I revisited Gourmet Butadoujin, a restaurant I visit daily for dining out. It has been selected as a Tabelog Gold restaurant for three consecutive years since 2020. The owner of this restaurant allowed me to host a private party on the day after the opening, and since then, I have been hosting private parties every 4th Wednesday of the month as "Gourmet Buta Day." However, due to the COVID-19 pandemic, the organized private parties have become rare. On this day, I dined with gourmet celebrities and food connoisseurs from both the east and west, including "Azabu Hiten" among others. The dishes were left to the discretion of the owner. The menu included: - Jellied spanner crab and sea urchin - Abalone and eggplant - Oilfish and steamed rice - Sea bream from Akashi and shrimp - Grilled turban shell - Pickled onions and kujin - Flathead fish - Asparagus - Conger eel - Hirai beef cutlet - Rice - Dessert - Matcha The cost was around 50,000 yen per person. It seems that luxury restaurants in Tokyo and Kyoto are becoming more and more accustomed to prices of 50,000 to 100,000 yen per person. It is becoming increasingly difficult for common people like me to dine out every day. Nevertheless, this is a restaurant that I want to continue visiting by saving money. Thank you for the meal! I look forward to the next visit.

At the end of summer, the food at this restaurant is like stepping into a whole new world. From migrating crabs and sea urchin to quail soup, fresh salmon rice, and sashimi of sea bream...you can already feel immersed in the world of this restaurant. Figs, semi-ripe pickles, and homemade flying dragon head. The shiny white rice with simmered mackerel and pickles makes you want to have seconds. The soft and tender goose liver with green tea to finish off the meal. Although it's hard to say goodbye, the incredibly beautiful and delicious dishes make you feel like you're in heaven...Thank you for the feast.

I visited Dojin, known for its difficult reservations even in Kyoto. It was a platinum experience, with only one group of six per day. The food was truly amazing, blending Kyoto traditions with innovative creations. The chef, working alone, creates masterpieces, while the teamwork with the hostess ensures a seamless dining experience. I feel grateful for the happy time spent here and hope to visit again in the future.

The dishes are not overdone, yet deliciously executed. It truly reflects the personality of the chef. The refined Japanese cuisine is a hallmark of Michelin-starred restaurants. The sashimi and white rice are particularly delicious at Michelin-starred restaurants. Simple dishes that cannot be disguised truly stand out. Thank you for the meal. Menu highlights include lotus root mochi with green soybeans, lotus root pickles, hairy crab and winter melon soup, new salmon roe rice steamed dish, sashimi of sea bream with Uni from Yura, half-cooked abalone with shrimp, white zucchini with kudzu, steamed ginger abalone, cucumber and jellyfish with chicken breast sesame dressing, grilled white sea bream from Ehime, steamed and chilled freshly picked figs from Joyo City, boiled water eggplant in white miso, pickled plum stewed in flower, pickles, red miso soup, peach kudzu steamed bun.

The Gion Festival is in full swing and the heat in Kyoto is unbearable! It feels like I'm turning into roast pork! This is the fourth year in a row that I have visited Michi Hito during the Gion Festival, and I wonder what kind of dishes they will serve this year... ◆Dishes we enjoyed this time 1. Chilled Gyokuro green tea 2. Hokkaido hairy crab, Yura red sea urchin 3. Abalone and winter melon soup from Fukui Prefecture 4. Awaji Island devil scad sushi 5. Red sea bream from Akashi and Yura red sea urchin 6. Botan shrimp from Toyama Shinminato 7. Conger eel and pickled plum ginger from Awaji 8. Grilled Goby fish with spicy vinegar sauce 9. Natural sweetfish from Miyama, served with tade, Nishikyo miso, and sushi 10. Fried eggplant with spicy daikon radish 11. Lobster and corn tempura with white miso sauce 12. Meal: Beef simmered in red dashi broth, pickles 13. Wu tofu with moist greens and black honey 14. Matcha green tea ◆This is my 19th visit Despite the pain in my wallet, which exceeds 100,000 yen even without alcohol, the value of the experience makes it worth it. ◆The allure of revisiting The top-notch Japanese cuisine served here is a subtractive art form, where less is more. ◆Booking difficulty The chances of making a general reservation are close to 0% during the highly competitive Gion Festival period. I am fortunate to have secured a seat for the fourth consecutive year. The competition is fierce during this time, so I invited the friends I dined with last year to join me again this year. The course menu was filled with summer ingredients of the highest quality, including Hokkaido hairy crab, Yura red sea urchin, Fukui abalone, Awaji devil scad, Akashi red sea bream, Shinminato Botan shrimp, Awaji conger eel, goby fish, Miyama sweetfish, and lobster. Each dish was exceptional, which is why I cannot resist coming back to Michi Hito. Listening to the Gion Festival music and enjoying these exquisite dishes has made this summer truly special.

It was a delicious and enjoyable private dinner with friends at "Michibito," about a 6-minute walk from Keihan Sanjo Station. Today's menu included hairy crab with myoga and red sea urchin, okra with Tosazu jelly, abalone with winter melon, pressed sushi with horse mackerel, sashimi with sea bream and firefly squid, conger eel with umeboshi ginger and onion ponzu, marinated gudgeon with tomato, salt-grilled sweetfish with tadezu, cold fried eggplant with shiso and spicy daikon, lobster and corn hirousu with white miso and mustard, steamed rice with pickles and plum, kudzu tofu with seaweed and black honey. It was all very delicious. The finale of steamed rice, pickles, and simmered fish... the golden triangle was tempting for seconds, but I resisted as I am on a diet.

Located about a 6-minute walk from Sanjo Keihan Station, this restaurant is one of the most difficult-to-reserve places in Kyoto, with new reservations being impossible. The head chef, who trained at Mienai and Gion Owatari, is known for his authentic Japanese cuisine. The dishes include chilled gyokuro tea with hairy crab and myoga, purple sea urchin, okra with Tosazu jelly, abalone from Fukui, grilled eggplant in a soup with devil scorpion fish from Awaji Island, sashimi of gizzard shad from Akashi, salted and steamed sea bream from Kagawa, and more. Each dish was delicious, but personally, I loved the devil scorpion fish and the conger eel. The flow from the conger eel to the beef cutlet and dessert was also fantastic. The recommended sake paired well with the meal, and chatting with the charming proprietress added to the overall experience. The atmosphere, service, and taste were all top-notch. I would love to visit again if given the chance.

Thank you very much for the organizer for inviting me to this special seat, which rotates only once a day. I am extremely honored and grateful. Congratulations on the 5th anniversary, Dojin-san! It takes only a few minutes to walk from Sanjo Keihan Station, and I can feel the dedication put into the cooking. Despite the rainy weather in Kyoto, the greenery in the garden looked lively, and the evening lights added a charming atmosphere. The meal started with refreshing cold-brewed gyokuro tea, followed by a delicious dish of simmered abalone with abalone liver jelly and red sea urchin from Yamaguchi. The abalone was perfectly cooked, and the combination of flavors was delightful. The winter melon with hairy crab sauce was another highlight, with a perfect balance of textures and flavors. The pressed sushi with devil's mackerel was light and flavorful, and the sashimi platter of Akashi sea bream and Fukui tuna was a perfect showcase of the seafood's freshness. Each dish was meticulously prepared and showcased the essence of the ingredients. The meal continued with a heartwarming dish of grated Ise lobster with okra and grilled eggplant in white miso soup. The pickled southern bluefin tuna from Ehime was a unique and delicious dish that I had never tried before. The grilled throat black fish from Tokushima had a perfect balance of smokiness and lightness. The meal also included dishes like sesame vinegar-dressed white taro stems, dried zenmai fern shoots, and delicate hamo conger eel from Awaji Island. The meal ended with a comforting bowl of freshly cooked rice, tenderloin cutlet with sansho pepper sauce, miso soup with Ise lobster, and a variety of pickled vegetables. The dessert of kudzu tofu with black honey and Hiroshima wakame seaweed was a delightful end to the meal. Overall, the dining experience was exceptional, with each dish thoughtfully prepared and presented. The attentive service from the hostess added to the enjoyable dining experience.

The roadman in Kyoto. They quickly became a top-rated restaurant on Tabelog. I have been visiting since they first opened. Chef Nakajima is a calm person, but his passion for cooking is incredible. He has amazing skills, but he humbly keeps them hidden. His modesty is impressive. I believe they are currently the best Japanese cuisine restaurant in Japan.

I was able to visit this restaurant thanks to a fortunate encounter. It is a Japanese restaurant run by the master who trained at Mitate and Oowatari. It seems that reservations are often difficult to come by as it is usually booked for private parties, but the food is exquisite. It is very delicious. The prices are on the higher end, but it is worth it. I was extremely satisfied. ❤️

☆彡I was invited by a regular customer who has the prestigious "Tabelog GOLD" award and a nationwide 2nd place Tabelog score, making it a difficult-to-reserve restaurant that can only be visited with a regular customer. This restaurant only has one seating per day, allowing for a leisurely dining experience. The speed of service is unparalleled, making it a unique and special place. The omakase course included delicacies such as Yura's purple sea urchin, Awaji Island abalone, Anago steamed rice, and more. Each dish was expertly prepared and showcased the chef's skill. The thick and tender abalone, the perfectly cooked Anago, and the flavorful sashimi were highlights of the meal. The restaurant also had an impressive selection of sake, which paired perfectly with the dishes. The atmosphere was cozy and welcoming, allowing us to relax and enjoy the meal at a leisurely pace. The experience was truly unforgettable. Overall, it was a wonderful dining experience filled with delicious food, excellent service, and a great selection of sake. I highly recommend this restaurant to anyone looking for a unique and special dining experience.

It was a long-awaited first visit to Michelin-starred restaurant Doujin, which is currently extremely difficult to book due to no new reservations being accepted. The simple dishes that highlight the ingredients were impressive, especially the conger eel and eggplant soup. The self-grilled bird clam introduced on that day was also delicious. I couldn't resist having multiple servings of the delicious rice dish at the end. I would love to visit again in a different season if given the opportunity. The total bill for the meal, which included various dishes such as abalone simmered in yuzu soda, conger eel and Osaka eggplant, and herring roe and green asparagus, came to 45,000 yen.

At Doujin in Kyoto, we enjoyed dishes such as Awaji abalone and Yura sea urchin, Awaji conger eel and Osaka eggplant, Akashi sea bream and Awaji spiny lobster, Hiroshima junsai somen, Maizuru turban shell, Okayama snow crab and myoga, Hokkaido green asparagus and zenmai no nodomaki, Sado Island Koshihikari rice, and Yamaguchi prefecture black wagyu beef fillet cutlet. The food was exquisite and the presentation was beautiful. The restaurant is run by the female owner and another person, as the apprentice is no longer there. They only do one seating and are already fully booked for next year. Thank you for the wonderful dining experience at this highly sought-after restaurant in Kyoto. #Doujin #PopularRestaurant #KyotoGourmet

Roadman-san visited a Japanese restaurant in Tokyo after 3 years. He dined with a couple who are chefs at the restaurant and the owner couple. The simple yet bold presentation of the dishes was still impressive. It was the end of April, the perfect timing to enjoy the last of the bamboo shoots. The relaxed atmosphere made for an enjoyable meal. Roadman-san hopes to visit again next year. [April 2023 Chef's Selection] - Ehime citrus soda mix - Watarigani (Japanese blue crab) with Tosazu jelly - Awaji abalone, Tsukahara bamboo shoot, wakame seaweed soup - Akashi sea bream, Awaji spiny lobster sashimi - Tokushima white sea bream rice steamed in sweet sauce with Yatsushiro nori - Mirugai (geoduck clam) from Yamaguchi Ube, Yura purple sea urchin, sesame-dressed rapeseed blossoms - Grilled eel with eel sauce from Shizuoka, fruit tomato - Tsukahara bamboo shoot grilled with sauce - Cherry shrimp hirousu (omelette), green asparagus - Nibitashi (simmered dish) - Pickles - Bamboo shoot rice - Beef cutlet - Red miso soup with Ise lobster - Warabi mochi (bracken-starch dumpling) - Green tea - Beer (small bottle) - Sake, Nichinichi Joushijuuhei (half cup each) - Souvenir (Ryomatsu jelly) Total: Approximately 48,000 yen

In Kyoto's Sakyo-ku, this restaurant has won The Tabelog Award 2023 Gold and has been selected as one of the top 100 Japanese cuisine restaurants in 2023. It's a place that is nearly impossible to make a reservation at, but thanks to M-san's invitation, I was able to participate in a private event! I never imagined that I would have the opportunity to visit this place one day! Thank you so much! Here is a description of the dishes I enjoyed, along with my personal impressions added to the detailed information provided by F-san. [Symbol meanings] ☆: Impressed ◎: Love it 〇: Like it □: Average △: Not quite my taste [Photo 1] "Hiime Koharu" Citrus Juice from Ehime Prefecture This original citrus juice from Ehime's Hiime Koharu was mixed with carbonated water, giving it a refreshing and slightly fizzy taste. It was a great start to quench my thirst after walking to the restaurant! [Photo 2] Aperitif [Photo 3] Migratory Crab (Okayama) Meat & Innards, Purple Sea Urchin (Awaji Island, Hyogo) The vibrant orange innards immediately catch your eye! The innards were tender and free of any unpleasant odors, while the crab meat was full of sweetness and umami. The beautiful purple sea urchin had a clean and sweet taste that left me in awe! [Photo 4] Steamed Black Abalone (Awaji Island, Hyogo), White Bamboo Shoots (Tsukahara, Kyoto), Wakame Seaweed (Awaji Island, Hyogo), Tuna Broth with Refined Bonito Flakes The clear and beautifully transparent broth made with refined bonito flakes from Rishiri was exquisite! The bamboo shoots were sweet and crunchy without any bitterness, and the black abalone was expertly sliced for a tender and flavorful experience! [Photo 5] Red Sea Bream (Akashi, Hyogo, Female), Spiny Lobster (Awaji Island, Hyogo) The red sea bream from Akashi had a moist and tender texture, with a perfect balance of tenderness and firmness. The sea bream was served in four ways: two with wasabi and salt, one with wasabi, salt, and vinegar, and one with wasabi and soy sauce. Each bite was filled with incredible flavor and sweetness! The spiny lobster was also served in three different ways: with wasabi and salt, with wasabi and soy sauce, and with wasabi, salt, and yuzu. The lobster had a delightful firmness and sweetness that was truly exceptional! [Photo 6] Charcoal-Grilled Eel (Shizuoka) Rice Steamed with Eel, Yatsushiro Nori (Kumamoto) The combination of the aroma of nori and eel was unbeatable! The eel was perfectly crispy and fluffy, while the rice was chewy and the sauce was not overpowering. It was an incredibly delicious dish that left me speechless! [Photo 7] Charcoal-Grilled Turban Shell (Yamaguchi), Homemade Squid Ink, Rape Blossoms with Sesame Dressing The turban shell had a wonderful aroma even before biting into it! The texture was crunchy and the umami intensified with each bite. The homemade squid ink was tender and not overly salty! [Photo 8] Charcoal-Grilled Akauo (Tokushima), Charcoal-Grilled Mini Tomato The akauo had a silky texture with just the right amount of fat that didn't feel greasy at all! The outside was crispy, the inside was tender, and the flavor was outstanding! The mini tomatoes were sweet with a hint of tartness, making them a delightful accompaniment! [Photo 9, 10] Charcoal-Grilled White Bamboo Shoots (Tsukahara, Kyoto) A large white bamboo shoot was grilled on a special table, filling the air with a delicious aroma! The bamboo shoot was meticulously sliced and soaked in soy sauce, retaining its unique texture and absorbing the flavors. Towards the end, a thin layer of bonito flakes that melted in your mouth was sprinkled on top! [Photo 11] Sakura Shrimp (Shizuoka) Tempura, Boiled Green Asparagus (Hokkaido) The tempura with plenty of sakura shrimp was fluffy and delicious! The broth was also incredibly tasty, and the asparagus had a perfect texture that was not too soft! [Photo 12]

I am truly grateful for the invitation to the 2023 GOLD award-winning restaurant with a super platinum seat! Thank you very much m(._.)m The atmosphere at "Michibito" is dignified, with a lovely proprietress welcoming guests, creating a serene and pleasant ambiance. The course menu for the day included: 1. Matsuba crab (from Okayama) with roe and vinegar jelly, topped with bracken; 2. Purple sea urchin (from Hyogo's Awaji Island); 3. Steamed black abalone (from Hyogo's Awaji Island), shirako, bamboo shoots, wakame, and bonito and tuna broth; 4. Sea bream (from Hyogo's Akashi); 5. Spiny lobster (from Hyogo's Awaji Island); 6. Charcoal-grilled eel (from Shizuoka) over rice, topped with Yatsushiro seaweed (from Kumamoto); 7. Nanohana salad with sesame dressing; 8. Charcoal-grilled local turban shell (from Yamaguchi); 9. Homemade squid ink; 10. Charcoal-grilled red gurnard (from Tokushima) with seared mini tomatoes; 11. Charcoal-grilled white bamboo shoots (from Kyoto); 12. Cherry shrimp (from Shizuoka) with green asparagus (from Hokkaido); 13. Pickles; 14. Shirako bamboo shoot rice; 15. Beef cutlet (from Nagano) with sansho pepper sauce; 16. Red miso soup; 17. Warabi mochi with strained sweet bean paste; Drinks: 1. Hime Koharu (citrus juice from Ehime) with sparkling water; 2. Roasted green tea; 3. Matcha; 4. Sake: 1. Hibi Aki Tsuyama Yamadanishiki (Kyoto) - rice variety: Yamadanishiki from Hyogo's Higashijo, polishing ratio: undisclosed; 2. Aosora Junmai Daiginjo Aiyama (Kyoto) - rice variety: Aiyama, polishing ratio: 50%; 3. Hibi Aki Tsuyama Yamadanishiki Jishadai (limited to 200 bottles) (Kyoto) - rice variety: Yamadanishiki from Nishiakitsu village in Kyoto, polishing ratio: undisclosed. Every dish sparkles beautifully and exudes a sense of elegance. The Matsuba crab from the first course was incredibly delicious, with rich flavors in the white meat and succulent roe. The purple sea urchin had a delicate aroma and sweetness that spread gently. The bamboo shoot soup had a clear broth and delightful fragrance. The eel over rice was a delightful surprise with its crispy skin and tender flesh. The charcoal-grilled white bamboo shoots were simply amazing, with a perfect balance of flavors. The cherry shrimp and asparagus were also outstanding. The meal culminated in the white bamboo shoot rice, showcasing the chef's skill. It was a truly happy and delicious experience from start to finish, surpassing all expectations. Thank you to the organizer and everyone who joined me for this unforgettable dining experience. Thank you very much m(._.)m