The course starting from 6:00 pm offers seating only at the counter. Enjoy a meal paired with Japanese sake at a reasonable price of 42,500 yen for two people. Credit cards are accepted. Located just a 10-minute taxi ride from the Hilton Group's top-notch LXR Hotel & Resort "ROKU KYOTO" (although it's only a few hundred meters in a straight line, you have to take a detour around the Odoi and Tenjin rivers built by Toyotomi Hideyoshi in the Tensho era). We were able to savor 14 dishes (plus a souvenir) beautifully crafted with seasonal ingredients such as conger eel, akou, and sweetfish, along with a variety of limited edition Japanese sake to complement them. To end the meal, we were served shaved ice made from natural ice from Nikko, Tochigi Prefecture. At first, we were puzzled as to why Nikko ice in Kyoto, but it turns out the head chef, Mr. Muroi, is the hometown ambassador of Ohtawara City in Tochigi Prefecture, so it all made sense. The taxi was arranged for us, and we were personally greeted by the head chef at the end, leaving us completely satisfied. The only downside was the slight lack of communication between the new staff and the head chef, but with a little more collaboration, it could be improved. Please note that this review is based on memory, so there may be some inaccuracies, but I have tried to summarize as much as I can. [Meal] 1. Kuzukiri (served with black sugar), Kama-roasted tea from Gokase Town, Miyazaki Prefecture - The kuzukiri was delightfully chewy. - The tea was a strong, bitter tea that cleansed the palate for the upcoming meal. 2. Appetizer: Hokkaido sea urchin, white corn, hairy crab, Okinawa sea grapes, edamame tofu, and cirsium japonicum flowers - The dashi, made from edamame, had an elegant taste. 3. Hors d'oeuvre: Conger eel sushi, shellfish (wine-marinated yamamomo, vinegar-marinated kanzou flower, roll of green eggplant?), clam, conger eel pickled in nanban style, natsume - The conger eel liver soy sauce was exquisite! 4. Soup: Conger eel and early pine shoot - The broth, made from tuna, paired well with the texture of the pine shoot. 5. Sashimi: Akou (redspotted grouper), blanched akou skin, salted toro, conger eel with plum, yuba, pumpkin - The liver soy sauce of the akou was exceptional! 6. Grilled dish: Grilled sweetfish, sesame-dressed green beans, land and sea nori, tomato, fresh ginger - You can eat the sweetfish from head to tail. The land and sea nori was crispy and delicious. 7. Ume (plum) and tomato gelato - A refreshing dessert to prepare for the next course. 8. Kinjiso (golden grass) and akaza (red mallow) ohitashi (boiled and seasoned greens) 9. Conger eel and akou with thickened tare sauce of Takamine chili pepper 10. Cold assorted dish: Kabocha squash, corn tofu, zucchini, moroheiya, taro, moso bamboo, long eggplant 11. Assorted simmered dish: Kamo eggplant, shrimp, okra, Fushimi chili pepper, new lotus root mochi with ginger-based sauce 12. Eel, clay pot rice, chicken and dumpling miso soup, Kyoto pickled vegetables - The eel skin was slightly thick, but the meat was delicious. The rice was so good that we asked for seconds. 13. Kyoho grapes, peach, pound cake - The pound cake was flavored with daiginjo sake sprayed on top, and it was so tasty that we forgot to take a photo before eating it (it's actually twice the size shown in the picture). 14. Matcha and sweet red bean shaved ice - The ice was natural ice from Nikko, Tochigi Prefecture. It was so refreshing and delicious.

This is a restaurant I would like to visit if given the opportunity. I had the chance to revisit after a long time. Upon entering the restaurant, which is a renovated machiya (traditional townhouse), I was greeted by beautiful fresh flowers in the tatami room. The high ceiling with a splendid hearth added to the atmosphere. The chef's strong commitment to using seasonal ingredients was evident in the various dishes, which were simple yet full of flavor. The portion sizes and pacing of the meal were perfect. The selection of tableware had a story behind it, and I was always impressed by the sense of aesthetics. The chef and staff members kindly explained the dishes in English to foreign guests, who seemed very interested in the unfamiliar kaiseki cuisine. My friends who accompanied me were also impressed. I will definitely visit again.

The first dish, warabi mochi and sencha, took me by surprise. The second steeping with different temperature and time continued to amaze me. The aroma and taste were unlike anything I had experienced before. It seemed like the tea was revitalizing my stomach. Each beautifully crafted dish brought a sense of wonder and enjoyment. The owner, who trained at Arashiyama Yoshitoyo, was impressive. The young chef, likely his apprentice, provided efficient and pleasant service. I will definitely be returning. Located a bit downhill from the famous temple Ginkaku-ji, near Tokyu Harvest.

It's been a while since I visited Muroi-san's restaurant. There are more male chefs and young staff members, and the unique dishes by Muroi have been enhanced. The freshly shaved bonito dashi soup is a must-try this season, with ingredients like conger eel. Each sip brings out the flavors, textures, and elegance of the ingredients. It's truly impressive. The attention to detail of kaiseki cuisine combined with Muroi's innovation. Visiting again was definitely the right choice.

Team Muroi was of course in great shape. The meal started with fragrant roasted green tea, persimmon and sweet bean paste dessert. Elaborate dishes kept coming one after another. Both fish and vegetables, as well as venison, each played a starring role. The dish of young watercress and shredded snow crab meat in a bowl, as well as the shrimp and taro, were delicious. The grilled fish was also tasty. When we asked for sake, they placed several one-liter bottles in front of us. We started with the refreshing Atago Matsuri, then moved on to the richer Nabeshima masterpiece. The dessert, with a variety of seasonal fruits, was enjoyable. The meal ended with freshly made sake lees sorbet served from a mixer. The restaurant even appeared on the cover of a Kyoto magazine. I took a snapshot of that cover photo.

I had a wonderful Japanese meal starting from sencha and juice, all the way to the fruit dessert with plenty of vegetables and fish, without a greasy taste. The seasonal colorful vegetables were prepared with delicate craftsmanship to enhance their flavors. The sashimi and rice were top-notch. I rarely ask for seconds, but the white rice was so delicious that I couldn't resist getting more. The rice and pears from Muroi's hometown of Tochigi were perfectly done. The leftover rice was made into rice balls and given to all customers. The 160-year-old traditional Japanese house was also fantastic. This is a restaurant I want to visit every month.

I started a gourmet website. Homepage "https://blog.33inc.jp/" Instagram "@mitomi_emon" To Kyoto Takamine, away from the hustle and bustle, to the tranquil streets stands the Japanese restaurant "Muroi". The restaurant is said to be a renovated 150-year-old traditional house, and of course, it fits in perfectly with the quiet streets. The store name is the name of the master, but Mr. Muroi chose this place quietly as he wanted. It seems that he struggled to gain recognition due to the location, but he has steadily built up achievements such as one Michelin star. The opening of Aman Kyoto nearby may also have been a boost. This review is from Mitomi Emon, who visited after staying at Aman. Mr. Muroi is from Kyoto's famous Yoshikawa family and has also had a long experience abroad. As his background suggests, he is a skilled and flexible chef. And, although he is modest, he is quite handsome. It is worth watching his every move at the counter. His dedication to vegetables can be felt throughout the dishes, adding color and flavor to them. The personal MVP of the course that day was the soup of Kamameshi. The perfectly grilled Kamameshi has a moist texture that is wonderful. The dashi also adds a savory aroma, allowing you to enjoy the changes. The dashi itself is set with a slightly sweet Yoshikawa-origin kelp. The shiitake mushrooms and matsutake mushrooms add richness to it. The dishes are not just slightly delicious, they are truly delicious. Other dishes on the menu include "Ice-brewed green tea," "Sweet potato sweets," "Hassun" with salmon roe, ginkgo nuts, fried chestnuts, pumpkin, scallops, saury, bonito, Fushimi chili peppers, and cuttlefish ink. "Hairy crab and potato stem," "Sashimi" with sea bream from Akashi, tuna from Oma, and sea urchin. "Roast beef," "Shabu-shabu with hamo," served with sesame tofu. "Sweet sea bream" served with fresh shiitake mushrooms. "Meal," "Fruit," "Matcha terrine."

I found this restaurant right near my usual lodging. One night, I noticed it because a taxi was parked outside. I started with passion fruit juice and kuzumochi. The dishes varied in taste and texture, with a mix of vegetables and main dishes to enjoy. The seasonal dishes like conger eel, eel, scallops, and junna were delicious. We also had Tochigi Asahi Koshu and Nanahonsen, among others. All in one-liter bottles. We didn't overindulge and it was just two men and three women, the women wearing T-shirts. The charcoal-grilled dishes and rice were perfect. The fruits were also very tasty. My American friend knew about the Japanese-style cherries that came from the West Coast. It was a delicious feast.

I made a reservation for a weekend with a last-minute opening. Google advised getting off at the bus stop before, but I took the [North 1] bus from the Aonori bus stop at Kitaoji Bus Terminal and got off at [Do Tenjocho], which was just a 1-minute walk away. The reservation was for a simultaneous start at 6 o'clock, so I arrived 5 minutes early. After disinfection and temperature check, I took off my shoes and was guided to my seat. There was a hot water bottle at my feet and a lap blanket for the ladies. They asked for our drink orders right away, and I ordered a hot water split because it was cold. People around me were ordering sake, and it seemed like they had a good selection of sake, including high-quality and original ones. The owner greeted each of us warmly, and engaged in conversations with regular customers and newcomers alike. The first course was tea and a homemade dried persimmon paste-filled sweet. This was followed by a variety of vegetables and homemade miso. The third course was a luxurious plate with seasonal delicacies from the mountains and the sea. The fourth course was a grilled fish, daikon radish, and grilled leeks. The fifth course was a dish with plenty of seri (Japanese parsley) that the owner had picked in the mountains. The sixth course was grilled eel, which was a bit overcooked for my taste. The seventh course was a vinegar dish with fish liver and sea cucumber. The ninth course was deer loin, which was tender and not gamey, served with various types of sweet potatoes and broccoli. The tenth course was deer meat curry with potatoes. The eleventh course was a dish with fish, fried food, daikon radish, and meat, along with yuzu tofu. The twelfth course was rice with daikon radish and fried food, along with fragrant items. The thirteenth course was dessert, featuring pears and persimmons. I was able to eat a lot of vegetables throughout the meal. The dinner ended at 8:30 pm, and I received a rice ball as a souvenir before taking a taxi back home in the dark. The restaurant underwent renovations in early January, and starting from January 27, 2021, the grilled dishes will be cooked over charcoal instead of gas, with a new price of 18,000 yen (including tax and service charge). It was a great restaurant that reflected the owner's personality.

You can understand the Michelin stars. It's a serious battle with the chef (laughs). Only 9 counter seats, omakase only, can't escape! Casual conversation is difficult at first! Truly an adult establishment. They are particular about ingredients, colors, and flavors, creating culinary art beyond deliciousness. They renovated an old house in front of Tokyu Harvest, with only a counter and a wide selection of sake and wine. For some reason, they start with tea and dried persimmons, and are impressed by the colorful presentation. Lastly, they serve curry! The most delicious sake was a mysterious brand called Bounenkai. There seem to be many regular customers, and they are planning to raise prices soon. A shop that is thriving even without inbound customers (laughs).

When you come here, you can't help but think, "I have to leave a review on Tabelog!" There are many restaurants in Kyoto that use Kyoto vegetables in their dishes, but if you want to please your companions, I highly recommend this place. The chef, almost single-handedly, carefully selects ingredients (even going so far as to fetch water) and prepares the dishes. The menu changes daily with special courses. It always starts with a sweet dish. The homemade dried persimmons with elegant sweet red bean paste on a small plate exude sophistication and seasonal charm. The 12-course meal will make you exclaim "wow" or "oh!" with each dish. You'll encounter unfamiliar, rare vegetables and dishes, tastefully presented in beautiful dishes with floral arrangements. It's no wonder that cooking enthusiasts also frequent this place. In January, they introduce charcoal-grilled dishes featuring oak charcoal, adding even more excitement.

About a 10-minute taxi ride from Kyoto Municipal Subway Kitaoji Station, I visited "Muroi", a restaurant that has received the Foodlog BRONZE award in 2019 and 2018, as well as a Michelin 1-star rating. The exterior of the restaurant has a traditional machiya-style design, which is charming. Upon entering, you are greeted by a spacious and elegant atmosphere with a large counter shining in the center. The restaurant seems to have a focus on Japanese sake, as various brands are displayed. The chef, who has trained in various countries, uses carefully selected ingredients and water to create dishes with meticulous attention to detail. Today, I enjoyed the following dishes: - Fukuoka's Gokasho Village pan-fried tea - Kyoto Ohashi chestnut simmered in astringent skin - Sea urchin sesame tofu soup - Hassun (various appetizers) - Tochigi matsutake mushroom and sea bream with watercress soup - Sashimi of toro and sawara - Kamazuke-style grilled kamazuke with peanuts - Saga beef with mushrooms - Ohara taro and Kaga lotus root cake with fried tofu and radish leaf - Matsutake mushroom rice - Persimmon, Shine Muscat, and fig - Brown sugar sherbet The fruits were all seasonal and delicious until the end. I would like to revisit to try the seasonal dishes again. Thank you for the wonderful meal.

In the northern district of Takamine, a kaiseki meal with plenty of vegetables was served by the chef who spent 10 years at NOBU London. He was friendly, fluent in English, and I was originally dining alone, but ended up enjoying the meal with a couple from the nearby luxury hotel Aman. The vegetable dishes were delicious, and the seasoning of the tuna was also skillful. It was a fun dining experience.

During the coronavirus pandemic, I visited Kyoto with thorough precautions. I decided to visit Muroi, a top-notch restaurant. It is located near Aman Kyoto in the Kita Ward. The restaurant is a beautifully renovated old house with a retro feel. The chef, who may seem pretentious but is actually down-to-earth, is quite handsome. They are taking social distancing seriously, with a limited number of reservations and spaced-out seating. The set course menu, priced at ¥12,000, is exquisite. Each dish is perfect - delicate, elegant, and delicious. The use of plenty of vegetables, including unique ones from Okinawa, stood out. The variety of delicious drinks was also impressive. Lastly, they mix leftover shiny rice with jacques for us to take home as onigiri. It's perfect for a late-night snack. Personally, I felt like I was watching an artist perform on stage as the chef worked in front of us - quick, efficient, and attentive. I look forward to visiting again in a different season.

The vegetables were delicious, and the fish was also very tasty. The Japanese sake served was a local Tochigi brand called Yumesarara, made from sake rice. It had a rich flavor that made it enjoyable to drink on its own. Perhaps a crisper sake would have paired better with the delicate vegetables from Muroi-san. Nevertheless, everything was delicious. The vegetables had a great texture when chewed, a rich sweetness, and a deep flavor. It's clear that the chef is an expert in vegetables. The fish and dessert were also delicious, and the preparation of the ark shell was very well done. The pairing of the broth and sake in the bowl dish was amazing. I would like to visit again during the summer vegetable season.

Muroi-san for the 5th time. Is this the 3rd season? Upgraded even further. With the final venison curry, a total of 12 dishes! Starting with the sweetness of lily root, plum, and red beans, each dish has a wonderful connection of flavors, changes, seasonal feel, and beautiful presentation. The sense of matching the dishes with the plates, the taste of each vegetable, sashimi in between, and the deliciousness of wild boar... Even a friend who doesn't like game meat was surprised by how delicious it was. With a warm foot warmer, soft indirect lighting, and delicious food, I felt so relaxed and sleepy. As always, the flower arrangements are stunning. This is a wonderful restaurant that satisfies all five senses.

Today, I visited Muroi in Kyoto's Kita-ku, a Michelin-starred restaurant located in a charming old house nestled in the mountains. The spacious old house with high ceilings and thick beams exudes a rustic atmosphere, and the open kitchen allows you to see the chefs in action up close, adding a live cooking experience. Each guest is provided with an electric hot water bottle at their feet, showing great attention to detail in welcoming guests. In this mountainous setting, Muroi stands out for its abundant vegetable dishes made with carefully selected fresh vegetables from the nearby area and Ohara. The first dish served, a colorful and delicious appetizer made with a whopping 22 types of vegetables, resembles a New Year's feast. The main focus is, of course, the fresh vegetables, prepared to be soft and easy to eat through steaming, grilling, and simmering, eliminating bitterness and astringency while capturing their sweetness beautifully. From the main dish of roasted female deer meat to the icefish from Himi, the amberjack from Himi, and the steamed turnip with red sea bream, all accompanied by the vegetables, enhance the flavors even more. Muroi, the magician of vegetable use, may not be flashy, but confidently recommends it to vegetable lovers. Today's menu: 24,970 yen for two people, 12,000 yen for the course - Black beans, chestnuts, shrimp, arrowhead, monkfish liver, lotus root, chayote, burdock, taro, rapeseed flowers, kombu rolls, salmon, datemaki, kumquat, red and white kamaboko, white turnip with cod roe, kazunoko, sweetfish, amberjack marinated in miso, egg yolk marinated in miso, sweet potatoes, and others, totaling 22 types of vegetables - Clam and turnip soup with spinach using water from the Kyoto Midorigaoka Pass - Sashimi of Himi icefish - Fried taro and Kaga lotus root mochi - Steamed carrots in four colors: gold, white, yellow, and purple, along with turnips, yam, and sansho oil dressing - Roast deer back meat with Jerusalem artichoke, red shallot, and mustard hill seaweed, white watercress salad - Steamed turnip with red sea bream, ginkgo nuts, fiddlehead fern, peanuts, and others - Yamagata rice, miso soup, pickles - Sake lees sherbet, honey apple, red Madonna apple, smiling pear, white chocolate mochi zenzai - Other drinks

Located a bit away from Kyoto city, this restaurant is run by Chef Muroi, who gained experience at renowned Kyoto restaurants and as a chef for various embassies before opening his own place. Originally from Tochigi, he specializes in using Kyoto vegetables in his dishes. Upon entering through the indigo-dyed noren curtain, you'll find a renovated old house with high ceilings and impressive beams. The spacious counter seats are accompanied by hot water bottles at your feet, showing attention to detail. Besides the chef, there is a middle-aged woman and a young apprentice. The dinner starts promptly at 6 o'clock, but one group arrived late, causing the chef to become quite irritated. There were also instances where the assistants made mistakes and were scolded in front of the customers, which felt a bit awkward in the warm atmosphere of the old house. Now, let's talk about the content of the meal, which was a 12,000 yen course. 1. Sweets: Dried persimmons, sweet bean paste, dried sweet potatoes, served with tea and kumquat hot water. Starting with sweets was unexpected. 2. White salad: Chrysanthemum greens, shiitake mushrooms, konjac topped with dried seaweed lid, shaved ice to resemble snow. 3. Hassun: Boiled peanuts, blowfish milt with grated radish, sweet vinegar pickled turnips arranged like camellias, with various accompaniments densely packed in a small rectangular dish. 4. Soup: Yellowtail and daikon radish with spinach stems and fresh. 5. Sashimi: Bonito tataki, grilled with straw, and other assorted sashimi. 6. Squid legs with purple turnips, yellow turnips, sweet potatoes, and mountain pepper oil. 7. Wild boar from Kitayama with Jerusalem artichokes, water chestnuts, and satoimo made into mochi, served with mustard that won a gold medal in Saitama. 8. Pear sorbet. 9. Taro with Minoh watercress, kujo green onions. 10. Rice with Yamagata's Tsuyahime rice, miso soup, simmered tuna and Chinese cabbage, pickles. 11. Mandarin orange jelly with persimmon honey and apple. Accompanied by plum wine soda. The work is delicate and meticulous, but it was disappointing that there was no send-off from the chef at the end.

To Mr. Muroi at Takamine. This is my second visit since January this year to this restaurant, which has maintained its Michelin one-star rating in the latest edition. I learned from my previous visit that they serve sweets first, so I knew I didn't need a snack that day. I resisted the temptation for snacks and arrived at 6 p.m. to coincide with the start time. Below are the dishes I enjoyed. I later organized them with my memory, but there are some ingredients that I couldn't recall. I should have taken notes, so I'll bring a notebook next time. Sweets: Chestnut and green tea. Appetizer: Salmon roe, ginkgo nuts, peanuts, ginger, buttercup squash, sarnashi, ayame yuki (turnip), shrimp, deer jerky, yamamomo, dates, shirako. Sashimi: Marinated sea bream with ponzu sauce. Soup: Grilled turnip, green beans, nameko mushrooms, and more. Grilled fish: Grilled mackerel, yellowtail, yamaimo, matsutake mushrooms and jicama. Grilled meat: Venison with burdock, carrots, carrot leaves, sweet potatoes, karasumi, okanori, daikon radish with crab sauce, and wasabi-flavored leaves. Main dish: Rice, miso soup, pickles, croquette, boiled leafy vegetables. Dessert: Pear, persimmon, grapes, mint tea. Souvenir: Rice balls. It's truly autumn now. The charm of Muroi lies in its abundance of vegetables and mountain vegetables. Just like my previous visit, I discovered new ingredients and new ways of cooking familiar vegetables. I will try to incorporate some of these points into my daily meals. The dishes and the plates complement each other beautifully. They have a variety of sake, mainly from the chef's hometown of Tochigi Prefecture, so I tried a couple of different ones this time. The rice balls as a souvenir had a gentle flavor with flaked fish and small dried fish mixed in. Perfect for a morning snack at the hotel. I will visit again in spring or summer, to experience a different season. Thank you for the wonderful meal!

A kaiseki restaurant in Takamine, Kita-ku, Kyoto. It has been awarded one Michelin star. Although it is not located in the city center like Gion or Kawaramachi, making it somewhat inconvenient to access by public transportation, the use of freshly picked morning vegetables and the use of spring water drawn every morning in the dishes were impressive. I made a reservation two months in advance. The owner, Mr. Muroi, has experience working in famous restaurants in Japan and as a chef in foreign embassies before opening his own restaurant. He has a gentle demeanor, elegant culinary skills, and is quite handsome. The interior of the restaurant has an L-shaped counter that is spacious and relaxing. It was a late August evening, a bit past the time to enjoy Kyoto's summer vegetables, but Mr. Muroi mentioned that it is difficult to obtain good vegetables at this time as the season changes. Perhaps because of this, I felt that the composition of vegetables in the dishes was slightly less than expected based on other reviews I had read. Nevertheless, each dish was filled with the blessings of the land, river, and sea, allowing us to appreciate the changing seasons through the flavors of the dishes, which were elegant and refined. It was a wonderful evening that left my heart full. I would like to visit this amazing restaurant again as the seasons change. Thank you for the delicious meal. Fortunately, it is not far from my hometown, so I hope to visit again soon. <Dishes> *Course: 11,800 yen (likely a very fulfilling course at this price) *There are some gaps in the review due to the use of many ingredients and drinking during the meal. The flow of starting with a sweet dish was unusual. Appetizer: Corn tofu, red okra, sea urchin, sea grapes Eight-course meal: Bitter melon, ikura salmon roe, squash puree, saury fish, luffa, white taro stem, white shrimp, throat black, Ainu onion tofu roll, trombocino, hodo potato, and others Soup: Conger eel, flat mushroom, myoga flower with spring water dashi Appetizer: Fresh conger eel, bonito straw-grilled with vine, ume jelly, corlinkee, vinegar orange with various vegetables Grilled dish: Grilled conger eel with sansho soy sauce Main dish: Duck meat with tomato mustard, water spinach, miso Palate cleanser: Peach sherbet with homemade yogurt and blueberries Fried dish: Giji fried with purple sweet potato, purple corn, Kamo eggplant and kelp paste Meal: White rice, soup, pickles Dessert: Peach, pear, Delaware watermelon <Drinks> Sweet potato shochu on the rocks (Kirishima) x3