles ◆ Dessert: Seasonal fruit ---------------- The dishes were simple but the satisfaction level exceeded my expectations! Each dish from the appetizer to the main dish to the rice porridge was simple but the deliciousness of the turtle meat was wonderful! The simmered dish and hot pot allowed me to enjoy the different flavors of various parts of the turtle, and the rice porridge, while very simple, had an intense concentration of the turtle's deliciousness. I am not particularly fond of rice porridge, but it was so delicious that I finished it without thinking. I also added: ---------------- ◉ Cold Sake/Junmai Daiginjo ---------------- which paired well with the beer and sake. Finished with a delicious melon for dessert, I thoroughly enjoyed the long-established Nabe course. Thank you for the meal!

I visited the famous restaurant "Oichi" in Kyoto, which specializes in softshell turtle cuisine. This restaurant boasts a history of 340 years, and the building itself exudes a sense of history with features like a courtyard and wooden pillars. The softshell turtle used at Oichi is of the highest quality, and their signature softshell turtle hot pot was rich in flavor and incredibly delicious. The rice porridge served at the end was also outstanding, with the hot pot bubbling in a clay pot, creating a rich and flavorful dish that was simply amazing. I could have eaten multiple bowls of it. Even the dessert, melon, was delicious. I highly recommend trying the high-quality softshell turtle cuisine at this historic restaurant in Kyoto.

Dinner【Tabelog Bronze 2023】■ Course ¥26,000 Established in the Edo period and continuing for about 340 years, the renowned Kyoto restaurant "Daiichi" has been specializing in turtle cuisine for 18 generations. It is a famous restaurant that has been featured in literary works such as Naoya Shiga's "An'ya Kōro" and Yasunari Kawabata's "Koto," with many prominent figures from various fields as regular customers. I made a reservation for the 5:00 pm slot on a weekday and visited the restaurant. The restaurant is located near the World Heritage Site Nijō Castle and Kitano Tenmangū Shrine, so I visited by car after visiting Kitano Tenmangū Shrine. There is no parking lot, so I parked at a nearby coin parking lot. I took off my shoes at the entrance and was guided to a tatami room. By the way, I made a reservation through "Ikkyu" this time, and if you make a reservation through "Ikkyu," it is limited to tatami seating and cash payment only, so please be aware of this. After trying the simmered turtle appetizer, we immediately moved on to the turtle hot pot. The turtles used at the restaurant are raised in a private tank at the Hattori Nakamura Yobetsujo, which has been in operation for over 100 years in Hamamatsu Lake. The turtle hot pot is heated at a temperature of over 1600°C, and the boiling pot appears in about 20 minutes. First, I tasted the soup from the pot. I felt that the soy sauce and ginger were stronger than the flavor of the turtle. The taste is rich and the saltiness is strong. Next, the server plated the turtle from the pot, and we enjoyed the meat. After some time, the second pot appeared. Again, the server plated the turtle, and we enjoyed it in the same way. Then, the rice porridge pot appeared. The rice porridge is made by adding eggs for each person. The color of the eggs used for the porridge is beautiful, and the porridge is completed by breaking the eggs. The amount of rice is incredibly large. Also, it is strictly prohibited to vigorously scrub the pot to remove the burnt rice, as the pot may break. A melon was served for dessert, and the course ended. It is truly unique that this place has continued to specialize in turtle hot pot for so long, almost like a world heritage site. I felt that ¥26,000 was expensive for just turtle hot pot. It is worth visiting at least once to experience the history of Kyoto.

I visited a long-established shop that has been in business for over 330 years and is now in its 18th generation. It is said to have been featured in the novels of Yasunari Kawabata, which shows how impressive its history is. While dishes like sashimi and fried turtle are common with turtle cuisine, this place keeps it simple with only serving a course of turtle simmered in soy sauce as an appetizer, turtle hot pot, and turtle rice porridge. The dishes are made with a strong ginger flavor and have no unusual taste. They use a special clay pot and cook at 1600 degrees. The rice porridge at the end is quite filling with mochi. This unique and eccentric place may be a bit pricey, but it's worth trying at least once.

Kyoto Kitano, Tabelog Bronz, Oichi-san. It's a long-established restaurant specializing in softshell turtle. Honor. I visited alone on a Sunday afternoon with a reservation. They accept reservations even for one person. Sunny. The dignified wooden building exudes a sense of history. Did the Shinsengumi also stop by here? Excitement. All the rooms are private. Starting with softshell turtle simmered in soy sauce. You can taste the sweetness of the meat. Delight. I observed the room while enjoying chilled sake. The hanging scroll on this day was Katsura Nenkyo. Elegant. Beautiful. After about 15 minutes, the softshell turtle hot pot arrived in a well-used clay pot. It's meltingly delicious with the broth. The maid also explained everything carefully, making it a delightful hot pot experience. For the finale, we had porridge. Paradise. I enjoyed it slowly while admiring the courtyard in the afternoon. It was truly enchanting. Thank you for the feast.

Founded during the Genroku era (1688-1704) by the first owner, Kinomiya Teihachi, this long-standing restaurant has been serving turtle cuisine for over 330 years, spanning eighteen generations. The building itself has remained unchanged since its establishment, exuding a sense of ancient history throughout. Upon entering through the curtain of the Kyoto-style townhouse, guests are guided through the entrance, shop area, connecting rooms, and inner courtyard, before being led to the private dining rooms at the back. The room we were seated in was called the "Oku San-no-ma," featuring a large pine wood ceiling, pillars made from a 300-year-old nanten tree, and decorated with exquisite plates from the Eiraku Zengo. The turtles used at Daiichi are sourced from the Hattori Nakamura turtle farm in Hamanako, which boasts over 100 years of turtle breeding history. These turtles are raised in a special pond dedicated to Daiichi, simulating a natural marsh environment, undergoing three years of hibernation to develop into high-quality, almost wild turtles. Only the elite turtles are selected to be served at the restaurant, undergoing a few days of fasting in the restaurant's tank to remove any undesirable odors. The signature dish at Daiichi is the turtle hot pot, prepared using a special thick Shigaraki clay pot and cooked at temperatures exceeding 1,600 degrees Celsius. The clay pots are seasoned with sake and soy sauce before being used for cooking. The menu at Daiichi consists solely of the turtle hot pot course, with a variety of beverages available. The price is not disclosed. Upon being seated, the meal preparation is already underway, with Daiichi's original cloth napkins placed on the table. These napkins can also be taken home as souvenirs. The meal begins with a delicate turtle meat simmered dish, featuring different cuts of meat such as the empura and thigh meat, each with its unique texture and flavor. The main course is the turtle hot pot, served in two rounds, with the soup being first separated and then the turtle meat portioned out by the waitress. The hot pot is enjoyed twice, with different cuts of meat each time, providing a variety of flavors and textures. Despite the richness of the meal, the soup remains flavorful and satisfying. Each meat cut is described, including the empura, neck meat, arm meat, and shoulder meat, highlighting their unique characteristics.

I have been longing to visit this restaurant since I was a child, after watching it in Oishinbo. I made a reservation and looked forward to it with excitement until the day arrived, but I was disappointed to see extra chairs lined up in the room. It's not a cheap place... On the day, I overheard someone saying that the room was quite empty, so it didn't seem like there was no availability. However, there was a beautiful woman dining alone who kindly talked to me about various things, which helped lift my spirits! The taste of the turtle was of course amazing. Since I finally visited the restaurant that I had been dreaming of for many years, I want to remember only the good impressions after writing this!

It's difficult to express the taste of traditional art in words, but the turtle liver with a strong soy sauce flavor is elegant and refined. The porridge, which is similar to okayu in Tokyo, has delicious mochi but a strong egg flavor. In Kyoto, Western-style dishes tend to be light in flavor, while Japanese dishes are actually quite rich in taste.

Finally, I was able to visit the long-awaited restaurant. And in this cold season, it was the perfect hot pot dish. It's called "Oichi". This restaurant specializes in turtle hot pot cuisine. It was established during the Edo period by the first generation, and has been passed down for 18 generations, making it a truly historic establishment. The menu consists of only one course, the turtle hot pot. There are no other options. The hot pot here is cooked at a high temperature of over 1600°C using coke. They also pay attention to the clay pot used, which must be able to withstand such high temperatures. It seems that they use turtle from a long-established turtle farm in Hamamatsu. The restaurant has a dignified and traditional appearance from the outside. Upon entering, you will be led to a private tatami room. The interior of the restaurant has an atmosphere that feels like stepping back in time to the Edo period. We started with a toast with beer. The appetizer was a simmered turtle meat dish. Then, the turtle hot pot soup with bite-sized pieces of bone-in turtle meat was served. The soup was simple yet full of delicious flavor. And then, the main dish! The turtle hot pot is served in two parts. The turtle meat has no unpleasant smell and is surprisingly light yet packed with flavor. We enjoyed some sake with the hot pot. In the cold month of February, this piping hot hot pot is just perfect. It seems you can order additional servings of the hot pot for an extra charge. And of course, you can also get seconds of the rice porridge. After the hot pot was served in two parts, it was followed by the rice porridge. The orange color of the egg is irresistible. With mochi inside, it has a satisfying texture. This rice porridge is unbelievably delicious, making you lose track of everything. I believe it's the taste that comes from using the clay pot here. I've found the ultimate hot pot dish that I want to visit over and over again. Thank you for the wonderful meal.

I felt the history of the long-established restaurant that I first visited after knowing it in Oishinbo, and I got excited by the atmosphere. They only offer hot pot dishes, but additional orders for course menus are possible. I enjoyed champagne followed by wine, but I regret not trying Japanese sake. That will have to be for next time. It's a restaurant I definitely want to visit again.

I finally made it to the famous restaurant with a 340-year history that I've been admiring on TV. I was led to a private room and served with delicious simmered softshell turtle, followed by a boiling hot pot filled with softshell turtle soup. The soup was full of flavor and had no unpleasant smell. The same pot was used again for a second round of cooking, which was impressive. Lastly, I enjoyed a rich and tasty porridge made with the remaining soup and eggs. The pickles were from a nearby place called Chikami-san. I am completely satisfied with this experience.

Ever since I saw it in the manga "Oishinbo" when I was a child, I've always wanted to visit this restaurant. A few years ago, I made a reservation once, but unfortunately had to cancel due to circumstances, leaving me feeling disappointed. This time, after over 20 years of longing, I finally had the opportunity to visit the restaurant. The charming atmosphere of the restaurant, which I had seen many times in photos, TV, and YouTube, felt familiar even though it was my first time there. The food was surprising and delicious from the very first dish. While I came for the round hot pot, I was also impressed by the deliciousness of the softshell turtle meat dish. The hot pot is served with the soup and meat separated for you to enjoy. Both the soup and the meat were exquisite. There was no unnecessary flavor, yet the umami was concentrated. I couldn't find this kind of soup anywhere else. The porridge made with this soup was also amazing, of course. The fact that the hot pot is served in two rounds allows you to enjoy it piping hot until the end, which I really appreciated. The portion size was not huge, and the price was reasonable, but the satisfaction level was quite high, I thought.

The 340-year-old specialty shop for soft-shelled turtle dishes! Started with a soft-shelled turtle appetizer, followed by two rounds of soft-shelled turtle hot pot. Then finished with porridge and fruit. Total cost was ¥24,500. The whole experience lasted about 1 hour. It was a clean and pleasant time. The flavors were delicious and rich. The history is amazing. I wonder if famous people like Ryoma Sakamoto have also visited. Thank you for the feast!

It takes about 2 hours by Shinkansen from Tokyo to "Oichi" in Kyoto to enjoy turtle cuisine. The restaurant is about a 20-minute taxi ride from Kyoto Station. It's better to tell the taxi driver the name of the restaurant rather than the address, as it is quite famous. This long-established store has been passed down through 18 generations since the Genroku era (mid-Edo period), when the first owner, Omiya Jyuhachi, founded it about 340 years ago. The store seems to have remained the same as it was back then. The atmosphere is quite nostalgic, making you feel like you've traveled back in time to the Edo period as soon as you step inside. This restaurant also appeared in the manga "Oishinbo." The course menu consists of only a turtle hot pot for 24,500 yen. The meal starts with a simmered turtle meat dish that has a chicken-like texture and collagen. The stomach is already prepared to accept more. The turtle hot pot is cooked at 1,600°C using coke, and it arrives bubbling with sound. The high temperature is to prevent the turtle meat from melting. The soup, made only with turtle broth, soy sauce, and sake, has a strong animal-based foundation and umami flavor. It's a simple yet perfectly balanced seasoning. The turtle meat, sourced from Hamanako where it is stably secured, is full of umami and has a unique richness. It's rich but refreshing, simple yet powerful, and does not have any unpleasant odor. After finishing the meal, a refill is offered. The hot meal is served in two parts. The egg and rice cake are added to the porridge, which is made skillfully by the staff. The rich color of the egg is due to the difference in feed. The porridge is a concentrated umami of the turtle. It becomes even more flavorful as the moisture decreases. Finally, scraping off the burnt bits from the pot adds a fragrant and flavorful touch. The bill for one person, including sake, is about 28,000 yen. Since the course mainly consists of the hot pot, there are no unnecessary items, which personally I prefer. It was an intense umami experience. I would love to come back monthly if the restaurant were closer. Thank you for the meal.

Whenever my daughter goes to Kyoto, she always insists on eating Suppon (softshell turtle), so we went again this time. We dined in a room near the entrance this time. I heard that their eldest son made his debut, so it seems like Daiichi will be safe for the next 50 years! It's delightful to see such a long history being continued. The food was delicious as always. Thank you for the meal!

A nationally famous restaurant in Nishijin specializing in softshell turtle cuisine. Established during the Genroku era in the mid-Edo period, this longstanding restaurant has been passed down through 18 generations, focusing solely on softshell turtle dishes. The building remains the same as when it was first opened, with a traditional Kyoto townhouse style and a courtyard. This area was once a bustling district in Kyoto during the Meiji and Taisho periods, with many theaters and cinemas. It has been featured in various novels and essays, such as Naoya Shiga's "An'ya Koro" and Yasunari Kawabata's "The Old Capital," as well as in the gourmet manga "Oishinbo." The course menu is simple, with only one option for a hot pot course. The softshell turtles used in the dishes are raised at the long-established Hattori Nakamura Yobetsuba in Hamamatsu Lake. The meal consists of softshell turtle meat simmered in a savory sauce for the appetizer, a main course of softshell turtle stew, and a soup with softshell turtle. The soup is rich in flavor, making it very delicious and tempting to drink up. The cooking process is meticulous, as softshell turtles are mainly composed of gelatin and can easily dissolve if not cooked quickly at a high temperature. The softshell turtles at this restaurant are cooked rapidly at 1600 degrees Celsius using coke. The thick Shigaraki pottery pot, specially made to withstand the extreme heat of 1600 degrees, needs to be replaced every three months due to constant exposure to high temperatures. The service is attentive, and the waitstaff are knowledgeable. Reservations are required in advance, and the winter season is said to be the most popular time to visit.