I visited the restaurant after getting a reservation from Mr. Takamatsu. The storefront has a nice atmosphere, and the cobblestone alley in front adds to the charm. I sat at the counter and enjoyed a kaiseki meal, savoring the dishes slowly while having sake and conversations. The restaurant is run by a couple, so only a small number of guests are allowed in, but they provide attentive hospitality. The landlady selects sake that pairs well with the food. I had a great time. Thank you for the wonderful meal.

I found a restaurant that I would definitely visit when I go to Kyoto, where I learned about the depth, deliciousness, and charm of Kyoto cuisine and Japanese cuisine. I was allowed to take photos, but not allowed to post them on SNS. I had a wonderful time talking about various things related to the restaurant, especially about the "hassun," and felt like my perspective on cooking expanded. My companion really liked the proprietress. We had a lovely time talking about Kyoto and food. I'm glad I was able to discover a restaurant that I want to cherish in 2022.

I suddenly had to go to Kyoto, so I visited here based on good cost performance reviews. The landlady's cheerful and enjoyable service made for a pleasant time. However, I felt that the course composition and quality were lacking.

If a customer from overseas asked me to recommend a delicious restaurant, the first place that comes to mind is a Kyoto restaurant. The food is delicious, and the chef and hostess are stylish and charming. The drinks are also fantastic, and it's no wonder they have a Michelin star.

Thank you for viewing. I visited the Tabelog Award 2020 Bronze-winning restaurant 'Takamatsu'. The location is about a 7-8 minute walk from Shijo Station and about 10 minutes by taxi from Kyoto Station. The service was excellent, with a talkative female owner and a quiet and sincere male owner. The atmosphere was enjoyable and stress-free. The food was comforting and made with care, using high-quality ingredients. The prices were surprisingly reasonable. I look forward to visiting again in a different season. The dishes I had included lotus root, Nameko mushrooms, cucumber, and persimmon salad, turnip and red sea bream soup, assorted sashimi, and a variety of other delicious dishes.

Takamatsu Tabelog Award 2020 Bronze winner. A renowned restaurant in Kyoto, quietly standing. Access is a 6-minute walk from Exit 26 of Shijo Station. It is located diagonally across from "Ogata". Reservations are accepted for a minimum of 2 people, so visiting alone is not allowed. The interior of the restaurant has 5 counter seats and table seats. Taking photos inside the restaurant is allowed, but posting on social media is prohibited. The small restaurant is run by the husband and wife owners. You can enjoy their warm hospitality and delicious food. Thank you for the meal. Sake-grilled eggplant, shiitake, fig, white miso, sake soup, sweetfish somen, smoked bonito, sake appetizer, tempura, conger eel, avocado, ginger rice, okra.

I visited the kaiseki restaurant "Takamatsu" in the ancient city of Kyoto. The restaurant has won the Tabelog Award 2019, 2018, and 2017 BRONZE. It is located about a 6-minute walk from Shijo Station on the municipal subway. The exterior is unique to Kyoto. You enter the restaurant through the curtain. The space is small with 5 counter seats and table seats. The head chef trained in Kanazawa, which is also the hometown of the landlady. You can take photos, but posting on SNS is not allowed. Here are the dishes we had today: - Kazunoko, bamboo shoots, and hanabiratake - Hanabiramochi, shrimp potato, and kasujiru soup - Sashimi of tuna from Ine, natural flounder - Flounder and pickled red ginger wrapped in kelp, salmon and turnip checkerboard, oyster, Kyoto carrot castella, kwai, shrimp, kumquat, black bean, pine breeze - Grilled yellowtail with miso and chrysanthemum turnip - Hiryusashi (flying dragon head) simmered - Duck and green onion rice - Yuzu jelly The restaurant pays attention to the selection of dishes, and the elegant dishes are visually enjoyable. The landlady's meticulous attention enhances the deliciousness of the head chef's dishes. I had a delicious and enjoyable time. To eat such delicious food at such an amazing price, I think, "What is cooking...?" When I visit Kyoto again, I will definitely come back. Thank you for the meal.

This restaurant is located in a narrow alley off a wide street, with a surprisingly Japanese ambiance. After being seated, cold Japanese tea is served, followed by a choice of drink. Although there is no menu for Japanese sake, they will choose a sake that suits your preferences. They will guide you through a sake tasting to pair with your meal. The first dish is tofu made from soy milk with summer vegetables and jelly on top. The tofu is very gentle and the jelly adds a perfect balance. The chosen sake pairs well with it. Next is a clear and fragrant soup with conger eel and winter melon in a lacquered bowl. The sashimi course includes conger eel and grunt fish with tomato jelly. The presentation in the dishes is beautiful. Grilled ayu fish is served next, perfectly crispy and flavorful. Following that is octopus and eggplant simmered together, with the octopus being tender and delicious. The meal continues with a colorful array of dishes, including grilled conger eel, shrimp, green peas castella, and conger eel sushi. The flavors are exquisite and the presentation is impressive. The meal ends with a delicious corn and bitter melon rice dish served in a small pot, accompanied by red miso soup and pickled myoga ginger. The dessert is a milk mousse with fig on top, a perfect ending to a delightful three-hour dining experience.

I visited "Takamatsu" in Shijo. The restaurant is located along a narrow alley about a five-minute walk from Karasuma Station towards Shijo Omiya on Shijo Street. The restaurant has a renovated traditional Kyoto townhouse, giving it a Kyoto-like atmosphere. Upon entering, there is a kitchen surrounded by a counter on the right, and table seats at the back. I sat at the counter and had the evening kaiseki course. The restaurant is run by the owner and his wife, with the quiet and artisan-like owner and the very cheerful landlady creating a delightful atmosphere. The owner's shy nature or focus on the kitchen made it difficult to see his cooking skills, but the traditional Kyoto kaiseki dishes he served were all excellent. I wish I could show you photos of the dishes, but unfortunately, I cannot. Takamatsu offers a great value for kaiseki in Kyoto, and the restaurant prides itself on being approachable. I would love to visit again if I have the chance. Thank you for the meal. ☆4.02

A little west from Shijo-Karasuma, past the Shimmachi intersection and turning left into a narrow alley. It's located in a quiet area. My wife has been here four times, but it was my first visit. We sat at a table in the back after passing by the counter. You can see a small garden through the glass. We opted for the chef's choice menu. The dishes are prepared by the owner himself, so they come out slowly. - Appetizer: Sweet shrimp and vegetables - Soup: Egg tofu with butterbur scape, with a subtle bitterness - Sashimi: Sea bream and mirugai - Side dishes: Island pickled turnips with a new flavor - Grilled dish: Grilled salmon with miso marinade - Simmered dish: Octopus, butterbur scape, daikon radish - Rice: Sea bream and trefoil with a fragrant daikon radish, we had 2 servings and took the rest home as onigiri - Dessert: Jelly with pomelo and strawberries We had Ebisu beer throughout the meal. The owner, who is from Kyoto, trained in Gifu and Ishikawa as well. The dishes are classic and well-prepared, with appropriate portion sizes. The choice of tableware is also impressive. The proprietress is knowledgeable about food and tableware, and is a great conversationalist. She seems to have visited kilns not only in Kyoto but also in Kutani and Karatsu. It seems that there are many regular customers, not only from Kyoto. There was a gentleman dining alone at the counter, who seemed to be from Tokyo and was enjoying a lively conversation with the owner. Overall, it's a typical adult-oriented restaurant.

A Japanese restaurant that shines like a Michelin star. They have both counter seating and private rooms, but they seem to limit the number of customers. They offer only an omakase course for ¥10,800, which is very reasonable. You can take photos but they ask not to post on social media. - Ebiimo crab ankake: Fried ebiimo with a gentle crab and shrimp sauce. - Amadai, takenoko, daikon mochi soup: A hearty soup with amadai, bamboo shoots, and daikon mochi. - Sashimi: Kawahagi from Nagasaki, swordtip squid, served with liver. - Hassun: Includes kazunoko, kasuzuke kombu, hirame, dragon roll with salmon and turnip, chicken, raisins, cashew nuts, and keshi nuts. Also includes u-no-hana, sweet potato castella, kinkan compote, shrimp, ayu, kuwai, and black beans. - Buri miso-zuke: Juicy and delicious. - Horikawa beef burdock stew: Thick and tender burdock stewed with kintoki carrots. - Duck and green onion rice: Served with pickles, turnips, and napa cabbage. The red miso soup is slightly soft and sweet, with a creamy texture from the green onions. - Iyokan jelly: Served with strawberries, a large jelly that could be a bit firmer. The proprietress is very entertaining, with a comedic banter with the chef. A great place to enjoy Japanese cuisine at a reasonable price.

- Soy milk tofu with a ponzu jelly drizzle topped with wasabi, fig, and avocado - Conger eel, boiled eggplant, somen noodles, pickled okra soup with yuzu - Crushed ice with octopus and conger eel (served with wasabi, soy sauce, radish, shiso leaves) - Eight-course meal: onion, moroheiya, pickled turnip, conger eel roe jelly, yuzu sprinkles, lotus castella, lemon simmered in syrup, cashew and raisin paste, boiled konjac, boiled conger eel liver, conger eel sushi, young corn curry-flavored, edamame - Dried sweet-sour pickled ayu fish with arrowroot ginger - Shrimp, boiled wood ear mushrooms, boiled winter melon with a winter melon base sauce topped with shiso leaves - Octopus, boiled small taro rice (served with torn shiso leaves) - Red miso soup with thread noodles - Pickles - Honey-glazed tomatoes, basil-based sherbet (tomato honey glaze with a hint of sourness and less sweetness, topped with fried basil leaves)

Pickled lotus leaf and simmered Daitokuji-style wheat gluten (topped with sweet vinegar myoga) - Flounder and kudzu dumpling with two layers of tofu and sesame tofu soup (garnished with lotus root and gai lan, flounder with plum paste on top) - White abalone and sea bream appetizer (decorated with large leaf and green maple leaf, cucumber and seaweed jelly, served with soy sauce, wasabi, and grated ginger) - Duck roast, Usui bean castella, simmered sea bream roe, sea bream dumpling, sea essence vinegar, smoked firefly squid, dried white fish, simmered octopus rice, pickled young yellowtail (seasoned octopus with sweet soy sauce, white fish half-dried, dumpling with tree buds, young yellowtail with sea urchin at the base) - Grilled salmon miso marinated with sweet vinegar grated burdock and grated apple on top - Boiled komatsuna and sakura shrimp with fried young corn and steamed silk tofu (garnished with tree buds) - Bamboo shoot rice with tree buds - Red miso soup with wakame seaweed - Pickles (bracken ginger soy sauce pickles and turnip bran pickles) - Usui bean pudding with candied tangerine and candied tenmame beans (This restaurant, compared to other Japanese restaurants in Kyoto, has a lower price range, which limits the ingredients used and it seems like the dishes are made by one person. However, they do not follow the trend of using trendy ingredients and still make traditional dishes like the eight-course meal. I wish other restaurants would follow this attitude. The only thing I would like to see improved is the presentation of the appetizer, it could be a bit more refined.)

Opposite to Mr. Ogata's place, in a small alley, there is an old Japanese house turned into a restaurant. Inside, there are counter seats and tables in the back. On this day, I sat at the counter. The restaurant is run by the owner and his wife. They made me laugh right from the start. When I mentioned that I needed to catch the last bullet train back to Tokyo, the owner said, "Don't worry, I'll kick you in." I was momentarily confused, but the wife explained, "When he starts talking, his hands stop moving, so I kick him in." This had me bursting into laughter. The wife said this with a straight face, while the owner continued cooking with a gentle smile. They are a lovely couple. The food is traditional Japanese cuisine, meticulously prepared. However, it was a bit disappointing that the appetizer was still New Year-themed even though it was already late January. The dinner course costs 10,000 yen and includes: 1. Fried taro and crab paste 2. Sweetfish and bamboo shoot soup with daikon mochi 3. Sashimi of sandfish and swordtip squid 4. Assorted dishes - Katsuobushi and herring roe - Black beans with gold leaf - Shrimp - Jicama - Rolled kombu and flounder - Salmon and turnip checkerboard pattern - Chicken, raisins, cashews with mustard seeds - Sweet potato cake with gold leaf - Candied kumquats - Ayu fish with roe 5. Miso-marinated grilled yellowtail 6. Burdock root cooked with sweet potatoes 7. Pickles - Turnips and Chinese cabbage 8. Red miso soup 9. Duck and green onion rice, which was delicious 10. Yuzu jelly and strawberries. The owner trained at a renowned restaurant for three years before opening his own place. He didn't disclose the name of the restaurant where he trained. The wife is from Kanazawa and runs the restaurant with a lively Edo-style personality. The price for this course is very reasonable. (No photos allowed)

"Delicious food and great service!"

It's the best. When you come to Kyoto, you can't miss it.

Refined and elegant kaiseki meal that I would love to revisit.