"Handmade Soba Kanei" for a delicious soba meal, then back to the hotel for a rest before taking a taxi to Teramachi Street and Takeya-cho Street. We bumped into Mr. Santara from "Santara" after buying chirimen sansho at "ASSEMBLAGES KAKIMOTO" and heading to "Shokkobo Hirosaki." Today, our party of six, including my wife and friends, enjoyed a private dining experience with Mr. Konomura's staff. We started with a Suntory Hakushu double highball (for me) for a toast, while everyone else chose their favorite drinks. The meal included dishes like Kyoto Maizuru chicken and asparagus, yuba and sea urchin, and Awaji conger eel shabu-shabu. We also had sashimi, a palate cleanser of eggplant and tomato, eel rolls, Fukushima abalone, and more. Each dish was meticulously prepared and delicious, showcasing the chef's expertise. We ended the meal with ginger rice and Giji grilled fish before heading to Sato-san's bar for another special experience."

The owner, who served as the head chef at Kiyamachi Sakuragawa for many years, has opened his own restaurant. The restaurant has been awarded one Michelin star. When I visited "Kiyamachi Sakuragawa," the head chef recommended it to me. There is one private room near the entrance and a counter with about 5 seats in the back. The moderate distance creates a nice atmosphere. I really like the size of this space, it gives a sense of exclusivity. Sitting at the counter, you can enjoy chatting with the owner and experience the cooking process. So, I think sitting side by side at the counter with someone is the charm of this restaurant. I visited in June. The only option for dining is the chef's course. There was grilled and shabu-shabu conger eel, as well as turban shell, oysters, and abalone, all in season. The oysters, in particular, were outstanding. The size, texture, and the subtly sweet homemade sauce were amazing. Starting with the appetizer and ending with a clear soup, it's not a formal kaiseki style, but the dishes are simple and highlight the ingredients. Overall, I was very satisfied after finishing the course. The impression will likely change with the season, and I can't wait to see what comes next. The selection of sake, mainly junmai, is extensive. It pairs well with the dishes that highlight the ingredients. I look forward to visiting again on a special occasion or when the season changes.

I have visited this place several times but have not yet left a review. The owner of this restaurant used to be the head chef at Motokiyamachi Sakuragawa. The concept of this place is to bring out the natural flavors of seasonal ingredients without overdoing it, resulting in simple and delicious dishes. While there are no extravagant or rare high-end ingredients, the focus here is on the true essence of cooking. Enjoying the dishes slowly with a drink, you can truly learn what delicious food and a meal should be. The menu mainly consists of vegetables and fish, with the meal ending in a pot-cooked shiny rice. Eating this kind of meal makes your body feel light the next morning. This place truly embodies the saying "Simple is Best." It may not be satisfying for those looking for a hearty meat dish, but for those tired of flashy, visually appealing dishes, and looking for delicious and gentle dishes, I highly recommend it.

The restaurant had a very nice atmosphere, and the service was quick and attentive. The bright ambiance made me want to come back again and again. Each dish felt like it was made with care and attention. The staff were friendly and easy to talk to. Overall, I had a great impression of the place.

This time, I used this restaurant for a business entertainment. I found out later that this place has a Michelin star. The restaurant has a simple and modern design, very stylish. The interior is not very spacious. We were seated in a tatami room as soon as we entered. We had a kaiseki course meal, which can be described as completely traditional Japanese cuisine. Unlike creative cuisine which often incorporates Western elements, this restaurant sticks to traditional Japanese cuisine. The ingredients were not particularly rare, but the quality was excellent. The cooking methods were carefully chosen to bring out the flavors of the ingredients while also adding a touch of creativity. The sea urchin and abalone soup was incredibly delicious. The only downside was that the focus on traditional Japanese ingredients made the dishes lack a bit of impact. I thought it was very healthy for the body. As for the price, I am not sure, but if it could be a bit more affordable, I would definitely visit this restaurant for personal use.

★Michelin★