This is a review of the restaurant "Kiyosaburo," opened by Tetsuya Horii, who served as the head chef at the famous inn "Hiiragiya." The restaurant is located a little off the beaten path in Kyoto, on Uzumasa-dori near Nijo-dori. The concept of the restaurant is to offer high-quality Kyoto cuisine in a relaxed and welcoming atmosphere, making it feel like dining at home. I visited "Kiyosaburo" on the second night of my Kyoto trip to enjoy the beautiful autumn foliage. I opted for the Kibune course priced at 9000 yen, which included: - Appetizer: Egg sushi, scallop, salmon, crab, turnip - Soup: Abalone and tofu simmered in white miso broth with watercress - Sashimi: Striped jack, flounder, swordtip squid, tuna from Kii Katsuura - Main dish: Mackerel sushi - Grilled dish: Yellowtail with yuzu sauce, grilled sweet potato - Vinegared dish: Mackerel in vinegar - Simmered dish: Steamed sea bream with turnip - Rice: Fukui's Koshihikari and Yumegokochi blend rice with clam soup, pickles, and sprinkle of sea bream and bonito - Second serving: Red king crab rice from Kyosamu - Dessert: Yuzu kudzu cake, Nashi pear sorbet Overall, the meal was satisfying, with skillful handling of ingredients and flavors that exceeded the price point. The white miso soup was particularly comforting, and the tuna sashimi was of high quality. The mackerel sushi had a lingering umami flavor that impressed me. When I asked Chef Horii about his approach, he mentioned that he wanted to make Kyoto cuisine more accessible and affordable to a wider audience. The lunch menu at "Kiyosaburo" starts at 2800 yen, with the Kiyosaburo course at 3500 yen and the most expensive mini kaiseki at 5500 yen, making it a very reasonable option. Chef Horii's confidence and skill are evident in this new venture, breaking away from traditional high-end Kyoto cuisine to offer a fresh and innovative dining experience.

In February 2023, I took a friend visiting from Tokyo on a sightseeing trip to Kyoto. As it was a holiday, I decided to make a lunch reservation in advance to avoid being stranded without a place to eat. We planned to explore places like Nijo Castle and Gokonomiya Shrine, so I made a reservation for the lunch course at "Kyoryori Kiyozaburo" in advance. The chef had trained at the long-established Higashiyama Ryokan and had worked as a head chef before opening his own restaurant. The lunch course starts at 3850 yen, which is quite reasonable for a Kyoto lunch. We arrived for our 12 o'clock reservation and were seated at a table, where we toasted with beer. The course we had included: [Kiyozaburo Course: Course using Kyoto vegetables] 3850 yen - Shrimp, turnip, shiitake mushrooms - Sashimi - White miso soup - Fugu (blowfish) shirako tofu - Grilled salmon - Lily bulb manju (steamed bun), eggplant, ginger - Meal: Rice, pickles (mizuna greens, kohlrabi), red dashi with fresh wheat gluten - Apple sherbet, yellow plum All the dishes were delicious and full of flavor. Personally, I found the white miso soup and fugu shirako tofu particularly impressive. The service was very attentive, and I would love to try their evening course as well. Thank you for the wonderful meal!

Located a 6-minute walk from Nijo Castle Station on the Kyoto Municipal Subway, this restaurant does not have a parking lot. The exterior is a small Kyoto-style townhouse, with a narrow entrance resembling an eel's sleeping place. Inside, there is a tatami hallway, a courtyard, and further back, counter seats, table seats, and sunken kotatsu-style tatami seats. We were guided to the furthest tatami seat. On this day, even without a reservation, there were hardly any customers. In fact, we were the only ones. We had requested the Takuyojiro Course for 3,500 yen before our visit. The course included scallop and shiitake mushroom with vinegar miso, tofu and mizuna with white miso, sea bream and fresh yuba sashimi, homemade sesame tofu, grilled red salmon, winter melon steamed bun, rice, red miso soup, pickles, and sherbet and water yokan for dessert. You can enjoy delicate Kyoto-style cooking techniques at a reasonable price. The winter melon steamed bun was particularly delicious, with a piece of manju inside. It would be nice to have some meat dishes included for a more balanced meal if the price was slightly increased. Overall, a great atmosphere and excellent service at this restaurant.

We used a private room with four people. The atmosphere from the entrance of the restaurant to the room was nice. Each dish was served at just the right timing. We were very satisfied with the food. We would like to use this restaurant again in the future.

We were able to have a calm dining experience in a private room. It would have been better if the sea urchin and meat were served separately. The sashimi and conger eel sushi were very delicious. A summer Kyoto cuisine touch was added with the appearance of conger eel, but personally, I was looking for a bit more originality. However, if you are looking for classic Kyoto cuisine, this restaurant is recommended.

Each dish had a delicate flavor, not too light or too heavy, and was very delicious. It left a true Kyoto cuisine impression. The specialty dish of abalone and white miso soup was not overly sweet like typical white miso, but had a refined taste that made me feel very elegant. I would like to visit again!

It's a quiet Japanese restaurant located in a quiet town. When I entered the entrance, I saw a beautiful traditional Japanese garden. The food was delicious and had a refreshing taste. The chef and staff were very kind, and chatting with regular customers was also enjoyable.

*Lunch Kiyosaburo Course ¥3850* *Sencha (Japanese green tea) ¥440 When I go to Kyoto, I always want to eat Japanese food, and I found this place with a reasonable lunch course. It was a great deal to have a Japanese course meal at this price in Kyoto. The white miso soup that I was looking forward to was indeed the most impressive. It was the hydrangea season, so I enjoyed seasonal dishes like the purple yurine manju (steamed bun), edamame with sweetened mashed beans, and a sweet treat that resembled the Milky Way. I could feel the season and enjoy the meal. Rating at the time of review: 3.70/125 people

All dishes were carefully prepared and although not made with luxurious ingredients, they were very delicious. The service was polite, and we used it for a family gathering. We would love to go back to this wonderful restaurant. The prices were also very reasonable.

I made a reservation and visited the Seiyojiro course for 3850 yen. It included: - Tuna sashimi - Firefly squid, burdock, rapeseed blossoms - Tofu in white miso - Sesame tofu - Grilled bamboo shoots - Three-layered usui manju with sweet sauce The dessert was green tea ice cream resembling new greenery. It was delicious. However, I felt a bit disappointed as there was no main dish like grilled fish or fried food, which left me feeling a bit unsatisfied.

It has been half a year since my last visit, and this is my second time here, but it seems like the menu changes quite a bit depending on the season. I was happy to see bamboo shoots and clams on the menu this time. The fresh firefly squid was so sweet and delicious! My companion had seared scallops with rapeseed blossoms, which was also great. The "steamed abalone soup" that left a strong impression last time was also on the menu, showing that it must be a popular dish. Inspired by this, I bought a $5 abalone from the supermarket and am experimenting at home while watching a YouTube video from Ginza Watari. I was introduced to "Takekishi" by someone I met at this restaurant. They are from Hakata and mentioned that they only go to these two restaurants in Kyoto. The additional charges for the course menu are very reasonable. The restaurant has a lot of seats, so I think it's relatively easy to make a reservation.

The setting is not overly elaborate but clean and welcoming, like entering a relative's home. Starting with sea bream roe and bamboo shoots, with a hint of fresh woodsy aroma. The sea bream roe is soaked in a delicate broth, not overly rich with soy sauce and mirin. Ah, this is Kyoto. I took a sip of beer, but now I crave chilled sake. Tsukasamitsuyo, Tamano Hikari, oh, Fushimi, huh. Nice. Next is abalone and tofu soup with white miso. Soft abalone to chew on, blending the rich liver and white miso in the mouth, then adding the tender abalone. The smooth white miso broth melts in the mouth without resistance, creating a blissful experience. The quality of fish is outstanding, with eye-catching fish like sea bream and fatty tuna. But the striped jack was the best. Healthy and delicious, with a firm texture and freshness. It's like just caught, but so delicious, how is this possible? The sea bream is also excellent, slightly thinly sliced, maybe intentionally rough. When placed on the tongue, it melts into the palate and tongue. This sea bream is so good, it's hard to chew, you want to savor it in the mouth. The fish sourcing is amazing, starting from the days of Higuchiya, maybe? A great fishmonger brings such amazing items. The mackerel sushi arrived. They brought vinegar and rice early for us drinkers. The beautiful air-infused vinegar rice is nostalgic with a slightly sticky texture. It's not tightly pressed like pressed sushi or tube sushi. The mackerel has a light vinegary flavor with a crisp acidity. The skin is like a traditional metal craft. Fresh, firm flesh with delicious fat, is this a light pressed sushi for immediate consumption? The rice dissolves gently in the mouth. This is delicious. It's a shame, let's save one. I'll eat it later. Grilled mackerel with miso paste. The thickness of the flesh is amazing, tightly packed, with a glazed caramel-colored skin like mirin-grilled. When it was brought, I was taken aback, that's the mackerel. Amazing sourcing. How can there be such fish in the middle of Kyoto? From sesame tofu, rapeseed flower dumplings, clam soup, to silver sushi and clear soup, the sides are not overly sweet. There's a big gap between the price and the skill of sourcing. This kind of happiness is rare. I want to visit seasonally. I'm glad I came to Kyoto. It's a happy night.

I made a reservation and visited during lunchtime. The interior of the restaurant has a charming atmosphere. According to the staff, since the pandemic, younger people have started coming as well, but the main customers used to be in their 40s and 50s. My friend and I, two 20-year-old women, were nervous as we experienced proper Kyoto cuisine for the first time. The white miso soup was absolutely delicious. It's not something we are familiar with in the Kanto region, but it was so tasty. The other dishes were also elegant and delicious. I can't wait to learn more about Kyoto cuisine before my next visit!

Private rooms have walls made of sliding doors, so conversations can be easily heard. The sashimi was generally dry. The menu is well-edited and impressive at first glance, but each dish was small and the quality of the meat was average, nothing stood out. However, considering the price range, it is acceptable. It would have been nice if there was a signature dish that wowed me, but overall, the experience was just average for me. Nonetheless, this restaurant is worth evaluating. The main reason for my lower rating is that it would be appreciated if they could confirm with customers if their preferences are not being met. I tend to give critical reviews.

I enjoyed dining at a restaurant where I could experience Kyoto cuisine. Every dish was delicious. The restaurant was run by the owner, along with what seemed to be an apprentice and a hostess-like figure. Each dish showed careful attention to detail, with artistic presentation and delicate flavors. The warm dishes were served on pre-warmed plates, showing thoughtfulness. While it may not be a place for those seeking large portions, I couldn't help but feel slightly unsatisfied.

We used this restaurant for dinner on the first day of our Kyoto trip with my in-laws. We made a reservation and were glad we did. They even provided a chair at the entrance for my father-in-law who has trouble walking, so we could start the meal comfortably. We had the "Takarabune" course, and every dish, from the appetizer to the clear soup, was delicious. My in-laws were delighted with each dish, praising how tasty they were. We enjoyed the flavors of Kyoto vegetables and fresh fish. The seasoning using white miso, yuzu, and dashi was elegant, delicate, and natural, with a wonderful balance. The rice was glossy, and the pickles were crunchy. Each dish exuded subtle goodness. The atmosphere was welcoming and not intimidating, which I thought was lovely.

When in Kyoto, you must try a traditional Japanese kaiseki meal. If the price is reasonable, even better. Dining in a machiya (traditional townhouse) in a quiet neighborhood near Nijo Castle adds to the Kyoto experience. The atmosphere is great and the food is excellent. The drinks also complement the meal perfectly. A good meal enhances the satisfaction of a trip, and this restaurant truly delivers on that front.

Located deep inside a long and narrow machiya (traditional townhouse), this restaurant has a kitchen and seating area with a view of a garden. It's rare to find such a long machiya in Kyoto. The former head chef of the renowned ryokan "Hiragiya," where even famous kabuki actors stay, ensures the food here is top-notch. The ingredients are fresh and the dishes are meticulously prepared. The abalone dish, in particular, was generous and delicious. The quality and quantity of the abalone at this price point was surprising. The chef, originally from Hokkaido, was very friendly and approachable, unlike the typical reserved atmosphere of many famous Kyoto restaurants. It's a rare find to enjoy "Hiragiya" level cuisine without staying at the inn. On a side note, it was interesting to hear stories about the chef's training days. By the way, I've always been unsure about how to pronounce "Hiragiya," but apparently both "hiragiya" and "hiiragiya" are correct. It was a relief to finally know.

I visited for lunch and reserved the Kiyoshi Tsujiro course (3800 yen per person) in a private room on the second floor. The private room is a large room divided into three rooms by sliding doors, and you can hear the voices from the next room quite clearly. It was a bit annoying that the people next door were having a web conference. The food was served not one dish at a time, but three dishes at once, and this happened three times, so I felt rushed while eating. Honestly, I preferred watching the chef prepare the food at the counter in the past, so I don't think I'll visit again with this setup...