Edomae sushi is different from Kansai sushi. Edomae sushi uses fish and seafood caught in Tokyo Bay as toppings. During the Edo period, they preserved the fish using vinegar, salt, boiling, or marinating in sauce due to the lack of refrigeration. On the other hand, Kansai sushi has a different style, starting with fermented sushi leading to Osaka sushi. The main style in Kansai is pressed sushi, using ingredients different from Tokyo Bay. As a result, there are more appetizers and side dishes before the sushi. This restaurant represents the Kansai style of sushi, resembling a traditional Japanese restaurant with a wide variety of dishes like sashimi, grilled items, simmered dishes, fried dishes, vinegared dishes, and rice dishes. Despite being a sushi restaurant, they also offer a variety of dishes like abalone vinegared dish, grilled turban shell, tofu dish, red clam marinated dish, assorted sashimi, fried red clam, and sushi (red snapper, sayori fish, horse mackerel, simmered octopus, eel, etc.). The chef's skills are solid, and the service is efficient with good value for money.

When we talk about sushi in Kyoto, it's not boxed sushi but rather hand-pressed sushi like in Edo style. It's deeply delicious. It has a consistent value. When you first go, you might feel like you're being stared down by a scary teacher in the student guidance room, but by the time you leave, they will be talking to you kindly with a smile. The appetizers are well thought out, but the sushi itself is quite something.

Delicious but not cost-effective.

Whenever I visit Kyoto, I always make sure to come here for a day. The inconvenience is what makes me want to go (lol). My friends from Taiwan were also very satisfied.

I visited the sushi restaurant "Morikawa" in Kitayama, which I had been wanting to go to for a while. Currently, it is a highly rated restaurant with a score of "3.80", but most of the reviews are from 2007 to 2013, with only one review each from 2014 and 2015. There are a total of 18 reviews. It's interesting how the scores on Tabelog work. In the sushi rankings in Kyoto, it is the second-best restaurant after "Sushi Matsumoto". When I made a reservation, the owner told me, "If you can vacate the seat by 7:30, you can come at 5:00," so I decided to visit at 5:00. When I arrived at the restaurant a little before 5:00, the curtain was out, so I entered. The restaurant is small, with the first floor of the owner's house serving as the restaurant, with a counter and a small raised tatami area. The owner guided me to the seat in the middle of the counter. I ordered a beer. Sapporo bottled beer and a glass were served. The owner asked me, "What would you like today? The course starts at 5,000 yen, and goes up as much as you want (laughs)." Although the à la carte menu was appealing, since it was my first time, I decided to go with the "10,000 yen course" and leave it to the chef. First, the "Anago Yuba Maki, Tender Octopus, Tokobushi Nitsuke" were served. The tenderly simmered octopus and Tokobushi are perfect for sake. The Anago wrapped in yuba is delicious with the fatty flavor. The "Fugu Butsugiri" is a thick and resilient piece of fugu, which is mixed with tin foil, grated daikon, and green onion. It's delicious! The timing of the dish seems to be well managed. I enjoyed the "Sashimi Assortment" with squid, ark shell, tuna, octopus, and tairagi shell. The squid is chewy and has a sticky texture, which is excellent. Each ingredient's goodness is maximized. The "Junsai, Matsutake, Fugu Shirako in White Miso" was exquisite! The soup combines the texture of junsai and the aroma of matsutake with white miso in a gentle manner. The "Anago Shiro-yaki" has a nice amount of fat on it. It goes well with sake. The "Amadai Shio-yaki" is well-cooked on the outside but juicy on the inside with a good amount of fat. Salt-grilled dishes are always good. The owner said, "Please leave the bones, I will make a broth later," which was a pleasant surprise. I'm looking forward to it! The "Ankimo Liver" is a large piece of liver cut into chunks and has a creamy and smooth texture when combined with momiji. You can taste the quality of the ingredients. More sake please! The "Cucumber Anago Maki" is a dish where cucumber is rolled with grilled anago and wrapped in seaweed. It was also a good dish. It's like "Anakyu" without the rice, but the anago and cucumber go well together. The "Namba-jimushi" has a thickened sauce with a gentle seasoning that brings out the flavor of the tai. I was full by this point. The "Coppe" was neatly dissected. The ovaries and legs were neatly separated, and the crab miso was mixed with the ovaries and legs, which were eaten together. I love it! The "Sushi Assortment" has 5 simple sushi and rolls. The rolls demonstrate the owner's high level of skill. I thought each piece would be served one by one, but they were already plated, which was a bit disappointing. The shrimp and ingredients were good, but the temperature of the sushi and the rice was quite cold, which was also disappointing. Considering how good the previous dishes were, this was a letdown. The "Amadai Broth" was simple and lightly seasoned, perhaps a bit bland. The dessert "La France & Strawberry" ended the meal. Overall, the quality of each dish was very satisfying, and you could feel the owner's discerning eye and skill. The content for 10,000 yen was very cost-effective. However, when it comes to sushi, the temperature of the fish and rice was low, and the rice was sticky and lacked the airy feeling. This may have been just for this visit, so I would like to revisit in the future to confirm. As other reviewers have mentioned, the owner is " ==========

I had been wanting to visit this restaurant for a while, as I heard that the chef is from Matsuzushi. It is located in the upscale residential area of Kitayama, near the famous horror spot "Shinneyama Pond". The exterior of the restaurant gives off a small Japanese pub vibe, and they mainly focus on serving sake and appetizers, with sushi as a good way to finish the meal. The menu offers a wide variety of appetizers, but sushi options are not prominently displayed. I started with the "Wakatake simmered bamboo shoots", a dish that captures the essence of Kyoto in spring, with plenty of kinome leaves. The flavors are strong, which pairs well with sake. Next, I ordered the "Amadai grilled with salt" and "Duck manju". The Amadai (tilefish) is served with a soup made from its bones and skin, which is a nice touch. The fish is very flavorful and delicious. The Duck manju is a traditional Gion dish made by mixing pounded duck meat with lotus root and potatoes, then deep-frying it and steaming it before serving. The sweet soy-based filling is delicious, and the duck manju has a lovely crispy texture. Before the sushi, I tried the "Quail dish". The quail is cooked in a flavorful sauce, giving it a delicious taste. For the sushi, I ordered four pieces: white fish, silver fish, simmered dish, and chose "Amadai", "Karei", "Saba Konbu", and "Anago". The "Saba Konbu" is usually served as a single piece, but I was lucky to get an extra piece as another customer ordered it. The sushi rice was a bit weak in texture, similar to street sushi, with a low temperature that didn't create a strong bond with the toppings. However, the way they brought out the flavor of the "Amadai" was exceptional, and the "Saba Konbu" had a matured and delicious taste. I enjoyed plenty of food and drinks, spending around 11,000 yen (including drinks: Ebisu small bottle, Suigei fresh sake, Yuki no Bosha Junmai, Kin Kame Junmai). Overall, this restaurant offers good value for money. It would be more enjoyable to visit with multiple people if possible.

I felt like eating sushi, so I searched on Tabelog for the top-ranked sushi restaurant in Kyoto as of September 12, 2013. I made a reservation and visited the restaurant, but to my surprise, we were the only ones there. We ordered the omakase sushi course, which included various types of sushi. However, the taste was just average and did not live up to the expectations of being ranked number one. Overall, it was a bit disappointing, and I probably wouldn't visit again.

Sushi restaurants are eateries where sushi chefs serve sushi. Therefore, it is difficult to consider this place as a sushi restaurant. The owner probably doesn't think so either. It should be more accurately viewed as a traditional Japanese restaurant that also offers sushi. While many places claiming to be sushi restaurants focus on appetizers and side dishes, this particular establishment does not advertise itself as a sushi restaurant. Located about a 10-minute walk from Kitayama Station, the restaurant looks like an ordinary house from the outside. There are no signs indicating it's a sushi restaurant, and the interior is simple with a regular counter and no display case for sushi. The owner, a sincere and skilled craftsman, welcomes guests. Initially, it may feel a bit confusing, but over time, you start to feel more comfortable. The menu offers a wide variety of dishes like sashimi, grilled dishes, simmered dishes, fried dishes, vinegared dishes, and meals. I decided to order a few dishes to enjoy as appetizers with my drinks. The ingredients, including sea bream, turban shell, ark shell, pike conger eel, abalone, etc., were not luxurious, but they were fresh and delicious. The owner skillfully prepared the dishes quickly, and the flavors were impeccable. The seasonal ingredients were showcased beautifully, making it a delightful dining experience. The owner may seem reserved at first, but he becomes more talkative with regular customers. The sake selection includes Tateyama and Suigei. The meal started with a vinegar dish featuring abalone, followed by a deliciously grilled turban shell. Tofuyo, a specialty from Okinawa, was an interesting appetizer that paired surprisingly well with sake. The ark shell sashimi was fresh and tender, while the sea bream sashimi had a surprising richness. The fried red snapper had a crispy texture and a succulent interior. The beltfish and sea urchin roll was a delicate and flavorful dish that showcased the owner's culinary skills. The nigiri sushi, including sea bream, saury, horse mackerel, simmered octopus, and conger eel, was not like the high-end sushi you would find in Ginza, but it was satisfying in its own way. The slight difference in the rice and fish did not bother me as I appreciated the overall dining experience. If you're looking for just sushi, you may want to visit a restaurant that specializes in it. In my case, I enjoyed the variety of dishes prepared by a skilled chef who clearly prioritizes the art of cooking. I had a memorable dining experience in Kitayama, Kyoto.

From Kitayama Station, walk north on Kuramakaido towards Fukamoriike for about 10 minutes. I have been coming here for about 14 years whenever I visit Kyoto. I make reservations from Tokyo and visit for two days (closed on Wednesdays). The master is a bit shy, but once you get to know him, his charming way of speaking and efficient movements create a variety of delicious dishes. You can experience the heavenly atmosphere of Kyoto time at this delightful restaurant. Recommended dishes include marinated sea bream, marinated horse mackerel, eel sushi, simmered octopus, etc.

One day in May, on the way to see the irises at Ota Shrine, I stopped by a restaurant that had caught my eye before. It was a bit hidden off the main street. There were only two customers, including us. It was a slightly hot day, so we drank beer while thinking about what to eat. The menu was surprisingly extensive for a restaurant of this size, making it hard to decide. Standout dishes included simmered octopus, rolled sushi with saury, and white fish wrapped in seaweed, all made with great care. We also ordered vinegar-pickled sandfish, live turban shell, marinated horse mackerel, and simmered octopus. It had been years since I had seen vinegar-pickled sandfish. We enjoyed it with a bottle of Yamahai Junmai sake. The nigiri sushi included flounder, spear squid, marinated horse mackerel, flathead, red snapper, shrimp, eel, and herring roe. The rice was slightly on the heavier side, providing a firm grip on the toppings. The spear squid had thick flesh, almost resembling cuttlefish ink. The red snapper had a delicate flavor with a good amount of fat, creating an indescribable deliciousness. It was my first time encountering such delicious red snapper. The owner mentioned that he had trained at Matsuzushi in Kiyamachi Sanjo in the 1970s for a few years. The Edo-style sushi was done with precision, but it was this exquisite red snapper nigiri that truly spoke for the entire restaurant. It was unmistakably a sushi restaurant in Kyoto. Next time, I'll try Kawasemi Sushi and reminisce about Matsuzushi in Kiyamachi Sanjo that I visited over twenty years ago.

I decided to have sushi in Kyoto after a long time. Although I am not very familiar with the details, there used to be a renowned sushi restaurant called Matsuzushi around Sanjo Kobashi. However, now a Gyudon restaurant with a name containing "Mats" is located at the same spot for unknown reasons. Matsuzushi has since relocated to Takoyakushi Yanaginobanba, and their reputation has been maintained. The owner of Morikawa, where I visited this time, is also from Matsuzushi. I plan to visit Matsuzushi later, but for now, I wanted to try the taste at Morikawa. Morikawa is located in a residential area off the main road, so it is recommended to get off at Kitayama Station, walk towards Jofuku-ji on the old Kurama Kaido road to reach the restaurant. S Mizu Drug, located diagonally opposite the temple, is a second landmark to look out for. Turn right at this pharmacy, and you will find the signboard for Morikawa. On this day, I started with boiled fish paste, simmered octopus, and yuba rolls as appetizers. The menu was surprisingly diverse for a sushi restaurant. For the sake accompaniment, I ordered the seasonal items, Seko crab and grilled Guji (sweet sea bream), which was cooked to perfection on a gas stove. The Seko crab was served peeled for easy consumption, and it had two delicacies - the orange roe and the blackish roe with different textures and flavors. The grilled Guji had crispy scales and a delicious fatty taste. After enjoying the appetizers, I had an omakase sushi course, which included various sushi pieces such as tuna (medium fatty), squid, torikai (cockle), tai (sea bream), horse mackerel, shrimp, sweet shrimp, ark shell, Kawasengiku (a type of fish), sea urchin, mackerel sushi, seared mackerel sushi, anago (sea eel) with tamago (egg), sea cucumber roll, and anago roll. The sushi was a blend of Kyoto-style and Edomae-style sushi, with a special touch in the preparation of the ingredients. The quality of the ingredients was above average, with standout items such as the large live torikai and the melt-in-your-mouth anago. The sushi rice was slightly sweet but not overpowering, and the texture was a bit sticky but improved as I got used to it. Overall, the sushi was a mix of high-quality and standard ingredients, with some unique offerings reminiscent of Matsuzushi's legacy.

I wanted to eat delicious sushi after a long time, so I went to "Morigawa" run by the master who inherited the genes of Matsuzushi. Personally, I'm not really in the mood to eat sushi in Kansai, but this place has been on my mind since I lived in Tokyo. First, I had the following nigiri: chu-toro, squid, cockle, scallop, horse mackerel, shrimp, sweet shrimp, red clam himo, river plover, sea urchin, mackerel sushi, seared mackerel sushi, tamago, anago, sea cucumber roll, anakyu. The nigiri had an imbalance between the topping and the rice, with the rice feeling quite abundant. Also, the quality of the toppings was two ranks lower compared to top Ginza restaurants, and the temperature of the topping and rice was a concern. The rice had less sweetness compared to other Kansai restaurants, and was slightly sticky. However, they used real wasabi, and the original toppings were reasonably tasty, so overall, I felt somewhat satisfied. In my opinion, the quality of the nigiri is on par with "Roppozushi" in Jimbocho, Tokyo. The charm of this place is not just the nigiri, but also the richness and deliciousness of the appetizers. There are plenty of Kyoto specialties like turnip steamed dish and duck bun, making it hard to decide what to order. I tried ordering dishes like snow crab and grilled gudgeon, both of which were satisfying as sushi restaurant appetizers. The master seemed gentle at first glance, but from his words, it was clear that he had confidence in his cooking skills and the dishes served at the restaurant. The bill slightly exceeded 10,000 yen, but considering the quality, I felt it was worth revisiting. It's a bit inconvenient to access, but it's a highly recommended place.

(September 2008) At the beginning of the year, I expressed my desire (actually just talking to myself) to visit Kyoto at least twice a year, but I didn't have the chance until September. Oh, the Shinkansen is such a convenient mode of transportation! I was working hard in the office in the city center until 3 o'clock, but by 6 o'clock, I was able to sit at this counter. It's a familiar sight, and just looking at the handwritten menu always makes my eyes well up for some reason. This time, I started with a big bottle of beer – it just puts me in the mood of "I'm drinking beer!" Starting with the sashimi of oysters, I enjoyed my usual favorites to the fullest. The warmth of the komatsuna soup in between, the collaboration of crucian carp sushi and Tateyama, and other familiar flavors seemed even more delicious this time, maybe because of the time of year. The chef always modestly says that September is the "valley of ingredients," but the delicious dishes we enjoyed this time were truly exceptional. The only regret (if any) was that the usual "tokobushi-kun" was not available this time. I left the restaurant with a strong desire to visit again before the end of the year. (December 2007) I have been a loyal customer for almost 10 years. It's about a 6-minute walk from Kitayama Station, a bit off the city center, but I have never skipped this place whenever I visit Kyoto. The interior looks like an ordinary small restaurant, the chef seems a bit intimidating at first glance, and the wife who occasionally helps out behind the counter looks like she's reluctantly standing there, which may not contribute to the restaurant's overall rating of 4.5 stars, but for me, just watching his efficient movements behind the counter is enough to be moved. Some may wonder why the overall rating is 4.5 stars when the service and atmosphere are only in the 3-point range, but it's all because the food is so delicious. The food is so delicious that I often find myself tearing up at the counter. What should I have today? Looking at the menu with delicious sashimi and sushi options is truly a blissful time. Whenever I visit Kyoto, I always make sure to stop by this place, and I find it difficult when new restaurants are added, but I just can't seem to stop going to this restaurant.

In September 2008, while on the Shinkansen, I thought, "Going straight to the hotel is a waste of time!" So, I changed my plans and headed straight to a shop from Kyoto Station by subway with my luggage. Luckily, the shop was empty after an elderly couple left, and I got a seat near the entrance that felt like a chef's table. I enjoyed the dishes, starting with my usual menu items and trying the "grilled duck" for the first time. The carefully cooked duck had a simple yet deep flavor that became more pronounced with each bite. It was truly delicious. Among the various sushi I had, the sea urchin from nearby (Awaji Island) was outstanding. The fresh sea urchin, without using alum, left a rich umami that lingered in my mouth, making it perfect for sake. It was worth the sudden change in plans. Once again, I enjoyed plenty of delicious food and left fully satisfied. In September 2006, during my stay in Kyoto, I couldn't resist visiting the same place. I had the opportunity to taste both conger eel and matsutake mushrooms. I also enjoyed the superb crucian carp sushi with a cold sake from Tateyama. Even though it was the first day of my trip, I intended to drink less alcohol, but that determination quickly faded. Until December 2005, about a 10-minute walk from the station, in a peaceful residential area with fields around, I found a charming place called "Ajino Morikawa." The chef used to work at Matsuzushi before opening his own place. The first floor was the restaurant, and the second floor seemed to be his home. The interior, meticulously polished, reflected the chef's dedication. There were no cases of sushi toppings in front of you like in a regular sushi restaurant. The menu consisted of many seasonal dishes. I started with snacks like crucian carp sushi and seasonal sashimi, followed by steamed dishes, grilled dishes, and more. Every dish was well-prepared, including the appetizers. The steamed dishes had excellent broth, perfectly complementing the sake. When it was time for sushi, each piece was top-notch. In addition to the usual toppings, there were seasonal items like Kamo eggplant sushi. Of course, the Kyoto-style mackerel sushi was superb. Eating it as is or lightly searing half of it on a grill added a different dimension to the flavor. The clientele consisted mostly of well-mannered regulars from Kyoto, and I heard that people from Tsukiji in Tokyo would take the Shinkansen just to visit. When I first visited, the chef seemed reserved and difficult to talk to, but after several visits, we could have casual conversations. I heard that they also made New Year's dishes, so for the past few years, I have had them delivered to my home for New Year's Eve. While not as extravagant as Kyoto's traditional kaiseki New Year's dishes, the "Ajino Morikawa" New Year's dishes are truly delicious. It's hard to come across such delicious food. Being able to enjoy their cuisine at home makes for a truly satisfying New Year's celebration.

A little while ago, I often come to do shopping in Kitayama. There are not many places to eat around here, but this time I decided to go for a slightly extravagant lunch, not just for shopping, but for the second time, I went with a specific target in mind. The restaurant had only one chef working alone when we arrived. The interior of the restaurant mainly consisted of a counter with 6-7 seats, and there was also a tatami room in the back. When we went, there were no other customers, but a relatively young couple arrived later. There were many items on the menu to choose from, but this time we opted for the course menu. The course menu offered either a sushi-centered course or a dish-centered course, and we chose the dish-centered course. The course included: Appetizer - simmered octopus, yuba roll, fig with prosciutto Sashimi - tuna, medium fatty tuna, scallop, octopus, conger eel, needle squid, sea bream Soup - conger eel, matsutake mushroom, junsaai in a bowl Grilled dish - simmered conger eel Fried dish - duck meatball Tempura of corn Sushi - sea urchin, simmered octopus, eel, red snapper, shiso roll The quality and quantity of the sashimi were excellent, as expected from a sushi restaurant. The grilled conger eel had a nice aroma and was quite delicious. The sake selection included beers, sake, and hot sake. The total bill for two people was 23,000 yen. The chef's selection of sake was also available. We had the course menu this time, but there are also many individual dishes available. You can also order additional nigiri sushi (at an extra cost). The chef is flexible and accommodating to your preferences. If you say you want a 3,500 yen course, you will get a 3,500 yen course. If you say 5,000 yen, you will get a 5,000 yen course. If you say 8,000 yen, you will get an 8,000 yen course. In other words, you can customize your dining experience. The chef may seem a bit unapproachable at first, but he is not a bad person. It just takes some time to get used to him. As you get more comfortable, he will start to chat with you. Another feature is that additional orders are served very quickly. The speed of the service is quite fast, so it is ideal for dining a la carte with minimal waiting time. Overall, the food is delicious. It's best to become a regular customer if you want to enjoy leisurely conversations. It is suitable for those who want to eat delicious food in a short time. When you visit the Kitayama area or want to try various dishes including sushi, this restaurant is a good choice. Thank you for the meal.

I don't often venture to this side of town, but I recently visited to celebrate a friend's discharge from the hospital. Since it was a special occasion, we chose a slightly upscale restaurant for the occasion! Feeling a bit nervous, we entered the restaurant. We started with some beer and ordered grilled salted fish and sushi, along with some hot sake. We were able to relax and have a good conversation while enjoying delicious sushi. We ate quite a bit, but the price was reasonable.