I was fortunate enough to be able to visit the highly sought-after restaurant "Ichimichi" in Gion, Kyoto, thanks to being seated in a valuable seat. The setlist for the day was filled with dishes that were not only cooked on an iron grill but also filled with heart and care. Here is the list of dishes we enjoyed: - Mochi sauce with edamame and a Dragon Ball - Gout set with hair crab, sea urchin, and caviar - Grilled shark fin with matsutake mushroom - Abalone cutlet with liver risotto - Eel yakisoba - Wagyu beef and foie gras hamburger - Kinpira burdock and moroheiya ohitashi - Steak - Sukiyaki - Garlic rice with burnt rice, pickles We even received a birthday cake to top off our satisfying dinner. It was a night filled with laughter and great company. Thank you to everyone who joined me for this wonderful meal.

I went on a business trip to Kyoto and was taken to this restaurant by a friend. Kyoto is full of small, delicious restaurants, so I had high expectations. The restaurant had only 8 seats at the counter and seemed to be run by a couple. The husband's trademark glasses were reflected in the curtains and napkins. We had the chef's special course, which featured seasonal ingredients from Kyoto. The dishes were luxurious, with delicacies like shark fin, abalone, and sea urchin, as well as beef. The food was cooked on a teppan grill, making it a fun and delicious experience. The sea urchin yakisoba made with Chinese noodles was outstanding, as was the beef fillet. Even the mini hamburgers were delicious! The dessert was also top-notch. Reservations are full for the next 3 months, but it's definitely worth the wait.

In April, I visited Gion Ichido as usual. I started with a beer. The highlights were: Firefly squid with mochi rice and seaweed, Chiba's golden eye snapper with sea urchin, caviar, and green onion sauce, Omi beef neck and yellow chives soup, Abalone with sea lettuce, bamboo shoots, and Kachokabaro, Sichuan pepper and shark fin yakisoba, Foie gras and avocado mini burger, Héres steak, Tomato and rolled meat sukiyaki-style, Garlic rice, Ice cream sandwich. As always, the food was delicious. Gion Ichido is my favorite teppanyaki restaurant, especially their yakisoba. I hope it doesn't become too popular because it's hard to get a reservation already. It was a satisfying and filling meal. Thank you!

It's a restaurant where it's hard to get a reservation, specializing in teppanyaki. Their specialty yakisoba uses seasonal ingredients generously, and this time it was yakisoba with firefly squid. The atmosphere was fun and the hostess was lovely. I was quickly drawn into the enjoyable vibe, feeling like I was at a familiar place. Ate a lot, laughed, and had a great time.

Approximately a 3-minute walk from Keihan Electric Railway Shijo Kawaramachi Station. Invited by a friend to have a delicious and enjoyable dinner at "Gion Ichido". Today's menu: Caviar, Shark fin with black soybeans rice, Steamed wood buds, Medium fatty tuna with green onion and seaweed, Kachokabaro cheese from Yoshida Ranch with Ise lobster and vegetable sauce, Crab dumpling with truffle, Grilled fugu with soba noodles, White fish milt and karasumi with green onion, Hamburger with foie gras fillet, Garlic chips cabbage salad with sesame, Kinpira burdock with wasabi, Salt and soy sauce, Sukiyaki with tomato and onsen egg, Garlic rice and pickles, Strawberry ice cream daifuku. I only wrote down what I could hear, so there may be some omissions. It had been about 3 years since my last visit, but the hospitality of the chef and the hostess was excellent, and everything was very delicious. In particular, the hamburger and sukiyaki were delicious... I would like to come back to this restaurant again.

In December, I visited Gion Ichido once again. The sea urchin yakisoba was absolutely amazing! I started by eating it as is, and then added plenty of seko crab meat for a different flavor. It was such a luxurious dish! It's always the best yakisoba in the world whenever I come here. This restaurant goes beyond just teppanyaki and is one of my favorites. I left feeling completely satisfied and full. Thank you for the delicious meal!

Gion Ichido @ Kyoto City Gion Located about a 5-minute walk from Gion-Shijo Station, in the prime location behind Minami-za theater in Gion. This teppanyaki restaurant has 8 counter seats. The unique dishes at Gion Ichido stand out from typical Japanese cuisine, with teppanyaki as the main focus. The original dishes include a mini burger made with foie gras boiled in soy sauce-based broth and wasabi, as well as thinly sliced Omi beef rolled with tomatoes and grilled on the teppan with a sweet and savory soy-based sauce. The menu is versatile with dishes like the "Gout Set" layered with crab, sea urchin, and caviar, steamed abalone with Japanese chili pepper and liver, and shark fin grilled on the teppan in a white miso soup. The grilled soba noodles are topped with julienned summer truffles for a luxurious touch. The dishes are abundant in volume and quality, making it a regret that I wasn't able to fully enjoy them on a full stomach after having sushi for lunch.

In March, I visited Gion Ichidou, my favorite teppanyaki restaurant. I enjoyed dishes like Shonan Gold, caviar, bamboo shoots, and squid, which had a great texture. The Tai no Kirazu Ae (with udo flowers), sakura leaves, and pickled flower wasabi had a gentle flavor with a hint of sakura leaf fragrance. The fukahire, Kachokabaro from Yoshida Ranch, and rapeseed in sauce were delicious, with a crispy cheese and fukahire combination. The beef stew made with Omi beef shank, lily root, and truffle was tender and flavorful. The grilled squid yakisoba with egg noodles and pickled sauce was incredibly tasty. The foie gras and beef fillet mini hamburger was a classic dish worth trying. The beef fillet steak was easy to eat with a moderate amount of fat. The rolled beef tomato sukiyaki with a rich flavor and tomato acidity was delightful. The garlic rice and strawberry ice cream bar were also delicious. The restaurant's menu composition is excellent, and the teppanyaki dishes are always a pleasant surprise. The portions are generous, making it one of my favorite teppanyaki restaurants. I left feeling satisfied and full. Thank you for the meal!

I visited Gion Ichidao. It's a popular restaurant that's hard to get a reservation at! I highly recommend it when you want to indulge in high-quality ingredients. From truffle foie gras caviar to crab blowfish white steak sukiyaki, and even Sumidai Yoshida Ranch's Kachokabaro - they use luxurious ingredients one after another, so you feel completely satisfied without thinking "a little more, please." The chef and his wife are also lovely people, which is why Gion Ichidao is so beloved. I will definitely visit again.

Gion Ichimichi is a truly beautiful space, meticulously maintained to stay beautiful for 4 hours every day. It's a great place to dine with loved ones or with a fun group of gourmet friends in smart casual attire. Reservations may be hard to come by, but once you taste the seasonal, luxurious ingredients prepared by the chef's unique sensibility, including a variety of dishes that blur the lines between Japanese, Italian, and French cuisine, you'll understand why. The hospitality is top-notch, and the friendly service will make you feel right at home. #GionIchimichi #Kyoto #KyotoTeppanyaki #KyotoDinner #KyotoGourmet #KyotoSightseeing #KyotoTravel #Gourmet #Foodies #DeliciousFood #Foodstagram #GourmetStagram #FoodieAdventures #Gion #GionGourmet #GionDinner #DifficultReservation #KyotoDate #Tabelog #TabelogTop100 #TabelogHighRating #FoodLovers #KyotoFood

Parent-child bowl of shark fin and caviar, seared amberjack, marinated beef shank in white miso, crab meatballs and truffle, shirako (milt) with bottarga and teppi yakisoba. Shirako carbonara mini hamburger. Fillet and foie gras steak, chopstick rest, sautéed burdock and spinach, boiled garlic rice, red bean ice cream and strawberry daifuku. Expensive but delicious strawberries.

In Gion, Kyoto, there is a teppanyaki restaurant called "Gion Ichimichi" that I've been wanting to visit for a long time. The restaurant has around 9 counter seats where you can watch the cooking performance up close. The dish with abalone, sea urchin, and taro underneath was delicious! The video also shows that the dish with spiny lobster is amazing! During crab season, the luxurious yakisoba made with Matsuba crab is also outstanding. In my next post, I will talk about the fillet steak that is cooked for 2 hours and the hamburger with 100% beef topped with foie gras, which is amazing. Reservations are usually about a 2-month wait, but if you have a small group, you might be able to get a reservation sooner. Be sure to make a reservation and check it out! Instagram @nozawayuta TikTok @yuuta0104gurume

This month's Gion Ichido is a restaurant that combines teppanyaki and kaiseki, offering a variety of dishes in addition to meat. The gingko mochi with gingko paste, gingko, half-cooked botargo, and nori is a delicious combination. The Autumn Gout Set includes kensaki squid, ikura, Yawatahama sea urchin, and caviar, with a gentle flavor that feels indulgent for someone with high uric acid levels. The simmered beef tongue in a bowl is tender and delicious. The lobster gratin uses shirako instead of bechamel sauce, with a sauce made from lobster miso. The white truffle yakisoba has an excellent flavor with truffle soy sauce seasoning. The mini hamburger with avocado, foie gras, and meat is perfectly delicious. The steak with fillet meat has a satisfying volume. The burdock kinpira and spinach are a nice break between dishes. The sukiyaki roll with meat and tomato is a tasty twist on sukiyaki. The garlic rice is a must-have for the end of the meal. The chestnut ice cream with astringent skin is also delicious. The dishes are well-structured and the satisfaction level is high. This restaurant is addictive and definitely worth visiting regularly. Fully satisfied and full! Thank you for the meal.

It's been a while since my last visit. The food has become even more delicious than before. A fantastic evolution. The eel yakisoba was particularly surprising in its deliciousness, and it's hard to think of any yakisoba that can surpass it haha. The eel alone is delicious, but with truffles and Parmesan cheese on top! And it all comes together wonderfully. For dessert, I wanted something a little salty, which is bad for my body's cravings haha. Inside the kabosu was caviar, squid, zunda beans, abalone, eggplant, Daikokuji natto, and hairy crab in a soup. There was also shrimp chili with lobster, foie gras and fillet 100% hamburger, Chateaubriand, sukiyaki, garlic rice, and fig ice cream in a monaka.

Today, I visited Gion Ichimichi near Gion Shijo Station in Kyoto for dinner, where I enjoyed teppanyaki at the counter. Chef Seki's creative course dishes were a delight to eat. From the counter seat, you can witness Chef Seki's dynamic movements and the live cooking action up close, which is mesmerizing. The spring seafood appetizer, sashimi with wild vegetables and fava beans, tender beef tongue, steamed abalone with white asparagus, garlic rice for the finale, and more. The unique wagyu pate and foie gras mini burger with wasabi were a surprising combination. Also, the rolled thin slices of Omi beef with tomato cooked on the teppan in soy-based sauce were delicious. The sukiyaki with tomato roll featuring Omi beef and fruit tomato, onsen egg, and garlic rice were also highlights. Overall, Gion Ichimichi offers a delightful teppanyaki experience with Chef Seki's creative dishes. I highly recommend it. Today's menu: ¥66,000 for 2 people, Omakase course: ¥25,000. The menu included a variety of dishes such as assorted shellfish, seared wild vegetables with fava beans and caviar, beef tongue with rape blossom sauce, steamed abalone with white asparagus, foie gras and wasabi mini burger, rolled Omi beef with tomato, garlic rice, sesame rice, and more. The meal ended with sakura ice cream and red bean monaka. Additional drinks are available.

I heard it was a teppanyaki restaurant, but the dishes that came out were amazing. They seemed more like French or Italian cuisine. Both the appearance and taste were satisfying. The portion size was also generous, which made me happy (although I am a light eater). I didn't ask if they were a couple, but they worked together efficiently at the 8-seat counter. I wish there was a restaurant like this near my home. I left feeling satisfied. Oh, the wine selection was also good, and I ended up drinking too much. Thank you for the wonderful meal.

Thank you for visiting. I went to "Gion Ichido," a restaurant selected as a "TOP1000" establishment in the nationwide Tabelog ranking. The location is a 5-minute walk from Kyoto Kawaramachi Station and a 2-minute walk from Keihan Gion Shijo Station. The restaurant is located in a bustling area near Hanamikoji. With only 8 counter seats and one seating per night, it is difficult to make a reservation. Even when calling on the reservation date, many days are already fully booked. The service was normal, and I did not feel any particular stress. The restaurant is not your typical teppanyaki place. Before the main meat dish, various high-quality ingredients are served, such as white truffle, Ise ebi (spiny lobster), shark fin, and coppe crab. It was a delight to look forward to the dishes before the main meat course. It was my first visit, and I enjoyed the fresh experience. I would like to visit again if I have the chance. The dishes I had on this day were as follows: "Potato fries with white truffle," "Ise ebi (spiny lobster) with squid ink, seaweed tsukudani, and wasabi," "Grilled shark fin with crab sauce," "Coppe crab gratin with uni paste," "Mini hamburger with fillet meat and foie gras," "Tochigi beef fillet meat with garlic chips," "Kinpira burdock," "Boiled spinach," "Tomato roll sukiyaki," "Pickles," "Rice bowl," "Garlic rice," "Chestnut and astringent skin ice cream sandwich."

Gion Ichimichi always serves delicious dishes that make me excited and drooling even before I eat them. The white truffle noodles are irresistible. Everything is so delicious that I finish every dish. #Gion Ichimichi #Kyoto #Gion #Kyoto gourmet #Gion gourmet #Kyoto teppanyaki #Difficult to book #Highly rated on Tabelog #Foodstagram #Gourmetstagram #Foodie #Want to connect with people who love delicious food Tianjin rice #Crab #Crab miso #Shark fin bacon #Daitokuji natto #Cloud sauce #Hairy crab #Coppe crab #Sea urchin #White truffle #Caviar

◯Blissful Teppanyaki Kaiseki On this night, I visited a teppanyaki restaurant in Gion called Ichido. I happened to come across a post by Mr. Seki on Facebook, showcasing the restaurant. After seeing the photos, I felt the urge to dine there. Although it's usually difficult to make a reservation, I decided to contact Mr. Seki and luckily, there was an opening soon. First, I toasted with a glass of beer and prepared myself for the teppanyaki theater by Mr. Seki. The first dish was a unique one: ◯Bachiko and Ginkgo Nut Mochi Nori Roll A strong start with the salty flavor of Bachiko, the aroma and texture of the grilled mochi with ginkgo nuts, wrapped in nori. A delicious combination that took me by surprise. ◯Sea Bream with Caviar and Black Edamame Elegantly presented dish with sea bream left to mature slightly, topped with caviar and black edamame, enhanced by the flavor of wood sorrel. ◯Beef Tongue Simmered in Sauce with Matsutake Mushroom A warm soup dish featuring beef tongue and matsutake mushroom, offering a gentle umami flavor with a touch of matsutake fragrance. ◯Abalone with Sea Urchin Sauce A golden duo of abalone and sea urchin in liver sauce, showcasing the treasures of the sea. ◯Iwate Matsutake and Shark Fin Yakisoba Delicious yakisoba with matsutake mushrooms and shark fin, best enjoyed with a squeeze of lemon. ◯Mini Burger with Beef Fillet and Foie Gras A signature dish by Mr. Seki, where the juicy beef fillet and foie gras blend perfectly with the bun and wasabi. ◯Beef Fillet Steak with Garlic Chips and Wasabi Enjoyed with a special salt mix of garlic, ginger, and black pepper, or Ponzu sauce. ◯Beef Shoulder Roast Teppanyaki Shabu Another classic dish by Mr. Seki, perfect to enjoy with white rice. ◯Spinach Ohitashi ◯Kinpira Gobo For a comforting touch before dessert: ◯Garlic Rice Teppanyaki rice with senbei, miso soup with seaweed, pickles, and a refill of white rice to enjoy with the sauce from the beef shoulder roast shabu. ◯Tamago Kake Gohan For dessert: ◯Homemade Pear Sorbet I thoroughly enjoyed the teppanyaki kaiseki by Mr. Seki and will definitely visit again. Thank you for the wonderful meal!

Gion Ichidao in Kyoto offers teppanyaki cuisine that can be enjoyed. It is located just a 1-minute walk from Gion Shijo Station, exit 6. The restaurant has a counter with 8 seats. Today, I had the opportunity to participate in a private party for regular customers. Thank you very much. The chef trained at "Gozan no Mio" and prepares dishes right in front of you on the teppan, providing a live cooking experience. The course menu is generous, so you will be very satisfied. You can fully enjoy dishes that combine Japanese cuisine with teppanyaki. Thank you for the meal. The omakase course includes sea urchin, irimochi rice, white amadai, caviar, edamame, fukahire, matsutake mushroom, abalone, ginkgo nuts, ginkgo nut mochi, beechnut powder, kinome, sea urchin yakisoba, red sea urchin hamburger, 100% filet steak with foie gras and wasabi, spinach kinpira, burdock root, red wine sukiyaki, tomato garlic rice, raw garlic in soy sauce, egg senbei sprinkled with egg, and dessert mascarpone anko monaka.