Today I visited a well-known Japanese restaurant in Kyoto run by a chef who used to work at Shofukuro. The chef also trained under the chef at Ginza "Shinohara," who is also from Shofukuro. I made a reservation for the 9000 yen lunch course in advance and here is what I had: - Kombu tea - Appetizer: fig with sesame sauce, deep-fried almond shrimp - Dobin mushi: steamed dish with matsutake mushrooms, conger eel, scallops, mitsuba, lily root, ginkgo nuts, and fu (wheat gluten) - Sashimi: flounder, squid, striped jack, sweet shrimp with wasabi soy sauce and ginger ponzu sauce - Steamed rice mixed with shiozuke (salt-pickled) turnips, topped with grilled kamashio (salt-grilled barracuda) - Salt koji-grilled Japanese horse mackerel with sweet vinegar-pickled celery - Hassun (assorted appetizers): cucumber with sesame tofu dressing, seaweed vinegar, homemade roast beef with Omi beef, grilled mackerel sushi, edamame, cinnamon-flavored sweet potatoes, egg yam, simmered octopus, salmon nanban-zuke, etc. - Matsutake mushroom and red snapper fry with sansho pepper soy sauce - Simmered dish: dance mushrooms, red konjac, small taro, and wood ear mushrooms in ankake sauce - Rice dish: new harvest Koshihikari rice from Hino-cho, Shiga Prefecture, served in a hot pot - Dessert: grapefruit wine jelly, ice cream sandwich It was amazing, with dishes like matsutake mushrooms, conger eel, and a colorful hassun served over a period of over 2 hours. And all of this for just a little over 10,000 yen! The highlight was the final salted rice ball made by the chef himself, which was incredibly delicious. The hospitality of the chef and staff was also outstanding. I now understand why the chef at Ginza Shinohara still speaks so highly of the chef here. I will definitely visit again. Thank you for the wonderful meal!

The name of the restaurant comes from the concept of Japanese harmony. It truly seeks authentic Japanese cuisine. I discovered that there are wonderful traditional Japanese restaurants in Gion. Every dish was delicious, and I definitely want to visit this restaurant with my family next time. Thank you for the meal.

After a four-month break, I went to Sangen Chaya by car as usual. Despite the scorching heat, Kyoto was crowded with tourists as always. I started with my usual mint tea before the course began. The first dish was abalone and sea urchin, which was delicious from start to finish, so I'll skip the food report. The second dish, hairy crab, was mind-blowing... seriously!! The third dish was sashimi, including prawn, tuna, amberjack, Akashi cuttlefish and octopus, and some kind of beef (I forgot which kind). I switched from beer to cold sake at this point. Sake is the best in hot weather!! (I didn't drive back, so I enjoyed the sake haha). The fourth dish was Kyoto's summer specialty, conger eel. The fifth dish was nodoguro... nodoguro is the best. The sixth dish was small sweetfish. I won't explain further because it's a hassle, but the ice-bathed udon at Sangen Chaya in the summer is the best, and the peach and muscat gelato for dessert was really delicious. Next, I plan to visit in December to taste the winter flavors. Can't wait to eat crab again!

The 22,000 yen course was amazing with dishes that left me impressed from start to finish. There was nothing to fault at all. I heard news about a large typhoon hitting Japan in the latter half of Obon, so I decided to cancel my plans to take the shinkansen and drove instead. The new Tomei Expressway is truly something else. I never imagined I could travel from Tokyo to Kyoto in just over 5 hours. The return trip was also comfortable without any traffic jams. As I was researching the main dining spots in Kyoto on YouTube, I came across ice-cold udon served in ice bowls, so I made a reservation and visited. It was the day before Typhoon No. 7, which hinted at possible shinkansen service suspensions. I suspected there might have been last-minute cancellations, but as expected of a renowned restaurant, the counter was fully booked. The course meal, starting with chilled mint tea, was a series of delicate and delicious dishes. The refined seasoning that brought out the quality of the ingredients was truly satisfying. Among the various dishes, what stood out was the ice-cold udon served in ice bowls. Each one is handmade rather than made by a machine. It was a refreshing dish for the summer season. The ice-cold udon, chilled to perfection, had an excellent texture. The chewiness of the ice-cold udon was strong, but the chef's demeanor was gentle. We had a lively conversation about cars. "You could easily make a day trip from Kyoto to Shizuoka," "That's how fast car travel has become nowadays." Indeed, I experienced it firsthand on this trip. You could almost say that driving is the way to go for trips between Tokyo and Osaka (especially if traveling with multiple people for cost-effectiveness). The meal was quite substantial in terms of portion size, but it didn't feel heavy and filled me just right. The water yokan dessert had a delicate, almost watery texture that melted in the mouth. Finally, we ended with matcha tea. Thank you for the feast.

The restaurant is relatively easy to book for dinner, but there was almost no availability for lunch. In general, Japanese cuisine prices for both lunch and dinner have increased due to factors such as rising food costs. Lunch may be more popular because it is relatively more affordable. The location is a bit hard to find, even for someone who has lived in Kyoto for over 40 years. The atmosphere of the restaurant is calm and pleasant. The lunch costs 9000 yen. The dishes included mint tea, appetizer with sea urchin and okra chawanmushi, soup with conger eel and Kamo eggplant, sashimi with sea bream cream cheese roll, squid, octopus, and striped horse mackerel, steamed conger eel sushi, grilled ayu with ginger soy sauce, assorted dishes with various items like mackerel sushi and marinated salmon, tempura with corn and shrimp, simmered winter melon with herring and red konjac, rice with miso and lotus root mochi, dessert with tomato comfort and lemon sorbet, shine muscat, and homemade red bean and vanilla ice cream sandwich. The cozy atmosphere, friendly chef, and delicious dishes that highlight the quality of the ingredients were enjoyable. The essence of Japanese cuisine is best experienced during dinner, so I look forward to visiting for dinner next time.

I stayed in Kyoto for a night before the annual ayu fishing in the Inugami River, which flows into Lake Biwa. I made a reservation about a month ago after hearing that Chef Shinohara from Ginza Shinohara was greatly influenced by this place during his training. The location was amazing, tucked away in the narrow streets of Gion. We arrived a little early for our 6 pm reservation and were warmly welcomed. The atmosphere was very relaxing, and the dishes were served at the perfect pace, tailored to each group's progress. The food was simple yet delicious, allowing us to enjoy it in our own way. The mint tea served upon seating was refreshing, and the small glass of beer was a nice touch. The dishes included boiled shrimp, sea bream, horse mackerel, octopus, squid, Omi beef, and more, all expertly prepared. The meal was accompanied by a variety of sake, each one enhancing the flavors of the food. The highlight was the ginger soy sauce grilled ayu, which was cooked perfectly and had a unique flavor. Overall, it was a wonderful dining experience at a reasonable price. Kyoto never fails to impress with its charm and hospitality.

Today, I went to Kyoto to have a yukata tailored for the first time in decades. I decided to have dinner at Yamagencha. The meal started with uni tofu and abalone, followed by various dishes like red snapper with gourd and grilled mochi, sashimi with horse mackerel, sea bream, octopus, shrimp, squid, and Omi beef miso. The meal also included dishes like fried rice balls with crucian carp, steamed rice cakes with eel and ginger, grilled Ayu fish from Azumino River, and more. The dessert consisted of sesame mousse pudding, Miyazaki mango, and Yamagata cherries. The chef was charming, and I would love to visit this restaurant again. Thank you for the wonderful meal! (•́✧•̀)

Mitsuhiko Masuda, the head chef of Yamagencha, along with all the staff, provide a memorable experience with their attentive service and warm hospitality. Located about a 10-minute walk from Kawaramachi Station in Kyoto, the restaurant exudes the traditional Gion atmosphere, nestled in a maze-like alley off Hanami-koji. As you enter through the main gate, you are greeted by a spacious counter seating area with a view of a traditional Kyoto garden, while the second floor offers a tatami room overlooking the garden. In June, just before the full onset of summer, the lush greenery provides a refreshing backdrop. On a sunny day, we were welcomed with a cool mint tea before starting our meal. The courses included a refreshing appetizer of simmered lotus root and bamboo shoot with hot scallop tempura, followed by a delicate soup with conger eel, lotus root tofu, and Akita's moist greens. The sashimi platter featured flounder, tuna, octopus, and squid, accompanied by a tangy ginger ponzu sauce. The steamed rice dish with mochi rice and fresh ginger, along with sake-steamed sea bream, showcased the flavors of summer. Grilled Ayu fish with ginger soy sauce, assorted appetizers, and a variety of side dishes such as pickled salmon, vinegared yam and aoi tororo, and roast beef with Tasmanian mustard delighted our taste buds. The meal continued with a fragrant crucian carp sushi, shrimp and bean stew, crispy eel tempura with sansho soy sauce, and the restaurant's signature Korokoro dish. The meal concluded with a selection of simmered vegetables, including Kyoto eggplant, wheat gluten, and tender octopus. Each dish highlighted the seasonal ingredients and meticulous preparation, reflecting the essence of Kyoto cuisine.

Early summer lunch meeting at Yamagencha♪ This summer is particularly hot and humid, which can make you lose your appetite, but the food here is hearty and delicious♥️ Let's enjoy a meal full of nutrients to beat the summer heat! This time, we started with mint tea, perfect for early summer! - Appetizer: Hotate (scallop) tempura with spinach and zucchini, sandwiched between uni (sea urchin) and shrimp, topped with vinegar citrus sauce. A perfect dish for early summer. - Soup: Hamo (pike conger) simmered in broth with lotus root tofu, autumn tare, and greens, flavored with yuzu. The broth was amazing! - Sashimi: Tuna, flounder, squid, and octopus sashimi with assorted vegetables and goma ponzu sauce. Fresh and delicious! - Rice Dish: Steamed rice mixed with fresh ginger, topped with salt-grilled sea bass. A delightful combination! - Grilled Dish: Grilled young ayu (sweetfish) from Azumigawa, Shiga Prefecture, with ginger soy sauce. A slightly bitter taste that enhances the flavor. - Appetizer Plate: A variety of dishes including boiled komatsuna (Japanese mustard spinach), tofu with yuzu, mozuku seaweed, and others. Perfect for enjoying with drinks. - Funazushi: A must-order dish, funazushi (fermented crucian carp sushi) aged for 5 years. A great accompaniment to drinks. - Jako Mamezake: Dried baby sardines and soybeans simmered in sake. A delightful snack. - Strong Dish: Fried hamo (pike conger). The mountain pepper soy sauce complements the dish well. - Korokoro: Fried rice balls made from the rice used in funazushi. A great way to enjoy funazushi for those who are not used to it. - Simmered Dish: Eggplant, barley gluten, octopus, green soybeans, turnip, and ginger simmered in a delicate broth. A delightful dish. - Main Dish: Hino-cho, Shiga Prefecture-grown Omi rice served with various accompaniments and pickles. A feast for rice lovers. - Dessert: A combination of Western and Japanese desserts, including tomato compote and Mizuki (sweet red bean jelly). A perfect ending to the meal. - Conclusion: A satisfying meal at Yamagencha, with delicious food and warm hospitality. Highly recommended for a summer dining experience.

It was a regular visit❣️ We had a great time with a close couple, a friendly married couple, and me, the mischievous one. I was worried if I could make it until the day before, but I'm glad I could go. Thank you for inviting me, Summer❣️ I was looking forward to the sweetfish, but unfortunately, I couldn't drink alcohol again this time. The food was delicious and beautifully presented, even without alcohol. Sitting side by side at the counter, the five of us had a fun conversation. The chef and staff were friendly and entertaining, which added to the enjoyment. The food descriptions are in the last photo. I apologize for being lazy. I enjoyed the sweetfish and my favorite pike conger, even though I couldn't drink alcohol. The chef's homemade crucian carp sushi was amazing, especially when fried with rice. The aroma of the rice cooked in an earthenware pot was delightful. You can enjoy the rice in various ways, such as with salt, pickled plum, or salted fish flakes. I didn't try it, but you can also have carbonara or eel ochazuke. You can even turn the leftover crucian carp sushi into ochazuke. Finally, the chef's special sugar candy added a sweet touch. Thank you for organizing such a wonderful gathering. I also met a lovely lady who wore a kimono on a hot day, looking cool and beautiful. It made me want to wear a kimono too. I have a white Yuuki Tsumugi kimono and a vintage Kitagawa Tawara-ni obi that I haven't worn yet. Maybe I'll wear them in autumn. I wonder if I can still fit in a kimono after not wearing one for so long. I might have trouble eating in one too. Maybe I'll just wear regular clothes next time. I'm excited about the dish, probably matsutake mushrooms, but I'm concerned about the price.

I made a reservation by phone a month ago and visited Yamagencha in Gion. There are 7 seats at the counter and 6 people on the second floor. Except for my husband, all the others at the counter were women. There were also repeat customers from Tokyo. Before the meal started, we were served mint tea with a soothing fragrance. The dishes were all made with plenty of vegetables and had a feminine touch. The sashimi had shredded lettuce hidden in it, and when dipped in cheese ponzu sauce along with the vegetables, it tasted like Western cuisine. The young sweetfish was incredibly delicious, and I also enjoyed the bitterness and sliminess of the warabi fern on the side. The white asparagus and jikuma were also delicious. Thank you for the feast!

I have started a gourmet website for Mitomi Emon. Visit the famous Japanese cuisine restaurant "Sangencha" in Kyoto. The biggest keyword for this restaurant is the neighboring Shiga Prefecture. The head chef, Nobuhiko Masuda, was born in Shiga in 1957. He trained at a top-class ryotei called "Shofukuro" for 20 years before establishing his own restaurant in Shiga. Since 2007, he has been delighting our taste buds at his current location in Kyoto. The essence of Shiga can be found throughout the dishes, with ingredients like Biwa Lake ayu being a highlight. The rice served at Sangencha is Shiga-grown Koshihikari, specially produced for the restaurant. The meal culminates with a unique touch, where various side dishes are added to the rice, creating an interesting dining experience. The direction of the cuisine combines traditional approaches with unique elements, reflecting the characteristics of the Shofukuro group. Check out the lineup of dishes: "Appetizer" Abalone, "Soup" Grouper and Kamo eggplant, "Sashimi" Sea urchin, shrimp, and even meat, "Tempura" Shrimp head, "Steamed Anago Rice," "Hassun" Sea bream chimaki, cucumber with sesame dressing, hairy crab, egg custard, tender octopus, "Sushi" Marinated tuna, "Fried Gizzard Shad," "Shark Fin Chawanmushi," "Dessert" Water agar and water yokan.

I started my GW with a meal at Yamagencha! I had made a reservation back in March but couldn't go due to feeling unwell, so this time I was able to go in perfect condition, aside from a hangover. From spring ingredients like mountain vegetables to a precious flower sansho pepper hot pot, everything from start to finish was delicious. The fried Nodoguro fish, which you wouldn't typically associate with fried food, was especially amazing. I'm looking forward to visiting again in August!

Once every 3 months, there is a gathering in Gion, or rather, a tea party. It's a kaiseki meal with close friends, Mr. and Mrs. Mairevi, and five older sisters from Kyoto. We went to "Sangencha," the pinnacle of Kyoto kaiseki cuisine, where we can feel the season and enjoy the best of the season. Of course, it's at "Shofukuro," a renowned Japanese restaurant that has been led by Chef Masuda for 20 years. They value the heart of hospitality in tea ceremony and welcome their customers with great kindness, sincerity, and intuition. It was a drizzly day, and the cherry blossoms of spring were falling gently, but we felt cozy while starting our meal with sakura-colored sesame tofu, sea urchin, and pickled cherry blossoms. The menu included various dishes such as clam soup with udon noodles, spring cabbage-wrapped sea bream, and scallops. We also enjoyed a mini-sized chirashi sushi, grilled cherry trout, and a luxurious assortment of dishes called "hassun," which included delicacies like whitebait sushi, firefly squid salad, and roasted Omi beef. For drinks, we had local specialties like fermented fish sushi and crispy rice balls. The meal continued with fried Japanese halfbeak and tempura of ostrich fern. The highlight was the clay pot rice cooked with Shiga's Omi rice, served with various condiments like pickled plum and salted cod roe. The dessert included panna cotta with strawberries and mango, as well as sakura mochi in both Kanto and Kansai styles. Chef Masuda prepared the sweets himself, and we enjoyed a fun moment with his signature gold sugar candies. The time spent at Sangencha always warms the heart, and I love the experience of being there.

Warm-hearted chef Nobuhiko Masuda provides a memorable dining experience at the Japanese restaurant Yamagencha! Located about a 10-minute walk from Kawaramachi Station in Kyoto, the restaurant is tucked away in a quiet alley off Hanamikoji, exuding the traditional Gion atmosphere. The entrance is a narrow pathway lined with bamboo walls, leading to a spacious counter seat area where you can admire a traditional Kyoto garden. Upstairs, there is a tatami room overlooking the garden, creating a serene ambiance. The back wall of the counter seat area is adorned with numerous Kyoto fans bearing the names of geisha, a testament to the restaurant's popularity among them. In Kyoto, a city known for its seasonal beauty, spring is particularly popular for cherry blossom viewing. Despite the rainy weather on this day, Yamagencha served warm cherry blossom tea as a delightful touch, enhancing the atmosphere even further. [Food] - Sakura Tea: A warm tea with blooming cherry blossoms, offering a gentle fragrance and a subtle pink hue. - Sesame Tofu with Sea Urchin and Wasabi: A delicate appetizer featuring pink sesame tofu, sea urchin, and wasabi. - Clam Soup with Noodles, Yuzu, and Vegetables: A flavorful soup with a refreshing yuzu aroma and tender clams. - Sashimi Platter with Mascarpone Ponzu Sauce: Fresh sashimi served with a delicious mascarpone ponzu sauce. - Chirashi Sushi: A satisfying dish with vinegared rice topped with various ingredients. - Grilled Hokkaido Cherry Salmon: Perfectly grilled salmon with celery vinegar and carrot puree. - Appetizer Platter: A selection of seasonal ingredients prepared with precision and elegance. - Aged Carp Sushi: Aromatic and flavorful aged carp sushi, best enjoyed with local sake. - Crunchy Fried Fish Balls: Addictive and flavorful fried fish balls that pair well with sake. - Fried Horse Mackerel and Fern Tempura: Crispy horse mackerel and fern tempura with a delightful flavor. - River Shrimp and Soybean Stew: A comforting dish with sweet river shrimp and tender soybeans. - Assorted Simmered Dishes: A variety of simmered dishes showcasing the essence of seasonal ingredients.

Once every three months, there is a lunch meeting in Gion♪ Let's enjoy the cherry blossoms with the spring mountain green tea✧*｡٩(ˊᗜˋ*)و✧*｡ Unfortunately, it was raining on this day ( ´･ω･`) and it was probably the last day to see the cherry blossoms in Gion... However, as Master Masuda said, "Today it's cold and rainy outside, but enjoy the cherry blossoms inside the mountain green tea and then head home♪" So, let's go all out for the cherry blossom viewing this year (＊´ᗜ`＊)♩ First, we had cherry blossom hot water, and cheered with Ebisu beer♪(*^^)o凵凵o(^^*)♪ And now, the cherry blossom viewing and spring meal meeting begins♪ - Cherry blossom hot water: Just the right amount of saltiness. - Appetizer: Sesame tofu dyed in cherry blossom color, topped with sea urchin and served with wasabi. - Soup: Clear soup with clam shinjo, noodles, tsuruna, carrot strips, yuzu peel. - Hassun: Various delicacies including sea bream and scallop rolls, tuna, octopus, broccoli, paprika, cherry tomatoes, lettuce, served with mascarpone ponzu and wasabi soy sauce. - Otsukuri: Mini-sized chirashi sushi served in a sake cup, paired with cloudy sake. - Grilled dish: Grilled cherry salmon with yuzu sauce, celery pickles, cherry blossom leaves, and carrot sauce. - Yakimono: Grilled cherry salmon roe. - Hors d'oeuvre: Various dishes including whitebait sushi, korokoro (fried rice ball), and boiled river shrimp with beans. - Strong dish: Deep-fried Japanese halfbeak and gogomi tempura. - Simmered dish: Thick fried tofu, bamboo shoots, cherry salmon, komatsuna. - Rice dish: Plum, seaweed salt, dried small fish with sansho pepper, cherry blossom sushi, rice carbonara, Noto coarse salt onigiri. - Dessert: Strawberry and mango panna cotta, Kanto-style cherry blossom mochi. - Ending with a green apple. The sake we enjoyed included Ebisu beer, Ichihaku, Aosora, Ouroku, and Kirakucho. It was a delightful lunch meeting with good food, good drinks, and lots of laughter. Thank you to Master Masuda and all the apprentices! Looking forward to the early summer lunch meeting♪ Thank you for the wonderful meal! m(_ _)m