I heard from a friend that a branch of a Michelin-starred sushi restaurant in Akasaka had opened in Kyoto, so my partner and I decided to visit. We walked towards the location of the restaurant while looking at Google Maps, and found a Sukiyaki restaurant at the spot where the sushi restaurant should be. Looking up, we saw Sushi Matsumoto on the second floor of the building, with a display of orchids at the entrance. The course meal cost 12,000 yen including tax, and it was an omakase style with half sushi and half dishes. We started with appetizers such as simmered shirako and mackerel, boiled spinach, and vinegar miso with firefly squid from Toyama. The young chef seemed to have proper training in Japanese cuisine, and the dishes, although looking ordinary, were delicious. The firefly squid had no unpleasant smell, and the mackerel was also tasty without any fishy odor. The dishes were followed by dishes like bonito tataki from Nagasaki with myoga, and sea urchin wrapped in thin-sliced cuttlefish from Awaji. The sushi was made with a mix of red and white vinegar on the rice, and it was a signature dish of the restaurant. The chef mentioned that the fish is aged for at least three days. The meal continued with dishes like amberjack from Wakayama and abalone from Miyagi, which were both flavorful and had a nice texture. The meal ended with dishes like an ikura rice bowl and a uni and snow crab pasta with white sauce, which were unique and not typically found in regular sushi restaurants. The uni rice bowl with saltwater sea urchin was also delicious, and the chef's skills were evident in the precise cuts and strokes. The meal also included dishes like boiled shrimp, fatty tuna, and sakura shrimp, all of which were fresh and tasty. The dessert was a matcha terrine, which was a perfect ending to the meal. The chef mentioned that he had proper training even though it was a sushi restaurant, and the quality of the dishes was exceptional. The sushi was perfectly sized, and both the sushi and dishes were top-notch. The price of 12,000 yen was reasonable for the quality of the meal. The Akasaka branch had courses starting from 20,000 yen, while the Kyoto branch had private rooms that could accommodate up to 8 people, making it suitable for business dinners or entertaining guests. With the talented chef, this restaurant is likely to become popular and difficult to book in the future. I will definitely visit again, especially for the more affordable lunch menu. Thank you for the wonderful meal.

This newly opened restaurant this month is located near Kyoto Station, just a short walk from the underground passage, up the stairs and across the street at the signal, on the 2nd floor of a building, making it very easy to find and in a great location. The restaurant is new and clean! It has a large L-shaped counter and private rooms, providing a spacious dining area. I visited on a weekday at 6 pm with a reservation, and by 7 pm, the counter was already full, showing how popular it is despite being newly opened. There were two sushi chefs preparing the dishes. The dinner menu offers 4 courses, while the lunch menu offers 3 courses to choose from. This time, I had the most popular course, the omakase course for ¥12,000. The meal included spinach ohitashi, mozuku seaweed, simmered mackerel, bonito tataki from Goto Islands, squid, sea urchin, and salted snow, golden eye snapper from Shizuoka, flounder, scallop, ikura rice bowl from Hokkaido, caviar and miso sauce somen noodles, sea urchin from Hakodate, sardine from Maizuru, greater amberjack from Wakayama, premium tuna toro from Miyagi, sakura shrimp chawanmushi, conger eel, dried gourd roll, tamago, red miso soup, and dessert with strawberry and warabi mochi. The sushi rice was small and easy to eat, with a subtle red vinegar flavor and slightly soft texture, which I personally enjoyed. The sardine sushi, which I usually don't prefer, was surprisingly delicious without any fishy taste. The sea urchin was incredibly sweet and tasty! The tamago was a type of custard pudding. The lunch course is quite a good deal, so I would like to try it next time! (*´꒳`*)

I made a reservation for a course meal for a family celebration, but it took 30 minutes from entering the restaurant for the appetizer to arrive. There was no explanation and I was quite surprised by how much time had passed. I started to worry if the reservation for the course had gone through, so I asked a staff member, but there was no word of apology... (I don't necessarily need an apology, but a simple "I'm sorry for the wait!" wouldn't have been out of place, I thought.) The dishes also took a long time to come out, and while they might have been busy, just a few words would have made all the difference. (I asked if that was the last course, and proceeded to pay the bill.) I was bothered by the sourness of the sushi rice, but the food itself was delicious. With a bill of around 15,000 yen per person, I was concerned about the staff's handling and the timing of the meal service. I won't be returning for a second visit.

When you want to enjoy a luxurious lunch, this restaurant has a great atmosphere. They serve all dishes with red vinegar rice, but personally I might prefer white vinegar rice, haha. We ordered the course menu and everything was delicious with careful seasoning. Especially the conger eel was amazing with its fluffy texture. This course for 4000 yen is a great deal!

The main branch of a sushi restaurant located in Akasaka, Tokyo, which has expanded nationwide, boasts of winning the Michelin award for two consecutive years. In Kyoto, there is another famous sushi restaurant called "Matsumoto," which seems to be unrelated to the former. The newly opened Kyoto branch near Kyoto Station, "Kyoto Sushi Matsumoto," is clean and offers a special course for 9800 yen to celebrate the opening. The overall taste is ordinary but delicious at this special price. The restaurant is run by two people, the head chef and an apprentice. The apprentice seemed to struggle a bit with the soft eel, but the head chef skillfully prepared it. The tuna topped with Sansho pepper was delicious! The beer served was from Italy, which was okay. The total bill was 13,201 yen, including two 1,100 yen beers. The service charge of 10% seemed unnecessary when booking through Tabelog. The odd total of 13,201 yen was a bit confusing, but it was not a big deal. It would be inconvenient to receive 9 yen in change if paying in cash, so it's better to pay by card.

I made a reservation at this restaurant for my boyfriend's birthday because I wanted him to eat something good. We had our meal in a private room, so we could eat calmly. Every dish was delicious, and it became a very good memory.

I arrived 10 minutes before my reservation time and had to wait outside. It's better to arrive right on time, especially in this hot season. The taste of all dishes was excellent. I was most impressed by the abalone on this visit. I would like to visit for lunch next time.

I went to a restaurant located in a mixed-use building, and it was easy to make a reservation. I had some expectations because I had been to Tokyo before. However, since it was still new, there was a sense of unease and lack of stability. The quality of the dishes varied, with some being thin and others being thick, but they were not consistent in terms of presentation. The drinks were served in different types of glasses, adding to the disappointment. Overall, the restaurant did not meet my expectations.

The sushi is really delicious, but the course portion is no joke. It's a bit too much for a girl. Personally, I prefer milder flavors, so I find the non-sushi dishes a bit too salty for my liking. The atmosphere of the restaurant is very nice.

The freshness of the fish and the preparation are crucial for sushi, so it's fatal if it smells bad. The clientele seems more like for a restaurant aimed at overseas customers (such as China, Korea, etc.). I heard that a Michelin-starred restaurant from Akasaka opened in Kyoto, so I went with high expectations. However, it is located on the second floor of an old mixed-use building, and if you go without a reservation, you may end up waiting in the heat and risk heatstroke in the middle of summer. Despite there being only two types of sweet potato shochu available, both were out of stock.

Visited the popular sushi restaurant "Sushi Matsumoto" right near Kyoto Station. The main branch is in Akasaka and is a regular Michelin one-star restaurant. - Appetizer platter with 3 types. All were good but I especially liked the sesame tofu. It was fragrant and silky. - Nigiri sushi lineup included akami, striped jack, spear squid, giant clam, medium fatty tuna, gizzard shad, horse mackerel, horse mackerel, and eel. The eel was particularly delicious with a crispy charred exterior, fatty, and melted in the mouth. It might be even better than the eel rice bowl from specialty shops. The spear squid was silky, the medium fatty tuna and gizzard shad melted in the mouth, and overall everything was delicious. - Salmon roe mini rice bowl had a good pop and just the right amount of melt-in-your-mouth texture, with a unique smoky flavor. - Cold steamed corn pudding with grated okra on top. It was a bit loose for a steamed pudding, more like a textured corn soup. Just the fact that it was a steamed pudding was delightful, and the fact that it was cold made it even better. - Rolled sushi, egg, and soup. The rolled sushi was a bit unusual with wasabi and plum sauce, providing a refreshing end to the meal. Everything was delicious, but what stood out the most was the excellent service from the head chef. He explained clearly why certain ingredients were used at that time of year and why certain cooking methods were chosen. He did so in a casual manner, creating a pleasant dining experience.

I have been to a popular restaurant that has won a Michelin star in Tokyo and decided to visit their Kyoto branch after hearing that it is extremely delicious. The nearest station is Kyoto Station, about a 5-minute walk away, and the restaurant is located on the second floor of a mixed-use building. When the elevator opens, you are greeted by a sophisticated atmosphere with a counter and private rooms. The restaurant only offers set courses, with lunch starting at an amazing 3,800 yen. The omakase course includes: - Appetizers such as boiled golden needle, homemade sesame tofu with white shrimp, and marinated cuttlefish with vinegar miso dressing. - Grilled conger eel with jade eggplant, red tuna sushi, striped jack sashimi, squid and sea urchin, hokki clam, ikura rice bowl, shrimp with shirako, fatty tuna, horse mackerel, chilled corn pudding, grilled eel, plum and grated yam topped with kelp, pudding with amaretto flavor, and small pickled plum and grated yam kelp dish. The course ends with a delicious and satisfying dessert. Overall, the quality of the food and the price make it a great value, and the service is excellent. I left the restaurant feeling completely satisfied.

I heard that Sushi Matsumoto in Akasaka, which has won a Michelin one-star rating for two consecutive years, can also be enjoyed in Kyoto. I tried their omakase course (12,000 yen). It's a 7-minute walk from Kyoto Station, located on the second floor of a building. The interior has a clean and elegant impression. Here is what the course included: - Three appetizers: tororo mozuku (seaweed with grated yam), boiled greens, and squid marinated in vinegar. Refreshing and perfect for summer. - Bonito sashimi. It's matured and has a rich texture. - The first half of nigiri sushi includes: lean tuna, squid roll with salted sea urchin, seared surf clam, and flounder. - Salmon roe rice bowl. - Grilled swordfish, steamed egg custard with green tea sauce. - The second half of nigiri sushi includes: medium fatty tuna, marinated golden eye snapper, red shrimp, and conger eel. Each piece has a satisfying weight and high quality. - Toro taku roll. - Sweet and creamy egg. - Soup. - Dessert: rare cheesecake. I enjoyed a draft beer and a cocktail made with Japanese pepper. The chef is not very talkative but the atmosphere is calm and I had a pleasant time. Thank you for the meal! ♩

Today, my wife and I decided to go out for sushi, and we chose a restaurant that has received Michelin stars for two consecutive years in the Tokyo Michelin Guide. We opted for the "Chef's Special Course" (16,500 yen) which featured a variety of sushi and other dishes. The meal started with appetizers including junna and mozuku vinegar salad, lightly seasoned mino-style boiled dish, and squid Matsumae pickles. The sashimi course included striped jack and bonito, each offering a unique flavor profile. The sushi selection was diverse, with highlights such as squid and sea urchin roll, flounder, golden eye snapper, scallop, and salmon roe. The meal continued with a nodoguro rice bowl, grilled cutlassfish, and a savory steamed egg custard with seaweed sauce. A special uni dish served in a glass container was a creamy delight. The sushi course featured shrimp, gizzard shad, fatty tuna, conger eel, and other delicacies, all expertly prepared and bursting with flavor. The meal concluded with a moist tamago (egg) and a flavorful red miso soup with clams and seaweed. For dessert, we enjoyed milk tofu with fruit sauce, a perfect ending to a delicious meal. The restaurant also offered a wide selection of sake to complement the exquisite Edo-style sushi. My wife and I left the restaurant feeling extremely satisfied with the experience.

A Michelin one-starred restaurant in Akasaka has opened in Kyoto! It's located just a 4-minute walk from Kyoto Station, in a surprisingly unexpected location. The restaurant opened in April this year, so the interior is very clean and beautiful. They offer a "Chef's Choice Course" for 12,000 yen, which includes: - Three appetizers: watercress salad, swordtip squid marinated in vinegar, and vinegared junsaai and mozuku salad. - Bonito tataki with Tosazu soy sauce and wasabi. - Tuna red meat sushi. - Squid and sea urchin sushi. - Flatfish sushi. - Grilled scallop. - Ikura rice bowl. - Saury fish with yuzu pepper. - Steamed egg custard with sea urchin and shiitake mushrooms. - Fatty tuna sushi. - Skin sushi. - Golden eye snapper sushi. - Sweet shrimp sushi. - Dried gourd sushi roll. - Egg custard dessert. - Red miso soup. - Hojicha cheesecake. The sushi and dishes were all delicious, and the rice was firm and had a nice texture. The restaurant seemed to be popular, as it was filling up quickly even on a Saturday afternoon.

From Kyoto Station, head through the underground passage and you'll arrive here right away. I made a reservation for the chef's choice course. We started with a draft beer. The appetizers included simmered squid with Mibu greens, Matsumae pickled herring, vinegar-soaked silk sea cucumber from Noto, and seared enoki mushrooms with a Kochi vinegar jelly on top. The sushi course began with tuna, weighing 105 kilograms. The tuna, sourced from Hayamako, has less fat during this season, so they recommended enjoying the aroma and acidity. We also had salted squid, Kinmedai from Shimoda, Hokkai Hotate from Hokkaido, ikura rice bowl from Hokkaido, grilled Tai with yuzu from Kanagawa, and medium fatty tuna. The Kohada from Amakusa, Koshima shrimp from Kagoshima, and Katsuo from Kushimoto were also delicious. The dish with grated leek and ginger on top was a nice touch. The steamed egg custard with seaweed gluten, shrimp, and shiitake mushrooms was fluffy and the conger eel was flavorful. The tamago was steamed with a subtle sweetness, and the matcha warabi mochi was a refreshing end to the course. As mentioned, the course was like a drama with rich dishes followed by light and refreshing ones, carefully planned for the rainy season. Thank you for the feast.

I made a dinner reservation at 17:00 and visited the restaurant. It is located on the 2nd floor of a building at the intersection of 7th Street Bridge. By 18:00, the counter was already full, so it's better to make a reservation. I was seated in the middle of the counter, slightly to the right, right in front of the chef. There is a large oil painting of a lucky-looking tree flower right in front of me. We ordered the Chef's choice course x2: - Appetizers: 3 types including squid Matsumae pickles, Mibu greens (watercress?), and mozuku seaweed with tomato. - Sashimi: Bonito from Nagasaki with Tosa soy sauce. - Sushi: Akami-zuke from Wakayama, swordtip squid and sea urchin roll with light snow salt and sudachi, flounder from Hokkaido, scallop from Hokkaido, small bowl of salmon roe from Hokkaido. - Grilled dish: Saury with miso glaze, served with sudachi. - Steamed dish: Chawanmushi with Isobe-an sauce, containing Kyoto-style nama-fu (wheat gluten). - More sushi: Medium fatty tuna, golden eye snapper from Okayama, seared shrimp, eel, kampyo roll, and tamago (egg) with a firm texture. - Red miso soup with rolled wheat gluten, clam, and seaweed. - Dessert: Hojicha (roasted green tea) cheesecake. We also had iced green tea and orange juice. The staff were all very friendly.

Hello everyone on June 2023! Today, I went on a Kyoto expedition with my friend and fellow reviewer, C-chan from Otokyo! We heard that a Michelin-starred restaurant from Edo has opened in Kyoto, so we decided to have dinner there. The restaurant is located on the second floor of a building at the northeast corner of Karasuma Shichijo intersection, within walking distance from Kyoto Station. Upon entering, we were a bit intimidated by the upscale atmosphere of the restaurant, but we decided to go for the omakase course priced at ¥12,000. The interior had a layout of an L-shaped counter and private rooms, giving off the ambiance of a high-end sushi restaurant. We started with three appetizers: boiled spinach, tuna sashimi, and flounder jelly. The tuna sashimi was particularly outstanding, sourced from Imabari and boasting a delightful balance of sweetness and acidity. It was truly a masterpiece. The following dishes were equally impressive, such as the sea urchin squid roll, seared golden-eye snapper, and amberjack sushi. Each dish showcased the skill and expertise of the Michelin-trained chefs, delivering an unforgettable dining experience. The highlight of the meal was the grilled swordfish, which was cooked to perfection and melted in our mouths. The meal concluded with a series of nigiri sushi, including fatty tuna, mackerel, and bonito, all of which were exceptional in taste and texture. Overall, the dining experience at this Edo-style sushi restaurant was truly remarkable. The attention to detail, quality of ingredients, and precision in execution were evident in every dish. It was a culinary journey that left us in awe. Highly recommended!

I visited a sushi restaurant located on the north side of Kyoto Station, which had earned one Michelin star in Tokyo. The restaurant is on the second floor and exudes a sense of luxury from its storefront. I was seated at the counter and opted for the chef's special course, which included: 3 appetizers, 2 sashimi dishes, 10 pieces of nigiri sushi, a special dish, ikura and nodoguro rice bowl, steamed dish, rolled sushi, clear soup, and dessert. The appetizers were refreshing, with items like mozuku seaweed vinegar and crunchy pickled vegetables. The sashimi featured hirame from Imabari and maguro, both served with a refreshing vinegar jelly. Moving on to the nigiri sushi, I switched from beer to the recommended sake. The maguro akami from Iki was the first piece, with the chef promising more cuts to follow. The sushi was top-notch, with highlights like the tender tachiuo aburi. The katsuo with green onion and chiai gishi were particularly delicious. The uni selection included Bafun uni from Hokkaido and Murasaki uni, both served in different styles. The steamed dish and rolled sushi were also excellent, showcasing the chef's skill in seasoning. I was impressed by the blend of four vinegars used in the sushi rice. The meal concluded with a light matcha warabi mochi dessert. Overall, I enjoyed delightful sushi while engaging in fish-related conversations. It was a truly satisfying dining experience. Thank you for the feast!

I was invited to a sushi restaurant near Kyoto Station and gladly accepted the invitation. They had made a reservation for the "Chef's Choice Course" (¥12,000 including tax). The restaurant is located in a building on the northeast corner of Karasuma Shichijo. Upon entering the elevator and going to the 2nd floor, we were greeted by a vibrant red curtain and the staff welcoming us. We were seated at the counter (there were also private rooms available) and started with a toast with a draft beer. The staff asked about any food preferences or allergies before starting the course. Appetizers: - Boiled Mibuna Greens - Junsa and Silk Sea Cucumber - Squid Matsumae Pickles Each dish was explained in detail by the head chef. The silk sea cucumber from Noto had an exquisite texture that was perfect for the season. Today's Special: - Flatfish The flatfish from Ehime was served with a gentle acidity of Tosa vinegar jelly, creating a light and enjoyable dish. Nigiri Sushi (8 pieces): - Tuna Lean Meat - Squid and Sea Urchin - Golden Eye Snapper - Surf Clam - Ikura Rice Bowl - Beltfish Yuzu Pepper Grilled - Fatty Tuna Belly - Gizzard Shad - Sweet Shrimp - Bonito Other dishes included: - Tuna Belly and Chutoro - Gizzard Shad - Sweet Shrimp - Bonito - Beltfish Yuzu Pepper Grilled - Anago Steamed Egg Custard - Conger Eel - Rolled Omelette - Sweet Egg The meal ended with red miso soup and matcha warabi mochi. Overall, it was a highly satisfying course, and I would love to visit this restaurant again in different seasons. The head chef's personality was also wonderful, making it a pleasant and enjoyable experience!

Here is a restaurant in Akasaka that has won one Michelin star for two consecutive years in 2019 and 2020, produced by the renowned restaurant Sushi Matsumoto. This Edo-style sushi restaurant is located in a prime location near Kyoto Station, with a counter where you can enjoy watching the chefs at work and private rooms for group dining. We tried the "Chef's Choice Course" (9800 yen) available only on weekdays. The course included: - 3 types of appetizers: Minuma pickled greens, squid Matsumae-zuke, mozuku seaweed - 9 pieces of nigiri sushi: Flounder (Ehime), squid, sea urchin roll, striped jack (Kochi Sukumo), surf clam (Hokkaido), lean tuna (Nagasaki Iki), medium fatty tuna (Nagasaki Iki), spot prawn (Kagoshima Koshikijima), horse mackerel (Nagasaki Goto) - Salmon roe mini bowl - Steamed dish: Chawanmushi with isobe-an sauce - Dried gourd roll - Miso soup - Red bean dessert The sushi rice, made with a blend of four different vinegars, was a standout feature. The chef's extensive knowledge was also impressive, not only about sushi but also about various other topics. He passionately shared insights about sushi throughout the meal, making the dining experience engaging and enjoyable. Sitting at the counter in front of the chef is highly recommended!

I went to Kyoto for work and managed to secure a reservation at the only restaurant available that day, Akasaka Sushi Matsumoto, a one-star Michelin Guide Tokyo 2019-2020 branch that opened in front of Kyoto Station on April 3, 2023. It seems to be a supervised branch of the main restaurant, Sushi Matsumoto. The menu is not consistent across all branches, with dishes like squid with sea urchin, nodoguro with sea urchin, and yamazuki tuna being the only consistent items. Each branch has its own unique offerings, and the chefs and owners vary in age and experience. Despite the inconsistencies, the restaurant is popular for its unique approach. The sushi was good, but there are probably other great options in the same price range. Overall, I hope the sushi scene in Kyoto continues to thrive.