Kawaguchi Cuisine. One of Japan's most difficult-to-reserve restaurants, Kawaguchi Cuisine, for dinner. It has a premium counter seating for 6 people, and reservations are nearly impossible to come by, with only one seating available. I was fortunate enough to visit this time. Standing in front of the restaurant's entrance, I recalled the excitement of the dishes I had last time, and I was worried that I might not be able to experience that level of excitement again. However, all my worries were unfounded. I cannot share photos, but I will omit the description of the dishes. The simple and delicate dishes served were all incredibly delicious, ranking among the top in Kyoto. I am very happy to be able to visit such a wonderful restaurant ☺️ It was incredibly delicious. Thank you for the meal.

I was finally able to visit the restaurant I had always wanted to go to. It was their 20th anniversary this year, which made it a very special occasion. The head chef was very friendly and had a wide range of conversation topics. We tried a variety of dishes including sashimi, grilled dishes, soup, and fried dishes, and all of them were of high quality.

Gion Kawaguchi is a members-only establishment. Today, I visited as a guest through a referral. The service at Mame Suzumi was very welcoming and made me feel comfortable, causing me to easily indulge in drinking (bitter smile). The food was also top-notch. It's a place where you can enjoy the elegant atmosphere of Kyoto. Thank you for the wonderful meal!

I can't take photos, so I forget what it looks like, but I remember that the food was delicious. It's a small restaurant with seating for 6-7 people, and the chef handles everything alone. This restaurant in Kyoto is known for being hard to reserve and having a high threshold, but the chef is funny and the conversations with everyone after the meal are hilarious. The restaurant was designed by Kenji Koshima, who is now a popular architect. I don't remember the details of what I ate, but it included fugu, sea urchin, abalone from Sanriku, shrimp, taro, sea cucumber vinegar, conowata, kawahagi from Awaji Island, fugu skin, gingko nuts, thick fish maw, fuki buds, aori squid, Aomori shibi, spicy daikon, kokubura, grilled shirako, white miso soup, seko crab, matsuba crab legs, seko crab roe, miso, okoze tempura with sauce, chirimen jakko rice, pickles, strawberries, and isomani black dragon drink. The food was luxurious, served in appropriate dishes, with generous and satisfying portions. The seko crab was packed tightly even though I ordered a half portion. The taste of the crab roe and crab miso was delicious. We spent about three hours eating, drinking, and chatting, and I would like to visit this place about three times a year. Reservations need to be made about 5 months in advance, and it's recommended to follow the rule of making a reservation when visiting. It feels a bit odd to make a reservation alone, so I'll wait for an invitation from a friend.

- Phone number not disclosed, no new reservations allowed, one of Japan's top difficult-to-book restaurants - Course duration: 3.5 hours Recognized as a legendary Japanese cuisine establishment, Kawaguchi offers a unique dining experience that is hard to come by in Kyoto, or even Japan. With a limited seating of 6 at the counter, run solely by the head chef, it is a place that only a select few regular customers can visit. It is challenging to even find people who frequent this restaurant. Fortunately, I was lucky enough to be invited by a regular customer for a long-awaited visit. Chef Kawaguchi provides attentive service and enjoys engaging in conversation, making the dining experience relaxed and homey. Coming from the renowned Kyoto restaurant Wakuden, his honest and creative dishes showcase his culinary genius. With a strict no-photography policy inside the restaurant, I could only capture the exterior. - Fugu and Uni from Fukko Bay in vinegar: A refreshing dish with a perfect balance of vinegar jelly, fugu texture, and creamy uni. - Sanriku abalone, taro, and sea cucumber: The plump and tender abalone, along with the sweet and moist taro and sea cucumber, create a delightful trio. - Awaji Island skin-peeled liver and skin-peeled konbu: Both variations of skin-peeled dishes feature a creamy and rich liver that is simply delicious. - Steamed rice with ginkgo nuts, lily root, clams in soup, and dried sea cucumber: A creative dish with a unique layering of flavors that is a testament to Chef Kawaguchi's skill. - Awaji Island seared cuttlefish and Aomori bluefin tuna: The tender cuttlefish, flavorful tuna, and fragrant seaweed come together harmoniously. - Fugu shirako in white miso with uguisuna: A Kyoto-style white miso soup with a rich umami flavor and a hint of sweetness. - Coppe crab, Matsuba crab legs, vinegar citrus, ginger vinegar: Coppe crab stuffed with ginger vinegar for a refreshing taste, along with flavorful Matsuba crab legs. - Sushi rice with coppe crab ovaries, Matsuba crab meat, crab miso: A delightful combination that maximizes the flavor of the crab. - Tiger fish and komatsuna greens in sweet vinegar: The tender tiger fish pairs well with the sweet vinegar. - Eel with daikon radish: The eel and daikon radish soaked in a gentle broth are both delicious. - Chirimen sansho rice: A finishing touch of freshly steamed rice topped with chirimen sansho. This challenging restaurant provided a delightful dining experience without any pretense. Chef Kawaguchi even waved goodbye as we left, making the visit even more enjoyable. I would love to visit again!

Instagram Tokyo Rocks I thought I would never be able to visit here again, but I was suddenly invited by an acquaintance due to a cancellation, so I revisited after 5 years. As other reviewers have mentioned, it is necessary to make reservations for regular customers a year in advance, and without finding a regular customer, you cannot open the door as a guest. Also, photography is prohibited. I was asked by my acquaintance not to post what I ate on SNS in advance. So this time, I will only share a photo of the exterior. However, I want to convey that this is a famous restaurant in Japan. Will I be able to come back someday? But I believe that luck can come suddenly again. Thank you for the meal.

I visited after a long time. It's not easy to make a reservation here as it's mainly for regular customers. The food was delicious as always, even without using special ingredients. The harmony between the owner and customers is amazing. It reminds me of my favorite restaurant, Momen, in Shinsaibashi.

Thank you for viewing. I visited "Ryori Kawaguchi," a Tabelog Award 2022 Silver-winning restaurant and one of the top 100 restaurants. The dishes were amazing, and I was impressed by the combination of ingredients. The dishes were all delicious, especially the crab, matsutake mushrooms, sea urchin, and abalone. I had a great time and would love to visit again. Thank you for the delicious meal.

I finally visited the restaurant I've been longing to go to. It's a small place run by one chef, with only 6 seats and reservations are almost impossible to get. I had been wanting to go for years and finally got the chance thanks to a regular customer's invitation. I was worried that the restaurant might be overrated due to the difficulty of getting a reservation, but my worries were unfounded. The food was truly exceptional, living up to the reputation of Kyoto's top restaurants. The chef's genius was evident in every dish. I would love to visit again if given the opportunity. The dishes I enjoyed included Awaji red sea urchin, shrimp, and crab with intense umami flavors; tempura of corn with milk sauce that was unbelievably delicious; abalone and winter melon with concentrated flavors and perfect textures; fried dish of flying fish with katsuobushi-flavored plum that was perfectly cooked; fukahire and water eggplant with outstanding frying techniques and delicious flavors; white squid and fatty bluefin tuna sashimi with incredible knife skills and high-quality seaweed; horse mackerel, eggplant, and wood sorrel soup that was simply too delicious; grilled natural ayu fish with tade vinegar that was incredibly tasty; vinegar dish of oysters, clams, jellyfish, and mozuku seaweed with premium ingredients; ayu fish head and bones in a rich sauce that was surprisingly delicious; French-style duck with fig that would make a French chef cry; rice with flying fish roe tea pickles that was too good to resist; and Miyazaki mango that was out of this world. All this, with drinks included, for only 30,000 yen. No wonder reservations are so hard to come by. I would love to go again, so if anyone can get a reservation, please invite me!笑笑

This is a highly exclusive restaurant known for being extremely difficult to make reservations, with a completely referral-based system and no public address or phone number. The menu is chef's choice, and photography is strictly prohibited. Thank you very much for reading until the end. Your support through follows, likes, and saving the restaurant is greatly appreciated. Please check out my Instagram as well. Thank you for your continued support.

The restaurant awarded the Bronze at the Kawaguchi Taberogu Award 2021 is a hidden gem located in Kyoto, with its phone number and address kept private. It is one of the most difficult restaurants to make a reservation at in Kyoto, and even in Japan. Reservations are not accepted for new customers, and you can only visit if you are accompanied by someone who is a regular patron. Meeting someone who frequents this restaurant is nearly impossible, making it a truly elusive dining spot. Operating hours are limited to dinner only. It is a 7-minute walk from Gion-Shijo Station's exit 6, up the hill on the left. The exterior has no signage, adding to its hidden charm. Inside, there are only 6 counter seats, creating a unique atmosphere. The menu consists of a chef's choice course. Photography inside the restaurant is prohibited. The chef trained at "Wakuden" and his dedication to his craft and reverence for the dishes are truly impressive. A truly deserving establishment of its reputation as a top-notch restaurant. The omakase course includes dishes such as pufferfish milt, whale bacon with bamboo shoots, dried fukahire from Kesennuma, caviar, and more. It was a delightful culinary experience.

・Fugu Shirako Ponzu, Whale Bacon with Bamboo Shoots and Wood Sorrel ♡♡♡ ・Fukahire from Kesennuma soaked in Scallop Broth, fried with Uba Arare, Caviar, Fava Beans ♡♡ ・Botan Shrimp with Ume Plum and Shiso, Rapeseed Blossoms, Turban Shell, Butterbur Miso ♡♡ ・Maizuru Abalone, White Asparagus ♡ ・Awaji Island Bigfin Reef Squid, Maizuru Tuna (Shibi) ♡♡ ・Awaji Island Okoze Soup with Bamboo Shoots, Warabi ・Shibayama Boiled Crab, Ginger Vinegar ♡♡ ・Awaji Island Purple Sea Urchin, Crab, Sushi Rice, Seaweed ♡ ・Bottarga Mochi ♡ ・Sharan Duck (suffocated), Snap Peas, Fried Taro ♡♡ ・Eel Rice ・Dried Baby Sardine Rice ・Kasu-jiru (Sake Lees Soup) ・Jelly made with Japanese Sake, Strawberries, Nashi Pear This restaurant in Kyoto is one of the most difficult-to-reserve places. It operates on a referral-only basis, with no public address or phone number, and photography is strictly prohibited. The only way to visit this restaurant is to be invited by a regular customer, and I was fortunate enough to receive an invitation and visit for the first time. The food at this restaurant was truly exceptional and unique, and I would love to visit again. From the first dish, I was impressed. The freshness of the fugu shirako, the cooking method, size, temperature, amount and flavor of ponzu sauce, everything was perfectly balanced, and with each bite, I felt overwhelming happiness. The dish with whale bacon sandwiched between bamboo shoots and wood sorrel was a wonder of creativity. The umami of the whale bacon, the texture of the bamboo shoot, and the lingering aroma of the wood sorrel all harmonized beautifully. Each dish was filled with innovative ideas and exceptional culinary skills that left me speechless. The restaurant has only 6 seats per day, and Kawaguchi-san manages it all by himself. The interior, with its traditional Japanese style and historical tableware, is truly wonderful. We had a delightful and delicious time with Kawaguchi-san while enjoying sake. I would love to visit this restaurant regularly if possible. I look forward to the day when I can visit again. Thank you for the wonderful meal.

Kawaguchi Kyoto, a hidden gem of a restaurant, is an exclusive establishment that operates on a referral-only basis and does not accept walk-in customers. The address and phone number are also kept confidential. Known as one of the three most difficult restaurants to make a reservation at in Kyoto, along with "Ryori Kawaguchi" and "Sasakuzuka Hon," this is undoubtedly the most challenging to secure a booking. I was fortunate to be invited to a private event for regular customers and had the opportunity to visit the restaurant. The owner, who previously worked at Wakuden, showed a deep passion for the ambiance of the restaurant, the tableware, and the cuisine. The dishes I enjoyed included: - Fugu Shirako - Whale and bamboo shoot bacon with a touch of wood sorrel - Deep-fried shark fin with caviar, served with sumame - Endive and miso salad with butterbur sprouts - Carabinero shrimp sandwiched between shiso leaves - Hiramame flowers with abalone from Maizuru, served with wasabi - White asparagus from France, served with salt - Sashimi of Maizuru baby bluefin tuna and Ao-ika from Awaji Island - Bamboo shoot and bracken soup with wood sorrel - Matsubagani crab with a ginger-infused vinegar dip - Crab miso on vinegar rice with sea urchin from Awaji Island - Mochi stuffed with karasumi - Snap peas with shrimp and taro - Eel rice - Jako rice

Kawaguchi Tabelog Award 2020 Bronze-winning restaurant, a hidden gem in Kyoto. It is extremely difficult to make a reservation at this restaurant as the phone number and address are not disclosed. New customers are not accepted, making it impossible to encounter anyone who frequents this establishment, hence it is considered a legendary restaurant. I had the opportunity to participate in a private event for regular customers this time. Thank you very much. The restaurant is located an 8-minute walk from Gion Shijo Station. When you climb the slope, the restaurant is on the left. With no signboards, it truly is a hidden gem. The owner is a former chef from Wakuden. I was impressed by the chef's extraordinary dedication to the cuisine and the thought put into the dishes and tableware. Thank you for the wonderful meal. The omakase course included Japanese sake, Matsuba crab, fried matsutake mushrooms, abalone with curry salt, scallop sashimi, winter melon, kawahagi liver, shirako, shrimp tempura, and more. The meal ended with dessert featuring pear.

I was able to visit the legendary restaurant Kawaguchi-san. The chef's service and personality were excellent, and the food was delicious. I now understand why Kawaguchi-san is popular among foodies. If you are invited, you should definitely go no matter what.

I visited Kawaguchi in Gion, Kyoto for dinner on a private reservation for regular customers. It is one of the most difficult restaurants to book in Kansai, so it was a long-awaited first visit for me. While I was allowed to take photos of the food, unfortunately, posting on social media was not allowed. I was able to enjoy the Matsubagani (snow crab) that was just in season, as well as delicious dishes like Okoze (stonefish) tempura, shellfish, and fresh Aoriika (bigfin reef squid). The chef's interesting hobby stories also added to the enjoyable experience. Thank you very much for a wonderful time.

Thank you for viewing. I visited "Ryori Kawaguchi," the Bronze Award winner of The Tabelog Award 2020. This is a by-invitation-only restaurant, known as the most difficult reservation in Kyoto. The address, phone number, and reservation details are not publicly available. Among the three most difficult-to-reserve restaurants in Kyoto, including "Kawaguchi," "Sukkiri Tsukamoto," and "Takeyacho Santata," this is undoubtedly the most challenging to book. I wonder how many people are eagerly waiting for one of the six counter seats. As for the food, everything is delicious. Especially during the matsutake mushroom season, the combination of matsutake and whale was fantastic. I tried it for the first time, and it's a perfect match. I also enjoyed various seasonal dishes, such as the last of the red sea urchin, the first cod milt, chestnuts and ginkgo nuts, and pregnant ayu fish. The service is handled by the head chef alone, but everything went smoothly, and it was a very satisfying day. I had a delicious and enjoyable time. I would love to visit again. Thank you for the meal. The dishes I had that day were as follows: "Steamed Botan Shrimp, Botan Shrimp Roe and Okra Tartare with Tosazu Jelly," "Dried Sea Cucumber from Kesennuma Cooked with Dried Scallops and Fried Rice Crackers," "Octopus, Octopus Boiled in Broth, Stomach, Cod Milt and Grated Radish Mixture," "Chestnuts and Ginkgo Nuts from Ehime, Rice Steamed with Tang Ink," "Red Sea Urchin, Scallop, Winter Melon, Caviar," "Matsutake Mushroom and Hairy Crab Milt Soup," "Sashimi of Spiny Lobster and Amberjack," "Pregnant Ayu Fish from Shiga," "Grilled Matsutake Mushroom from Iwate and Whale Bacon," "Saba Sushi Stick from Awaji Island Wrapped in Seaweed," "Pickles," "White Rice and Shredded Mountain Pepper," "Pear."

There is no signboard or curtain at this exclusive introduction-only restaurant. You open the lattice door and enter the tense atmosphere inside. There is a wooden counter with six seats, and Mr. Kawaguchi runs the place alone. There is no one in the kitchen in the back. The dishes are prepared in the back and brought out. The cuisine is elaborate and every dish is a new experience. The best in Kyoto! It's worth it.

I visited this restaurant back when I still had a flip phone and didn't even know about Tabelog. Even though I now have a smartphone, I still can't take good photos, which is a shame because looking back at those photos helps me relive the deliciousness and excitement of the moment. Some of the dishes I remember from that visit include fuki (butterbur) shoots, mozuku seaweed, scallops, abalone, red sea urchin, conger eel, squid, prawns, sweet shrimp, duck, figs, and eggplant. They also served dried shark fin from Kesennuma, dried shrimp, and scallops. The beer and sake were from Isomani. The meal was enjoyed at a leisurely pace in a cozy setting, with delicious ingredients and beautifully presented dishes. The chef's dedication to maintaining high quality and tradition is truly admirable. The head chef, who has aged a bit since I last visited, is my favorite in Kyoto. In Osaka, the flavors were subtle yet skillfully executed, making each dish a delight. I hope to visit again, but who knows when that will be.

Today, I visited the hidden gem restaurant "料理 川口" which has won The Tabelog Award Bronze in 2019, 2018, and 2017. Reservations and inquiries at 川口 are kept private, and it is an exclusive restaurant that only accepts introductions. There is a modest street lamp-like sign outside, but no curtain. You enter the simple space with a wooden counter of 6 seats by opening the lattice door. No photos allowed, as the focus is on enjoying the meal. Here are the dishes I had today: - Kegani crab with sea urchin from Awaji, Kegani crab roe, and mozuku seaweed - Ezo abalone with Matsuto black abalone and shrimp potatoes - Aori squid and yellowtail sashimi from Hokkaido - Kegani crab roe, innards, and Kyoto gobou in a bowl - Charcoal-grilled 1.2kg Matsuto crab legs - Deep-sea perch from Awaji with liver - Matsuto crab body with crab miso and vinegar rice - Okoze from Awaji with gingko nuts and turnip puree - Eel rice - Duck breast - Jako rice The hot rice cooked in a clay pot with a perfect stickiness and sweetness, paired with dried baby sardines, was a delightful combination. Despite expecting a strict chef due to the no photo policy, the chef was actually friendly and enjoyable. I will definitely revisit to enjoy more of their exceptional dishes. Thank you for the wonderful meal.

One of the most difficult-to-visit restaurants in Kyoto. The chef has undeniable skills, and the fact that the restaurant only has 6 seats and turns away first-time customers is understandable. However, the true excellence of the restaurant may only be appreciated by long-time regulars.