This is a Michelin one-star Japanese restaurant. I visited in January, so the meal started with a New Year's dish called "sakizuke". The sashimi seafood was thick and the squid topped with caviar was sweet. The rice with dashi, bamboo shoots, and seaweed was also delicious. Although it's Japanese cuisine, you can also enjoy meat dishes. There is no explanation of the dishes by default, but if you ask, they will kindly provide detailed answers. The private room is spacious, and you can enjoy an elegant meal with a view of the garden.

On the third day in Kyoto, we visited a restaurant for a 10,000 yen course lunch. The restaurant operates on a reservation-only basis. Upon entering, we were greeted by a spacious entrance with a well in the center. We were directed to the counter seats, with a view of the beautiful garden outside through a large glass window. The kitchen was located at the back, and the chef prepared all the dishes there before bringing them to us. The menu had a selection of rare Japanese sake brands. We started with beer and ginger ale for a toast. Unfortunately, my husband was feeling unwell that day, so I ended up eating most of the dishes. The chef didn't provide detailed explanations of the dishes, but the meal was a delightful mix of traditional Japanese cuisine with a touch of Western influence. The dessert, a Japanese sweet, was particularly delicious, even impressing my husband who rarely eats sweets. The total bill for the meal, beer, and ginger ale came to 26,598 yen. Overall, we had a pleasant dining experience and would consider returning, although we prefer restaurants where we can interact with the chef.

The Michelin one-star Japanese restaurant was delicious as always!

I used this restaurant for the first time. It was a private reservation. I enjoyed the fantastic dishes as shown in the photos with my eyes and my taste buds. The service and food were both excellent, and it has become a restaurant that I definitely want to visit again!

- Steamed abalone, karasumi (bottarga), and kazunoko (herring roe) (karasumi - moist and perfectly salty, kazunoko - with a hint of sake) - Longevity fu (wheat gluten), duck meatballs, pickled fiddlehead fern with grated daikon radish on top (duck - finely minced and mixed with smooth taro, pickled fiddlehead fern - with ginger, tied with carrot ribbon) - Spiny lobster, yellowtail, fatty tuna, and squid appetizer (served with soy sauce, wasabi, shiso leaf, and rolled red radish) - Assorted appetizers: rolled omelet, walnut and raisin cake, chestnuts simmered in honey, simmered ayu fish, pickled vegetables in vinegar, konbu seaweed roll with shrimp, sweet vinegar pickled turnips - Steamed turnip, silk pod, lotus seeds, bamboo shoots, daikon radish, turnip, burdock root filled with chicken meatball, red konjac simmered (chicken meatball - with sansho pepper) - Miso-marinated cod fish, grilled beef (served with shredded carrot, tamagoyaki, black bean simmered in honey, dried persimmon) - Grilled puffer fish milt (served with sudachi citrus) - Sea bream, kombu naruto roll, marinated mackerel, rapeseed flowers, shredded pine needles with Tosazu jelly (jelly - with ginger, naruto roll - with sweet vinegar pickled ginger in the center) - Red bean rice (topped with sesame seeds and salmon roe) - Pickles - Head of spiny lobster, red miso soup with wakame seaweed - Pear, grapefruit, strawberry, apple compote, custard pudding topped with candy work - Matcha and chocolate two-layer cake, custard cake, yam paste and red bean paste filled mochi dusted with soybean flour - Matcha tea.

- Walnut and raisin stone wall / Tamago Shinjo with egg yolk miso pickles / Maruju honey stewed chestnuts / Chestnut honey stewed / Foie gras zelery salad / Urka / Mushroom and plum dressing / Boiled shrimp and taro / Fuki miso / Grilled ayu with mountain pepper / Grilled rice cake (stone wall - ground meat and meriken flour mixed to create a texture between Shinjo and baked sweets, mushrooms - Tonburi on top) - Conger eel steamed in pine needle broth (tied with three leaves) - Toro, swordtip squid, sea urchin, and sea bream appetizer (soy sauce, wasabi, red and white daikon radish, carrot slices, sweet vinegar pickled chrysanthemum flowers, large leaves, sea urchin - long yam and Hakata style) - Boiled assortment with daikon radish, hirousu, kikuna, and grilled green onion on the base (chopped yuzu zest, hirousu - boiled chopped conger eel, wood ear mushrooms, carrots, ginkgo nuts, base - quite sweet with yuzu pepper) - Sliced orange on a grilled stone with Omi beef, salmon miso pickles, flat abalone, and octopus (wasabi, garlic chips, sudachi, whole grain mustard) - Shredded crab meat with miso and roe, persimmon, layered with lotus root served with crab vinegar jelly, topped with beaten okra tempura and yolk vinegar - Salmon roe rice (with three-leaved chives, needle seaweed, yuzu) - Pickles - Sliced pear, red kiwi, and baked apple sprinkled with cinnamon, served with Nanjing mousse, pomegranate, and strawberries - Persimmon (with Quattro) - Tamba-yaki chestnuts, lily root paste with mashed figs and red bean paste, served with a shot of sake - Matcha tea

- Shredded diamond crab with sake lees dressing, nagaimo (Japanese yam), simmered Toshihisa fu (wheat gluten), pounded okra, served with persimmon and crab vinegar jelly - Moon-viewing egg tofu, conger eel and kudzu soup (yuzu and green onion) - Squid sword tip, fatty tuna, grilled conger eel with miso glaze, sweet shrimp with soy sauce, wasabi, plum paste, hana-ho, and sweet vinegar pickled chrysanthemum - Eight-course meal: simmered conger eel roe with jelly, mushroom and mitsuba salad, white uruka (a type of seaweed), round ten honey stew, egg yolk miso dip, edamame, tamago-majyo (egg and minced conger eel), simmered astringent skin (with conger eel roe and fresh ginger, finished with brandy, tamago-majyo with miso and egg yolk mixture baked in a can, baked in an oven until half-cooked) - Ayu fish cooked with stem yam, boiled ayu fish, silk tofu (with three types of beans and yuzu) - Omi beef, grilled kamasu fish, sea urchin, grilled matsutake mushrooms (with sudachi citrus and sesame sauce) - Fig with white sesame base topped with yuzu - Ginkgo nut rice - Rolled yuba (tofu skin) with red miso soup with three types of leaves - Pickles - Akebi fruit, wild strawberries, apples, blueberries, mangoes, vanilla mousse - Orange and raisin cake, black bean and white kidney bean Nanjing floating island, with lily root paste and red bean paste, dusted with ice mochi powder - Green tea

- Lotus leaf vessel with duck breast in net lantern, egg yolk miso dip, edamame, maruten honey stew, eel hachiman, and mountain peach honey stew - Fried pike conger and lotus root tofu in kudzu broth (lotus root, mugwort, ginger) - Pike drop, fatty tuna, shrimp, and flounder appetizer (with hana-ho, sudachi, soy sauce, wasabi, plum) - Fried shrimp head - Pike Yanagawa (bamboo shoot burdock, pike meat, pike liver, pike roe, mitsuba, powdered sansho pepper) - Fukuoka fig with white sesame base topped with yuzu (white sesame tofu strained beautifully with kombu dashi, steamed fig blend was excellent) - Grilled beef, matsutake mushroom, and grouper on charcoal grill (with sudachi, sesame mayonnaise, grated garlic) - Tomato, steamed abalone, nanjing, small taro, cherry blossom jelly-coated chilled dish (topped with yuzu) - Ayu rice in bamboo leaf wrap (rice made with mountain pepper mixed with glutinous rice, ayu topped with powdered sansho) - Pickles - Egg tofu, minced myoga, sudachi miso soup - White bean-based lamb stew - Peach, dragon fruit, vanilla sherbet (with mint) - Chocolate, apricot puree-filled macaron (matcha-based dough) - Thin tea

-Eggplant, red shishito pepper, nanjing, sea urchin, okra, lily root, and conger eel stew (vegetables are pickled, eggplant is grilled before stewing, stew base is made from conger eel) -Assorted appetizers: Tang Dynasty agar jelly with caviar, kohiruimaki, red shishito pepper and chirimen-jako, marinated gizzard shad with pearl onions, sweet vinegar pickled egg yolk sushi with myoga wrapped in pickled myoga, marinated round ten with chestnuts and edamame, smoked Biwa trout roll with sansho pepper, marinated egg yolk miso with roe and herring roe sprinkled on top (all ingredients are finely crushed, lemon added to marinated round ten, lemon juice added to egg yolk sushi) -Lotus root and kudzu tofu soup with sliced conger eel (served with lotus root and yuzu) -Dropped conger eel and fatty tuna with hot broth, steamed shrimp and striped horse mackerel side dish (served with perilla leaves, trefoil, and flower buds, condiments include wasabi, soy sauce, umeboshi soy sauce, and sudachi) -Steamed and fried Kagamo eggplant with Takamine chili pepper and duck loin (stewed eggplant base made with anchovy, combined with bonito and kelp dashi, duck loin served with mustard) -Grilled ayu fish, grouper, and Omi beef on a charcoal grill (served with sudachi, tade vinegar, and stewed sansho pepper) -Oyster shells filled with oysters and steamed abalone, crab meat mixed with miso and crab vinegar jelly on the side (served with chili vinegar, garnished with shiso leaves and cucumber) -Eel rice with needle seaweed -White sesame tofu and red miso soup with trefoil -Pickled cucumbers -Mango and melon with white wine jelly and figs served in hollowed out fruits -Matcha shaved ice with rice flour dumplings and red beans (This restaurant is known for its reliance on high-quality ingredients in its dishes)

I visited for lunch. The sashimi included tuna, squid, flounder, and Ise ebi with truffle salt. The truffle salt was a nice touch. The Omi beef came with a side of grape leaf, which was refreshing and delicious! I tried it for the first time. In between courses, I was shown some cute demitasse cups with cauliflower and white onion soup. Each cup was lovely. This restaurant emphasizes ingredients like Matsuba crab and Omi beef, and has a strong sense of aesthetics. The eel rice steamed in tea, the trout with yuzu sauce, scallops and shiitake mushrooms were served in a very interesting dish that left a lasting impression. The smoke added to the visual appeal. The welcoming atmosphere and the glass counter overlooking the mossy garden with water sprinkling down truly showcased the hospitality of the owner in this Kyoto cuisine restaurant. Lastly, the homemade sweets and matcha served by the proprietress were delicious. Thank you for the wonderful meal.

About 3 years ago in the summer, I visited this restaurant for the first time after the quiet season following the Gion Matsuri festival. It was a small, tucked-away place where a quiet couple provided a homely and modest service, serving traditional yet delicately crafted seasonal dishes. I later found out that the restaurant had unexpectedly gained a Michelin star and moved to the heart of Gion. Curious about how the place had changed, I decided to revisit. However, I left the restaurant feeling somewhat disappointed as there were various aspects that bothered me, particularly in terms of service. The couple seemed to be constantly in the kitchen and only briefly appeared at the counter. I could hear loud noises like clattering and crashing coming from the kitchen, which was quite distracting. The service flow seemed disorganized, and it took a while for the staff to come and take drink orders. Despite being greeted by a formal hostess in a grand entrance, there was a sense of inconsistency. The lack of planning in the layout of the building and the couple running the place on their own seemed to affect the overall service experience. The restaurant's attempt to achieve a two-star status seemed mismatched with the intimate setting and the service provided. The wine menu surprised me as it did not include prices, and when I inquired about a sake, the owner hesitated to mention the price, making the atmosphere uncomfortable. Communication with the owners became increasingly difficult, adding to the stress of the experience. While the traditional kaiseki dishes were beautifully presented, they lacked a certain element of surprise or creativity. I believe that if the restaurant could revive the charm of its previous location, it would greatly improve the overall dining experience.

I visited a restaurant for the first time since it moved from the place where I used to have work-related gatherings. This time, it was a private visit with a gourmet lady friend. We met as usual in front of the Minamiza Theater, both dressed in red accents. The restaurant is located on the south side of Gion, in a charming street known as the Michelin Street by some. The entrance had brightly lit lanterns and a large noren curtain swaying gently, inviting us in. We were greeted by the owner as we entered, and the spacious interior with a traditional counter in the center immediately caught our eyes. The counter had cushions for seating, providing a luxurious setting for our meal. We started with a beer for me and plum wine for my friend, enjoying the view of the garden through the counter. The dishes served were beautifully presented and highlighted the ingredients' flavors. From appetizers to desserts, each dish was meticulously prepared and showcased the chef's skill. The drink menu included a selection of Japanese sake, and we chose our preferences before moving on to the grilled dishes. The grilled items were served in creatively designed dishes, such as a fish-shaped brazier for the grilled ayu fish. The portion sizes were generous, and the flavors were rich and satisfying. The meal continued with simmered dishes, rice, pickles, and a refreshing dessert with fruits and ice cream. Throughout the meal, we appreciated the attention to detail in the presentation and the use of antique tableware. The owner, who engaged us in a pleasant conversation, turned out to be related to a well-known Kyoto cuisine chef from my hometown. It was a delightful surprise to discover this connection. Overall, the experience at the restaurant was unique and memorable, with a blend of traditional Kyoto cuisine and modern twists. The combination of flavors, textures, and presentation made it a dining experience to remember.

A shop standing in the back alley of Gion (moved a little south from the previous location). When I hesitantly opened the door, the landlady welcomed me. Inside the shop, there is a counter where you can overlook the small garden, giving it a quaint atmosphere. I had a course for 15,000 yen. I don't remember the details very well... I'm sorry. My favorite was the conger eel soup. It was served with ground Endo beans (or was it soybeans?) The dish was in a lovely golden color that felt cool... a color you don't see often. Also, the ayu fish that appeared while being smoked with bamboo leaves. It felt like early summer. Other dishes included fried eggplant with duck, assorted sashimi, turban shell salad, and rice with mackerel sushi and chimaki. The dessert was mango with candy art on top. There is a cooking area in front of the counter, but the food is actually prepared in a side room and brought out. Because of this, the staff usually stays in the adjacent room, so there isn't much conversation with them. It might be different with regular customers, but it felt a bit lonely. The couple running the shop are very attractive. Each dish was of high quality, and I left feeling very satisfied. What surprised me was that this excellent restaurant is just one of many in Kyoto... one of them, as they say. It made me realize the talent in Kyoto.

This time, I visited this restaurant as a reward for my work. It is quietly nestled in a very nice neighborhood with a great atmosphere. The dishes that came out one after another were all very elegant and meticulously crafted, and I thought the quality was high. Personally, I felt that the balance of ingredients was slightly lacking in something more upscale for the price, but still, in comparison to other high-end restaurants, the pricing is relatively reasonable, so I thought it was passable.

[June 2014] As my 30th birthday approached in a few months, feeling lost in both my personal and professional life, I decided to seek divine intervention and headed to the ancient capital of Kyoto. I visited Takenaka Inari Shrine on Yoshida Mountain during the day, and planned to enjoy a delicious dinner in Gion at night. I visited several restaurants in the Gion area, and so far, I found the taste at Akagai to be the most fitting for my palate. I enjoyed a wonderful dinner with a beautiful summer garden view and a slight evening breeze. I indulged in a 20,000 yen course menu which included dishes such as plum jelly, a luxurious appetizer with sea urchin and caviar, a colorful assortment of seasonal dishes, and a refreshing dessert of melon, mango, and white bean agar. The meal was faithful to traditional Japanese cuisine but also included creative touches like a ginger sauce with abalone and summer vegetables. I dined alone this time, but I definitely plan to visit with someone special next time. [September 2013] For the past few years, I have been taking my summer vacation in September and spending a couple of days in Kyoto. The reason for entering Kyoto during this season is to taste "hamo" (pike conger) and "matsutake" mushrooms at the same time. The joy of enjoying the fatty autumn hamo and the peak season matsutake mushrooms simultaneously is limited to September and October. There are not as many tourists as during the cherry blossom or autumn leaves season, making it a hidden gem of a time to visit. One night in late September, I visited Akagai in Gion for the first time. I had heard from someone who had been there before that it was a great restaurant, and after reading other reviews, I had high expectations for the straightforward and honest cuisine. The result exceeded my expectations. Stepping off the bustling Hanamikoji Street, the atmosphere immediately became calm. I entered the restaurant with a blue noren curtain and sat at the counter where I could see a serene garden with susuki grass. I opted for the 20,000 yen course menu. I have a low tolerance for alcohol, so I decided to stick to "no more than two cups of chilled sake" policy when enjoying delicate Japanese cuisine like kaiseki or tempura. I ordered Kikuhime sake on this day. Here is the menu I enjoyed to the best of my memory: [Appetizer] Crab mixed with Tosazu vinegar jelly. The richness of the crab, the fragrance of the Tosazu vinegar, and the sweetness of the persimmon served underneath the crab complemented each other well. [Soup] Steamed pot with matsutake mushrooms and hamo. This season, no matter which restaurant I go to, what I look forward to the most is the combination of matsutake mushrooms and hamo.

This shop is located in Gion. The atmosphere is very nice. Sit at the counter and wait for a while. Through the large glass window in front of you, you can see a well-maintained garden. The meal started with a seasonal assortment on a large plate. The autumn leaves are very beautiful. The steamed dish in a clay pot was delicious. The broth was very good. The sashimi, simmered dishes, grilled dishes, and so on, all were delicious. Each dish was delicate, had a sense of the season, and was wonderful. Even the last dessert and tea were good. Thank you for the meal.

★ Michelin ★ This restaurant is a must-visit! The food is outstanding and the service is top-notch. Highly recommend!