The restaurant my friend reserved for our long-awaited reunion was my favorite, Orto. Due to the current situation, I hadn't been able to visit frequently, so I was really looking forward to catching up with my friend and enjoying the restaurant's dishes. Orto's course menu changes with the seasons, transforming each ingredient into amazing dishes that exceed the diner's imagination. The June course included dishes such as black garlic, loquat, young ayu, a vegetable garden assortment, Kyoto duck, lamb, mint lime sorbet, and wasabi pound cake. The dishes were not only delicious but also beautifully presented. The chef and sommelier even bid us farewell as we left, making the whole experience even more special. I look forward to returning and enjoying Chef Tanimura's vegetable creations again.

For the last meal in Kyoto, I chose a Western-style restaurant instead of Japanese cuisine. The restaurant had a small and inconspicuous appearance, but it offered a fantastic course menu using Kyoto's local ingredients and seasonal produce. Here are the details and impressions of the dishes I had: - Biscuit with Aomori Black Garlic, Sour Cream Garlic Dressing (similar to OREO cookies): The biscuit had a strong garlic aroma and a unique texture. The presentation was like a painting, creating high expectations for the meal. - Grilled Kumquat Pickles (Tartare with squid and ginger, pickled white thread kelp, sweet potato soup, and orange sauce): The combination of kumquat, kelp, and ikura was excellent. The sweet potato soup and orange sauce were surprisingly perfect together, exceeding expectations. - Yellowtail and Daikon (Smoked daikon, daikon sauce, red turnip stick sauce, Nepalese Sansho pepper): The aroma of smoked daikon was noticeable even before taking a bite. The yellowtail was perfectly cooked, tender, and had a unique flavor profile that I had never experienced before. - Garden Salad (Seasonal vegetable salad with Sudachi citrus and yogurt dressing): The salad included an incredible variety of vegetables and was a joy to eat. The colorful presentation and diverse flavors made it not only delicious but also enjoyable to savor. - Kyoto Deer Pasta (Rigatoni with Tanba shimeji mushrooms, deer meat, Mondor cheese, fresh basil, Mimolette): This was one of the best pasta dishes I've ever had. The aroma of Mondor cheese, the richness of deer meat, and the texture of shimeji mushrooms combined to create a superb pasta dish. - Wild Boar Pork (Roast loin of Awaji Island golden wild boar, lentil sauce with pecans, roasted pork belly, cabbage sauce, paprika powder): The wild boar pork was juicy, flavorful, and easy to eat, even towards the end of the meal. The meat had a slightly different sweetness compared to regular pork, and it paired perfectly with the vegetable sauce. - Wild Boar and Spinach Curry (Curry with wild boar and spinach): A curry dish served as the final course. The meat was delicious, and the curry had a unique atmosphere compared to traditional curry specialty restaurants. - Mandarin Semifreddo (Carrot ice cream with three types of carrots, mandarin sauce): The carrot ice cream with mandarin sauce had a light texture, balanced sweetness, and deep umami flavor. The dessert was as delicious as the main courses, showcasing the restaurant's culinary skills. - Strawberry Mousse (Strawberry sauce, kiwi chips, sponge cake, amaretto ice cream): The dessert consisted of strawberry ice cream and sponge cake, with caramelized kiwi chips adding a nice touch to the sweet strawberry and ice cream. - Truffle Chocolate (with fermented food from Kyoto Tanabe): A truffle chocolate dessert served with coffee, featuring a strong aroma of fermented natto from Tanabe. The sponge cake and truffle chocolate provided a new and delightful experience. Overall, I was impressed by the unique and delicious dishes at this restaurant, and I look forward to returning to try their seasonal menus in the future.

Celebrating the 10th anniversary of becoming friends with my friend! We wanted to have a nice lunch to celebrate, so we visited this restaurant. We went on the weekend and found that the counter seats on the first floor were full. We ordered the Vegetable Course (8800 yen) and homemade Sangria (660 yen). The Sangria had a taste other than the usual citrus fruits found in Sangria. I forgot to ask what was in it. It was a Sangria that went well with the meal. The course consisted of 12 dishes including the amuse-bouche, bread, and palate cleanser. Despite there being no meat or fish main dishes, I ended up feeling very full. Towards the end, I almost asked how many more dishes were coming out because there were so many, but the beauty and deliciousness of the dishes made me finish everything. Everything was delicious, but the potage soup, cold pasta, and the four types of eggplant were particularly tasty. The sauce on top of the four types of eggplant, with cheese, was exceptional. The sauce with natto from a temple in Nikko was especially delicious. The staff were also very helpful and explained the dishes when asked. The atmosphere in the restaurant was very calming, and it was a wonderful lunch to celebrate our 10th anniversary of friendship. I would love to visit again. Thank you for the meal!

First, starting with the usual cookies. Next, the pike conger. Corn bread with crispy ayu fish bones. Pasta with sea urchin. Garden fish. Sorbet for palate cleansing. Venison curry. Dessert of peach ice cream. The corn bread and peach ice cream were very delicious, and as always, the colorful presentation was enjoyable.

Aomori black garlic cookie, Awaji Island conger eel grilled in miso glaze, mango and bonito appetizer, garden with 34 types of vegetables and herbs, oven-baked ayu from Wakayama, Shinshu salmon and risotto with paprika smoked sauce, myoga cream soda, summer deer from Tanba Miyama, fresh tomato somen, mint granita with melon, dessert with wasabi, banana, and pistachio.

I visited this stylish restaurant to celebrate my sister's birthday. Located in a small street off Karasuma in Kyoto, the restaurant had a chic vibe that made me a bit nervous as I usually only go to high-end places for Japanese or yakiniku. We had the 9-course menu for 15,000 yen. It started with a black garlic Oreo-like appetizer, which was surprisingly delicious. The course included dishes like conger eel, sweetfish, uni salad, paprika, elderflower venison, red shiso, and peach. Each dish was beautifully presented, almost like works of art. The salad, made with dozens of different vegetables including Kyoto vegetables, was particularly impressive. It must have taken a lot of effort to source and prepare so many types of vegetables. It was my first time trying venison, and I was amazed by how delicious it was. As a surprise, they prepared a box with cute flowers for a birthday celebration instead of a traditional birthday plate. It looked great for photos! We also enjoyed plenty of wine, making it a wonderful birthday celebration.

I went to ORTO, an Italian restaurant in Karasuma Oike. They focus on vegetables, but their fish, meat, and pasta dishes are also delicious. The pairing is a must for those who can drink alcohol (7000 yen for 6 glasses)! This year, I have encountered some great restaurants and am feeling very fulfilled.

I was able to go back after about 2 years. Everything was delicious and it was a happy space ( ´˘` ) The staff's service and the timing of serving the dishes were also very good, it was the best. There is no parking lot, so it feels like using a nearby parking lot.

I visited for lunch on my day off. Just like last time for dinner, I sat at the counter. I chose the homemade sangria with a hint of alcohol for my drink. It had a unique taste that I had never experienced before. The menu included: - Black Garlic: Aomori black garlic cookie - Conger Eel: Conger eel from Awaji with purple onions - Sweetfish: Sweetfish from Lake Biwa with young corn in spinach sauce - Garden: Salad with dozens of vegetables and herbs - Horse: Bolognese with Kumamoto horse meat - Lamb: Australian lamb with fruit, mashed potatoes, and lamb and eggplant keema curry - Mango Catalana - Gyokuro: Gyokuro ice cream, foam, cookie, golden kiwi - Petit Fours: Financier, pomelo gelee Overall, the lunch course had a sufficient amount of dishes and I left feeling satisfied. Thank you for the meal.

A hidden gem of a restaurant located along a narrow alley off Imadegawa Street, not far from Karasuma Oike in Kyoto. Despite not being selected as one of the top 100 restaurants on Tabelog, it consistently receives a BRONZE rating each year, adding to its mysterious allure. The interior features a cozy atmosphere with a counter on the first floor and table seating on the second floor, utilizing the traditional machiya architecture with a high ceiling. There is a cellar at the back of the restaurant, showcasing an array of high-end wines that seem more for show than actual consumption. The dishes prepared by the owner chef also exude a modern and elegant presentation, but the flavors are surprisingly basic and lack complexity. The lack of acidity in the dishes makes it challenging to pair with wine, as the flavors may come off as too bland or overpowering. The homemade bread, although freshly baked, lacks creativity and may not satisfy those looking for a more substantial option. The pacing of the courses seems rushed, with the main meat dish being presented before the meal has properly begun. The pairing choices, such as starting with sake, seem unconventional, and the overall lack of acidity in the dishes poses a challenge for wine pairing. The salad, rich in herbs and vegetables, lacks acidity and falls short in terms of flavor balance. Serving curry as the final course seems out of place and disrupts the flow of the tasting menu. The dessert, prepared by a different pastry chef, shows a slight inconsistency in flavor direction. Overall, the restaurant may not appeal to those seeking a sophisticated dining experience or those accustomed to modern culinary trends. It may be more suitable for those looking for a stylish ambiance without focusing too much on the food or wine.

The name of the restaurant means "vegetable garden" in Italian. I was pleasantly surprised and fell in love. I definitely want to come back! Next time, I'll come for dinner! Points of surprise: 1. Not Italian but French cuisine? Although I don't like Italian, the cooking style is more French-leaning. The dishes were very enjoyable. 2. Despite the name "vegetable garden," the meat dishes are quite hearty. It's not just gentle vegetable dishes. The portions are substantial, so it's best to come on an empty stomach. The review includes details about various dishes and drinks served at the restaurant.

A restaurant where you can enjoy a lunch course with a wide variety of dishes for less than 10,000 yen. However, some items like the large vegetable salad may be a bit confusing. In the end, with 3 glasses of wine and service charge, it ends up being around 14,000 yen per person. Next time, it might be better to try somewhere else.

We used this restaurant for a family birthday lunch. I had been curious about this place for a while and I was finally able to go, which made me happy. The restaurant's name, Nien, is derived from the vegetable garden where various types of vegetables are served with goat cheese sauce. It was fun to eat while discussing what it was, looking at the ingredient explanations. The young corn and young ayu were particularly impressive and delicious. I had tried dishes combining ayu with melons before, but this was my first time trying it with corn and a port wine-like sweetness. The rich sweetness of the port wine and the sweet flavor of the young corn combined with the bitterness of the ayu perfectly, making it incredibly delicious. Despite the rich sweetness, the texture of the kataifi kept it from being overwhelming. They also provided a birthday flower box (they do not offer desserts, etc.). My family was happy, so I was pleased. We sat at the counter, but since all the cooking was done in the kitchen at the back of the counter, we couldn't see the cooking process. So, I thought it might have been better to sit at a table instead of the counter.

Located in the streets of Kyoto, "Orto" is a restaurant where you can experience the four seasons through its dishes. The cuisine is based on Italian with influences from modern French, Japanese, and other international flavors. The name "Orto" means "vegetable garden" in Italian, emphasizing the use of seasonal ingredients with reduced salt and oil to bring out the natural flavors. The owner chef, Shinji Taniyama, has a background in Italian cuisine and has worked in various restaurants before opening Orto in 2008. The restaurant offers a single course menu, with a vegetarian option available for lunch. The dishes served include a variety of ingredients such as black garlic, bonito, squid, a vegetable salad with over 30 types of vegetables and 11 types of herbs, horse meat pasta, lamb, curry, cherry blossom-themed desserts, and strawberry desserts. If you ever visit Kyoto, Orto comes highly recommended for a unique dining experience.

I visited this place for a friend's birthday. The food and service were deserving of the high ratings on Tabelog. The creative dishes made with plenty of vegetables, as well as the use of spices and seasonings, were impressive. The flavors were sophisticated and adult-like, but the variety and portion sizes were generous, leaving us completely satisfied.

Recommended by a friend living in Kansai, I made a reservation two weeks ago and visited a restaurant where I didn't know what would come out on the menu. I was excited about the unknown menu. The dishes were all beautiful, with no strong saltiness or oiliness, and despite being French, they felt healthy. In a chic counter setting, the atmosphere was calm and the service was pleasant without being too formal or too casual.

Course 10,000 yen, Enzyme Tea Soda 600 yen, Homemade Ginger Ale 600 yen, White Wine 1,600 yen, Service charge 10%, Tax 10%, Total 15,360 yen. I couldn't imagine the contents of the dishes from the menu at all. They were all elaborate and creative, which was interesting. I especially liked the salad with the name "Vegetable Garden" in it, which had a variety of vegetables. They grilled the leeks, diced the carrots after cooking them, and I was amazed by the creativity. The portion was quite large, almost too much for an adult. Starting with alcohol on an empty stomach can make you drunk, so I initially ordered a soft drink. It would be helpful if there were a few more low-alcohol options. The Enzyme Tea Soda tasted like vinegar soda and didn't suit me, but the Ginger Ale was delicious. Thank you for the meal.

- Aomori black garlic cookie with bamboo charcoal sauce: The aroma of the sauce made with black garlic and the hint of yuzu shichimi and sour cream inside pass through the nose. - Bread with sesame seeds - Turnip an liver chawanmushi with turnip soup, topped with new peach nori and aosa seaweed chips. It had a flavor resembling gratin, with the goodness of seaweed aroma to enjoy. - Appetizer with kumquat and squid: Pickled kumquat on top of ginger and squid tartare, topped with a thin sheet of kelp. Served with sweet potato soup and salmon roe. The sweetness of kumquat, the chewiness of squid, and the aroma of kelp intertwine complexly. - Amberjack with port wine sauce, cooked with the scent of fire and topped with smoked daikon and purple daikon sauce, finished with the aroma of Nepalese sansho pepper. The amberjack, thoroughly soaked in the sweet port wine sauce, was tender and delicious. The smoked daikon added a nice accent. - Garden salad with yuzu and yogurt sauce, lemon vinegar, and powdered hyuganatsu on a variety of vegetables. There were many vegetables that are not usually eaten, making me feel like my body was becoming cleaner. (laughs) - Cream pasta with hanana and conger eel: Conger eel dried overnight and grilled over charcoal. Western wasabi was also used, refreshing the richness of the cream and serving as a nice accent. - Crab jelly with crab ice cream and crab miso chips. Personally, I didn't enjoy this dish. - Golden pork with wild boar and pig: A combination of wild boar and pig from Awaji Island, roasted. Pecan nuts on top, the nutty flavor and homemade miso sauce with lentils complement the sweetness of the wild boar and pig. Smoked paprika powder is also available upon request. - Carrot and mandarin semifreddo: The semifreddo is coated with mandarin powder, served with mandarin sauce. - Strawberry dessert with anise ice cream, strawberry chips made from strawberries, and strawberry sauce. A luxurious dessert with plenty of strawberries. - Financier with temple natto and Margao truffle chocolate, served with espresso at the end.

The 11,000 yen course was ordered, which on the food review website stated there were two types of pasta, but sometimes there is only one type. The higher-priced course includes two additional dishes for lunch, but in terms of cost-effectiveness, the normal lunch course seems better. I didn't feel a strong emphasis on the pairing, so it seems like the right choice to have a few drinks with a normal lunch and keep it under 10,000 yen. While it's nice that they see each group off individually, if there's only one person in the hall, it can lead to long waits for things like paying the bill. The dishes included in the course were enjoyable, such as the black garlic cookie, turnip flan with liver, and the pork dish with cabbage sauce and miso.

I went to Kyoto for a day trip and had lunch here. I actually made a reservation last summer, but had to cancel because a staff member had contracted COVID-19. It couldn't be helped, as I had also been infected with the virus half a year before. The restaurant had to close for a while to prevent the spread of the virus. After more than six months, I made a new reservation and visited the restaurant. It was a bit hard to find, located in an ordinary alley. I sat at a table on the second floor, where there were four two-seater tables. I had pre-ordered a course for 7,150 yen, which was listed on a small paper menu as "Rainwater" with seasonal names like "Risshun" and "Keichitsu". Each course was carefully prepared and showcased the use of Kyoto vegetables. The dishes were a mix of Italian and Japanese cuisine, with surprising elements like using 40 types of vegetables and herbs in one dish. The portion was generous, and the meal lasted over 2.5 hours. With a glass of champagne and beer, the total cost per person was just over 10,000 yen. The restaurant had a stylish yet calm atmosphere, and the chef even came out to greet us at the end. It was a delightful experience. Afterwards, I visited Kamigamo Shrine for the first time, enjoying the view of the water in Shikagawa-cho. The experience was pleasant, even though the koi fish were not swimming.

During my trip to Kyoto, I visited Orto for dinner. This time, I had the full course dinner. The menu included: - Turnip and foie gras chawanmushi - Homemade white and black sesame bread - "Vegetable Garden" seasonal vegetable salad with various vegetables - Autumn poem spinach, purple sweet potato, daikon, red core daikon, vitamin daikon, red komatsuna, komatsuna, mizuna, Katsuyama mizuna, black mino lettuce, wasabi greens, Castelfranco radicchio, Elba Stella leaf chicory, Salinova lettuce, golden turnip, beets, Italian dandelion, Brussels sprouts, cabbage, red cabbage, red turnip, red leaf lettuce, red turnip, and arugula - Kumquat, Mongou squid, white kelp, salmon roe, and sweet potato cold soup - Buri with wine sauce and purple daikon mousse - Eel and flower cabbage cream pasta - Crab bisque ice cream, crab dashi jelly, and crab miso cookie - Gold boar pork with miso sauce, pecans, and paprika curry rice - Ginseng, orange peel powder, and orange sauce - Apple ice cream with alcohol spray The seasonal ingredients shone brightly thanks to the chef's skills. The salad was definitely the highlight of the course. The sweetness of the vegetables and the refreshing sauce were perfectly balanced, and the variety of textures from different vegetables was enjoyable. The portions were very generous, and I was full after eating. The dish with crab and squid was also outstanding and memorable. Overall, the value for money was very high for this meal. If you want to try the taste of local ingredients fused together, I think this is a wonderful place. Thank you for the meal! If you're interested, please follow my Instagram for more content! Instagram: https://www.instagram.com/tiffutogram/