I have been going to this restaurant for over 20 years, visiting 3-4 times a year. I strictly plan my visits during the bamboo shoot season, sweetfish season, and taro season. Recently, they mentioned that they are aiming for the opening of sweetfish season, so weekend reservations in June are busy. I manage my tenosynovitis and go fishing for sweetfish myself, so having the fish cooked right after catching it is a special treat. Fishing is impossible when it rains, and even after the rain stops, the river may be swollen for 1-2 days. Therefore, it's best to avoid this period. As it's the rainy season, I always make reservations on weekdays while keeping an eye on the weather forecast. Enjoying delicious food requires some effort on the part of the eater as well. So, I decided to go eat bamboo shoots after a long time. People who haven't had much experience with delicious food tend to praise famous restaurants in Kyoto with flowery language, but it might be better to train a bit more for eating bamboo shoots. The food at this restaurant is as delicious as always, and naturally better than the bamboo shoots I had at a famous restaurant yesterday. Next time, it's sweetfish.

I first visited this restaurant a few years ago during Golden Week. It was just the right time of year to enjoy bamboo shoots. I was moved by the deliciousness of the young bamboo shoot dish I had. In early summer, they serve ayu (sweetfish) that the owner catches himself, so you can enjoy a generous amount of fresh ayu. The salt-grilled ayu, as well as other dishes like grilled back, simmered fall ayu, and dried ayu coated with uruka, were all taught to me in various ways by the owner. There are no fancy dishes, just simple and delicious ones. The way they prepare eel, from deboning to dishes like botan eel and mixed rice, is truly impressive. Their winter taro dishes are also amazing. I can go on and on, but this restaurant never fails to impress me every time I visit.

It's a shop that makes you want to go back to Kyoto again. They told me, "We only serve three dishes," but the small dishes stacked on a large plate don't count, haha. The banter between the chef and the old lady waitress is entertaining, like a comedy duo.

I went to a restaurant recommended by a friend for its perfectly cooked ayu (sweetfish) after making a reservation. I found the narrow alleyway where the restaurant was located, right across from the famous udon restaurant "Okaru". The restaurant, "Gion Kitahachi", was at the end of the alleyway. Today, I had the place to myself due to the current situation, enjoying a cold beer and freshly made tai somen (thin noodles) with mozuku seaweed. The appetizer included homemade dried fish and thick scallop tempura. The main dishes were bone-cut ayu, boiled in a thick sauce, and ayu with a plum sauce. The meal also featured grilled ayu, boiled clam, and ayu and egg omelette. The meal ended with miso soup and ayu rice cooked in a large pot. The total cost was 15,000 yen for one glass of sake and a small beer. The natural ayu caught by the owner himself made the price worth it.

I visited a restaurant that had caught my interest, and it was my first time there. The atmosphere was somewhat rustic, with slightly difficult-to-please master and a friendly hostess, creating a unique balance. This place doesn't quite feel like a traditional kaiseki restaurant in Gion, for better or for worse. The meal that day started with a turtle steamed rice, followed by an appetizer platter (young ayu fish, rapeseed blossoms, Lake Biwa moroko fish, sea cucumber vinegar, homemade karasumi, flounder sushi roll, and more), a soup dish (clam and shredded kelp), sashimi (abalone with liver ponzu sauce, flounder), lily bulb steamed bun, conger eel wrapped in kelp, grilled goby with green onions, and a simmered rice dish, totaling 8 dishes plus dessert. Here are some of the dishes that left a lasting impression: - The homemade karasumi in the appetizer platter was delicious. It was the best I've had so far. The Lake Biwa moroko was large and had roe, but it was a bit disappointing that it was lukewarm. It would have been better either piping hot or properly chilled. - The lily bulb steamed bun was a classic dish, but the balance between the lily bulb and the sweet red bean paste was excellent. The fried bun covered in rice crackers and served with red bean paste was a delightful combination. - The conger eel wrapped in kelp, a specialty of the restaurant, was outstanding. The kelp had a beautiful sheen, and the harmony of sweetness, saltiness, umami, and conger eel was truly remarkable. The flavors were perfectly balanced, making it an exceptional dish. - The grilled goby with green onions had a unique twist with the addition of black pepper, giving it a slightly Chinese flavor. While maintaining its elegance, it was also interesting. I could understand why they used goby in this dish. If the sharpness of the green onions had been toned down a bit to bring out more sweetness, it would have been even better. - The chicken and burdock root simmered rice, made with Kyoto Akadoko chicken, was a perfect ending to the meal. The slightly al dente rice, the flavorful broth, the aroma of the chicken, and the shredded burdock root all combined to create a satisfying and elegant dish. I was quite full, but I couldn't help but have multiple servings. - The homemade citrus jelly in the dessert was unexpectedly delicious. It surpassed the quality of fruits served on the side, like the strawberries, which felt unnecessary. If they're going to serve such high-quality fruits, they shouldn't include them. Overall, the meal was flawless in many aspects, but there were some dishes that left me questioning. While it didn't quite live up to the "top restaurant in all aspects" standard that some reviews suggest, considering the quality of ingredients, the location, and the price of ¥12,000 per person (tax included!), the cost performance is truly remarkable. Even just thinking about that, I can't complain about this restaurant. The rating of 3.9 reflects the overall impression of several dishes and the cost performance. Whether you'll enjoy the atmosphere will depend on whether it suits you. It might be enjoyable for regulars, but for first-time visitors or when both regulars and newcomers are present, the atmosphere can feel completely off for the newcomers. This is a negative point for the restaurant that cannot be overlooked.

I went on a business trip to Kyoto and the restaurant had a simple yet elegant atmosphere, which was nice.

I used it for a reception. It was delicious.

I've recently been obsessed with Michelin-starred restaurants. I went to one in 2016 and it was amazing. The portion sizes were generous, and if you have 15,000 yen, you can eat and drink to your heart's content. They don't have a menu for sake, but if you ask, they'll bring you a random choice. The appetizers were impressive, with fish noodles and a huge abalone that really got me excited. The taste was outstanding. The second course consisted of three small dishes that reminded me of something my grandma would make, but they were all on a different level of quality. The highlight of the meal was the ayu fish. They skewered a lively, twitching ayu fish and served it on a plate that looked like the fish was swimming on leaves. It was a dish that would make any woman happy. The grilled ayu fish was the best I've ever had in Kyoto. The freshness of the hamo eel made a huge difference in taste, and they used high-quality ingredients. The sashimi was fresh and delicious, with elegant flavors that didn't skimp on taste. The restaurant had a classy and clean atmosphere with white wood decor. Although I can't remember the other dishes as vividly, I think if I go back a few more times, I might give it a rating of 3.5 stars or higher.

On March 2015, I visited "Rakuyama" in Tominaga-cho. This restaurant used to be a hidden gem, but it has gained some popularity recently. They have local sake available, so make sure to try it. I enjoyed a variety of dishes including a mountain vegetable assortment, homemade squid ink and ginkgo tempura, and clam sake-steamed. The meal also included sushi, sashimi, ayu tempura, bamboo shoot rice, and milk ice cream with red beans. Overall, it's a great place for those familiar with the cuisine and not bothered by the chef's questions.

I went to this restaurant recommended by someone who used to live in Kyoto, with 5 colleagues from work. We made a reservation in advance and were seated on the second floor in a private tatami room. The second floor had a space of about 16 tatami mats, and we had it all to ourselves. The course menu was around 11,000 yen. We were told to expect the meal to take about 3 hours, and the staff even asked us to check our train schedules before we left. The dishes featured Kyoto vegetables and unfamiliar fish, all of which were rare and delicious. Each dish was meticulously prepared and truly exquisite. One dish, called "Ebiimo," was particularly memorable. It's similar to taro in taste and texture, and it's recommended to eat it hot with broth. Many people come to the restaurant just for this dish, and it's easy to see why. Considering the quality and variety of dishes we had in Kyoto, I believe the price was quite reasonable. I would definitely like to visit this restaurant again.

On a certain Thursday in February 2014, after about 4 months, I enjoyed the cuisine at Rakusan once again. It was delicious as always... truly, everything was delicious. In particular, dishes that I used to dislike, such as eel wrapped in seaweed (anago) and simmered blowfish (fugu), were exquisite. (Even though I have lived for nearly 50 years and have eaten them many times without feeling their deliciousness... my eyes have been opened.) I felt the season in every dish that was served. Truly, I experienced the four seasons with my taste buds. ~Previous Review~ In my personal opinion, the dishes made by the head chef at Rakusan are the most delicious in Gion! (I have not eaten my way through all of Japan, so I cannot say for sure... but in my opinion, it is the best in Japan.) I have refrained from commenting until now, but I have been saying the same thing for 15 years. Last year, a gourmet book published by a tire manufacturer "proved the accuracy of my taste buds" so I am posting this not to prove anything, but simply because "delicious food is delicious!" That's all. What's delicious... everything from start to finish is delicious! I feel the four seasons in the cuisine here. And on top of that, the portions are generous... Seeing is believing!

I felt like eating Kyoto cuisine during the Gion Festival, so I decided to take a trip to Kyoto. The restaurant was located one signal left from Gion-shijo Station towards Maruyama Park, turning right at the first T-junction, 100 meters down the road. Those who have been to Daikami before will easily find it. I was excited to try the natural softshell turtle dish they had that day. When I sat down, the proprietress asked me about how I found the restaurant and kept nagging about various things. I lost my appetite right away. The sesame tofu was disappointing compared to a restaurant I visited in Tokushima a few days ago. The smoothness and flavor were completely different. The quality of the conger eel in the appetizer platter was poor, and it was not cooked properly. The abalone was not up to par compared to what I had in Tokushima in May. The sea bream sashimi tasted strange, and I suspected it was farm-raised. The simmered eggplant was poorly cooked and seasoned. They should consider training at Sakurada at least once. The sea bass rice dish at the end was terrible. The only decent thing was the pickles. I noticed during the meal that the chef was yelling at his apprentices, which was quite harsh. He had them do most of the work, which was not right. The food and service were lacking, so I don't think I'll be visiting again.

I went to this restaurant based on a recommendation from a friend. I made a reservation over a month in advance, and when I called, the cheerful proprietress told me that there were no reservations yet and that they could take mine. The food was delicious, with no pretentiousness in the presentation. The sea bream shirako was particularly tasty, but the bonito was a bit lacking. The head chef initially seemed unfriendly, but I gradually realized that he was just shy or not good at talking. The interactions with the proprietress and the apprentice in the latter half of the meal, along with the chef's occasional witty comments, made the experience enjoyable. While not typically Kyoto-style, it's still a great restaurant. The meal, with this quality and quantity, cost only 10,000 yen, and with beer and sake, it came to 12,500 yen. There were no service charges or seating fees, making the cost performance excellent. If this restaurant were in Tokyo, I would definitely make it a regular spot.

This is a restaurant introduced by the owner of the Yumezuki. Located on the north side of Shijo Street in Gion, it is tucked away in a back alley off the bustling main street. Although not very noticeable from the outside, the interior is relatively spacious for a Kyoto-style counter restaurant. There seems to be a tatami room on the second floor as well. The owner mentioned that they are renting a shop that was established during the bubble economy period. [Chef's Recommendations for the Day] Abalone and Kamo eggplant simmered dish, three dish assortment, steamed conger eel and matsutake mushrooms in a pot, sashimi, mackerel sushi with salmon roe, lily root manju, dried flounder, sea bream rice, miso soup, pickles, and a dessert. We started with the abalone and Kamo eggplant simmered dish. The abalone was tender and well-cooked, while the Kamo eggplant had a refreshing taste with a hint of ginger flavor. The clear broth was also delicious, making it a suitable dish to start a Kyoto-style meal. The three-dish assortment included a vegetable and shimeji mushroom salad, batiko and ginkgo nuts, and simmered young sardines. Each dish was served in separate small plates. The flavors were gentle and well-prepared, especially the simmered young sardines with a rich taste. Next, we had the steamed conger eel and matsutake mushrooms in a pot, which was a seasonal favorite with a delightful aroma of matsutake mushrooms. The flavors were exquisite, and the broth was exceptional. The sashimi consisted of sea bream, medium fatty tuna, and conger eel. They were served with soy sauce and vinegar. Each piece was fresh and delicious, showcasing the chef's skill in preparing sashimi. The mackerel sushi was wrapped in freshly roasted seaweed, adding a crispy texture to the dish. The mackerel was flavorful without any fishy taste, and the seaweed complemented the dish well. The salmon roe was served as a side dish, but it was slightly lacking in texture and flavor. The lily root manju with sweet bean paste was a standout dish, combining the soft texture of the lily root and crispy manju with the exquisite flavor of the sweet bean paste. The dried flounder with chestnuts and Tanba black beans was a simple yet elegant dish, with a fragrant and crispy texture. The accompanying Tanba black beans were also delicious. The sea bream rice was flavorful with plenty of fish meat, and the miso soup with a hint of black pepper was a perfect way to end the meal. The dessert of pears and grapes concluded the dining experience. Although the owner was quiet, the dishes spoke volumes and left a lasting impression.

On the first night, we went to a restaurant called "Rakuyama". It was not an easy decision to make as we had considered another restaurant called "Ooichi" at first. However, we decided against it due to concerns about the quality of the ingredients and the poor service reviews we had heard. We felt that the ingredients used in the hot pot at Ooichi might not be as good as the ones we had recently tried at another restaurant. Additionally, the negative service reviews we had seen online made us hesitant. We didn't want to risk having a bad experience during our trip, so we passed on Ooichi. We had difficulty securing reservations at other popular restaurants like "Miza" as well. Eventually, we chose a restaurant recommended by a friend in Kyoto, even though we couldn't find any information about it online. The restaurant was located near Gion's Kiridoshi, in a small alleyway that would be hard to find without directions. When we entered the restaurant, we were greeted by a beautiful white wooden counter with about 8 seats. The chef and a young assistant were working behind the counter. The hostess, who seemed a bit reserved at first, gradually warmed up to us as we engaged in conversation. We started with a seafood appetizer, followed by three different appetizers. The dishes were meticulously prepared and delicious. The course continued with steamed clams, sashimi, bamboo shoot, and other traditional Japanese dishes. Each dish was flavorful and expertly crafted. The meal ended with eel sushi, tempura, and grilled salmon. Overall, the experience at Rakuyama was delightful and well worth the 10,000 yen course meal.

★Michelin★