Everything was delicious. The turban shell and red snapper with pine bark were particularly outstanding. And the original menu item was something I had never tasted before. But above all, the owner was friendly and easy to talk to without any pretense. It was a very enjoyable two hours. While many sushi restaurants may not offer good value for dinner, I found this place to be a rare gem that made me consider trying a more expensive course next time. Thank you for the wonderful meal.

My wife and I visited the restaurant together. We made a reservation for the 6:00 pm slot, but some people were already enjoying their meal. Both my wife and I started with beer. The foam was fine and delicious. The first dish was grilled throat fish. The broth that came out when it was grilled was unbelievably delicious. I could just drink alcohol with this broth alone, haha. And then we had sushi. The junmai sushi was refreshing and tasty. The marinated tuna had a rich texture and burst with flavor. The sea bream with crispy skin topping had just the right amount of flavor and the crispy texture was great. The bonito with oil on top was amazing. The Awaji horse mackerel had a nice amount of oil and no fishy smell, it was amazing too! The crab and salmon roe were, needless to say, delicious, haha. The shrimp had an incredible flavor. It's not easy to come by. We then had the rice sake. It had a stable fruity taste and a strong flavor of rice. The sea urchin on top of the rock seaweed looked like caviar for a moment. The boiled conger eel was satisfying as eel can be eaten in Kansai. The vegan-friendly sushi, whose name I forgot, was surprisingly delicious! The sweet tamago was inspired by Kanto. Then we had a refill of the small skin, which the person next to us was eating and looked so delicious... The firmness and thickness were good. I forgot the name, but it was a rare one. It was refreshing as a finish! Overall, the level was really high and the smile of the head chef was lovely. Highly recommended for anniversaries or special occasions!

It was very delicious. They recommended eating the sushi as soon as it was served, so I enjoyed it without taking any photos. The chef was very polite and friendly, which left a lasting impression.

The head chef's attention to detail can be felt not only in the sushi, but also in the decor and interior of the restaurant, creating a very pleasant atmosphere to enjoy delicious food. Each piece of sushi is seasoned to perfection, so there is no need to dip it in soy sauce. They even offer sushi with olive oil, showing their creativity. The fugu shirako (blowfish sperm) was particularly amazing. The lunch course of 13 pieces for 8,800 yen per person (excluding drinks) was a bit on the smaller side. Some people may have mixed feelings about the sushi with olive oil, as it can be quite rich. Personally, I found it a bit too oily. While the quality of the food is excellent, I wish there was a bit more volume to the meal.

I was really surprised by this rating. This place was the worst. I thought the joy of sushi was being able to watch the chef prepare the sushi right in front of you and eat it fresh off the counter. However, they would line up the rice on plates after making the sushi and then serve it to the customers. They completely ignored the temperature balance between the rice and the fish. If you want to experience the worst sushi, then this is the place to go. The high ratings are probably fake reviews.

I have a preference for high-quality ingredients like peeled otoro and carefully prepared ankimo. However, I was disappointed when the sushi was served with the rice molded into balls on the plate, instead of being properly hand-pressed. It made it difficult to eat without the rice falling apart in my mouth. I would prefer to remove the rice and enjoy the toppings on their own. The chef was knowledgeable and skilled, but the crowded counter with only one chef made the experience a bit slow. Overall, it was a learning experience.

Received items: nodoguro ooma tuna (the closest part to fatty tuna), sea bream sea bream shirako, homemade simmered dish from a 300-year-old nori shop in Kyoto, wandering bonito taiza (crab rice), male Hokkaido sea urchin simmered, oyster yuba with olive oil, taiza (salmon roe rice), female pickled ginger in Matsumae vinegar, grated surimi of small fish + only egg yolk (it is rare not to use the whole egg). Everything was delicious, and watching the knife skills and tableware was enchanting. The staff also taught us various things, so it is a wonderful restaurant where you can relax and enjoy your meal. I want to go again when the season changes.

I felt a sense of dedication~~~! The head chef was very friendly and enthusiastic, teaching us various things and serving sushi that truly captured the essence of Kyoto♪̊̈♪̆̈ I opted for the lunch omakase course, but personally I felt like I could still eat more (I'm not a big eater, haha). The soy sauce was a bit strong for my liking, but since I don't have many opportunities to eat sushi in Kyoto, I really enjoyed the experience♪̊̈♪̆̈ Thank you for the meal(っ˘ڡ˘ς)

I went to Fukagawa-san near Kyoto City Hall to have sushi. It is a small restaurant with only a counter where you can enjoy a calm meal. The sushi was all very delicious, and the prices were reasonable, making it satisfying in terms of cost performance. Despite the last-minute reservation, the phone service was wonderful.

I had my first sushi experience in Kyoto. Each piece was beautifully presented and tasted elegant and delicious. In particular, the sushi with yuba was a new experience for me, but it had a flavor that I found addictive. I definitely want to visit again when I return to Kyoto.

When traveling, I visit various types of sushi restaurants, but this type of sushi restaurant is the first for me. I expressed a desire to try Kyoto-style sushi, and what was served to me was "Kawasendai," a type of Kyoto sushi. "Kawasendai" consists of shime-tai (marinated sea bream) and senmaizuke (pickled vegetables) nigiri. The name comes from the fact that the nigiri looks like the plovers on the Kamo River. What stood out to me was the unique combination of ingredients, including fresh yuba (tofu skin) nigiri. The sushi chef's skill and creativity were truly impressive. It felt like I was eating something other than sushi. However, there is no doubt that you can enjoy the rare nigiri unique to Kyoto.

Sushi in Kyoto after a long time. The restaurant is located south of the Imperial Palace. First, steamed throat of blackthroat seaperch. It is from Kyushu. As recommended by the owner, I took a sip of soup first. The rich flavor of the blackthroat seaperch's fat left a lasting impression. Next, sushi. Turban shell, fresh jun-sai (seasoned gourd strips), medium fatty tuna, sweet shrimp, soy sauce-marinated salmon roe, hokkigai (surf clam), horse dung sea urchin, small dried fish, conger eel, and tamago (egg) - 10 pieces in total. The jun-sai gunkan-maki (battleship roll) was a first for me. Vibrant colors and the sweetness of vinegar. Quite a creative dish. The sweet shrimp is from Awaji. It had a unique cut that overlapped. The taste was also good. The horse dung sea urchin is from Funka Bay in Hokkaido. It is served with Awaji's additive-free seaweed on top. The conger eel is from Awaji. A nigiri with the skin facing up. It was soft and enjoyable. I had a glass of beer for 1,100 yen, which is a price you don't see often elsewhere. I also had several cups of hot tea. The owner seemed like a dedicated and passionate craftsman. At first, I was able to hear various sushi stories, but eventually, on Saturday afternoon, the counter was full and there were nine customers. The owner became busy serving dishes and sushi, and the conversation stopped. I recommend going on a weekday if you want to relax.

We had a wonderful experience at a sushi restaurant with our family. The omakase course was delicious and we were impressed from start to finish. Although it wasn't a birthday, they even prepared a celebratory cake for us to enjoy together. We also had plenty of drinks, so the bill ended up being quite high.

The sushi chef, Fukagawa-san, who seemed strict at first, turned out to be quite fashionable and multi-talented. And the calligraphy artist was a surprise! The sushi had a strong impact and was delicious, but the wine also had a different impact and paired beautifully with the sushi. I definitely want to go back. It was delicious!

On a regular Thursday at 12:50, one group of customers entered the restaurant. They had made a reservation by phone at 12:00 for the ¥5000 course, with an additional ¥3000 for the "alpha" course, totaling ¥8000. The counter is not very big, but has a cozy atmosphere. The appetizers included nodoguro, red seaweed with ginger, and firefly squid. The head chef's service was excellent and enjoyable. I particularly liked the recommended Japanese sake "Tajima". The total bill was ¥15000 including tax. Thank you for the delicious meal.

I revisited Kyoto and this time I had sushi on a day when the sommelier was present, as I had enjoyed their lunch before. Personally, I think sake goes well with sushi, but my wife enjoyed it with laughter. They serve a secret soy sauce at the end, which I thought was a bit too intense in flavor overall, so I wished I could adjust it on my own plate. We opted for the omakase course at 15,000 yen, and I was a bit curious about how it differed from the other courses. The atmosphere was very unique and mysterious, making for an enjoyable time.

This is my second time since April, but it is a delicious sushi restaurant. The flexibility to set the menu freely based on a 10-piece sushi base and price is very helpful. This time, they were able to accommodate my last-minute reservation, which was greatly appreciated. Thank you for the meal.

One word, it's a delicious sushi restaurant. It was my first visit and luckily I was able to make a reservation at the last minute, even though it was a Monday. The dishes were wonderful with a focus on ingredients and seasoning. I feel like I've learned the essence of sushi. Since the Kyoto Ritz is nearby, we were the only non-foreign customers. Thank you for the meal.

Kyoto is really fun! Once again, I encountered a unique shop. There aren't many sushi restaurants in Kyoto, but recently, there have been some appearing that serve traditional Edo-style or Kyoto-style sushi. Since Edo-style sushi doesn't have a good reputation in Kyoto, I decided to try a unique shop this time. It's located about a 10-minute walk from City Hall, near a place called Tagawa. The name of the shop is "Fukagawa Ryujo," pronounced as "fukagawaryujo," which is the owner's real name. I made a reservation and entered the small shop a little before 12 o'clock. The owner, who appeared from the back, was wearing a red leather apron, which was quite unexpected for a sushi restaurant. However, the owner is very knowledgeable about fish, especially from a biological perspective. He doesn't focus on the typical origins of the fish but rather on things like the stress of the fish, the best way to taste it, how to store it, and using natural seasonings. He is like a scholar when it comes to fish! I had a great time listening to his interesting stories and had a fun time once again. Kyoto is really enjoyable! The owner was also great with kids, and my children quickly felt comfortable. The sushi was unique and delicious, and my kids were very satisfied. Now, onto the food. I had the 10-piece lunch sushi course and added a few more pieces. The tuna was delicious with natural soy sauce. The nori had a good freshness and sweetness. The shrimp from Amakusa was cut in a unique way that didn't look like a typical shrimp. The sea urchin had a piece of natural seaweed from Tango on top. The sea bream sushi was unique with the skin on, but it concentrated the flavor. It was a tasty sea bream. The combination of yuba, sea urchin, seaweed, salmon roe, and olive oil was like a decorative sushi. My second child loved it and ordered more! Among the Bon Family, only my second child always gets special treatment from the owner of sushi restaurants. This time, only my second child received special treatment. I wonder if they like his face... The grilled flat clam had mustard seeds on top. The whale meat didn't look like whale at first glance but had a unique texture and was really delicious. The sea bream and turnip pickles were a perfect match, a Kyoto-style sushi. The egg and minced fish paste had a sweet, cake-like texture. It was like castella. The owner recommended the mullet roe, which was also delicious. I'm usually not a fan of this type, but it was tasty. The conger eel was a soft and steamed eel. The owner had trained in a traditional Kyoto sushi restaurant before the war and still values Kyoto-style sushi. He is a unique sushi chef in a sea of Edo-style sushi chefs. The way he makes sushi is also unique. He uses slightly firm white rice for the shari, shapes it into a small round ball with a dent in the center, places the topping on top, adds wasabi, and sprinkles homemade soy sauce to finish. It's not just sushi, but a delicate fusion of traditional Kyoto cuisine and sushi. Each piece is made with care and time. The result is quite delicious! This type of sushi is definitely worth trying. It's full of unique charm. Another surprising thing was that the owner stores the fish in an old-fashioned refrigerator that doesn't use electricity. I've seen this in history museums, but it was surprising to see it in use. According to the owner, it keeps the fish in much better condition compared to an electric refrigerator. However, it can only last for a day since it's cooled with ice. The Bon Family had a very meaningful and enjoyable time. We would love to visit this shop again. I highly recommend trying this unique Kyoto-style sushi when you visit Kyoto. Thank you for the wonderful meal.

Delicious and incredibly fun sushi restaurant. The sushi rice has a rich dashi flavor, and the toppings are well-seasoned with a nice balance of flavors. You can feel the owner's dedication in every dish. The owner's consideration for customers is also wonderful, and the conversation is enjoyable! Courses start from 7000 yen, and they can tailor the course to suit your budget. You can also order more a la carte dishes after finishing the course. Every sushi dish is creatively presented and delicious, but the standout was the eel. The owner even mentioned that it's a must-try before you die, and it truly was delicious. The French waiter Julian is also a great character. A fantastic restaurant.