Today, my partner and I visited the monthly tradition of dining at the Western-style kitchen Itosan in Higashiyama. The restaurant has only counter seating, with just one chef. We were the only ones with a lunch reservation for the day. We started with a toast with champagne to blow away the unpleasant humidity of the day. The freshness of the champagne was excellent. We began with a marinated dish of eel and sea urchin, which was already mouthwatering. The second dish featured a variety of vegetables with beet and cauliflower sauce. The unique vegetables, such as black carrots, were all delicious, and my partner, who loves vegetables, was very satisfied. We finished the champagne and switched to white wine, which my partner requested with his preference. It was incredibly delicious. The chef at the restaurant is known to have a strong focus on wine, and it definitely showed in the taste. Next, we had white asparagus with fried egg and cheese, which was outstanding. The texture and flavor of the Hokkaido white asparagus were amazing. We then enjoyed sea bass and zucchini with a rich Américaine sauce. The sauce, full of shrimp flavor, had depth and was incredibly tasty. The zucchini was also fresh and delicious. The main course was duck meat with vegetables and two types of potatoes, which was also delicious. For dessert, we had a tea-flavored panna cotta and roasted green tea. Although the portions were small, we could have endless servings, and they were delightful. All the dishes were wonderful, and it was surprising that the chef managed to prepare them all alone. The restaurant doesn't offer lunch often, so we were lucky to have experienced it. We look forward to visiting again for dinner. Highly recommended. Thank you for the wonderful meal! #WesternKitchenItosan #HiddenGemRestaurant #CozyFrenchAtmosphere #Gourmet #GourmetGram #ConnectingWithGourmetLovers #FrenchFoodLovers #GreatValueFrench #FrenchInstagram #ConnectingWithFrenchFoodLovers #InstagrammableFrench #DeliciousVegetables #PhotoFrench #ConnectingWithFrenchFoodLovers #KyotoCity #HigashiyamaGourmet #HigashiyamaStation #Itosan #KyotoPrefectureGourmet #DeliciousWine #Japan #Kyoto #Gourmet #JapaneseFood #Michelin

The appetizer features turban shell and flounder as the main ingredients. The aroma of the quickly cooked turban shell is delightful. I don't usually eat ground cherry, so it was a fresh experience. Various vegetables are served on top of a warm purée. The cabbage soaked up the broth and tasted delicious. We were served grilled conger eel with corn and peach. There were no bones, and it melted in my mouth along with the sweetness of the peach and corn. The salted sea urchin and truffle rice made with ancient rice tasted like a rich egg over rice dish. You can have as many servings as you want. The red snapper was crispy and tasty, and the scent of chanterelle mushrooms was wonderful. The abalone hidden beneath the chanterelles was tender and delicious. The Omi beef lamb loin was tender and paired perfectly with the sauce. We tried some discounted wines like Montrachet and Chambertin. If you come across a lucky find, I recommend trying it. You won't want to go back to house wine. If you have specific ingredients or cooking methods you want, I recommend discussing them with the chef beforehand.

I reserved a lunch seat at a restaurant in Higashiyama, Kyoto, after being intrigued by the straightforward name. During the phone reservation, the chef asked me, "What is your budget? What kind of food do you like?" After some back and forth, I mentioned that I would like to spend around 10,000 yen and that I like classic dishes. This conversation raised my expectations significantly. When I arrived at the restaurant, I found a counter seat in a U-shape layout with the chef working alone. I was the only customer during lunchtime. The chef asked me about drinks, and when I requested sparkling mineral water due to having other plans later, he mentioned that wine is the norm here and that the sauce would need to be adjusted if I didn't drink wine. I felt a bit uncomfortable with this unusual response. Throughout the meal, the chef made various comments, but despite his friendly demeanor, nothing he said made me feel good. The conversation was off-putting, and I couldn't fully enjoy the food. The dishes were not exceptional, despite the unique approach. I had recently enjoyed similar ingredients in Hokkaido, making the experience less impressive. The menu for the day included: 1. Amuse-bouche: grilled conger eel, barracuda, herring, and green yuzu 2. Kyoto vegetables: over 20 types of vegetables, grilled and marinated, with black carrot and beet sauce 3. Hokkaido Akai River white asparagus, Tokachi South Down lamb, milk lamb, smoked thigh of Dewa duck, wild duck forcemeat 4. Amakusa true grouper with purple eggplant and Americaine sauce (with crab and cream), abalone liver sauce 5. Nemuro Ezo deer loin roast with Andes potatoes, purple asparagus, edamame puree The chef mentioned that they do not serve desserts or tea because regular customers do not order them. Since the restaurant caters mainly to regulars and has been in business for 20 years, it might be better to focus exclusively on them.

I visited this restaurant for the first time. The other customers seemed to be regulars, and they were served upgraded menu items. Because I didn't mention any allergies or preferences, I was told that they had to contact me multiple times. I left the restaurant thinking that it was a bit unpleasant. I felt like I was being discriminated against. They seemed to be saying, "You should have at least told us the minimum information." I didn't enjoy the drinks either. I don't think I want to go back. The food wasn't anything special, and if they are making a profit from regulars, then maybe that's good enough.

In February, there was no set course for lunch reservations by phone, so I told them my preferred price range. On the day of our visit, it seemed like lunch reservations were based on availability. After reading reviews from others, I noticed that the word "commitment" was used frequently. Indeed, there was such an atmosphere. What I realized after talking to them was that it's important to communicate your preferences (dislikes, love for Japanese sake, dislike for alcohol, etc.) without hesitation when making a reservation. This may be the key to enjoying a meal at this restaurant. It was delicious! Thank you for the meal♪

Located near Yasaka Shrine in Kyoto, this French restaurant has high ratings on Tabelog, so I was curious to try it out during my Kyoto sightseeing trip. The restaurant's specialty is providing each customer with a menu tailored to their preferences, including drinks. They have a few seats at the counter and use carefully selected ingredients such as sea squirt, natural yellowtail, conger eel, and sea urchin, which are delicious on their own. The chef's strong dedication may not suit everyone, but I was so impressed by the delicious food that I would love to visit again. It's recommended to make requests in advance.

On New Year's Day, I visited a nearby restaurant that I had been curious about for a while. Located close to Chion-in Temple, the restaurant has a somewhat unassuming exterior that you might easily pass by if you're not paying attention. Inside, the atmosphere is cluttered, with a small counter seating about 10 people in a cramped space. The restaurant has been open for 18 years, and is run solely by Chef Ito, who manages everything without the help of servers or sommeliers. The impression I got was that this place focuses on traditional French cuisine, with a specialization in wine and ingredients, particularly vegetables. It seems that many wine enthusiasts frequent this place, as they order full bottles and leisurely enjoy their meals while savoring the wine's changes. However, on the day I visited, everyone, including us first-time customers, ordered by the glass and ate at a faster pace than the regulars, which seemed to confuse Chef Ito. He kept asking us, "Is it okay to eat this fast?" Here's what we had: - Glass of Champagne - White wine - Red wine - Amuse-bouche: Yoko-wa iwana with egg, buri with caviar, roast beef, hokkigai, pate de campagne - Kyoto seasonal vegetable plate - Ancient rice, live fugu, sea urchin, black truffle aroma - Live white sweetfish, Kujo negi and coppe crab - Wild duck and foie gras, Yodo radish - Creme brulee - Coffee The vegetables included about 30 types of local vegetables, each dish prepared with attention to detail. The celery and beet vegetable sauce was particularly interesting. The ancient rice had a sour taste that was quite unique and might not suit everyone's taste. The white sweetfish and duck were delicious, but the only downside was that all the warm dishes were served cold. I understand that Chef Ito handles everything alone, so it's a challenging task, but it felt like a missed opportunity.

During a business trip in Kansai, I had dinner in Kyoto. The restaurant is about a 5-minute walk from Higashiyama Station. In the evening, there are few open shops in the sparse city, but this French restaurant, run by a chef alone, has been in business for 18 years. When making a reservation this time, I requested the uni pasta I wanted to eat, and asked for a course that prioritizes quality over quantity. In reality, considering my stomach capacity, it seems like either fish or meat for the main course would be sufficient. For most people, both would be easily manageable. There are so many things I want to write about the wonderful dishes here, but the chef has a request, so I think I'll have to visit at least 4 times before writing about it (lol). <Chef's Course> ◎ = Memorable Dish ◎ Amuse Bouche: White Shrimp, Yellowtail and Caviar, Fig ◎ Plate of Kyoto Local Vegetables "In the Soil" Essence of Beets ◎ Ancient Rice Koshihikari, Live Pufferfish, Truffle Scent ◎ Hokkaido Sea Urchin, Manjyu Pepper, Pasta Amakusa Live Managatsuo, Chestnut, Chrysanthemum, Sesame ◎ Omi Beef Lamb Shin, Milk Lamb Press Personally, the second dish of vegetables was amazing. I thought it would be the usual colorful boiled vegetables, but I was surprised. The taste of various types of dashi, the subtle changes in texture due to the finely adjusted boiling of each vegetable, layered on top of each other, making it a very profound dish. If it were me, I would want to keep drinking white wine with just this wonderful dish... oh, I wrote a little too much. Oh, an important piece of information (^｡^) Until now, it was cash only, but credit cards are now accepted! It was delicious! Thank you for the feast (^｡^)

It was so good!! I don't remember much because it was saved in my drafts a while ago, but only the "It was so good!!" comment was saved haha. I usually don't give high ratings even if it's delicious, but I gave it a 4.1, so it must have been really delicious haha.

Located a 5-minute walk from Higashiyama Station on the Kyoto City Subway, this popular French restaurant "Ito" was selected as one of the top 100 restaurants by Tabelog in 2021. As you open the door with the sign of Western kitchen Ito, you will see a counter seat surrounding the kitchen. With only 10 counter seats, Chef Ito runs the restaurant by himself. He pays great attention to seasonal vegetables and even shows you the ingredients, discussing the menu with you. I was shown fresh vegetables such as large white asparagus from Hokkaido and green eggplants. For this visit, I enjoyed the following dishes: - Appetizer of Takasaki mango and amberjack with lime zest: A fresh dish with amberjack, mango, and lime zest beautifully presented. - Plate of Kyoto local vegetables with plum meat, black carrots, and beet essence: Colorful Kyoto local vegetables are presented with their flavors intact, including the beet essence made from vegetables. - Deep-fried Hokkaido white asparagus and Awaji conger eel with Fushimi red pepper paste and truffle scent: The conger eel from Awaji was excellent, served with a large white asparagus on top. The taste was superb. - Amberjack sashimi from Amakusa with green eggplants and green eggplant puree: Fresh amberjack sashimi accompanied by green eggplants and green eggplant puree was incredibly delicious. - Southdown lamb from Ishida Men Sheep Farm with Shadow Queen purple potatoes and green asparagus: The Southdown lamb was tender and flavorful, with no gamey taste. The dish was beautifully complemented by Shadow Queen purple potatoes and green asparagus. Each dish was beautifully presented, with vegetables enhancing the flavors. Each plate was like a piece of art, visually appealing and delicious to eat. I enjoyed every dish until the end. Thank you for the wonderful meal.

Hello, this is Mitomi Emon! Instagram "@mitomi_emon" blog "http://ameblo.jp/nobuhiromitomi" Located slightly off the center of Gion in an old gate in Kyoto is a bistro French restaurant called "Ito." The restaurant is run by Chef Ito himself, and he mentioned that it is not very noticeable at first glance. Despite being open for 18 years, many people mistake it for a new restaurant, and the chef laughs about it. It seems to be a hidden gem that gains popularity through word of mouth. While they have set course menus, they also provide custom-made dishes tailored to regular customers. They only serve about three groups of customers a day, and sometimes each group receives a different menu! However, they are not cold at all and are welcoming to newcomers. In fact, they introduce the restaurant, ingredients, and wines to first-time customers, and actively listen to their preferences. One of their approaches is to prepare dishes without prepping in advance and show the ingredients while cooking. The strong sweetness of the celeriac puree served with the meat dish's side surprised me. It has a quality that can overshadow the main dish. One of the highlights of the course is the vegetables, especially the "Kyoto local vegetables plate," which showcases a variety of 30 vegetables with rich colors and unique flavors that complement each other. The beet and rapeseed flower sauce made from vegetables is also outstanding and delicious on its own. The vegetables have a significant presence in all dishes, and the strong sweetness of the celeriac puree served with the meat dish surprised me. It has a quality that can overshadow the main dish. My favorite dish is the one made with ancient rice. The combination of ancient rice, live tiger pufferfish, sea bream shirako, sea urchin, truffle, red wine sauce, and shaved truffle is exceptional. While I usually don't like the addition of high-end ingredients, this dish is different. It is incredibly well-balanced. The slightly lukewarm rice retains its fragrance, and the sauces, including sea urchin, contribute to the fish. The sour sauce, the wild flavor of truffle, the umami of sea urchin, etc., are skillfully combined. The mild fish is nowhere to be found. This is delicious! Due to the focus on vegetables, the overall lightness is also highly appreciated. Dessert is not included in the course, which is a pleasant surprise. The chef doesn't like to force dessert in French cuisine. I completely agree, so I ended up liking the chef even more. Next time, I will be sure to communicate my preferences when making a reservation. By the way, the popular dishes among regulars are the sea urchin pasta and wagyu beef fried rice. Note taken. Here is the lineup of dishes: "Amuse" Saga Prefecture white asparagus, cold amberjack, firefly squid, sweetfish, lemon "Kyoto local vegetables plate" Winter remnants. Beets and rapeseed flower sauce "Ancient rice dish" Live tiger pufferfish, sea bream shirako (Awaji), sea urchin, truffle "Fish dish" Live golden eye snapper, Tsukahara bamboo shoots, Aosa seaweed and wasabi. The sauce made with Aosa and olive oil is exquisite. "Meat dish" Omi beef lamb shin, Kyo-Myojin daikon and mustard greens

It is a French restaurant near Kyoto Chion-in Temple that feels like a hidden gem. In a word, it is unique French cuisine that the owner is particular about. The owner efficiently handles everything alone. The beet essence using Kyoto local vegetables was delicious and went well with wine. Each dish is carefully prepared, and you can enjoy it while listening to explanations about the ingredients and dishes from the owner. The seasoning is just right, not too spicy. The combination of the appetizer, Yuzu and vinegar crab with caviar, was impressive. Mr. Ito's cooking makes you want more wine! The dessert was also very delicious. The owner is very friendly and fun to talk to, but also serious when it comes to discussing the food. It was not just a delicious meal, but also a fun time. The best part is their flexibility. They are willing to adjust the amount of vegetables, meat, cooking preferences, and listen to your preferences in detail even during the reservation over the phone. It's a restaurant where you want to treat yourself.

On a regular Wednesday, I made a reservation for 1:00 PM by phone at 12:00 PM on the same day as required. The lunch course options were priced at ¥5000, ¥10000, etc. You can choose based on your budget and preferences. I opted for the ¥10000 course. The chef prepares dishes according to your likes and dislikes. The food was delicious and amazing! There is no drink pairing course, but the chef selects recommended drinks by the glass. The dishes were full of the chef's dedication. It may not be Instagram-worthy, but it is truly delicious. I would love to try the dinner course sometime. I had a great time enjoying a delightful meal while chatting with the chef. The bill came to just under ¥19000. I would definitely like to visit again. Thank you for the wonderful meal.

I made a reservation at a French restaurant located in an unlikely place, and when I called, I was expecting someone interesting, and it turned out to be a fun owner and chef. We started with champagne for a toast and the first dish was a delicious dish of raw horse mackerel and escabeche. The second dish was like a color magician's appetizer with white bitter gourd, pumpkin, okra, white okra, cucumber puree, and beet puree. It was like art. We added a glass of Burgundy Chardonnay. The third dish was white eggplant and fatty tuna, paired with a white wine. We added a Galaxy Highland beer. The fourth dish was a Spanish duck, which was juicy and delicious. We had New Zealand Pinot Noir with it. The fifth dish was a dessert of fig and roasted green tea panna cotta, which was satisfying. The total cost for two people was 27,500 yen, cash only. It was expensive, but the food and experience were great. The owner even recommended a tea to go with the dessert. Although we drank a lot, it was worth it. The lunch course is 5,500 yen per person, which may seem expensive considering the amount of alcohol we had, but it was delicious, so why not. The owner even invited us to come back at night, but we wondered how much we would end up spending if we did.

I headed out to eat as it seems dining out is allowed now. The food was as delicious as ever, from a reliable restaurant. They always have a great variety of vegetables that make the meal enjoyable. I especially enjoyed the Milk Lamb this time. The wine selection was cheaper than buying from a liquor store, so I ended up choosing a bold wine that increased the cost per person. Of course, the atmosphere for a romantic dinner is still very much present.

I went to have dinner with Mr. Ito for the first time in a while. Tonight, Mr. Ito was fantastic. The main dish was duck. Mr. Ito's various eccentric dishes were delicious. His eccentric wine was also wonderful. The condition of the wine was also great. Wonderful. Wonderful. Thank you, Chef.

The taste is average. Neither good nor bad. The red snapper poêlé was bland and not delicious. They use plenty of Kyoto vegetables with less butter and oil. No bread is served. The portion size is small and may not be satisfying for men. The service needs improvement. They do not welcome online reservations. They should just stop online reservations.

Appetizer → The Spanish omelette and marinated mushrooms are like a Nanban-zuke, with a gentle acidity from the vinegar. Kyoto field vegetables → Colorful Kyoto field vegetables beautifully adorn the plate. The field vegetables, unlike greenhouse vegetables, have a firm texture and flavor. Dish of Amakusa Daio and Kyoto vegetables → Amakusa Daio chicken prepared in three ways. The first is a meatball with a sauce made of honey and balsamic vinegar. The second is thigh meat wrapped in skin, seared before serving. It is topped with kumquat peel, highlighting the classic French pairing of chicken and citrus. The third is stuffed with foie gras and garnished with Kyoto vegetables including red turnip. A meticulously crafted dish. Fish dish → Flounder (or black sea bass) marinated in a broth of Chinese cabbage and leeks. The fish, with crispy skin, is lightly seasoned. Meat dish → Sautéed baby wild boar from Tango. Foie gras can be added separately. The lean meat of the wild boar is delicious, with foie gras adding richness. The accompanying burdock sauce is also excellent. Dessert → Blancmange with poached pear. The blancmange is incredibly delicious, with a rich flavor, almond aroma, and smooth texture. [Atmosphere] Only counter seating surrounding the chef's kitchen [Cost performance] Good [Overall evaluation] Beautiful French cuisine using Kyoto vegetables. The chef's dedication shines through in the full course meal. The chef adjusts the timing of serving dishes when guests leave to ensure they are at their best. Requests for specific ingredients are accommodated, which motivates the chef even more. Enjoy Kyoto French cuisine that reflects the chef's dedication and beautiful ingredients. Lunch is mainly served as a course meal.

Itou. French. A small restaurant with a counter of about 10 seats in a "C" shape. The owner runs the place alone. It's a bit messy, like a local diner. You are told the price, and then you are served a set menu for the day. I requested the lunch course for 5,500 yen. The minimum charge is 5,500 yen. The menu included aged and smoked bonito, various vegetable appetizers, fried conger eel, roast Tanba Jidori chicken, and dessert with hojicha tea. Each dish was generous in portion. The conger eel had a slight fishy smell, but the smoked bonito had a nice aroma and was delicious. The vegetables were prepared in various ways, showing great attention to detail. The flavors of sweetness and bitterness were well balanced and tasty. The conger eel was average. The Tanba Jidori chicken was cooked rare, with just the right amount of heat. However, the taste was ordinary. The cuisine was simple and fell into a certain category of preference, but it somehow didn't quite hit the mark.

In March, I went to eat with Mr. Ito. Mr. Ito is wonderful. He is an amazing chef. All the dishes are delicious. The wine is also fantastic.

I was able to return to Osaka from April, so this visit to a Kyoto French restaurant after work will be my last. I decided to have the 10,000 yen course, but it seems they only have a 15,000 yen course now, which made me hesitate a bit. However, when I called, the chef said, "I can adjust the ingredients and make it a 10,000 yen course for you." Feeling bad about it, I ended up opting for the 15,000 yen course. This would set a new record for the most expensive French meal I've had alone. I arrived at the restaurant right at 6:00 pm. There was a handwritten menu in front of the counter. I felt a bit nervous since it would be just me and the chef. The amuse-bouche was smoked yellowtail and firefly squid, among other things. The amuse-bouche seemed pretty standard. The next appetizer was a plate of Kyoto vegetables with beet sauce. This was a typical appetizer with some unusual vegetables. Now, here comes the chef's specialty. The following appetizer was bamboo shoots, shirako, sea urchin, and risotto with truffle aroma. Oh, this was delicious. Here's where the chef miscalculated. It turns out I don't drink alcohol, but the chef assumed I did since I was dining alone. He mentioned that he slightly adjusts the portion of the dishes based on whether the customer drinks or not. Knowing that I don't drink, he made the risotto portion slightly larger. He said it would be helpful if customers could mention whether they have a small or big appetite beforehand, so I belatedly informed him that I have a small appetite. The next fish dish was tilefish with green onion. He even showed me the cooking process. The appearance wasn't impressive, but it turned out to be exquisite! Even for someone like me who doesn't expect much from fish dishes, this was the best dish of the day. For the main meat dish, it was wagyu steak with fresh foie gras. The sauce was so flavorful and the cooking was perfect. Oh, they didn't bring out bread until the end. This was because I mentioned I have a small appetite, but they would have brought it if I had requested it. The dessert was pudding with strawberry sauce. Coffee was served as the final touch of the course. The chef's style initially confused me a bit, but he always considers the customer's stomach condition. As you become a regular, they start to understand your eating habits and preferences, so you can enjoy some unique dishes. However, 15,000 yen is still quite expensive. The creative dishes are attractive, though.