I have been coming to this restaurant about 1-2 times a year since around 2000. I usually come without a reservation on weekday nights, but this time I visited on a holiday around 5:15 pm with 2 people and had to wait until around 6 pm because it was full. It seems better to make a reservation on holidays. Everything I eat here is "somehow delicious..." and I always feel that way. I always order the "spring rolls" and a white bottle of wine, and with 4-5 dishes, two people can be satisfied. This time, we ordered the following, including the spring rolls and two dim sum dishes: spring rolls, shark fin dumplings (4 pieces), small meat buns (2 pieces), mixed vegetables, and stir-fried blue-stem vegetables, chicken tempura, and white bottle of wine. The total was just under 8,000 yen. The bill is settled at the counter in the back of the restaurant, and the total amount is told to you. I am always relieved that the price and brand of the wine do not change, and it costs around 3,500 yen, which is a very reasonable price. They serve all the dishes at once, so normally I order in two stages, but this time, due to the crowd, we were told that additional orders were not possible. Even though the dishes cooled down a bit since they were all served at once, everything was delicious and made me happy.

I enjoyed tasting "Kyoto-style Chinese cuisine" which is characterized by light and gentle flavors and avoids using strong spices like garlic and Sichuan pepper. I visited "Chukou", located at the intersection of Gion Shirakawa, which offers delicious dishes at a reasonable price despite its prime location in Gion. I ordered four dishes: sweet and sour pork, shrimp and vegetable spring rolls, stir-fried vegetables, and a small draft beer. The dishes were all simple and had a light flavor. The sweet and sour pork was especially delicious, with a glossy amber-colored sweet and sour sauce that had a mellow and transparent quality. It was slightly sweet yet had a lingering depth of flavor. The unique taste of Chinese cuisine in Kyoto, different from upscale Chinese restaurants or local Chinese eateries, is sure to captivate anyone who visits.

I haven't posted a review, but I visit this restaurant quite often. I often use the tatami room for meals with my classmates. Everything I eat is delicious, and I always feel so happy as I enjoy each dish, especially the scent of bamboo. The taste and service are excellent, so please give it a try. I usually order the course menu, but I love every dish.

Right in the heart of Gion, Kyoto, right next to the Tatsimi Shrine, is a high-end restaurant. Upon entering, you are greeted by experienced staff, which may be off-putting for younger people, but for those tired of the usual scripted interactions, it is quite pleasant. Today, we reserved a course meal for my brother and his wife's birthday celebration. It is called Cantonese cuisine, but it is actually Kyoto-style cuisine. It is gentle and profound. We also ordered extra soup noodles to finish off the meal, but we may have eaten a bit too much.

I had my first experience of Kyoto-style Chinese cuisine, which was refreshing. I had to go to Kyoto on a Saturday for some errands, so I visited Takaka, a restaurant that my mother had been curious about. I saw that they open at 5:00 pm, but when I arrived, there was a sign saying they open at 5:30 pm, so I took a short walk and came back about 10 minutes before opening. There was already a line of about 10 people in front of the restaurant. Since reservations are possible for groups of 4 or more, my companion and I, who were just 2 people, were worried about whether we would be able to get in on the first round, but we were able to enter without any issues. We were asked to place our entire order (except for drinks) at once, as additional orders could not be made, as explained to us. It was a bit surprising, but with so many customers waiting, it couldn't be helped. Since it was my first time, I wasn't sure about the portion sizes, so I consulted with the staff and decided on the menu. The dishes were served one by one. The service was smooth, and I was able to enjoy my meal without feeling any stress. All the dishes we ordered were delicious, and it was a strange experience to enjoy a light Chinese meal. Thank you for the meal.

I arrived at the restaurant 30 minutes before opening time, and there were people of all ages, including elderly people and families, waiting in line. When it was time to open, the reserved customers were guided to the second floor (reservations for 5 or more people are accepted). Those of us without reservations were seated on the first floor, which quickly became full. Since additional orders were not allowed, I quickly ordered the shrimp and vegetable spring rolls, sweet and sour pork, and fried rice. I might have been able to eat more if I had ordered more spring rolls and fried rice. Another restaurant to add to the list of places I want to visit again...

Is it possible for a "Chinese" restaurant to not use garlic at all? "Chikuka-san" is located right in the middle of Gion, so geisha, maiko, teahouse mothers... people from the entertainment district eat here, and they do not use garlic at all in their Chinese cuisine. However, it is not lacking in flavor at all. It is a solid and light Cantonese cuisine with a clear taste. It is often said that "Kyoto cuisine" is bland, watery, and light in color in both Japanese, Western, and Chinese dishes, but the seasoning is properly processed during preparation, so the flavors are not blurred. "Chikuka-san" is also becoming more well-known, with a line forming even before the opening (17:00). Even 30 minutes before opening, there are already 4 groups waiting. The first floor is not reserved, so it fills up with 8 groups. If you miss the first round, you will have to wait for an hour. (The second floor can be reserved for groups of 4 or more with a course meal reservation in advance). I hope this restaurant continues to thrive for a long time. Thank you for the meal today. Thank you very much!

So, I came to the famous Kyoto Chinese restaurant, Takekou. Yes. It's just a stone's throw away from Tatsumi Bridge in Gion. Tatsumi Bridge is often crowded with foreigners. Yes. Especially in Gion, the dishes are lightly seasoned to avoid strong flavors like garlic, as geisha often visit the area. I couldn't order any additional dishes, so I had to quickly finish my meal before the fried rice arrived. I wish I could have taken my time. Well, I guess it's because they have to keep the turnover high.

I have been to this restaurant several times over the past few years. The taste is undeniably good, everything I have tried is really delicious. The prices are also reasonable, especially when going with a few people. However, the service is a bit frustrating. They only take reservations for the expensive courses, so sometimes you have to wait in line. The layout of the restaurant with mostly tatami seating can also lead to long waits if you need a table. The policy of ordering all dishes at once and not allowing any additions seems like a shortcut. Lately, the staff's customer service has become a bit too rough. Maybe they are understaffed and too busy? Despite these issues, the delicious dishes like stir-fried greens, fried rice, and shark fin soup with a subtle Kyoto flavor make me want to go back occasionally. It's a shame that the service has become more indifferent recently. I hope they can think a bit more about it...

After watching the secret Kenmin SHOW and visiting for the first time, I found out that Kyoto has a custom of turning away first-time customers. It is impossible for regular customers to make reservations and they have to wait for hours to be seated. It feels like they should treat all customers well. The dishes I ordered this time were sweet and sour pork, spring rolls, fried rice, and ramen. The sweet and sour pork had a tangy and sweet taste, making it easy to eat. The spring rolls were not crispy but had a crispy, egg-like taste due to being wrapped in egg, and the bamboo shoot filling had a crunchy texture. The fried rice tasted like homemade fried rice rather than authentic fried rice, lacking the smoky flavor. The ramen looked delicious, with tasty chashu, but the soup lacked depth. These are just personal opinions based on my experience. To everyone, when choosing a restaurant, look at the entrance area. A clean entrance indicates careful work in the kitchen, while a dirty entrance indicates sloppy work.

Major Cantonese cuisine in Gion Shirakawa. There were 4-5 groups waiting before the 5 pm opening, but we managed to get a table. We ordered the same dishes as before, including the classic spring rolls and sweet and sour pork without onions. In addition, we also had dumplings, pork tempura, and stir-fried water spinach. The taste remains unchanged at this place, and the prices are reasonable. It's a classic Chinese restaurant here.

I went to the newly opened Gion Kabu dance rehearsal hall in Kyoto for the first time in April to watch the Miyako Odori performance. I had injured myself last month and was still walking with a cane, but I got the okay from my doctor, so I went. I took a taxi from Kyoto Station Shinkansen exit to a place called Takekou-san. It is located near Yasaka Shrine, in the northern area of Gion. I had been wanting to visit this restaurant for a while, and when I saw it featured on a TV show a few days before my trip, I called and made a reservation for two. When we arrived, there was no line, and we were seated right away. The restaurant had a nostalgic atmosphere with table seating on the first floor. We ordered spring rolls, sweet and sour pork, shrimp chili, yakimeshi with roasted pork, soba noodles with roasted pork, and almond jelly for dessert. The dishes were served promptly and were delicious. The spring rolls were my favorite, and the sweet and sour pork was mild and easy to eat. The shrimp chili had large shrimp and a ketchup-based sauce. The yakimeshi was flavorful with fluffy egg, and the soba noodles were in a soy sauce-based soup. The almond jelly had a firm texture, which was different from what I prefer, but it was still tasty. The restaurant seemed to have many local regular customers, and the staff, including a young woman who spoke English well, were friendly and welcoming. The bill came to around 7,000 yen for four beers. Overall, it was a reasonably priced and enjoyable dining experience.

My first experience of Kyoto-style Chinese cuisine was at Takekoh. I had been wanting to try it ever since reading about it in Jiang Shangmei's book on Kyoto's Chinese cuisine. Unlike the typical image of Chinese food being heavy on oil and garlic, Kyoto-style Chinese cuisine is light and gentle, with no risk of indigestion. Takekoh offers Cantonese cuisine and is a 7-minute walk from Sanjo Keihan Station. #Takekoh #Gion #GionGourmet #KyotoChineseCuisine #Kyoto #KyotoGourmet #KyotoDinner #KyotoLunch

Visited with 2 people on Sunday at 18:10. We had to wait as our names were written in the restaurant's register. It was quite crowded, but we were able to sit and wait until we were called at 19:20. We quickly placed our order. We ordered a bottle of Shaoxing wine, shrimp and vegetable rolls, shrimp dumplings, vegetable soup, pork yakisoba, and another bottle of Shaoxing wine. The shrimp spring rolls are popular, but the standout dish is the pork yakisoba. The sweet sauce is addictive. It's worth the wait and highly recommended.

On Monday night, I met up with my friend at "Takeka" in Gion Shijo for a toast. Takeka is a famous Chinese restaurant in Kyoto, located just a stone's throw away from the iconic Tatsumi Bridge in Gion Shijo. The area of Gion Shijo is known for its charming traditional buildings, and Takeka fits right in with its historic and elegant appearance. However, once you step inside, you'll find a cozy and welcoming atmosphere without any stiffness. The prices are also very reasonable. It had been about two years since my last visit. The deep interior of the restaurant is divided into table seating and a raised tatami area separated by lattice screens. We chose to sit in the raised tatami area at the back, where a charming waitress in a kimono greeted us warmly. We ordered the signature dishes of Takeka, which include pork and meatballs in sweet vinegar sauce, as well as some other items. The sweet vinegar dishes at Takeka are a must-try, even for those who don't like sour flavors. The sauce has a unique richness and sweetness without the sharp acidity of typical vinegar, making it a truly exceptional dish. The pork in sweet vinegar and the meatball in sweet vinegar were both delicious. The yakisoba was packed with ingredients like pork, bean sprouts, bell peppers, cabbage, onions, shiitake mushrooms, and bamboo shoots. The shrimp chili sauce chosen by my friend was also a hit. We finished our meal with almond jelly for a refreshing end. As we were leaving, the waitress came out into the cold to see us off with a smile. Everything about Takeka, from the food to the service, exudes the warmth of a great restaurant in Gion. I heard that there is a banquet hall on the second floor, so I look forward to trying their course menu there next time.

Introduced by an acquaintance, this restaurant is known as a famous Chinese restaurant in Kyoto. The second-floor private room is uniquely designed with tatami mats and a rotating table, which is not commonly seen. This time, I made a reservation for a 5,000 yen course. The landlady's greeting marks the start of the course. As soon as the course begins, four dishes are served: preserved egg, steamed chicken, jellyfish with cucumber, and roast pork. The preserved egg is easy to eat without any strong taste. The steamed chicken is piled up in two layers, so those who take from the top miss out on the sauce at the bottom. The jellyfish with cucumber has a nice balance of sweet and sour. The roast pork is firm but could be a bit more tender or have more sauce. Next is the soup with shark fin and crab meat, which is lightly seasoned with a mild flavor. There is not much shark fin in it. The spring rolls are Kyoto-style, with a different skin and filling compared to regular Chinese restaurants. They are also delicious. The stir-fried shrimp and vegetables could use a bit more seasoning on the shrimp. The beef with sweet miso stir-fry is quite flavorful and is wrapped in two types of skins to eat. The famous sweet and sour pork consists of meatballs and cauliflower with a sweet sauce similar to teriyaki sauce. When making a reservation, you can choose between taro or fried rice, and this time I chose fried rice. The fried rice was lightly seasoned. For dessert, there was almond jelly more like milk pudding with fruit syrup. Considering the location, the price is reasonable, but the food is a bit on the pricier side. Overall, I think this restaurant falls under the category of Kyoto-style Chinese cuisine.

When I arrived at the restaurant around 6 o'clock, there were already a group of 4 people and a group of 3 people waiting in line. I thought being the third group was not too bad, but it actually took quite a while. It may vary depending on the day. I should have gone a little later. I love the Pitan dish. The beef lettuce wrap spring rolls have a thin egg skin and are delicious. For dessert, I had almond jelly. You order at the table on the first floor. No additional orders allowed.