This is a Japanese restaurant in Demachiyanagi. Photography is not allowed inside the restaurant, but you can take photos of the food in private rooms. The restaurant offers a set course for 19,800 yen, cash only. The dishes included were fragrant roasted green tea, a pre-meal sake, spicy bracken with mustard, butterbur miso, an assortment of small dishes, grated radish with squid ink, clam soup, sashimi, steamed bun, chirashi sushi, moroko with wood sorrel vinegar, fried dish with shrimp and fiddlehead fern, small taro, deep-fried tofu skin, ark shell with vinegar miso, rice with simmered sardines, candied kumquat with sherbet, burdock water yokan, and matcha. The chef may seem intimidating at first, but is actually kind and polite when spoken to. The atmosphere is elegant and the food is traditional and simple, yet meticulously prepared with attention to detail, such as ensuring uniform sizes of ingredients for a harmonious texture and flavor experience. The chef's expertise in cooking techniques and seasoning shines through in each dish, making it a delightful dining experience that highlights the beauty of Japanese cuisine.

Mr. Hayashi's summer menu was simple yet truly summery. The courses included dishes like junsai and okra appetizer, conger eel soup, various sashimi plates, grilled ayu with salt, and abalone vinegar dish, among others. The dishes that stood out were the soup, simmered dish, and conger eel sushi. The soup had a subtle broth that complemented the conger eel well, while the conger eel sushi had a fantastic sauce that added depth to the flavor. Instead of using expensive ingredients, the focus was on carefully selecting and preparing each ingredient, resulting in honest and seasonal dishes. The emphasis was on seasonality rather than extravagance, with a sense of beauty that embraced simplicity and imperfection.

I made a reservation at the counter for 11:30 on a regular day and visited a renowned Kyoto cuisine restaurant that I had been impressed by when I was young. It was my revisit as a senior, and I was filled with excitement. I arrived early and took a short stroll around the area before heading to the restaurant. The chef is about ten years older than me, and I first visited the restaurant when he was in his 40s and I was in my 30s. We talked about the bubble era when the restaurant opened, the unique dishes from my previous visit, work, family, and how men age, all while enjoying the amazing food. The only sake available at the restaurant is Hayami Izumi. I had three servings of it. Although I have eaten many delicious foods over the past twenty years, I was still completely satisfied this time. The tingling sensation that impressed me during my previous visit was gone, but the greatness remained the same. I will definitely come back again.

Located in a quiet alley northeast of the Imperial Palace, this Japanese restaurant stands opposite the Kitamura Museum. It was my 9th visit in 5 years, and once again, my family and I enjoyed dining in a private room. The restaurant is child-friendly and allows photography, which is much appreciated. Lunch course (8,000 yen + tax): - Shiso kelp tea - Aperitif (karin sake) - Appetizer: Jade tofu with sansho pepper - Hassun (assorted appetizers) - Soup: Prawn and yam cake - Mukozuke (sashimi): Sea bream, squid, bonito - Nimono (simmered dish): Bamboo shoot, seaweed, wood sorrel - Owan (soup dish): Bonito and squid sushi - Yakimono (grilled dish): Grilled Spanish mackerel with yuzu miso - Tempura: Tofu skin, shrimp with sea urchin, vegetable tempura, mountain vegetables - Sunomono (vinegared dish): Burdock root, carrot, pumpkin - Ochazuke (rice with tea) - Dessert: Yuzu sherbet, burdock root sweet - Cold sake: Hayashi Sen (Fushimi Shoutoku Brewery original) Every visit is a refreshing culinary experience. The soup dish, in particular, is a perfect balance of refined purity and underlying strength. Even my 3-year-old was impressed with the luxurious children's set. This traditional Kyoto cuisine, rooted in history and tradition, offers an unchanging dining experience. For first-time visitors, I recommend sitting at the counter, where you can truly appreciate the essence of kaiseki cuisine.

Located about a 5-minute walk from Demachiyanagi Station, I visited this restaurant after making a reservation for a friend coming to visit from Tokyo. We were seated in a private room on the second floor. We opted for the omakase course priced at 8000 yen, which included a pre-meal cherry blossom tea and a shot of karinshu. The meal consisted of various dishes such as warabi, hanawasabi, udo, shiraae, kai no ayu, and more. The flavors were gentle and reminiscent of spring. Just when we thought the meal was coming to an end with the chirashi sushi, more dishes kept coming. Everything was delicious, but personally, I particularly enjoyed the taketake and ochazuke. This restaurant offers a great value for a voluminous Kyoto cuisine experience. I would definitely like to revisit if given the chance.

I visited "Goryori Hayashi" on this day. The restaurant is located in Kamigyo-ku, Kyoto, a 10-minute walk from Demachiyanagi Station on the Keihan Electric Railway, across the Kamo Ohashi Bridge towards the Imperial Palace side. I visited for lunch on a weekend, and I think I made a reservation about 2 months ago by phone. It seems easier to make a reservation for lunch on weekdays even at short notice. When you open the sliding door at the entrance, you take off your shoes and enter the restaurant. To the right is the first-floor counter seats, with the second and third floors consisting of private tatami rooms. On this day, I visited with a friend and chose the counter seats. If you have a private room, you can take photos of the dishes. However, the counter seats do not start at the same time, and it is okay to take pictures of the dishes only when all the other customers have been served, so I was able to take only two photos. The meal we had was the top lunch course for 12,000 yen (excluding tax), but there are also 8,000 yen and 10,000 yen courses. There are five counter seats, and the younger apprentice and the master each had their own roles in front of us. They don't engage in conversation with customers, and they don't explain the dishes when serving, which can be a style that divides people's preferences. It may be even more awkward if you are dining alone. The contents we received, without taking notes, are roughly as follows: Purple shiso tea, Furin sake as an aperitif, Appetizer (warabi and udo white miso), Hassun (octopus, shrimp, egg, black beans, etc.), Owan (shrimp and yam cake), Sashimi (sea bream, bonito, squid, etc.), Lily root manju, Barachirashi, Grilled yellowtail with miso, Tempura (tofu skin, fuki bud, shrimp with sea urchin batter), Simmered dish (young bamboo shoots), Meal (ochazuke, pickles), Yuzu sherbet, Dessert (burdock yokan), Matcha. Drinks we had: Two medium bottles of bottled beer, One cup of sake. The dishes were served in a straightforward manner, but even though we entered at 11:30, we ended up finishing at the same time as the others who started at 12:00, so those who started at 12:00 may have had a significantly shorter experience. It's not that they use flashy high-end ingredients, but they give a traditional Kyoto cuisine impression. To be able to enjoy this many dishes at such an affordable price is rare in Kyoto, and I understand why they receive high praise from various sources. As mentioned above, it is relatively easy to make a reservation, and it is a rare restaurant that is very versatile and useful. Thank you for the feast. ☆4.16-16922

I had a reservation for lunch at a restaurant in Kyoto on a Monday in March, where I had to work in the morning. I made the reservation two days prior on a Saturday by calling the restaurant, which is located about a 4-minute walk from Demachiyanagi Station on the Keihan Electric Railway. The restaurant has received awards such as The Tabelog Award 2023 Silver and has been selected as one of the top 100 Japanese restaurants in 2023 by Tabelog. When I arrived at 11:47 am, the hostess greeted me at the entrance and led me to a counter seat on the first floor. Since I was there for work, I opted for a non-alcoholic drink and enjoyed Suntory carbonated water while watching the head chef prepare various dishes like carrot peeling and slicing of rolled omelet right in front of me. I had a course menu priced at 8000 yen, which included dishes like a pre-meal sake, assorted appetizers, a soup with crab and potato, sashimi with squid, sea bream, yuba, and bonito, and various other dishes like sushi, tempura, and tea-flavored rice porridge. The dishes were all delicately flavored, and despite being light, they filled me up satisfactorily. Unfortunately, photos of the dishes were not allowed at the counter seats. I finished my meal by 1:10 pm and paid in cash. I look forward to visiting this restaurant again for dinner in the future. Thank you for reading till the end! If you liked the review, please consider liking, following, or saving the restaurant for future reference. Thank you!

This time, we were seated in a room on the second floor. The first dish was miso daikon, and it was beautifully presented with great attention to detail. The arrangement was so lovely that I thought macarons were being served. Each dish showed careful consideration in terms of plate color, shape, texture, and presentation, making them look delicious from the start. There were about 14 plates (apologies if I miscounted), but it wasn't too overwhelming, and we enjoyed every bite. The overall taste was refreshing, with a balanced dashi flavor that didn't overpower the natural taste of the ingredients. I particularly recommend the Linquan, as it complemented the dishes perfectly. It had a strong initial impact and a smooth finish. It was the perfect match with the food.

I made a reservation over the phone for the lunch omakase course priced at 13,200 yen. The dishes included kombu tea, furofuki daikon with yuzu miso, and an assortment of sashimi, among others. Although I couldn't reserve a counter seat when I made the reservation, there were empty seats available on the day of my visit. The food was flavorful and elegant, with a good balance of flavors. Overall, it was delicious.

Today's visit was to Go Ryori Hayashi. Go Ryori Hayashi is a Japanese restaurant located in Demachiyanagi, Kamigyo-ku, Kyoto City, Kyoto Prefecture. It is a well-known Japanese restaurant in Kyoto, also selling bento boxes. At Go Ryori Hayashi, taking photos is not allowed, and they generally do not provide explanations about the dishes. If there's something you don't recognize, you can ask. At first, I thought it might be a bit difficult to dine there, but the head chef was very friendly, and we had a great conversation as the course started. The nanohana with spicy mustard dressing had just the right amount of heat and paired well with the nanohana. The gobo in the hassun had a rich flavor, and the small fish added a gentle sweetness. The tarako yuba roll was visually beautiful and had an excellent taste. The hanabiramochi fu with white dashi and shrimp had a mochi-like texture and a harmonious combination of flavors. The sashimi yuba with squid, tuna, and sea bream was delicious, with the sea bream being very tender and the yuba having a good bounce. The kabu steamed dish with grated turnip and fish was outstanding, allowing you to fully appreciate the texture of the turnip. The lotus root, mackerel sushi, and duck meat dish was a delight, especially for mackerel lovers. The tempura fish with mustard lotus root and simmered shrimp and burdock was delicious, with the burdock being incredibly tender. The shiso rice had a strong shiso aroma and was a delightful way to end the meal. Overall, the dishes were gentle and enjoyable, the conversation flowed, and it was a very pleasant experience. I would definitely like to visit this restaurant again. Thank you for the meal.

I made a phone reservation because I had never been to a restaurant that won the Tabelog Silver Award 2022 before. It was easy to make a reservation over the phone, and the lunch set for 6,000 yen was very worth it. My companion mistakenly thought the total bill was 140,000 yen instead of 14,000 yen when we paid. The broth was rich, perfect for those who enjoy it. We couldn't see the renowned chef's face as we were seated in a private room on the second floor since we were not regulars. Contrary to other reviews, we received detailed explanations about the dishes, making our experience more enjoyable. Additionally, we were allowed to take photos since we weren't seated at the counter. A disciple saw us off until we got into a taxi, and overall, the restaurant was much more lovely than expected. The private room on the second floor is great for anniversaries or business entertaining. The course included various delicious dishes, and I had a wonderful dining experience. Thank you very much.

I visited Hayashi-san in the winter. The meal included appetizers (simmered daikon, carrots, and pumpkin), sashimi (sea urchin and seaweed, flounder, red clam, squid, fatty tuna, and tofu skin), clam soup with yam, sushi (flounder), sushi (mackerel and lotus root in vinegar), grilled Spanish mackerel, shrimp and taro in Kyoto-style miso, steamed egg custard, simmered shrimp, mackerel, and ginkgo nuts, vinegar-marinated crab, tea rice porridge, La France pear dessert, sweet potato jelly, and green tea. While not using expensive ingredients, each ingredient is carefully selected, resulting in honest and delicious dishes. The soup base is primarily made from kelp, starting with a light flavor and gradually becoming richer as you eat. The seasoning is kept mild to not overpower the natural flavors of the ingredients. The dishes reflect a sense of wabi-sabi aesthetics, prioritizing seasonality over extravagance. It's a refined and understated cuisine that celebrates the essence of each ingredient.

At 6 o'clock reservation. When you open the door, you are greeted with just "welcome". Going up, there is a room with a counter for 6 seats on the right. No words spoken. No explanation of the dishes. Alcohol served without specifying the brand. A must-visit for those who are interested. That's all.

Visited this restaurant with high expectations for traditional Japanese cuisine. We were the only guests at the counter, but the chef seemed uninterested in engaging with us. The food was good and the chef demonstrated some skill in preparing the dishes, but the lack of conversation made the experience tiresome. The atmosphere felt somewhat elitist, with a hint of sizing up the customers, which may be typical of Kyoto. The chef mentioned that they don't explain the dishes because they have many regular customers, but it would have been nice to receive some guidance as first-time visitors. After serving the food, the chef disappeared without a word, not even seeing us out. This lack of hospitality was disappointing, considering the delicious food. It felt like the chef only cared about customers who acted like food experts, which was off-putting.

Tonight, I visited the restaurant Yashisan in Demachiyanagi, Kyoto. The atmosphere is elegant and traditional, exuding a sense of history and formality. The owner, Mr. Hayashi Wataru, originally from Gunma Prefecture, has been in the culinary world in Kyoto for many years. He is a respected figure in the world of Kyoto cuisine, and indeed Japanese cuisine as a whole. He became a head chef at the young age of 27, and opened his own restaurant at 32. The restaurant has been serving traditional and high-quality Kyoto cuisine for over 30 years. It seems to be a popular spot among regular customers, including prominent figures from the business and cultural world, as well as renowned chefs from all over Japan. Photography is not allowed at the counter seats, and explanations of the dishes are generally not provided, allowing guests to fully savor the food using their five senses. It gives off an impression of being a place frequented by knowledgeable and cultured individuals, who value their regular customers. As a first-time visitor and inexperienced individual like myself, I felt out of place and quite intimidated. I hope to return after further training, and I look forward to the opportunity. The food itself was honest and traditional, with a comforting and gentle flavor. It was reasonably priced and served in generous portions. If you ever find yourself in Kyoto, I highly recommend visiting this restaurant. Thank you for the meal. Items received: - Kou Sen tea - Aperitif - White tofu salad - Appetizer platter - Soup with moon and softshell turtle - Sashimi - Simmered daikon radish - Pressed sushi with conger eel - Grilled saury - Fried conger eel - Simmered yuba - Spinach and crab salad - Pickles, ochazuke - Yuzu sherbet - Kuzumochi - Matcha

Located about a 7-minute walk from Demachiyanagi Station, this restaurant received a rating of 4.17 at the time of my visit. It has won the Silver award in 2022 and was named one of the top 100 Japanese cuisine restaurants in 2021. The omakase course (priced around 33,000 yen) included various dishes such as appetizers, soup, sashimi, sushi, tempura, and dessert. The building has a traditional Kyoto-style exterior and has been serving authentic Kyoto cuisine for over 30 years. Photography is not allowed at the counter seats to ensure all customers can enjoy their meals without any disruptions. The chef's kindness and thoughtfulness were evident throughout the experience. The dishes showcased the gentle flavors of Kyoto cuisine, and I realized that I still have much to learn about the true taste of Kyoto cuisine. I was impressed by the chef's friendly service and hope to revisit when I am a bit older. Overall, it was a delightful experience, and I highly recommend visiting this restaurant!

On this day, I had a meal at the counter, but taking photos of the food was not allowed. The dishes were simple yet deeply thought out, making it a day to ponder about Japanese cuisine. I felt that my experience level is still too low and that I have a long way to go. The chef mentioned that he wants young people to enjoy their meals as well. He was friendly and kind, and we had a lot of conversations. Visit date: September 3, 2022. [Chef's Choice Course] Appetizer: Eggplant Eight-Sun, Salmon Roe with Wasabi Leaf, Egg Tofu Soup, Hamo (Pike conger) Yudofu, Sashimi, Squid Sushi, Conger Eel Tempura, Kuzukiri, Snow Crab, Matcha. Overall, the dishes were simple and not flashy, focusing on cherishing the ingredients. The portions were quite generous, and I left feeling completely satisfied. I would like to study more about food and visit again in the future! Thank you for the meal. (*ˊ˘ˋ*) Thank you for reading until the end. Please consider saving, liking, and following. I am still inexperienced in writing reviews, so please be gentle. I will reply to comments as well. Please follow me on Instagram too. Enrique [@eri.ogawa1102].

Mr. Hayashi in the summer. The course that used to be 20,000 yen excluding tax has been raised to 23,000 yen excluding tax. The price increase compared to other restaurants is not that large, and the period of keeping the price the same was quite long. The dishes received were as follows: Appetizer (pickled turnips), Hassun (river shrimp, rolled omelette, grilled squid with egg yolk, etc.), Sashimi 1 (two types of sea urchin and seaweed), Sashimi 2 (shrimp, sea bream, abalone, swordtip squid, yuba), Soup (conger eel), Relish 1 (shinko sushi), Relish 2 (conger eel sushi wrapped in bamboo leaves), Relish 3 (conger eel sushi), Grilled dish (grilled ayu with salt), Simmered dish (Kamo eggplant with white miso sauce), Conger eel shabu-shabu, Fried dish (kohada, corn, etc.), Vinegared dish (octopus), Rice dish (rice soup with dashi), Plum shaved ice, Sweet bean paste mochi, Japanese tea. All the sashimi dishes are satisfying considering the price. The soup stock is mainly made from kelp. The restrained umami flavor enhances the taste of the conger eel. The ayu (from Minamikawa, Fukui prefecture) was grilled crispy, and we were able to eat it from head to tail. The conger eel shabu-shabu was good, although the fried dish was a bit lacking. The octopus vinegared dish was also quite delicious. It seems that the basic principle of Mr. Hayashi's seasoning is not to add too much sweetness to cover the taste of the ingredients. The dishes may give a plain impression, but I think they are sophisticated in a good way. Even after the price increase, the cost performance remains good.

There was almost no explanation of the dishes, so my companion and I had to imagine the ingredients and discuss how they were prepared as we ate. Since I don't have many chances to visit this restaurant, I wish I had asked about the ingredients and cooking methods for future reference. I heard they are willing to share a lot if you ask. The taste, needless to say, was delicious.

I went to Oryori Wasyan for lunch on this day and had a light course meal. The dishes were okay but didn't really impress me. I think those who are used to this type of cuisine might not be satisfied with just the taste of the food. The atmosphere in the private room was nice, so I was able to enjoy my meal in peace until the end. Thank you for the meal.

- Enjoy authentic Kyoto cuisine at Miyashoku, where the chef adds a touch of craftsmanship to traditional dishes enjoyed by people in the past, using delicious ingredients. - Located in Kyoto Demachiyanagi, Miyashoku offers genuine, traditional Kyoto cuisine. It is a 5-minute walk from Demachiyanagi Station or a 20-minute taxi ride from Kyoto Station. The restaurant is situated along the Kamo River, south of Imadegawa Kawaramachi. The exterior of the building exudes a nostalgic charm, having been in the same location for over 30 years. Inside, there are counter seats on the first floor and private rooms on the second floor. During my visit, I sat at the counter, and since there were no other customers except for myself and my companion, the chef allowed me to take photos. - Born in 1955, Chef Ryo Hayashi, originally from Gunma Prefecture, has been in the culinary world in Kyoto since a young age. He became a head chef at the age of 27, which was quite exceptional for that era, and opened his own restaurant at 32. After a few years, he established his current restaurant, which has been serving authentic Kyoto cuisine for over 30 years. Chef Hayashi is passionate about delicious food, and it was evident in the delightful conversation I had with him during my visit. He was knowledgeable, approachable, and provided detailed explanations about the dishes, allowing me to fully appreciate the essence of Kyoto cuisine. - The flavors of the dishes at Miyashoku are subtle yet rich in umami, with a strong presence of dashi that gradually unfolds as you savor each bite, offering a remarkable dining experience. The tableware is meticulously selected, enhancing the overall ambiance and allowing guests to immerse themselves in the traditional Kyoto dining experience. - Some of the highlights of the meal included: - Hishui Dofu: A traditional Kyoto dish made from light green soybean tofu, known for its chewy texture and flavorful dashi. - Hassun: A classic assortment of dishes including Hachiman Maki, River Prawn, Sesame-dressed Fiddlehead Fern, Marinated Daikon Radish, Marinated Sea Bream Roe, Moroko Fish Nanbanzuke, Becco Ginger, Warabi Cuttlefish, and One-inch Beans, each expertly seasoned to perfection. - Matsura Uni with Nori Soy Sauce: Sea urchin served with nori-infused soy sauce, highlighting the sweetness of the uni. - Tempura: A selection of tempura dishes featuring fresh ingredients such as Marbled Sole and Prawn, each delicately fried to a crisp perfection. - Grilled Bamboo Shoot: The last of the season's bamboo shoot, grilled over charcoal to enhance its natural sweetness and texture. - And many more exquisite dishes showcasing Chef Hayashi's culinary expertise and dedication to preserving the essence of Kyoto cuisine. - Overall, the dining experience at Miyashoku was truly exceptional, with each dish reflecting the chef's passion for delicious food and traditional Kyoto flavors.