Today's visit was to a Japanese restaurant in Kyoto that has been awarded one Michelin star. The owner, Mr. Kono, won the Grand Prix at RED U-35 2022 and is gaining attention as a leading chef of the era. Reservations are only available through online booking on TableCheck. The restaurant tends to be fully booked shortly after the opening time, making it difficult to secure a reservation. However, about a week ago, there was one available seat on a day that was not originally planned, so I was able to make a reservation without participating in the reservation battle. The seat was for 8:00 PM on a weekend. The regular course is priced at 16,000 yen, but for December and January, it is priced at 19,800 yen due to the year-end and New Year's holidays. Still, it is considered affordable for Kyoto. I started with a beer and then ordered cold sake. The dishes I enjoyed included: - Cod milt with steamed spider conch, daikon radish, and shepherd's purse in a saltwater and bonito broth sauce. - Hot karasumi mochi wrapped in seaweed. - Homemade chashu pork with Hachimiso, served with tempura of butterbur sprouts from Iwate Prefecture. - Sweet shrimp marinated in Shaoxing wine, mixed with Kujo green onions and udo in a spicy vinegar miso dressing. - Sashimi of Akashi red sea bream served with various condiments. - Snow-like soup of turnip from Seigoin and wilted spinach with a steamed sweet sea bream. - Salad of daikon radish, sweet potato, trefoil, and jellyfish head, accompanied by a side dish of sea pineapple, sea cucumber, and sea urchin. - Sukiyaki. - Rice with various accompaniments such as pickles, cucumber pickled in rice bran, simmered hijiki seaweed with kelp and cod roe, and butter. - Clay pot white rice. - Chashu pork cooked rice. - Heshiko rice porridge. - Chilled somen noodles. - Sorbet of kinkan citrus, honey, and yogurt. - Gelatin dessert of hassaku orange and golden kiwi. - Black tea. The meal was accompanied by a selection of Aomori sake from various sake breweries. The cuisine and ingredients used reflected the chef's hometown of Aomori, showcasing his love for his roots. The background music added to the experience, ranging from Tsugaru shamisen to 70s US Billboard hits, stylish jazz, and romantic ballads, all complementing the dishes. The chef's serious gaze while preparing the dishes and the meticulous explanations provided by him added to the overall dining experience. Initially appearing a bit intimidating, the hostess turned out to be a charming "tsundere" with a lovely smile. The restaurant's unique and original Japanese cuisine truly justified its reputation as a difficult-to-reserve dining spot. It was a delightful dining experience.

I was really looking forward to yesterday's dinner at the super hard-to-reserve restaurant near Heian Shrine, "Japanese Cuisine Kenno." I finally got to go there for a private party, and the experience was everything I had hoped for. The restaurant has a quiet and traditional atmosphere, and the young chef, originally from Aomori, served a fantastic course menu that was not bound by traditional Japanese cuisine concepts. The menu included dishes like deep-fried eggplant, steamed rice, pickled vegetables, fried chashu and taro, and many more. Each dish was meticulously prepared and delicious, and the sake pairings were perfect. It was a truly satisfying and happy experience, and I would love to visit this restaurant again in the future.

Eggplant tempura with shiso mixed rice, simmered nagaimo and luffa in Shaoxing wine, regular char siu, deep-fried taro and ginkgo nuts, freshly fried camas in nanban sauce, tomato jelly, Akashi's Mizuguchi Shoten's top-quality sea bream, sea bream and matsutake mushroom soup, autumn fruits figs and persimmons tempura, Hida's jumbo nameko mushrooms and chrysanthemum salad, rice and side dishes char siu and egg bowl, miso-marinated trout and salmon roe parent and child bowl, tuna and natto soy sauce bowl, closing with tsukimi Inaniwa udon, fruit yogurt mix. This month's menu has a strong Japanese influence. Even without using super high-end ingredients (of course, the quality of the ingredients is good), you can feel the solid skills of the chef.

Walnut kudzu tofu chicken and winter melon in white miso sauce, Yachiyo miso grilled pork, chrysanthemum name ohitashi, Akashi Mizuguchi Shoten's sashimi of sea bream, shabu-shabu of mackerel, burnt rice building Evans' fallen leaves as background music, persimmon vinegar, herring and eggplant grilled pork bowl, blue cheese and egg over rice bowl, mackerel porridge, moon-viewing udon, Pione sorbet, Shine Muscat, and coffee.

At a young and talented chef's restaurant, we enjoyed dishes such as steamed and baked matsutake mushrooms with rice, salt, and sudachi; char siu with pickled red lotus root, red onions, and lemon juice; summer vegetables with crab and tomato jelly, topped with crab miso and olive oil; sashimi with tuna from Kotomura in Aomori, served with red konjac and kujo green onions in soy sauce; sea bream simmered in ushio broth with ginkgo nuts; sesame jajangmyeon with fried eggplant; deep-fried sandfish from Akashi with shiso leaves; nagaimo somen with mountain vegetables, moroheiya, and octopus simmered in soy sauce; Moroccan green bean salad with grilled sardines; rice from Aomori's Hareteno Hekireki; Inaniwa udon in bonito and dried fish broth with plum; and anmitsu with kiwi, mango, Shine Muscat grapes from Yamaoka, Nagano Purple grapes, and passion fruit. The meal was delicious and surprisingly affordable at just 21,000 yen per person. In Kyoto, where Japanese restaurants often cost over 50,000 yen, this affordable restaurant offers a lively atmosphere with a diverse selection of BGM including Japanese popular songs, pop, jazz, and classical music, creating a unique and enjoyable dining experience. Plus, the chef is adorable, making the experience even better!

First visit to the Japanese cuisine restaurant Sakai Kenya (@sakai_kenya) in August 2023. This is the restaurant of Chef Sakai Kenya, the winner of the RED EGG U35 2022 Grand Prix. With various experiences at restaurants like Kikunoi, Kyoto, and Shizuka, the dishes created here are very interesting, reflecting modern Japanese cuisine. The restaurant plays music that complements the dishes, creating a unique dining experience. Awarded with one Michelin star and 3 toques from Gault et Millau, this restaurant is gaining momentum in Kyoto. They offer a selection of sake, including those from Aomori, the chef's hometown. The flavors from start to finish were all favorites of modern Japanese people, making it a place anyone can enjoy. The food was incredibly delicious. Thank you for the meal. Matsutake rice, Chashu, Red onion, Summer vegetables, Yellow paprika sauce, Hairy crab, Tomato puree, Asatsuki, Kujon leek, Red konjac, Maguro from Shimane, Tai from Akashi in seawater, Ginkgo nut tofu with chives, Jajangmyeon with conger eel, Natto stir-fried with loach, Rock seaweed, Moroheiya, Tosa vinegar, Okra, Grilled iwashi, Moroccan beans, Pickled cucumber, Daikon skin, Mini tomato, Chashu rice, Maguro and Tai pickled rice, Heshiko tea rice, Indomie, Fruit anmitsu, Shine Muscat from Yamashina, Fujimin, Passion fruit, Melon, Watermelon, Chinese lantern tomato. #SakaiKenya #JapaneseCuisineSakaiKenya #Gourmet #KyotoGourmet #KyotoWashoku #KyotoJapaneseCuisine #KyotoDinner #REDU35 #MichelinOneStar #GaultEtMillau #Gourmet #KyotoGourmet #NihonRyoriKenya #Foodie #Washoku #JapaneseGourmet #JapaneseFood

In the midst of the scorching heat, I was able to visit this place after 4 months. Although the name of the restaurant is technically "Japanese cuisine," the dishes here go beyond traditional Japanese cuisine and reflect the head chef's unique creations. Once again, I enjoyed delicious dishes while listening to lovely background music. The menu included foil-grilled matsutake mushrooms, freshly cooked rice cooked in a clay pot, charcoal-grilled chashu pork, pickled red onions, chilled paprika mousse, hairy crab with tomato jelly, sashimi, sea bream in a salt-seasoned broth, ginkgo tofu and turnip cold noodles, eggplant in vinegar, rock seaweed from Aomori, moroheiya and okra salad, fried conger eel, and more. Each dish was exquisitely delicious, showcasing the chef's flexible and creative approach to Japanese cuisine. Despite the challenges of sourcing ingredients after a typhoon, the tuna sashimi was exceptionally tasty. The ginkgo tofu in the soup was homemade and delicate, with a perfect balance of flavors. The handcrafted Jajamen noodles from Tohoku were a delightful surprise. The meal ended with the signature kettle-cooked rice, served with a flourish, showcasing the chef's dedication to entertaining guests. Despite the restaurant's popularity, the humble chef remains down-to-earth, making it a place worth supporting. I look forward to continuing to visit this renowned restaurant in Kyoto, with high hopes for its current and future success.

I went to Kouno-san's restaurant and had a delicious meal of matsutake rice, special char siu with paprika, crab miso soup, tomato jelly, maguro with red konjac, next year's new onion salad, sea bream in seawater broth, Jersey noodles with grilled eggplant, sesame sauce, white leek, cucumber, conger eel, corn, and Daikokuji natto stir-fry, fine-cut nagaimo and rock seaweed, grilled sardines, Moroccan green beans, char siu rice bowl, and plum udon. It was a fun meal with great company! Ah, I'm glad to be alive.

After passing the beginning of autumn, I suddenly had matsutake mushroom rice, my usual char siu, hairy crab gaspacho, tomato jelly, maguro and red konjac vinegar miso salad, akashi sea bream salt soup, Jersey-style noodles with chives, anglerfish with Daikokuji natto stir-fry, Iwamozuku and yamaimo water eggplant, pickled daikon, broiled sardines, Moroccan green beans char siu bowl, red snapper and tuna natto soy sauce bowl, pickled heshiko rice, and finally udon for the finish. For dessert, there were sweet beans and coffee. The Japanese cuisine base is solid, with elements of Chinese, Spanish, and ethnic cuisine incorporated, making it feel like it evolves with each visit.

The total cost was 30,800 yen including the alcohol. This was my second visit since I came shortly after the opening. The restaurant was still enjoyable and the food was delicious. The dishes included matsutake mushroom rice, special roasted pork with paprika, hairy crab with tomato jelly, maguro with red konjac, next year's wakame seaweed mixed with fish paste, sea bream from Akashi in a seawater broth, Jersey chive noodles with grilled eggplant, sesame sauce, white scallions, and cucumber, conger eel with corn and okra, grated nagaimo and rock seaweed, grilled sardines with Moroccan beans, and roasted pork bowl.

Disciple Kawamoto-san returned to her family's Kawamoto-ya in Kasumi for this event, imagining the breakfast at Kawamoto-ya. It felt like being at a ryokan from the beginning. Starting with the beloved eggplant, the dashimaki and grilled fish got the excitement going. The perfectly seasoned salted fish and white rice made me want to keep eating. And then, a second helping of tororo rice! Finally, the crab miso zosui made me feel like I was in Kasumi. Oh, it was so delicious!!

We enjoyed a delicious meal at Kouno-san's restaurant, featuring specialties like grilled pork, corn and edamame, pickled red onions, Akashi's Ishikagekai (white shellfish), winter melon and mini chingensai with grilled ayu, bell peppers, tomatoes, cucumbers, tuna, casago simmered with potatoes, green beans, eggplant, pork bowl, Inaniwa udon, and a Pione dessert. It was delicious and enjoyable.

Tuna dashi jelly with green seaweed and hairy crab, tuna dashi jelly. The jelly melts at a set temperature when put in the mouth. Sauteed conger eel with Daikokuji natto. Regular char siu, grilled bell peppers with red chili peppers, red onion with sea bream flavored with green onions and shiso, soy sauce with nori. Soup, Chin Tan soup with winter melon and Chinese cabbage. Dried sweetfish with salt and vinegar infused with jalapeno. Peruvian dish ceviche adapted to Japanese cuisine. Boiled rockfish with potatoes, onions, and eggplant. Butter rice, char siu bowl, pickled bowl (secret menu). Sudachi udon. Dessert, jelly made with 100% grapes. It seems like the course changes every time I visit. The fusion of solid Japanese cooking techniques and multi-national cuisine is amazing. I was surprised by the Peruvian cuisine.

The young owner of a Michelin one-star restaurant not only focuses on the food but also on various presentations. Unusually for a Japanese restaurant, they offer a pairing suggestion of sake for each dish! And what's even more impressive is the pairing of dishes with background music. For example, when serving "Grilled Isaki," they play "Around the Cape" by Koutarou Yamamoto, while showing the kettle-cooked rice they play "Pomp and Circumstance," and for dessert with Seiko Matsuda's "Sweet Memory," ending with "Forever with You" by Yuzo Kayama and "Until We Meet Again" by Noriyuki Makihiko, and finally "The Last Dance is with Me" by Fubuki Koshiji. Not only is the food impeccable, but I could also feel the professionalism of the young owner who said, "I want to create an enjoyable time for our guests!" Amazing! Thank you for today. It was a feast! (I included brief comments on each image)

My favorite restaurant in Kyoto. They serve chilled soup with dried ayu fish and white miso from Kyoto. Their char siu is always delicious, like Peking duck. The octopus and summer vegetables with Tosazu jelly are also very tasty. The sashimi, especially the black rockfish from the Seto Inland Sea with liver soy sauce, is exquisite. The deep-fried Kamo eggplant in a soup bowl is a must-try. Grilled dish with Isaki fish and Karasumi on top. They also serve Kudzu tofu with Gold Rush corn. The okra and Zuisuki shrimp cooked in dashi broth is a must-try. For the main course, they have conger eel fry, shirasu bowl, pickled bowl, and Heshiko tea pickles. They finish off with homemade cold noodles and peach compote with perilla. I've noticed that the monthly course menu has been changing significantly, which is surprising. It seems like they are still evolving.

It was my first visit in about 3 months. In April and May, there was a child's birthday, so there was only one rotation per day. From June, it has returned to two rotations, but it is still very popular and reservations are quite difficult to come by. Occasionally there are cancellations, so it seems like the only option is to check frequently. On this day, the customers were mostly familiar faces that I have seen a few times before. The atmosphere of the conversations indicated that they were regular customers, giving off a calm vibe. There are a few more staff members now, and overall, the restaurant seems to have a more stable feel. The owner of a popular and famous ramen shop in Tokyo was rumored to be closing his shop and coming here for training, and it seems that he has recently started working at this restaurant. The course flow remains largely unchanged, incorporating seasonal ingredients and serving classic dishes like char siu. Just like last time, the staff suggested drink pairings that complemented the dishes, and I tried a variety of beers, wines, and sake with each dish. I also paid closer attention to the music pairings this time, enjoying a wide range of selections from classical to Showa-era songs and 60s pop. The diverse selection of music, including songs related to Saturday, seemed to be well-received by the older clientele. If they are consciously changing the music based on the day of the week, it must be quite a challenging task. In total, about 40 songs were played. The menu included dishes like Ebisu beer chilled soup, dried ayu, and bay city rollers' "Saturday Night." The music pairings included artists like the Beatles, Yosui Inoue, and Billy Joel. The evening ended with a delicious meal of chirashi-zushi, tuna pickled in miso, and tea-pickled rice.

Tonight, I visited a restaurant run by a talented up-and-coming chef who is a regular guest. The owner, Kenno Sakai, trained at the long-established ryotei "Kikunoi" and his restaurant has received one Michelin star in its second year of opening. He also won the "RED35" award, making him a renowned chef in the culinary world. It's always a pleasure to quietly observe the evolution of the chef's skills as he presents new dishes each time I visit alone. Tonight, I enjoyed my usual champagne, the recent favorite "CHAMPAGNE MAURICE VESSELLE," recommended by the chef. 1. Chilled Soup with Dried Sweetfish: A surprising dish featuring the local dish "chilled soup" from Miyazaki as a part of the menu. The rustic dish is presented as a prominent part of Kyoto cuisine, using white miso from Yamasan Shouten and homemade yuzu pepper. The crispy grilled sweetfish adds a refreshing deliciousness. 2. Sticky Pork Char Siu: A long-awaited favorite dish of mine, char siu. While many restaurants now incorporate foreign cuisines into Japanese cuisine, this sticky pork char siu stands out. The dish is served with shiso and Beijing duck wrapped in the skin by hand. 3. Octopus and Summer Vegetables: A refreshing palate cleanser featuring octopus from Akashi, cherry tomatoes, shishito peppers, radish, and a tangy Tosazu vinegar dressing. The yogurt that pairs well with Tosazu vinegar adds an interesting touch. 4. Sashimi: Black Japanese sea bass served as sashimi with liver soy sauce, a unique and delightful choice. 5. Eggplant Soup: Simple and delicious soup made with deep-fried Kamo eggplant, daikon, and ginger. A perfect dish for the season when Kamo eggplants are at their best. 6. Grilled Isaki Fish with Black Ink: A rare dish of grilled Isaki fish served with burdock tempura sprinkled with sesame seeds and black ink sauce. The background music playing is "Misaki Meguri" by Koutarou Yamamoto. 7. Corn Tofu with Cheese: Steamed corn paste mixed with kudzu and arare, deep-fried to make corn tofu. Served with Raschera cheese. 8. Appetizer: A light and refreshing appetizer made with beans cooked in beef broth, okra, shrimp, turnips, and other ingredients. 9. Rice Dish: A satisfying end to the meal with butter-flavored tsukudani, conger eel fry with tartar sauce, and red miso soup sprinkled with bonito flakes and sansho pepper. The rice is the "Aotenno Hekireki" brand from Aomori, the chef's hometown. Additionally, there are options for freshly cooked rice, kama-agé shirasu donburi, tuna donburi, and pickled heshiko tea rice. 10. Cold Noodles: Homemade egg noodles served cold. 11. Dessert: A dessert featuring peach compote with shiso, Taiwanese pineapple sorbet, mango and lychee with passion fruit. Another surprising and delightful dining experience at this Kyoto restaurant, which is rumored to be relocating. With three new apprentices and a growing sense of fulfillment, I look forward to returning regularly to this restaurant that never fails to impress. Thank you for the wonderful meal.

〜Information〜 ☆Japanese restaurant opened on March 16, 2021 ☆Awarded 1 star in "Michelin Guide 2023 Kyoto Osaka" ☆Winner of "RED U-35 2022" RED EGG Grand Prix ☆Owner Kenno Sakai gained experience at "Kikunoi," as well as in NY and Kyoto at "LURRA°" and "Kyoto, Shizuka" ☆Reservations are only available for groups of 8 using Table Check (private party) ☆Omakase course 19800 yen (tax included) or Apple Cider 23400 yen 〜Memo〜 This day was a private party full of love hosted by Mr. Sakai. Not only the food, but also the service and atmosphere make this wonderful Japanese restaurant a place where I feel grateful to be Japanese every time I visit. Mr. Sakai's hospitality includes providing dishes along with nostalgic songs, and the first song of the day was "Maji de Koi suru 5-byo Mae" by Ryoko Hirosue. The seasonal song choice had everyone bursting into laughter! The course for the day was as follows: ◉Miyazaki Prefecture's local dish, Hiya-Jiru with dried sweetfish ◉Kyoto Mochi Pork Char Siu, Peking Duck Style ◉Akashi Octopus, Cucumber, Mini Tomato, Radish, Red Turnip in Tosa Vinegar Jelly, Dill and Spiced Yogurt ◉Setouchi Black Mebaru with Liver Soy Sauce, Salt and Vinegar Citrus ◉Eggplant Tempura from Kyoto's Morita Farm in a bowl ◉Grilled Isaki with Homemade Squid Ink, Burdock Pickles, Cumin ◉Corn Kudzu Tofu, Eel Ruskera, Rice Cracker ◉Baby Turnip, Spot Prawn, Snow Peas, Uzura Beans, Okra ◉Hub Tea (Kekkimeishi) ◉Donabe Rice "Thunderbolt from a Clear Sky" with Hamo Fry, Bamboo Shoot Miso Soup ◉<Seconds> Kombu Butter Rice ◉<Seconds> Kamaage Shirasu Don ◉<Seconds> Tuna Pickled Don ◉<Seconds> Heshiko Tea Pickles ◉Sesame Sauce Char Siu Noodles, Homemade Egg Noodles ◉Peach Compote, Pineapple Sorbet ◉Suhama Dango, Coffee This time, the first dish was a local dish series. Perfect for the current warm weather, Miyazaki Prefecture's Hiya-Jiru with a refreshing dashi broth and a dried sweetfish floating on top. Despite being just a half fish, the flavor was rich and delicious. The salad with Tosa vinegar jelly mixed with yogurt was a perfect harmony thanks to the dill. The balance of Japanese and Western flavors was outstanding, and I even became a fan of dill. Other favorites included the char siu with a Beijing Duck twist, Sakai's unique corn kudzu tofu, the best fried eggplant in years, and more. With more staff on board, the food service and overall experience seemed smoother. I look forward to Sakai's continued evolution!

Japanese cuisine KENNO… A popular Japanese restaurant in Kyoto♡ Finally got to visit the shop I've been wanting to go to for a long time~ So grateful︎︎... The music changes with each dish, and for some reason, there are puns included in the dishes that make you laugh. However, the food is seriously delicious, the contrast is irresistible! The store is very stylish, but it's perfect for getting close to the customers (laughs)... Starting with ayu (sweetfish) cold soup! Next is homemade chashu (roast pork)♪♪ Octopus with jelly, rockfish sashimi, all the flavors make you want to have seconds (^^)/ The seasoning is wonderful... Soup with grilled fish, and corn spring rolls? Amazingly delicious... And the oyster fry with okra, the tartar sauce is so delicious... The finale parade began, and the white rice in the pot might be the best I've ever had. With that, I enjoyed the shirasu (whitebait) rice, mackerel heshiko rice, tuna bowl, and green onion soba. Thank you for the delicious meal~~ The chef and staff were very hospitable. The taste, price, quality, everything was delicious. Thank you for the feast~

Located in Marutamachi, Okazaki area in Kyoto, "Nihon Ryori Kenno" is a popular Japanese restaurant that opened in 2021 and quickly became a reservation nightmare, earning a Michelin one-star rating. The head chef, Kenno, is only 32 years old but has an impressive background, having trained at renowned establishments such as "Kikunoi Honten," "LURRA," and "Kyoto Shizuka." The restaurant has a calm atmosphere with an 8-seat white wood counter. The cuisine is a blend of traditional Japanese and slightly Chinese influences, creating unique and delicious dishes. For example, they use Kyoto's famous pork to make a Beijing duck dish. The set courses are reasonably priced and offer high-quality, delicious food. The restaurant may seem quiet at first, but the background music changes with each dish, adding an element of fun to the dining experience. During this visit, we enjoyed the June chef's selection course, which included various dishes like white miso chilled soup with dried ayu fish, Kyoto pork char siu Beijing duck, black rockfish sashimi with liver soy sauce, and more. The total bill came to around 24,000 yen. Overall, "Nihon Ryori Kenno" is a fantastic restaurant that is worth remembering.

I held a private party at a high-end restaurant in Kyoto in June, which was difficult to book. This was probably my 10th visit to this restaurant, and I always enjoy chatting with the head chef and trying various dishes for the closing meal. I tried eating the char siu like Peking duck and had fried conger eel for the first time this year, which left a lasting impression with its delicious flavors. The chilled soup with sweetfish as the first dish was also delicious. I would love to visit this wonderful restaurant again and again.