Mitsuyasu-san, regular visit♪ I visit the shop about every 3 months. Lately, I haven't been exploring new places much, I visit the same shops regularly. Here's what I had: Sake pairing (see photo), chilled corn with well water jelly, grilled conger eel from Imabari, red sea urchin from Seto Inland Sea, vegetable assortment, crab soup with crab from Ishikawa, grilled conger eel from Tsushima with citrus fruit, steamed abalone with rice, rice cooked with child-bearing sweetfish from Takatsugawa River, rice with child-bearing ayu fish, yokan (sweet bean jelly). As always, the dishes were meticulously prepared, with a refined taste that brings out the best in the ingredients. While the presentation may not be overly decorative, the simple plating with seasonal flowers or leaves, and using seasonal appropriate dishes, adds to the beauty of the dishes. The crab soup from Ishikawa left a lasting impression with its rich crab meat and miso flavor. The abalone, requested by my companion, was served as a rice dish this time, showcasing the chef's creativity after enjoying the soup last time. The sake pairing was also excellent, especially the first taste of Shinsei Sparkling, with a soft acidity and a unique flavor that paired well with the sweetness of the sake.

I made a reservation for my fourth visit, and once again, I was truly impressed. From the appetizer to the dessert, every dish was amazing and the 3 hours flew by. The restaurant focuses on bringing out the true goodness of each ingredient rather than just combining high-end ingredients for show. It's a kaiseki restaurant that exudes intelligence and creativity. I made a reservation for my next visit before leaving. Today's meal included the following: Moistened chilled kudzu with appetizers, grilled pike conger with frost, purple sea urchin jelly from Iwate, summer vegetable platter, crab and kudzu soup from Toyama, grilled young sweetfish from Shiga, abalone rice steamed with new onions and green yuzu, white miso buckwheat noodles with eel and edamame in a clay pot, and sweet bean jelly for dessert.

In Kyoto, there is a Japanese restaurant that only accepts 2 reservations per day, and new bookings can only be made by phone! The restaurant offers a private room with a view of the garden, creating a wonderful atmosphere. It is perfect for business meetings or relaxing chats with friends. The restaurant, WEST, received the Tabelog Awad 2023 bronze award. Located a 15-minute taxi ride from Kyoto Station, I visited on July 10, 2023. The omakase course included various dishes such as junsaisho, hamo, purple sea urchin jelly, corn, tomato, okra, Nasu winter melon, guji simmered noodles, ayu from Shiga Prefecture, abalone, and soba gaki. The dishes were not overly extravagant but were well-seasoned to highlight the ingredients, leaving me feeling warm and satisfied. I made a mistake that day, but the staff graciously handled it, for which I am grateful. Thank you for the wonderful meal.

Tonight we visited this restaurant. This restaurant is a recipient of The Tabelog Award 2023 Bronze and was selected as one of the top 100 Japanese cuisine restaurants in the west for 2023. Reservations need to be made six months in advance by phone, and reservations are possible for parties of two or more. We originally wanted to visit in February or March, but the restaurant was fully booked, so we visited today instead. This restaurant only accepts cash payments. The owner is Yuichi Mitsuyasu. The drink of choice is Japanese sake. The dishes we enjoyed included: - Mashed green peas - White sweetfish with vinegar jelly - Parboiled scallop - Kyoto-style assorted appetizers - Grilled young ayu fish - Crab with sauce - Japanese sake "Seikyo" special edition from Nakanoo Brewing in Hiroshima - White miso soup with sobagaki - Eel and mountain vegetable rice - Matcha zenzai with grilled sweet bean cake Total cost: 30,600 yen. Thank you for the delicious meal.

I visited the restaurant Moryo Koyasu in Nijo, Kyoto. It is located within walking distance from Nijo Station in a residential area. They only accept two reservations per day, with private rooms available for groups of two or more. The restaurant has a traditional Kyoto-style atmosphere with a beautiful inner garden. The dishes I enjoyed included thinly sliced pea shoots, white sea bream with chili vinegar jelly, boiled chicken and shellfish, seasonal vegetable assortment, aburame fish with kudzu paste, grilled young ayu fish from Lake Biwa, hairy crab sauce, sobagaki in white miso soup, eel and mountain vegetable rice, and grilled sweet bean cake with matcha. The presentation was simple yet beautiful, showcasing the freshness and quality of the ingredients. The chef's meticulous work was evident in every dish. The seasonal vegetable assortment was particularly unique and delicious. Both the chef and the hostess were very humble, and their passion for serving delicious food to their customers was evident in every bite. I felt like I truly experienced authentic Kyoto cuisine at Moryo Koyasu and became an instant fan. I will definitely visit again. Thank you for the wonderful meal.

Every time I am moved, but this time the greatness I felt was taking materials that can be seen elsewhere to a different dimension! Yet it is not excessive, not grandiose. When I say it has an edge, it may sound sharp, but here it is careful and smooth, yet ultimately sharp (= it cannot be eaten elsewhere, it is differentiated). What I received today is as follows: Aged lily root, Tai from Akashi, roasted sake, thick swordfish, grilled vegetables, clam and urui, flower of Aralia cordata, bracken soup, nodoguro, green daikon and bamboo shoot seared with sake and young kelp, soba with white miso, roasted cuttlefish powder and celery hot pot rice, freshly made warm cherry salted rice cake.

Michelin Guide Kyoto Osaka 2023 Two Star Listing Michelin Guide Kyoto Osaka 2022 Two Star Listing Michelin Guide Kyoto Osaka 2021 Two Star Listing Michelin Guide Kyoto Osaka 2020 Two Star Listing Michelin Guide Kyoto Osaka 2019 Two Star Listing Michelin Guide Kyoto Osaka 2018 Two Star Listing Michelin Guide Kyoto Osaka 2017 Two Star Listing Michelin Guide Kyoto Osaka 2016 Two Star Listing Michelin Guide Kansai 2015 Two Star Listing Michelin Guide Kyoto Osaka Before Relocation 2013 Two Star Listing Michelin Guide Kyoto Osaka 2012 Two Star Listing Michelin Guide Kyoto Osaka 2011 One Star Listing February 4, 2023 (Sat) Dishes Received Clam and Rooted Celery Red Rice Steamed Sea Bream (Awaji) and Daitokuji Natto Broiled Yellowtail (Noto) with Seiroin Daikon and Winter Vegetables Hachizan Full Tica Tomato Ebiimo Satsuma Imo Mitsu Imo Black Shimeji White Carrot Tsubomi Greens Fugu Shirako and Kujo Negi Small Pot Sumi (Homemade) Mochi Torafugu Charcoal Grilled Teppia Kegarashi Soba White Miso Style Crab Rice (Kosumi) Kudzu Yuzu Hot Sapporo Ebisu Beer Small Bottle Junmai Sake Junmai Kijo Kinhidaka Special Junmai 13 Tenbo Special Junmai Hattannishiki

Michelin Guide Kyoto Osaka 2023 Two-star listing Michelin Guide Kyoto Osaka 2022 Two-star listing Michelin Guide Kyoto Osaka 2021 Two-star listing Michelin Guide Kyoto Osaka 2020 Two-star listing Michelin Guide Kyoto Osaka 2019 Two-star listing Michelin Guide Kyoto Osaka 2018 Two-star listing Michelin Guide Kyoto Osaka 2017 Two-star listing Michelin Guide Kyoto Osaka 2016 Two-star listing Michelin Guide Kansai 2015 Two-star listing (pre-move) Michelin Guide Kyoto Osaka 2013 Two-star listing Michelin Guide Kyoto Osaka 2012 Two-star listing Michelin Guide Kyoto Osaka 2011 One-star listing Featured dishes: - Red rice steamed with clams and root celery - Steamed sea bream (from Awaji) with Nodoguro (from Noto) and Seigoin Daikon with winter vegetables - Assorted appetizers with fruity tomato, taro, sweet potato, black shimeji mushrooms, white carrots, and tsubomi greens - Tiger pufferfish shirako and Kujo Negi hot pot with homemade karasumi - Grilled tiger pufferfish with teppanyaki - Soba noodles with white miso and crab rice (from Kasumi) - Kumquat kudzu soup - Sapporo Ebisu beer, small bottle - Junmai sake, Junmai Ginjo Kamo Kinshu, special Junmai 13 Tenpo, special Junmai Hattannishiki

A completely reservation-only, limited to 2 groups per day Japanese restaurant. I visited this restaurant based on the recommendation of a foodie friend who frequents it regularly. The building, said to be 150 years old, exudes a nostalgic atmosphere as if stepping back in time to a Kyoto townhouse. Located a little off the main street, the restaurant was filled with a serene calmness that made the hustle and bustle of the street seem like a distant memory. Inside, there were two private rooms where guests are required to take off their shoes before entering. The rooms offered a glimpse of the open kitchen where the chefs were at work. The interior was rich in wooden elements, with the warmth of the wooden chest of drawers and the soft orange glow of the light bulbs leaving a lasting impression. The warm flooring made the place cozy and inviting, perfect for sharing with family, friends, or loved ones. The dishes we enjoyed included: - Steamed sea bream with turnip - Yellowtail from Noto with daikon radish - Hira-take mushrooms with red core radish, sweet potatoes, taro, and carrots - Shabu-shabu style flatfish with a sea breeze twist - Coppe crab with red radish - Fugu fish milt - Blackthroat seaperch with wild parsley and yuzu - Buckwheat noodles in white miso broth - Clay pot rice with pufferfish, Kujo green onions, yuzu, and shichimi pepper - Kumquat and kudzu root hot drink The flavors of the dishes were distinct and well-balanced. While luxurious ingredients were not abundant, the focus seemed to be on simple yet delicious ingredients. The hosts, the husband and wife, were flexible and attentive in addressing any issues that arose during our visit. I apologize for any inconvenience caused. Thank you for providing us with a delightful and blissful dining experience.

In a time where many restaurants pile high-quality ingredients on top of each other, this place knows just the right balance. I thought I had tasted some really delicious snow crab this season, but the snow crab here is hands down the best! The amberjack kabura, vegetable dish, nine-layered clear soup, grilled local fish, grilled throat black, buckwheat soba in white miso broth - everything was amazing. The finale was a clay pot rice with natural blowfish. The subtly flavored rice with a hint of dashi perfectly complemented the distinct blowfish taste, the ultimate seasoning. The dessert was a high-level kudzu soup with a perfect balance of tangy sweetness from the mandarin oranges. Of course, I made a reservation for my next visit before leaving.

I visited this restaurant that I had been wanting to visit for a long time. As someone who often dines alone, it was a bit difficult for me to visit this place. This time, I visited with two acquaintances. The restaurant did not have any standout dishes as the name suggests, but it was a calm and peaceful place to enjoy a meal. The dishes seemed like they were prepared by a seasoned veteran, but when I met the chef afterwards, I was surprised by how young they were. There was one dish that I thought was "completely bad," but other than that, the food was above average, similar to what you would find at a high-end restaurant. However, as I mentioned earlier, there were no dishes that I found exceptionally delicious. Each dish seemed to be on par with what you would find at other high-end restaurants. Overall, it was a restaurant with good food, but it did not meet the high expectations I had built up over the years. In terms of value for money, I was not entirely satisfied. The sashimi was decent, but not outstanding in terms of quality. I feel that the overall standard of raw fish in Kyoto restaurants is not very high. I hope that the quality of raw fish in Kyoto restaurants can reach a national level. Out of all the restaurants I have visited in Kyoto, the only one that left a lasting impression with its sashimi was "Gion Nishi." Here is a brief overview of the dishes I had: 1. Appetizer: This dish felt heavy for an appetizer, with sea bream from Awaji and turnip from Shogoin. Both were well-prepared, with no fishy taste in the sea bream and a slightly loose texture in the turnip. Overall, it was a moist and easy-to-eat dish. 2. Hassun: This dish featured sea bream from Akashi, which was of average quality for a high-end restaurant. The black item was apparently Daikokuji natto, which I tried for the first time and found to have a savory soy sauce flavor. The leafy vegetable tasted like a plant from the chrysanthemum family. 3. Yakimono: This dish had a creative presentation and included ingredients like taro, hiratake mushrooms, sweet potatoes, red core radish, and carrots. The taro had a silky texture but could have been crispier. The other ingredients were all decent in taste. 4. Wanmono: This dish was problematic as one of the slices of tilefish had a strong odor. The dish was subtly flavored, making the fish odor more prominent. The presence of tilefish, ginger, and subtle flavors clashed, and the dish ended up smelling unpleasant. The ginger did not seem to serve its purpose of neutralizing the odor. A dining companion mentioned that the chef may have used tilefish because they are from Kyushu. Overall, the dish was a disappointment.

I went on a trip with a friend from the same hometown. Tomorrow, we will be visiting Tamaki Shrine in Nara and the Kumano Sanzan early in the morning, so tonight we are staying here to recharge our spirits. This is a Japanese restaurant that operates by reservation only, limited to 2 groups per day. We made reservations over half a year ago. The building, said to be over 150 years old, exudes a nostalgic atmosphere as if you have traveled back in time to a traditional Kyoto townhouse. Although it is a private room, you can also see the kitchen through the open kitchen. It's a perfect location for two middle-aged men to enjoy a meal together (laughs). Remember to take off your shoes before entering, so be careful not to wear socks with holes. We started with beer and then ordered cold sake. Here is what we enjoyed: - Grilled Yamashina eggplant in roasted dashi broth - Grilled conger eel with charred skin and rare flesh, served with vinegar jelly and wasabi - Purple sea urchin from Kitamura in a lotus leaf cup with citrus jelly - Eight kinds of vegetables: Kamo eggplant, winter melon, corn (Dolce Dream), carrot leaves, tomato, okra - Simmered dish with abalone and kudzu noodles - Grilled salted sweetfish from Miyama, Kyoto - Steamed red sea bream with Takamine chili pepper and wild stone mushrooms - Soba noodles in white miso soup with grated yam - Steamed rice with edamame and eel - Matcha agar jelly with thin tea. Wow, we enjoyed a wonderful three-hour Japanese meal! Although not using luxurious ingredients, each dish was meticulously prepared. The way they brought out the flavors of eel, abalone, and red sea bream was impressive, but what stood out the most was how they brought out the deliciousness of the vegetables. The hospitality was outstanding, and we had a truly happy time. Thank you for the feast!

I made a reservation in advance and finally visited this restaurant. The meticulous preparation, careful cooking, artistic presentation, and cute dishes all impressed me. I found an outstanding restaurant. Unlike many high-end restaurants these days that tend to layer high-quality ingredients on top of high-quality ingredients, this restaurant simply brings out the goodness of the ingredients. In my opinion, this is the best kaiseki restaurant in Japan. Here are the dishes I enjoyed today: - Moist greens: Beautiful presentation in a beautiful dish, with a gentle hint of ginger - Raw oilfish: The roasted sake enhances the delicate flavor of the white fish - Grilled swordfish: Perfectly delicious without the need for searing - Vegetable assortment (maple mushrooms, ground cherries, colorful tomatoes, onions, fava beans): The preparation and presentation of these vegetables were so wonderful that they were truly impressive - Abalone and kudzu noodle stew: The unique texture of the kudzu noodles combined with the umami of the abalone and high-quality broth - Grilled young sweetfish (from Miyama): Full of seasonal flavor, enjoyed whole - Conger eel: I didn't know that mountain vegetables (fiddleheads, bracken, butterbur) could bring out the flavor of conger eel so well - Soba yuba in white miso: Melt-in-your-mouth soba yuba with a perfectly balanced white miso seasoning - Red snapper and snow pea clay pot rice: The balance of red snapper and snow peas was superb. I usually leave some rice in clay pot dishes, but this time I finished it all - Cold matcha jelly: Freshly made matcha jelly turned into cold jelly on the spot. The jelly had a delightful texture and elegant sweetness.

The taste is consistently delicious. As always, the dashi broth is wonderful. Particularly outstanding was the Aburame (fatty fish). It was so delicious that you would want to keep eating it endlessly. The seasonal vegetable assortment was also good, with Miyamashida, tomato, licorice, ground cherry, new onion, fava beans, and snap peas. Tonight's menu consisted of: 1. Junzai (appetizer) 2. Aburame marinated in kelp and roasted sake broth 3. Grilled nodoguro (blackthroat seaperch) with frost 4. Seasonal vegetable assortment 5. Abalone nyumen (kudzu starch noodles) 6. Sweetfish 7. Steamed tiger fish 8. Soba noodles with white miso 9. Golden eye snapper with steamed rice 10. Cold matcha agar jelly with sweet sake (Tonight's sake selection): 1. Urakasumi (Miyagi) 2. Tsukiyama (Shimane) 3. Kokuryu Tarekuchi (Fukui) 4. Kinpou (Fukushima) 5. Nichinichi Musha Shugyo (Tochigi) 6. Jinrai (Hiroshima) 7. Tenbu (Kagoshima) 8. Obuse Winery's sake.

I apologize for the delay in updating as I was also practicing self-restraint. I will now share my experience from December when I visited Kyoto. Kyoto never fails to captivate me with its endless charm. Today, I visited the Japanese restaurant Hikariyasu with IZNM, a renowned food expert. The restaurant only serves one group for lunch and two groups for dinner, making reservations quite challenging. Hikariyasu has also been awarded a Michelin star. The restaurant is housed in a 150-year-old weaving shop, offering a charming atmosphere. We opted for the chef's selection menu for dinner. Here are some of the dishes we enjoyed: - Suri-nagashi soup with Seigoin turnip: A classic Japanese dish featuring turnip and dashi broth. The turnip was grated to perfection, retaining its sweetness and texture beautifully. - Amberjack sashimi with soy jelly and spicy daikon: The amberjack was incredibly tender with a delicate flavor that paired well with the spicy daikon. - Winter vegetable assortment: A colorful and delicious assortment of seasonal vegetables, each prepared with care and attention to detail. - Seko crab hot pot-style soup with Seigoin turnip: The crab was served with turnip in a hot pot-style soup, creating a comforting and satisfying dish. - Grilled blowfish milt from Awaji Island: The blowfish milt was large and flavorful, showcasing the unique texture and taste of natural blowfish milt. - Grilled horse mackerel from Toshijima Island: The mackerel was tender and fatty, with a rich flavor that was enhanced by the grilling process. - Grilled Spanish mackerel from Mie Prefecture: The mackerel was caught using a traditional fishing method, resulting in a tender and flavorful dish. Each dish was expertly prepared and highlighted the seasonal ingredients beautifully. The restaurant's attention to detail and dedication to quality truly shone through in every bite.

Located about a 15-minute walk from Nijo Station, this restaurant is a renovated traditional Kyoto townhouse that you might easily overlook. Originally limited to one group for lunch and two groups for dinner, they now only operate in the evenings (with a maximum of 6 people per group). We were invited by a friend to visit. The omakase kaiseki course included aged lily root, Himi buri, winter vegetables, black shimeji mushrooms, taro, rapeseed blossoms, red core daikon, and princess kowai, among others. The meal also featured fugu Shirako and Kujo negi sautéed with sake lees, seared Ankake from Awaji, and torafugu sobagaki in white miso. The rice at the end was served with yuzu kudzu soup. The dishes were all meticulously prepared, with the winter vegetable assortment being particularly charming. I personally enjoyed the seared Ankake and torafugu, which paired well with alcohol. The white miso rice and finishing with kudzu soup was a unique touch that I appreciated. This is a place where you can leisurely enjoy a carefully crafted meal. I would love to visit again if given the chance.

I visited this restaurant that only accepts reservations for two groups per day. The interior has a cozy, house-like atmosphere, and I enjoyed the delicious food. There are only two private rooms available, one for four people and one for two. This time, I enjoyed the dishes of yellowtail, pufferfish, and crab. The yellowtail and pufferfish were particularly delicious. The atmosphere alone is satisfying, but the food was also fantastic.

Grated sea bream with Akashi sea bream, Natto and winter vegetable hot pot, Kosin daikon, taro, pumpkin, Lake Biwa's fresh snow crab soup, Grilled sea bream skin with sea urchin, daikon bonito, Yakisoba broth with white miso.

Grated sea bream and turnip, sea bream from Akashi, natto from Daikokuji, winter vegetables hot pot, prawn and taro, Hokkaido pumpkin, red core daikon, fried shiitake mushrooms, skin and flesh of moro kosudachi from Lake Biwa, koppie crab from Aji, female snow crab, half-cooked grilled karasumi, daikon karasumi, managatsuo, green daikon in front, white miso with sobagaki, topped with Japanese mustard, simmered fugu rice from Awaji, half-cut yokan.

I took a bus from the hotel and arrived a little late due to unexpected traffic, but I was greeted with a warm smile. The restaurant, which utilizes a traditional Japanese house, only has two private rooms. First, I had clam soup, which allowed me to fully enjoy the flavor of the clams. The sashimi was sea bream served with a refreshing jelly. The vegetable dish included pumpkin, shiitake mushrooms, and chestnuts, bringing out the sweetness of seasonal vegetables. Then came the hot pot, which I hadn't had in over ten years. It included miso-marinated egg yolk, matsutake mushrooms, and grilled mackerel. The sobagaki was made with white miso. Lastly, I had matsutake and pike conger eel rice. Everything was simple yet delicious, showcasing the chef's skill in selecting quality ingredients. While there are places in America where you can find delicious sushi if you don't mind the price, this kind of Japanese cuisine is still hard to come by.

I visited this restaurant on the first night in Kyoto. I had tried to make a reservation several times before but the timing never worked out. This time, I made a reservation three months in advance. We were seated in a room facing the kitchen and the courtyard. The room was nice as we could also see the kitchen. It was just the two of us that night, so I chatted with the hostess a bit. We started with clam soup, which was perfect for the cold day. Then we had sea bream from Akashi and tuna from Oma. There were various vegetables like mushrooms, pumpkin, taro, fig, and red turnip. We also had a hot pot with natural softshell turtle from Lake Biwa, which I love. We had miso-marinated egg yolk, Matsutake mushrooms from Kyoto Tango, bonito sashimi, white miso soba with Matsutake mushrooms and conger eel, and rice with Matsutake mushrooms and conger eel. We ended with a light yokan jelly. The portion size of the course was just right. The flavors were more distinct than I had expected. It was nice to be able to chat with the chef at the end.