Hirano-ya is a favorite restaurant of the author Shitaro Ichinami, and his essays praise the ayu (sweetfish) here. In the novel "Kyouken" from the series "Onihei Hankacho," the characters Hasegawa Heizou and Kimura Chugoro visit Hirano-ya for lunch after a visit to Atago Shrine in Kyoto. The main highlight of the second day of a family trip was visiting Hirano-ya. The restaurant, with over 400 years of history, was reached on foot from Saga-Arashiyama Station. Upon arrival at exactly 12 o'clock, a reservation was confirmed and the guests were seated in a tatami room. The reviewer ordered the ayu chazuke (rice with tea poured over it) and enjoyed the fragrant aroma of charcoal in the room. The sound of a nightingale could be heard from the open veranda. The ayu was incredibly tender and flavorful, and the rice was perfectly cooked. The reviewer regretted not ordering sake to accompany the meal. Overall, the experience at Hirano-ya was satisfying, and the reviewer's family immediately expressed a desire to return. The reviewer left feeling as if they had briefly immersed themselves in the atmosphere of Hasegawa Heizou from the novel.

If you want to eat sweetfish, go to Hirano-ya. The sweetfish sashimi is served with ginger soy sauce, and the grilled sweetfish is boneless. The sweetfish, without any smell or bitterness, was incredibly fresh. The Hiro-u soup from Morika and the sea bream from Nankin were also delicious. With carp swimming in the pond, the sound of cicadas, and the elegant atmosphere of the room, the lunch course was incredibly delicious and satisfying. I would love to visit again.

Since I found out there was a teahouse near Uji Nenbutsu-ji Temple, I've been wanting to go for a while. I didn't have much knowledge of the area, so I wasn't confident about coming alone on my bike. However, I was able to visit with my husband on a motorcycle tour. We ordered two types of sweets, sakura mochi and tochimochi, and shared them. The location is excellent, giving the illusion of stepping into a period drama. This place is great. I will visit again. Thank you for the meal.

I tried the famous shin-ko and matcha at this restaurant. The shin-ko was okay, but the atmosphere of the shop was really nice and Kyoto-like. It was quiet and not crowded with tourists, so I could relax and enjoy my time. Next time, I want to try the sweetfish dish!

Every time I went on a long ride to Arashiyama, I would take photos of this shop but never actually went in because it seemed intimidating. This time, after riding to Arashiyama after a long time, I decided to finally stop by. I ordered the sakuramochi and matcha set, but I also added the traditional twisted mochi called "Shinko" that was featured on a local travel TV show recently. It is a rice flour snack twisted to resemble the winding path to the Atago Shrine. It had a subtle black sugar fragrance and a natural sweetness, similar to a white rice cake. The sakuramochi came with both sweet red bean paste and yuzu citrus paste. The yuzu paste had a refreshing sweetness that I had never tasted before, and combined with the chewy texture of the rice flour, it was truly delicious. The sakura hot water with cherry blossoms floating in it had a hint of saltiness and helped soothe my tiredness from the long ride. The matcha had very little bitterness and highlighted the flavor and aroma of the tea. This shop has been around for 400 years, with each generation passing down the shop's traditions. The thatched roof building is designated as a preserved district, giving it an authentic feel of living in the Edo period rather than a movie set like the Uzumasa Film Village. Sitting on the veranda, I could hear the intermittent chirping of birds in the distance, creating a sense of time standing still. The sakuramochi set for 800 yen and the Shinko for 500 yen may seem a bit pricey, but the atmosphere of the preserved district is truly unique and priceless, making it worth every yen spent.

I came here because the ratings on Tabelog were high. Unfortunately, they weren't selling sweet dumplings during the winter season because the mochi would harden. So, I ordered the simmered daikon radish, which was delicious. This is a highly recommended place to visit in Arashiyama. The sweet sake was also incredibly delicious.

❗️Historical Daikon No.1❗️⬆︎First and foremost, I want to convey this⬆︎... During my trip to Kyoto last week, I came across a historic tea house while doing some research. The tea house has been around since the beginning of the Edo period, over 400 years old. The current proprietress is the 14th generation. Back in the day, the tea house was built under the patronage of Atago Shrine, and that connection is why there is a large torii gate ⛩ at the entrance (see 10th photo). Moreover, there is a parking space under the torii gate❗️Stepping out of the car, I felt a sacred atmosphere as if time had stopped✨✨ Upon entering the shop, I felt like I had traveled back in time, as most of the original structure has been preserved. The seasonal course meals are popular, but this time I tried the "Mushiya Shinai" which is like a snack to enjoy with a cup of tea, consisting of daikon radish and charcoal-grilled rice cake✨ The daikon radish is said to be available until March! It was incredibly delicious and unforgettable(T . T)❗️Encountering such delicious food at the beginning of the trip was amazing(T . T) The charcoal-grilled rice cake was also delicious and fun to watch being cooked✨✨ By the way, the price is ¥2,200 for the daikon radish, rice cake, matcha tea, and sweets, so it's not cheap, but I completely forgot about the price by the time I left, thanks to the delicious food and the enjoyable experience in the historic building(T . T) It was my first time being so impressed by daikon radish! Thank you for the feast!

Ayu Chaya located in Toriimoto, Ukyo-ku, Kyoto. It is a traditional-looking restaurant that has been featured in various TV dramas and even in novels. They serve authentic ayu dishes, as well as lighter options like ayu rice porridge. I tried their "shinko" which is a type of mochi served with matcha for 880 yen. Sitting outside the restaurant and enjoying the atmosphere is a luxurious experience. The mochi was lightly dusted with kinako and eaten with a wooden stick. The matcha served in a beautiful tea bowl. The whole experience of sharing the space with the past is truly special. The first tea served is not green tea but a sakura salt tea, adding a unique touch to the meal. Watching taxis and rickshaws pass by adds to the Kyoto charm.

In November, I went to Kyoto with two friends to see the autumn leaves. Everywhere we went was crowded with people. It seemed like finding a quiet spot in Kyoto was impossible. On the second day, it was even more crowded because it was a Sunday. Taking the train to Arashiyama felt like walking down Takeshita Street in Harajuku. We had to walk carefully to avoid bumping into people. We took a bus to Okusaga and visited several temples. For lunch, we had yudofu at Hirano-ya, which my friend had made a reservation for. We were seated in a spacious separate room and it was so peaceful. The beer was delicious, and so was the yudofu. Hirano-ya in Okusaga was like a different world. I would love to come back in the summer and try their grilled ayu fish.

After a long time, I decided to visit Hirano-ya for lunch. My hotel was in Shijo, so I took a bus from Shijo to Arashiyama. The bus to Arashiyama passes through famous places like Uzumasa, which is exciting for tourists like me. Since there are not many buses from Arashiyama to Hirano-ya, it might be lucky to catch one, but if time is short, taking a taxi could be a good option. Many people actually take taxis there. It's not too far, so if you have time, walking and exploring along the way could be nice. On our way back, we walked down. Along the way down, we passed by Kannon-ji Temple and Nison-in Temple. In September, it was still the season for a course meal featuring sweetfish. The sweetfish course included sweetfish appetizer, sweetfish rice porridge, tempura, simmered dish, and shinko rice cake. The appetizer was mainly mountain vegetables, similar to last time, but this time there was red konjac. The sweetfish rice porridge was flavorful and gentle on the body. The eagerly awaited sweetfish was plump and delicious with tart vinegar. I personally like the simmered dish here, with various ingredients like ginkgo nuts that I enjoy. The broth is deliciously infused into the dish. The meal ended with shinko rice cake. The view outside is also a treat. Atago Shrine is the god of fire prevention, and it is a custom for Kyoto restaurants to hang the shrine's amulet in the kitchen. Personally, I would like to receive a goshuin (shrine stamp), but it seems like I would need to prepare and climb, as it's not easy to access. I hope to prepare and visit someday, maybe with trekking shoes.

This is a wonderful shop located deep in the mountains of Arashiyama, Sagano, Atago. Atago is quite remote, so I didn't have high expectations, thinking it would be a touristy place. The exterior was lovely, but I honestly didn't expect much. However, my expectations were pleasantly exceeded right away. They served cherry blossom tea first. Wow, the homemade cherry flavor with just the right amount of salt. Then came the sweetfish tea rice. Wow, it was delicious. The sweetfish was small but cooked very well. It was tender and tasty on its own or with tea rice. I'm sorry for underestimating Kyoto's true culinary prowess. The simmered dish was also delicious, earning high praise. Lastly, the shinko made from rice flour, topped with what seemed like black sugar but had a gentle taste similar to wasanbon. I'm sorry for assuming it was just a touristy spot in the heart of a tourist destination. This shop made me want to come back just for the food. I'd like to try the full course next time.

I had a kaiseki meal with my family. We enjoyed mountain vegetables, grilled and sweetened ayu fish, and chestnut rice. We requested a private tatami room because we had a baby with us, and they provided a cushion and a mini blanket for the baby to sleep comfortably. The staff was very kind, and we were happy with their service. The view of the pond and autumn leaves from the room was beautiful. I forgot to take photos of some dishes.

Ayugohan (sweetfish sashimi) is a delicacy that will leave you in awe with its translucent, juicy skin and bursting white flesh. The combination of rich flavors and refreshing aroma is truly a delight. Grilled male and female sweetfish with roe is moist and succulent, with a sensually sticky texture from the eggs. The skillful preparation that brings out the natural deliciousness of the ingredients is truly impressive. The slight scent of sansho pepper in the fiddlehead fern appetizer is a nice touch. The mountain vegetables are handled with elegance and refinement, while the simmered vegetables are full of their own rich flavors. The rice cooked in the traditional hearth is glossy and delicious. The traditional shinko (pickles) also have a simple and heartwarming taste. The restaurant has a deep connection with the Atago Shrine, and the current proprietress is the 14th generation. Due to their history as a sweetfish wholesaler near the Hozu Gorge, they serve fresh sweetfish caught in the clear waters of the Hozu River. The sweetfish caught by fishermen are rested in a live tank overnight and brought out just before cooking. Enjoying this exquisite sweetfish with the refreshing scent of the mountains blowing in through the open windows is truly a delightful experience for both the heart and the taste buds.

I had been wanting to visit this restaurant during the ayu season. The ayu sashimi was not too oily, with a mild flavor that was neither good nor bad, just simple. I ordered one grilled male and one grilled female ayu, and the female's roe was cooked perfectly. The larger size of the ayu meant that the bones were removed for me. The ayu rice porridge was also delicious, with the addition of a little grilled ayu adding extra flavor. The shimeji mushroom rice, shinko mochi, and matcha were all tasty as well. The restaurant, which dates back to the Edo period, had a very interesting atmosphere with its building, interior, and furnishings.

We went for a stroll in Kiyotaki and Toriihommachi. Hinoya is located by the first torii gate of the Atago Shrine pilgrimage route, a historic path. It was built around 400 years ago in the early Edo period. Most of the main building remains as it was back then, with even the newest back parlor dating back to the Tempo era. The charming store has a beautiful moss-covered thatched roof. Alongside running a sweetfish shop, they also served their famous Shinko dango (rice dumplings) to travelers in the tea shop. These handmade dumplings, made from rice flour, come in three colors - red, green tea, and white - representing the 99 turns of Atagoyama's slope. They are served dusted with soybean flour and black sugar. You are led into a traditional tatami room, where you are first served cold cherry blossom tea. The Shinko dango is moist and soft, with a gentle fragrance of rice flour filling your mouth. When dusted with soybean flour and black sugar, it becomes even sweeter and more fragrant. It helped soothe our tired bodies after our walk.

At the entrance of the first Torii gate leading to Atago Shrine, there is a 400-year-old Ayu teahouse. During the Edo period, they ran an Ayu fish wholesale business near the Hozu Gorge, while also serving Shinko dango (rice dumplings) to shrine visitors. Most of the main building remains unchanged from its establishment 400 years ago. Even the newest back parlor dates back to the Tenpo era. This area, Saga Toriimoto, is designated as a nationally important preservation district for groups of historic buildings. The townhouses with finely latticed insect cage windows and traditional Kyoto-style lattice doors continue, and you can also enjoy the natural beauty of Okusaga. It's nice to take a stroll here along with visits to Kiyomizu-dera Temple and Atago Shrine. The famous Shinko dango is made by steaming rice flour in a hearth, then coating it with soybean flour and brown sugar. The gentle sweetness is fitting for a dumpling served to shrine visitors, and its twisted shape and three colors represent the winding slope of Atagoyama. By the way, in Kyoto, a hearth is called "okudosan." The specialty Ayu dishes are available from June to mid-October. During this period, fishermen catch Ayu daily and let them rest overnight in a live fish tank made of inkstone and filled with spring water from Atagoyama. June features young Ayu, July to August is the peak season, and from September onwards, you can enjoy Ayu with roe or dried Ayu, each with a unique taste. In spring, you can savor mountain vegetables, and in winter, seasonal dishes like wild boar meat. Our establishment combines a Kyoto-style restaurant and a dessert shop, so the price range varies. Desserts like Shinko dango are around 1,000 yen, while Ayu tea pickles are around 2,000 yen, and full meals range from 5,000 yen for lunch to 15,000 yen for dinner. "Mushiyashinai" refers to a light meal enjoyed in Kyoto when you feel a little hungry between meals. At Atago Shrine, known as the deity of fire prevention, it's important to be cautious with fire. Therefore, you may often see the amulets with the words "Kanai yashin" (be cautious with fire) at restaurants and teahouses in Kyoto.

The shop originated as a tea house on the way to Mt. Atago, with the current building being approximately 400 years old. It now serves as a tea house in the front, while offering a solid course of traditional Japanese cuisine in the back. Before the meal, cherry blossom petals are floated in sakura tea, and guests can choose from two sweets to accompany their matcha. The service level at the shop is very high. The atmosphere and service provided are of great value for enjoying under 1000 yen.

I arranged a tour with my mentor who has eaten ayu from all over the country on my first visit. The purpose is to experience the different flavors and characteristics of ayu in each river. This review is from the third stop on the tour, located at the top of the "Saga Toriimoto Traditional Buildings Preservation District" in Kyoto. The building is over 400 years old with a thatched roof, giving it a charming and dignified appearance. We arrived at 11:10 and were led to a private room at the back of the restaurant. The room had a view of a large pond surrounded by moss-covered rocks and a 10x3m live fish tank. The course my mentor ordered cost 20,000 yen including tax. Here are the dishes we enjoyed: 1. Tea snacks: Shinco rice cakes (cinnamon, plain, matcha) with kinako and black sugar 2. Appetizer: Assorted mountain vegetables 3. Sashimi: Ayu with daikon, myoga, and ginger 4. Side dish: Grilled ayu with salt and knotweed vinegar 5. Intermediate dish: Eggplant with sansho pepper 6. Plate: Ayu nanban-zuke, sweet simmered young ayu, uruka, corn, taro, and edamame 7. Palate cleanser: Rice porridge with ayu and pickled plum 8. Main dish: Ayu cooked with real sansho pepper, winter melon, potato stems, and okra 9. Side dish: Tempura of ayu, kamo eggplant, green beans, dokudami, and knotweed salt 10. Finale: Kamado-cooked rice, red miso soup with water dropwort and udo, pickles 11. Dessert: Watermelon, pineapple, melon The restaurant specializes in ayu dishes from three different rivers in Kyoto, giving a unique and diverse experience. The ayu sashimi was beautifully presented with a golden pattern, and the grilled ayu had a rich flavor. The historic setting added to the overall experience. The bill came to 21,000 yen including two non-alcoholic drinks. Overall, it was a memorable dining experience and one of the best ayu restaurants in Japan. I hope to revisit in June to try the young ayu.

I received a peony hot pot (14,000 yen excluding tax). The difference between the 12,000 yen peony hot pot is the quality of the wild boar meat and the addition of deer (or bear). Most of the ingredients are said to be locally sourced. At first glance, I was a bit skeptical of the amount of fat in this wild boar meat. I can't handle marbled beef at my age anymore... But when I tried it, the fat was delicious. On top of that, it paired perfectly with yuzu juice. I used so much of it that I had to ask for a refill of the yuzu juice. The combination of meat and citrus fruits is truly wonderful. For those visiting for the first time, as mentioned during the reservation, the portion size is really generous. It's best to come with an empty stomach. For more details, please refer to my blog at https://bishokuclub.info/2021/01/03/ayutyaya-hiranoya/.

There is a charming thatched-roof shop near the Atago Shrine called Hirano-ya. It is a 400-year-old ayu tea house located on the old road of the Atago Kaido, next to the first torii gate. The current proprietress is the 14th generation, who is incredibly modest, polite, and leads by example. Initially, I thought it was just a shop catering to tourists due to its location in Arashiyama, Kyoto, but I was proven wrong. The food served here was top-notch and perfectly suited to the atmosphere of the shop. Each private room is spacious, ranging from 12 to 18 tatami mats, allowing for a comfortable dining experience for groups. When I visited in late October, I was initially disappointed to learn that they were serving ayu dishes instead of game meat, but my worries were unfounded. The highlight of the meal for me was the ayu fish. While my companions, who were accustomed to eating ayu, assumed it was farmed fish, I could immediately tell that it was wild ayu. The taste was exceptional, comparable to the ayu served at the renowned Yagitei in Gifu. The white roe of the wild ayu, especially during the spawning season, was delicious, with no hint of bitterness. The male wild ayu, known as "fallen ayu," was particularly flavorful during the breeding season, as the females direct all their nutrients to their eggs. Despite considering myself a connoisseur of delicacies like natural blowfish and sea bream roe, I was pleasantly surprised by the creamy and delicious taste of the ayu roe. The rice, soup, and pickles cooked in the traditional hearth were also exquisite. The evening ambiance was charming and ideal for a luxurious course meal accompanied by drinks. The lunch course, priced at around 12,000 yen per person, was incredibly satisfying. This restaurant is a must-visit during a trip to Kyoto, not just for sightseeing but also for its exceptional cuisine. After a delightful meal here, relaxing on a bench in the precincts of Tenryu-ji Temple in Arashiyama and enjoying the sunset over the Katsura River before returning to central Kyoto is a lovely idea. This restaurant provides a satisfying dining experience that rivals even the salt-grilled dishes at Biwako Hira Hotel in Shiga. It is perfect for outings with friends or family or for a traditional date in a nostalgic setting. *I also love dining at the counter in the back left corner of Tempura Mats in Arashiyama, enjoying the view of the sunset over the Katsura River from the splendid dishes. *You can park your car in front of the shop, but there is also a nearby free parking lot available if needed.

This is my second visit to Okusaga Toriimoto. I came here at the end of winter last time, but this time it's the end of summer and the beginning of autumn. After visiting the Atago Nenbutsu-ji temple, I stopped by for a break! In winter, they serve warm Sakura hot spring water with steam rising, and each room is closed with charcoal burning. But this time, they served cold Sakura water with ice, and each room is open to let in the cool breeze. I also had some Shinco mochi this time! The delicious and chewy Shinco mochi, along with the warm hospitality, was very soothing. I enjoyed the quiet streets of Toriimoto while heading to the next temple, Kiyomizu Nenbutsu-ji. Thank you for the meal~