Visited a sushi restaurant to celebrate a new graduate starting their job in April. Started at 6 o'clock and was the first customer. The restaurant had a calm atmosphere with only a counter, and the chef's personality made it a pleasant experience. The course included the following dishes, and I was satisfied with the meal. Thank you for the feast. Flounder, octopus, thread-sail filefish, golden eye snapper, large squid, fresh mackerel, ikura chawanmushi, abalone (mixed with red vinegar rice), kawahagi, kurichi taraba crab, karasumi, red meat pickled sardine, surf clam, swordfish grilled, spider conch risotto, aka-zu-ebi, toro, sea urchin soup, strawberry.

I went with my girlfriend! It was my first time eating sushi at a counter, and everything was delicious and satisfying. This time, the main dishes were summer dishes, so I want to try dishes from other seasons as well. The price and quality in Gion are a definite repeat.

I had a good experience at a sushi counter in Gion where I had 10 pieces of nigiri and a few side dishes for exactly 16,500 yen. It wasn't the best I've had, but I was satisfied. I don't feel the urge to go back, so I would say it was just average.

This was my first visit. The restaurant is located on the first floor of a building lined with dining establishments in Gion. Upon entering, a lovely counter greets you. It had been a while since I had sushi, so both of us were very satisfied with the delicious sushi and side dishes. In comparison to other sushi restaurants in Gion, the cost performance was relatively good. It was a happy time from start to finish. Thank you very much.

This is a different shop from Tokyo's Rinda, run by a skilled craftsman. The previous shop closed after about two years, and this new one took over the space around autumn/winter 2022. The atmosphere is completely different from Rinda, with a focus on style and quality. Despite having only 10 counter seats, the restaurant is almost always fully booked, with available reservation dates marked with a check mark rather than a cross. The white fish sushi has a slightly frozen smell, but the chef, although not from Kyoto, is enjoyable to talk to. The white wood counter adds a nice touch to the ambiance.

This sushi restaurant in Gion is open on Sundays as well. The course menu is priced at 16,500 yen, which is relatively affordable for Gion. The atmosphere is luxurious, making it suitable for dates or special occasions. However, despite trying various dishes, none of them were particularly impressive.

Sushi restaurant near Yasaka Shrine with easy reservations, offering an omakase course for 16,500 yen. The course includes a few appetizers that pair well with drinks, followed by about 8 pieces of sushi. It's delicious and reasonably priced. The dessert, Catalana, was surprisingly good. The chef strikes a good balance with friendly but not overly talkative service.

Sushi restaurant Sushirinda in Kyoto will be closing at the end of this month! I had been happy when their sister restaurant in Meguro, Tokyo opened in Kansai about a year and a half ago. I had visited a couple of times and had decided to come back a few times a year in 2022. However, it turned out that the restaurant is closing. I went to see the chef one last time. The appetizers here are still very much like traditional Japanese cuisine. They are not your typical sake appetizers, but more like a meal. I really liked the Kin Ki shabu-shabu with flower pepper on this visit. The broth was delicious! The sushi here is more like Sushi Minoru (the chef's name) than the sister restaurant Sushirinda. It's my personal preference! I also like the dignified atmosphere of the restaurant. They serve tuna as the first sushi right away, which is nice. Besides tuna, I enjoyed the sardine sushi on this day. And I had the last Rinda roll in Gion! I will definitely visit Meguro again. Thank you for the meal! It's a restaurant that I thought would always be there, my favorite place...

Rin is a sushi restaurant located in Gion, Kyoto, offering a 15,000 yen omakase course. It is the sister restaurant of a place in Meguro, Tokyo, and has been open for about 2 years. The chef is friendly and down-to-earth, creating a relaxed and enjoyable atmosphere. The sushi is meticulously prepared and delicious. The restaurant is clean, well-located, and offers great value for the price. Highly recommended for a wonderful dining experience.

Rin Da, who started all at once, visited at night. The stay was over 2 and a half hours, so it was a leisurely visit. The dishes are quite delicious! The sushi may be a matter of preference with red vinegar. It was a shame that there was no shrimp, which I love. It seems they don't serve shrimp. They occasionally serve it for lunch. Lastly, you can drink as much orange juice as you like, so you might not need to order the orange juice from the menu. The owner was very friendly, which was nice!

Revisited! Authentic Edomae sushi at Rinda. Still delicious today! Two types of pickled ginger are served, allowing you to enjoy the texture of the regular seasoned ginger and the red vinegar ginger side by side. The menu included: fatty tuna, marinated tuna, grilled nodoguro (blackthroat seaperch), spot prawn, ark shell, conger eel, marinated salmon, sardine, sayori (halfbeak fish), squid, and sea bream. I forgot the last one... There was also rolled sushi with marinated salmon, a burdock root with roasted sesame seeds as a palate cleanser, a soup dish, and tamago (sweet omelette). The person next to me had a delicious-looking grilled beltfish sushi wrapped in seaweed, which made me tempted to order more, but I refrained (watch out for overeating!). If it's available next time, I would like to try it. I will definitely visit again.

Gion "Rin Da" Today I had sushi at "Rin Da" in Gion. This restaurant opened in November 2020 and I later found out that it is a sister store of "Rin Da" in Tokyo. The restaurant has been selected as a bronze restaurant on Tabelog. The interior of the restaurant, with only 8 seats, exudes a sense of luxury with a hinoki cypress counter. It feels very refined. The head chef, Minoru, is a lovable character who is good at talking. The hospitality is also top-notch. The omakase course costs 15,000 yen, which feels like a good deal considering the main store in Tokyo charges almost 20,000 yen. The nigiri includes tuna from "Yamakou" and shari from "8th Yaebei," covering famous ingredients. The red vinegar shari is relatively warm, showing a strong emphasis on temperature. There are two types of pickled ginger, each with a different texture and acidity. The appetizer with kombu and mozuku approaches the umami flavor. It stimulates the mouth and activates the appetite. Grilled nodoguro is the first dish and it is impressive. The fatty skin of the nodoguro is grilled directly over charcoal, creating a wonderful Maillard reaction. I was moved by the sweetness of the fat spreading in the mouth. The thick aji from Shimane is flavored with green onions, ginger, and garlic. It's irresistible. The umeboshi chawanmushi has a mild plum flavor as an accent. It is finished with white hair leeks and shiso, making it very tasty. I could eat it over and over again. Kasugodai is a fish with a firm texture. It is refreshing with yuzu peel. Fried ginkgo nuts are an unexpected sake accompaniment. The saltiness is just right. The kohada from Tokyo Bay is my type in terms of thickness, vinegar seasoning, and everything. The burdock soy sauce pickles are so delicious that I can't take a break! O-hagi toro taku o-hagi is rolled with seaweed as nigiri. It includes not only pickled radish but also grated nagaimo, providing an enjoyable texture. It is definitely delicious. Simmered clams are cooked with tofu and bonito dashi, with a kick of black shichimi pepper. The layered toro from Miyagi is three layers of bluefin tuna. It not only looks artistic but also has a good mouthfeel. The marinated toro is so moist and delicious. Yuzu peel is grated into the shari and it's a great touch. Fukuoka aori ika is refreshing with salt and sudachi. The finely chopped knife work is meticulous, and it melts with the shari. New lotus root and fried grated trout with grated daikon mixed with nori are a good scent. The new squid has a pleasant crisp texture. It is refreshing with sweet sudachi. The aged meichidai is aged to concentrate the umami flavor and has a sticky texture. It appears simple but is done with care. The swordfish and snow crab hot pot includes fried senbei with swordfish tempura, flaked snow crab, and has a great volume. The combination of shari's acidity and sweet sauce stimulates the stomach in the final stage, and my appetite is still active. Tamajin is a rare gem with shari inside. It would probably be delicious as it is, but it is topped with ikura and eel. Uni from Rishiri is a uni battleship. The shari wrapped in crispy and fragrant seaweed slowly unravels, mixing with the uni in the mouth. It's so delicious that it's a knockout. The miso soup is not just any miso soup. The miso soup made from swordfish, nodoguro, and sea bream has an unmatched amount of information in one bite. Traditional uramaki anago is a lightly simmered eel. It is further lightened with yuzu peel on the shari, and it was perfect for the finale. The dessert is a tasting of mandarin orange juice, as the head chef of the main store is from Uwajima. We enjoyed a tasting of mandarin juice, much like a sake tasting. Whether we got it right or not is a secret. Thank you for the meal! To be honest, I had the impression that sushi restaurants that expand from Tokyo to Kansai are not very delicious, but I confidently recommend this place.

✰️ Rinda ✰️✨✨✨⁡'s favorite restaurant in Tokyo, "Sushi Rinda," has opened a sister store in Kyoto✩･✩･✩･✩We had the privilege of attending a private party✩･✩･✩･✩〜〜Chef's special course〜〜⁡✰️ Grilled gizzard shad with caviar⁡Seared nodoguro⁡Chef's special horse mackerel⁡✰️ Steamed egg custard with plum⁡✰️ Octopus with 3 different seasonings⁡Sardine⁡Squid⁡Fatty tuna⁡✰️ Burdock root pickled in soy sauce⁡✰️ Striped jack and Kamo eggplant with grated daikon⁡✰️ Skewers of hatahata fish⁡Chutoro⁡Akami⁡Managatsuo⁡✰️ Swordfish and king crab hot pot⁡Kohada⁡Harusada⁡Tamago with sushi rice, eel and salmon roe⁡Sea urchin⁡Anago⁡✰️ Castella with egg⁡✰️Tasting of mandarin juice⁡Total of 22 dishes (¥16500)⁡Rinda roll (additional)⁡✩･✩･✩･✩･✩✩･✩･✩･✩･✩This sushi restaurant offers a style where you alternate between the chef's special dishes and sushi✩･✩･✩･✩･✩✩･✩･✩･✩･✩Starting with the grilled gizzard shad with caviar... so delicious!!Next, the seared nodoguro sushi⤴️⤴️︎︎︎ So tasty!!The sushi rice is to my liking, I ordered extra large but I want more and more~~~ I want to eat more...The chef's special horse mackerel and sushi rice, along with the chef, make it delicious, right?The first time trying the steamed egg custard in a new style... having octopus cut for you and served with 3 different seasonings, you can eat double the amount (laughs)The fatty sardine and crispy squid sushi, followed by the fatty tuna... Three delicious dishes in a rowBurdock root pickled in soy sauce, striped jack and Kamo eggplant with grated daikon, skewers of hatahata fishThese are all dishes that you will finish in an instant (^з^)-☆...Chutoro, akami, managatsuo were all excellent for nigiri sushi, as it was the best in season~~ I want to be buried in sushi (laughs)...The highlight of the day was the swordfish and king crab hot pot sushi, a truly impressive dish✩⃝The swordfish and crab are entwined in the hot sauce, and the crispy sushi rice on top is topped with the burnt part, making it a divine hot pot sushi٩(°̀ᗝ°́)و...Kohada, kasugodai, dashimaki tamago-like sushi rice with salmon roe and eel on top!! Is this also a special dish from Rinda?Sea urchin, anago, and the course's nigiri sushi is complete!✨✨✨...✰️✰️Additional Rinda roll✰️✰️A luxurious roll with chutoro, tuna, etc. wrapped with torotaku on top, and topped with sea urchin and salmon roe...Dessert was castella with egg and mandarin juice tasting twice! (•'╻'• ۶)۶It was a surprise that we could enjoy delicious mandarin juice, as it seems that Sushi Rinda's main store has a connection with a mandarin farm⤴️⤴️︎︎⤴️⤴️︎︎⤴️⤴️︎︎...We discovered a wonderful restaurant in Kyoto!! Many thanks to the head chef and the staff for everything...We are cheering you on, so please do your best~*̣̩⋆̩*̣̩⋆̩*̣̩⋆̩⁡Thank you for the delicious meal~⁡✰️ Rinda ✰️☎️050-5869-14781F, EXIT Gion, 434 Hayashishita-cho, Higashiyama-ku, Kyoto City, Kyoto

During a meal at the original location, I was informed that they had expanded to Kyoto and promptly made a reservation. Located in Gion, it seems to be popular among those who visit the area. The dinner started promptly at 6:00 pm. Alcohol service was not available. The courses included: 2 types of pickles, sardines with red vinegar and young vegetable flowers, marinated fatty tuna with bamboo shoots and new onions, seared red clam, grilled firefly squid, ishidai fish with burdock in soy sauce, creamy tachiuo fish, marinated seaweed with striped jack and asparagus tartare, squid liver simmered dish, hand-rolled sushi with small skin goby fish, small pot of oysters with crispy rice, marinated lean tuna, marinated sea urchin, miso soup with eel, and dessert of mandarin orange juice. The appetizers were a bit lacking, but all the dishes were delicious. Personally, I really enjoyed the small pot of oysters. I felt that the sushi could have had a slightly stronger flavor. This is a rare place in Kyoto where you can enjoy authentic sushi. It seems like they are still evolving, so I would like to visit again in the future.

The sushi restaurant in Gion was reasonably priced compared to others in the area, so I decided to visit. It is located near Shinbashi Street and Higashioji Street. The restaurant only had a counter seating. The menu mainly consisted of traditional Edomae sushi such as fatty tuna, lean tuna, red sea bream, salmon roe, eel, golden eye snapper, squid, sea urchin, and fatty tuna roll. I like to start with the fatty tuna, it's the type of sushi I prefer to eat first. They also served firefly squid sandwiched in sushi, which was delicious, and a chawanmushi with plum inside, also tasty. The hot pot with oysters was cute and delicious, and the egg sushi with rice was also delicious. For dessert, they offered four types of orange juice, which are related to the head chef's hometown of Ehime, and the miso soup was made with barley miso, also from Ehime. It was delicious. Reservations are still easy to make. There are two types of vinegar used for the sushi rice, but the red vinegar had a strong and firm taste, allowing the flavor of the rice to come through.

In the midst of the pandemic, I visited Rinda, which opened in November last year. The main chef or manager is 32 years old, and the other staff members are in their 20s and 30s, making it a young establishment. The restaurant has a compact space with only 8 counter seats, featuring an elegant atmosphere with a counter made of hinoki cypress. We were not the first customers, as two guests were already dining when we arrived. In total, there were six people dining that day, and the restaurant closed at 8 p.m. The dishes we enjoyed included draft beer, cold sake, Taihei Juhiko shrimp, Hidaka mikoshi konbu, medium-fatty sardine, white fish tempura, akagai clam, smoked trout with pickled plum, chawanmushi with grated radish, grilled blackthroat seaperch, straw-grilled mackerel, burdock root in soy sauce, torotaku (fatty tuna and octopus) sushi, small skin egg topped with salmon roe, sumika squid, steamed red snapper with white miso sauce, ankimo (monkfish liver) Nara-style pickles, 8-day aged tuna, Danba shimeji mushroom, tempura cloud ear fungus with sea urchin, grated radish and sea urchin, barley miso soup, grilled conger eel roll, Rinda roll, and mandarin orange juice from Uwajima. The restaurant only offers a set course, with a unique alternating sequence of appetizers and sushi. As someone not accustomed to this style of dining, I must admit that I found it a bit challenging. Since the restaurant originated from Tokyo, the tuna dishes were particularly impressive, sourced from Yamazuki. However, I personally prefer white fish over red meat, so I was disappointed that there were no sea bream or flounder dishes. The sushi rice was seasoned with red vinegar, with a tanginess that even Kansai locals can appreciate. Nevertheless, I found the rice a bit too firm and had some reservations about the balance and texture of the toppings. The tamago (egg) sushi felt a bit overdone as well. Overall, I felt that the dishes could use some improvement. The manager had a gentle demeanor and appeared eager to learn, while the staff provided attentive service. I believe this restaurant has potential for further growth.