Dinner on the second day in Kyoto was at Sen Sugisawa. The dishes were delicate and beautiful, with the appetizer of wisteria flowers looking particularly stunning. The soup was served in a unique bowl shaped like a helmet, and we learned the secret of the dashi broth, made with specially prepared bonito. The sashimi featured three types of squid, each delicious in its own way. The grilled dish was eel with snow crab and sea urchin, all served on beautiful pottery by Kato Shizun. The meal ended with a variety of dishes including soba noodles, sushi, and rice dishes. Despite feeling quite full, we were able to enjoy everything, including the all-you-can-eat option. It was a memorable dining experience, reminiscent of the famous Kikunoi Murata restaurant.

The luxurious meal during this Kyoto trip was at this restaurant. We ordered a lunch course for around 13,000 yen. The fried skin of the red sea bream was my favorite. The conger eel was lightly boiled rare. Personally, I prefer it to be fully boiled. It was fun to choose 3 dishes from a variety of options for the meal.

I requested the "Omakase" course for ¥37,000 (including tax) at Ikkyu.com. The meal included: Cold-brewed green tea, Appetizer served in a long sword-shaped dish, Matsutake mushroom rice steamed in a pot, Crab and potato soup with white miso, Grilled tuna, Fresh beer and a bottle of champagne, Assorted appetizers including eel sushi, cuttlefish, sea urchin, conger eel, winter melon, and Shine Muscat sherbet, Grilled freshwater eel, Urui fish, and grilled sweetfish with a tender texture, Jun-san's kudzu starch noodles, Snow crab with yuzu pepper, Another bottle of champagne and 5 types of sake, Crab miso soup, A choice of main dish (soba noodles, sushi, or rice), All the dishes were delicious, Matcha green tea, Dessert: Mango ice cream. The food was of excellent quality and the service was outstanding. I will definitely be coming back and I am extremely satisfied. Thank you for the wonderful meal.

"Kamu-SEN-" is located a 5-minute walk from Gojo Station on the Kyoto Municipal Subway. Opened in 2018, it is run by owner Ken Sugisawa. With a successful career including stints at "Akasaka Kikunoi" and "Muromachi Wakuden," he eventually became the head chef at "Gion Rohan." The restaurant has a staff of 6, including the owner, a female manager, 2 female staff, and 2 male staff members. The exterior of the store is a renovated traditional townhouse that used to be a fan shop, giving it a charming Kyoto-esque atmosphere. The interior decoration features a calm earth wall behind the counter, exuding a traditional Kyoto cuisine ambiance. The restaurant has 8 counter seats and 6 private room seats, totaling 14 seats. We opted for the omakase course (excluding tax, priced at 30,000 yen). While it may be challenging for chefs in Western Japan due to the abundance of fish post-spawning in May, having 2 dishes with shellfish as the main ingredient might seem a bit unbalanced. The total bill, including the omakase course, drinks, service charge, and consumption tax, came to 40,800 yen. The dishes were beautifully presented, and the explanations are provided in the photos. Overall, it was a delightful dining experience. Food: 1. Steamed abalone with a delicate pea puree and a sauce of fresh lotus root and Yoshino seaweed 2. Snow crab and taro with plum paste, fresh lotus root, and a dashi broth with bracken (from Akita Prefecture) 3. Comparison of different grades of sea urchin 4. Grilled turban shell 5. Tempura of young sweetfish 6. Tempura of corn 7. Chilled dish of bracken and white taro stem in a dashi broth 8. White eggplant and lotus root in a white sesame dressing 9. Sushi roll of white sea bream 10. Fried green asparagus 11. Fried fan-shaped shrimp 12. Shabu-shabu of turban shell with black seaweed and yellow chives 13. Pickled vegetables 14. Soba noodles with grated okra and Hachidai seaweed 15. Charcoal-grilled mackerel sushi 16. Eel and egg rice bowl 17. Rice with cherry salmon and myoga 18. Tempura of cherry shrimp 19. Cold kudzu mochi with a mugwort paste 20. Drinks: 1. Cold green tea 2. Matcha 3. Champagne 4. White beer 5. Sake from Kyoto"

Today's lunch took me to a wonderful restaurant in Kyoto that I've been wanting to visit. Located just a short walk from Kiyomizu Gojo, on Yanaginobanba Street, is the Japanese restaurant "Moku SEN". The area is surrounded by traditional Kyoto townhouses, with their charming narrow entrances and tiled roofs adorned with iris leaves, a sight unique to this season. In Kyoto, on the 5th day of the 5th month of the lunar calendar, a festival called "Tango no Sekku" was held at the Imperial Palace. Iris leaves, believed to ward off evil spirits with their sharp sword-like shape and strong scent, are traditionally placed on the roofs during this time. Walking into the restaurant, the atmosphere is akin to a tea room, with dim lighting and seasonal wildflowers adorning the corners. The vibrant lacquered trays stand out in the serene and authentic space. The owner, Mr. Sugisawa, honed his skills at renowned Kyoto restaurants such as "Akasaka Kikunoi" and "Muromachi Wakuden", and after gaining experience in the UK, he opened "Moku SEN" in 2018, incorporating his surname "Sugi" and elements from "Wakuden". He is now one of the leading chefs in Kyoto, with a Michelin one-star rating. I opted for the ¥12100 lunch course, starting with a cleansing sake before being served a steamed hairy crab dish with lotus root and beans in a clear and delicate broth. The meal continued with a dish of greenling and young sansai in a thick dashi, topped with a Japanese radish that won first place in an Italian competition. The grilled cherry salmon and fried young sweetfish were expertly prepared, showcasing the flavors of early summer. The highlight was the main dish of Kyoto clams in a pot, served with mozuku seaweed and yellow chives, offering a rich and unique taste experience. The meal concluded with three delightful rice dishes - cherry salmon and ginger rice, grilled mackerel sushi, and a surprising ramen-style soba with chopped green onions. Each dish was meticulously prepared, showcasing the chef's dedication to preserving traditional flavors with a modern touch. Moku SEN is a must-visit restaurant in Kyoto, where seasonal ingredients are beautifully presented in a serene and elegant setting. The presence of female chefs was also a refreshing sight, reflecting the importance of diversity in preserving and evolving the traditions of Japanese cuisine. It is a restaurant that truly embodies the future of Kyoto's culinary scene.

Ku, a Japanese restaurant located a 5-7 minute walk from Shimizu Gojo Station, opened in 2018 and has already earned one Michelin star, making it a popular spot. The head chef, who trained at famous Japanese restaurants like Akasaka Kikunoi and Muromachi Wakuden, showcases unique Japanese cuisine that can only be enjoyed here. We tried the lunch course along with white beer and sake. The meal started with a dish combining hairy crab, green soybeans, and rice, featuring a gentle dashi flavor and the distinctive taste of hairy crab, beautifully presented with hydrangea. The course continued with seasonal dishes like water shield soup, rich Ao-ika and thick striped jack sashimi, savory grilled cherry trout with fragrant real Japanese pepper, young sweetfish from Lake Biwa, and crispy fried corn tempura. The chef's performance of sprinkling roasted sesame seeds on the white sesame tofu was reminiscent of Muromachi Wakuden. The substantial triggerfish shabu-shabu with its rich liver flavor and clear dashi broth was enhanced with yuzu pepper and ponzu sauce. The customizable ending dishes included rich mackerel sushi, ginger-scented cherry trout rice, and a soba-like buckwheat noodle dish reminiscent of a high-end ramen shop. The course was satisfying from start to finish, so be sure to visit. Thank you for the meal!

I received Hana Sansho and thought it would end in 5 days, but it turns out this is the last of the Hana Sansho for this year. The initial price was 500,000 yen per kilo. I am grateful to receive it. There was a female chef and a young and friendly head chef. I made a reservation without checking reviews, so I was both excited and nervous. There were only 8 seats at the counter, and half of the guests were foreigners. It seemed like we were the only ones having the Hana Sansho course. The spring-themed dishes, such as bamboo shoots and young ayu fish, were all delicious. The head chef mentioned how difficult it is to source good ingredients. The aged firefly squid sashimi was sweet, and when a little salt was added, it was heavenly. Finally, the long-awaited Hana Sansho shabu-shabu was amazing! The meat was very tender and melted in the mouth. Wrapping the meat in Hana Sansho was a fantastic combination. I believe the dishes were worth more than the price. I have a feeling that it will become even more difficult to make a reservation in the future. Another restaurant in Kyoto that I want to visit has been added to my list.

White asparagus, firefly squid, light soybean paste with tree buds, wood sorrel, sea urchin in a bowl, ark shell, bonito, grated onion with ponzu sauce. For the cherry blossom viewing eight-course meal: Hokkaido hairy crab, bracken fern, hand-rolled bamboo shoot and cherry trout, mountain cherry pepper, sirloin, lean meat, Kagoshima rice, 8 types of dessert. The cost performance is good!

The chefs were all very friendly and warm, making the experience enjoyable. Since I visited during the end of cherry blossom season, they served dishes in beautiful cherry blossom-themed plates and decorations, which added to the enjoyment. The attention to detail in the chef's choice of tableware was lovely. The food was all carefully prepared with gentle flavors that were delicious. I was very satisfied with being able to try the edible cherry blossom leaves.

This month's menu includes white asparagus, firefly squid, jade beans, bluefin tuna with karasumi, young bamboo shoot simmered in soy sauce, sea urchin, red king crab, buffoon sea urchin, temari sushi, prawn, white squid, white miso salad, boiled baby octopus with sesame dressing, grilled cherry salmon, cherry blossom and meat cold soba, willow soba, deep-fried cherry shrimp bowl, crab and egg rice bowl, cherry salmon and bamboo shoot rice dish, and various desserts. As always, the wide variety of choices for the final course makes it enjoyable. Thank you and looking forward to visiting again.

"《Tabelog Bronze Ranking》Rating: 3.99《2023 Tabelog Bronze Award》The head chef, who trained at several famous restaurants in Kyoto and even worked as a private chef in London, opened this restaurant in 2018. The restaurant is located in Gojo, about a 5-minute taxi ride from Kyoto Station, in a small alley just off the main street. The entrance is easy to find, and once inside, there is a main dining area slightly to the left, with private rooms also available. The main counter has 7 seats, and due to the unique design of the building, the counter itself has an interesting design. Since it was spring, I ordered the seasonal omakase menu featuring Sansho pepper (priced at 36,000 yen per person). This included 10 dishes and dessert. The meal exceeded my expectations!- Firefly squid, scallop, Sansho pepper, green onion- Seaweed-infused fish soup (I believe it was trout.)- Sashimi- Hassun- Tempura of bamboo and Karasumi with tilefish- Seaweed soba- Shabu-shabu of beef with Sansho pepper- Cherry salmon rice- Soba- DessertThe tempura of tilefish was truly impressive. When combined with bamboo and Karasumi, the flavors melded perfectly! The seaweed soba and firefly squid dishes were also delicious with a great balance of flavors. The sashimi and Hassun courses featured plenty of sea urchin, which added a delightful flavor. After the beef shabu-shabu, you can choose from 7 different dishes for the final course. Since I was already quite full, I only ordered two (laughs). Overall, it was an amazing meal. I was able to enjoy a variety of spring flavors and appreciate the different interpretations of taste. The head chef may seem serious, but he is actually very friendly and easy to talk to! The atmosphere of the restaurant was great, and the service was excellent. The second and third chefs were very diligent in preparing the dishes and providing service. Given the generous use of high-quality ingredients, I felt that the cost performance was above average. This restaurant is definitely worth checking out, and I look forward to visiting again next season!"

In March, the course meal was conscious of the Hina Matsuri (Doll Festival) with dishes like: - White fish and flat clam appetizer - Clam soup - Red snapper and squid sashimi - Grilled mackerel - Fuki and sakura shrimp tempura - Seaweed soba noodles - Beef and watercress hot pot - Mackerel sushi - Tamago-don (rice bowl with egg) - Japanese-style ramen. Each dish reflected tradition and modern times, and paired well with the recommended sake. With a variety of dishes, I was able to enjoy the meal from start to finish.

I went to have dinner at SEN in Gojo, Kyoto, a gourmet restaurant that my mother has been frequenting lately. SEN is a traditional Kyoto-style restaurant located about a 7-minute walk from Gojo Station on the Kyoto Municipal Subway and Kiyomizu Gojo Station on the Keihan Line. It is a unique presence among the Kaiseki restaurants in the Gojo area, with a counter seating for 7, private rooms for up to 6 people, totaling 13 seats. The crab course is recommended, and I had the opportunity to try the Matsubagani (snow crab) this time. The course ranges from 49,500 yen per person to market price (tax included). The meal included dishes like abalone from Tango, crab soup, lobster, and maguro, among others. The presentation of the dishes was beautiful, and the food was delicious. The fried crab was a bit tough, but the saba sushi was a standout dish. The total cost was a little over 50,000 yen per person, which is quite reasonable compared to other high-end crab courses in Kyoto. The owner, Ken Sugisawa, has worked as a head chef at various renowned restaurants in Kyoto. The restaurant had a mix of local and foreign guests, and the owner seemed busy but attentive. It was a delightful experience, and I look forward to visiting again when things are less hectic.

When I came to Kyoto and wanted to have Japanese cuisine for lunch, I visited this highly rated restaurant. The atmosphere at the counter seats was excellent. The service was polite, there were plenty of dishes, and the flavors were rich in dashi but not too strong, gentle on the stomach, and comforting. Before I knew it, I had finished everything. The bonito straw-grilled dish, mountain vegetables, shrimp, and scallop tempura, blowfish, crab and egg porridge, and bracken rice cake were particularly delicious. With a wide variety of options, you could also choose the finale dish, so you could adjust the portion size, which was very convenient. The white wine they served was from Hokkaido, with a moderate acidity that was similar to the acidity of sake, and it paired well with the Japanese cuisine.

If you're looking for traditional Japanese cuisine in Kyoto, look no further than Kashiwa! #KyotoGourmet #KyotoLunch #KyotoDinner #CrabDishes #Crab #JapaneseCuisine #FineDining #KaisekiCuisine #MichelinStar #Foodie #JapaneseFood

Including alcohol, the total bill was 62,900 yen. At first glance, this may seem a bit expensive to some, but when you consider that we had red and white wine, Japanese sake, beer, and champagne along with fugu and crab, it's actually quite reasonable. The highlight was the deep-fried fugu with karasumi topping - simply exquisite. The Matsuba crab weighing over 1 kilogram was a real treat. There were so many options for the final course, it was pure bliss.

Ise lobster with yuba in white miso, red and white tied, turnip, lotus root manju, soft-shelled turtle soup, sashimi of Ise shrimp and ark shell, blowfish tempura, blowfish milt grilled, blowfish hot pot, spicy daikon soba, karasumi mochi, crab rice porridge, deep-fried pearl shell rice bowl, willow leaf soba. Thank you for always.

The 20th generation line was more than just "delicious." Every aspect of the space, cuisine, dishes, and service exuded a beautiful spirit that words like "delicious" feel insufficient to describe. The hospitality displayed should be shared with the world and is something Japanese people should take pride in. The attention to detail and delicacy in the dishes was evident, with each plate carefully crafted to engage all the senses from presentation to texture, aroma, and lingering aftertaste. The ambiance, reminiscent of a traditional Japanese home, provided a serene and relaxing atmosphere without any sense of tension. It was a nostalgic experience where even the spacing between dishes felt comfortable. The flow of time seemed to match my pace perfectly, allowing me to savor each moment without rushing. Reflecting on my experience, I wonder if my younger self at 25 could have truly appreciated the sophistication and value of this adult taste and playful creativity. Nonetheless, I am grateful to have encountered this restaurant and its cuisine at this age. Thank you for the added value beyond just "deliciousness" that captivated me. Truly deserving of the Michelin star status. I look forward to revisiting in my 30s when I can fully enjoy the experience. (laughs)

First Visit 2022012 (No.4146) 1. Purpose of Visit - This is my first time in Kyoto in 3 years since October 2019, so I selected this restaurant as one of the places to gather information from traditional long-established restaurants dating back to the Muromachi period to newly opened restaurants in the 2020s that seem trendy. 2. Restaurant Information - Genre on Tabelog: Kaiseki, Ryotei cuisine, Kyoto cuisine, Japanese cuisine (other) - Opened on March 20, 2018 - The owner and head chef, Mr. Takeshi Sugiura, trained at ☆☆ "Akasaka Kikunoi" in Tokyo and ☆ "Muromachi Wakuden" in Kyoto, served as head chef at a Japanese restaurant in Gion, worked as a private chef in London for about a year, and then returned to Japan to open this restaurant. - Michelin Guide 2023: One Michelin Star - The Tabelog Award: Bronze - Tabelog: Selected as one of the top 100 Japanese cuisine restaurants in the West - Business hours: 12:00-15:00, 17:30-22:00 - Closed: Irregular holidays - Seating: 8 counter seats (private rooms available?) - Reservation required 3. Crowdedness on the day and atmosphere of the restaurant - Visited around 18:00 on a weekday, with 2 customers already seated and 5 customers arriving later, with 4 customers in private rooms. - The counter seats have been beautifully renovated, but there is a unique structure where you have to walk through a corridor exposed to the outside air that could sober you up before reaching the main building to go to the restroom. - The restroom has a luxurious Michelin-starred feel. 4. Service - Both the head chef and the hostess have polite manners, but their eyes do not smile, giving off an impersonal impression. - The neighboring seats that day were occupied by Americans, but the head chef and hostess were far from fluent in English. - There is a young chef who is Chinese, possibly catering to Chinese tourists. - The head chef wears geta with sound, while the young chef wears zori without sound, showing a peculiar hierarchy. 5. Order - Draft beer: 700 yen + Tax + 10% service charge - Highball: 900 yen + Tax + 10% service charge - Seasonal Chef's Course: 27,500 yen + Tax + 10% service charge - Various dishes were served including appetizers, soup, sashimi, simmered dishes, grilled dishes, fried dishes, hot pot, rice dishes, and dessert. 6. Summary - The restaurant offers delicious kaiseki cuisine using high-quality ingredients. However, the operation that allows customers to stay for over 4 hours, as experienced during this visit, may not be suitable for those who are concerned about wasting time. Overall, it was a satisfying dining experience.

It's the season for snow crab at Sensugisawa! If you're looking for traditional Kyoto cuisine, Sensugisawa is the place to go! #KyotoGourmet #KyotoLunch #KyotoDinner #CrabDish #Crab #JapaneseCuisine #KaisekiCuisine #MichelinStar #Foodstagram #Foodie #JapaneseFood

I wanted to eat Matsuba crab in Kyoto, so I was looking for a restaurant where I could eat crab and was recommended to visit here. It seems that even people in Kyoto hesitate to try Matsuba crab because it is so expensive. It's a food item that seems to get more expensive every year. This time, they informed me that Matsuba crab had arrived, which would cost an additional 5000 yen on top of the regular grilled crab course. But since I was determined to eat crab, I decided to go for it. The meal included crab served in a yuzu citrus cup, crab and innards sashimi, clam soup, an assortment of dishes, and finally, the long-awaited grilled crab! I love crab miso so much! Despite being full, I couldn't resist choosing my favorite dishes from the menu, such as grilled mackerel sushi, crab roe-topped rice, grated radish soba noodles, tempura rice bowl, and crab omelette. My friend and I shared the meal and our favorites were the grated radish soba noodles and crab omelette. The meal ended with green tea and a sweet dessert. It was all very delicious.