I visited "Iimori" in Kyoto after a long time, wanting to quietly savor the late autumn atmosphere with a nostalgic person. This traditional Japanese restaurant is known for serving delicious fish caught in Toyama Bay. As I entered through the noren curtain from the alleyway, I walked on a narrow, long cobblestone path. The serene ambiance warmed my heart. On this day, I was guided to a private room on the second floor instead of sitting at the counter. I had reserved the 6500 yen course. I started with Toyama's local sake "Tateyama" and enjoyed the first course of crab and white wood ear mushrooms in vinegar jelly. The harmony of the crab meat, innards, and wood ear mushrooms with vinegar jelly was delightful. The soup with matsutake mushrooms, cuttlefish, and sesame tofu was beautifully presented and delicious. The sashimi platter included flounder, flying squid, and shrimp, as well as white shrimp and toro sushi. The flavors were exquisite. The meal continued with ginkgo nuts as a palate cleanser. The grilled dish featured salt-grilled blackthroat seaperch with ink sauce, which was savory and paired well with sake. The course ended with a hot pot of deep-sea fish called "gengyo" with cloud ear fungus and eggplant. The gengyo's tender white flesh and gelatinous skin combined perfectly with the broth. The meal concluded with salmon mixed rice topped with soy sauce-marinated salmon roe with a hint of yuzu. The dessert consisted of yellow powder sherbet, pudding, and pear and strawberry white wine jelly. The dishes mainly showcased fresh fish from Toyama with delicate seasonings that highlighted the ingredients' natural flavors. The variety of sake options was limited, but the passion for cooking and hospitality shown by the chef made the dining experience memorable. I was grateful for the opportunity to have a quiet conversation with a nostalgic person in the private room adorned with hanging scrolls and flowers. I look forward to sitting at the counter next time to watch the chef prepare the dishes and listen to his stories. I will definitely revisit this restaurant to experience their seasonal offerings again.

Here, you can enjoy the flavors of the Hokuriku region, as the owner's family deals with fish in Toyama. While kaiseki cuisine in Gion typically focuses on elaborate dishes, this place excels at bringing out the goodness of the ingredients, offering each ingredient's deliciousness without wavering from the local perspective of Toyama. Be sure to try the recommended course with Toyama's famous sake such as Tateyama or Kachikoma.

It was my first visit in years. I was happy to see that both mom and dad are doing well. There were fans who came all the way from Tokyo on that day, showing the enduring popularity. It was a delicious season in Toyama, so I enjoyed everything from start to finish! Toyama's sake was also delicious ❤️ It was so delicious that I ate quickly, so next time I want to take it easy. (Regret)

This shop is located on a street where the traditional Kyoto townscape remains. The approach to the shop is charming, and the simple interior design creates a calm atmosphere where you can enjoy a leisurely meal. The dishes are very satisfying, showcasing the flavors of seafood from Toyama.

I stopped by for lunch. It was a small restaurant with a great atmosphere, and because they allow smoking, I went up to the second floor. It's rare to find places where smoking is allowed these days, so I was grateful. The dishes were very creative, using high-quality ingredients for a lunch menu, and the prices were reasonable. I really liked it and would like to go again.

The taste of all the dishes was truly delicious. Especially the eel clay pot rice at the end was amazing. I was impressed by the chef's humility and friendly demeanor. It was a shame that there was no alcohol menu and the variety was limited. The taste was perfect, but I felt there were areas for improvement that could make it even more popular. It's hard to convey in words, but if the hostess could be a little more attentive and make sure nothing is forgotten, and if the course menu could be communicated in advance if there are fewer items than listed online, that would be great. The portion was a bit small, but I think it's quite a good deal for lunch. However, the taste was truly outstanding, even a simple grilled fish was incredibly juicy and one of the best I've ever had.

This place is located right in the middle of the northern part of Gion town. I don't think tourists would visit here without a reason, thanks to the era of online reservations. The lunch course included 7 dishes, including desserts. It was all fish-based and very satisfying, everything was delicious. The cooked rice was also delicious, and even though the course should have been just the right amount, I ended up getting full after having seconds. But I couldn't help wanting to eat more. As mentioned by others, the alcohol menu is limited. There are many delicious restaurants in this area. Kyoto has so many Japanese restaurants, it's enviable. Thank you for the feast.

After finishing a photo shoot with a geisha, we went to have dinner at Iimori, a hidden gem located in a back alley on the north side of Gion district. The small restaurant is run by a couple, with a counter seating for 5 on the first floor and a tatami room upstairs for up to 6 people. The seafood used here is sent fresh daily from their family in Toyama, so you can enjoy Toyama's fresh seafood in Kyoto. We sat at the counter on the first floor and started with a beer. The dishes were mainly centered around fresh seafood from Toyama, perfect for pairing with drinks. We enjoyed a variety of dishes in small portions, including jelly-covered turban shell, seasonal Hōgai crab, and Toyama's specialty white shrimp. The raw white shrimp, served in a gunkan style, was particularly memorable for its sweet and creamy texture. It was a rare treat to enjoy fresh Toyama seafood outside the prefecture, and we had a delightful and enjoyable time. Thank you for the wonderful meal!

This is a restaurant recommended by my friends in Kyoto. I relied on Google to find the hidden lantern and finally opened the door. I heard that the chef is from Toyama and he uses fresh fish from Toyama. The dishes included white fish chawanmushi, firefly squid and pickled mackerel appetizer, bamboo shoots and clam soup, grilled goby, yuba spring rolls, sea bream with karasumi, eel and hijiki rice, and kinako gelato with plum wine jelly. Each dish reflected the warmth of the couple who run the restaurant. Thank you for the feast.

Located quietly in a back alley of Gion, "Kappo Iimori" stands out. The name of the restaurant comes from the head chef's name. Perhaps due to the fact that the family runs a fish wholesaler, they are able to procure high-quality ingredients. I made a same-day reservation for the 4500 yen lunch course. For drinks, I recommend the "Kachikoma" from Toyama, although it's a bit pricey at around 2000 yen, so it's best to enjoy it lightly. The meal included steamed white fish, sashimi of kizushi and tsubugai, sesame tofu soup, sashimi of gudgeon, yokowa, and spear squid, grilled goby and boiled vegetables, salmon rice cooked in a clay pot, and dessert. Since the chef handles everything alone at lunchtime, the style is more about presenting the ingredients in a straightforward manner rather than elaborate plating. The quality of the ingredients (fish) is quite high as a result. The satisfaction felt after the meal is a testament to this. A place I would definitely revisit when in Kyoto.

Enjoy the seafood from Toyama at a reasonable price of 8,000 yen per person in a private room for four people where cards are not accepted. The counter seats five people and is suitable for small groups.

It was delicious and reasonably priced, but it was not traditional Kyoto cuisine.

Quite expensive. Over 20,000 yen.

Very average, nothing special about the decor.

The fish here is always delicious because it is directly delivered from Hokuriku. The curry made with fish broth as a finisher is also amazing. This time, I had the Seafood Curry with plenty of squid, and it was delicious. I look forward to visiting this place again as the fish from Hokuriku will change as we head into autumn.

This is a delicious restaurant that specializes in fresh fish and seafood from Toyama, which is delivered daily from the head chef's family's fish shop. If you enjoy Japanese sake, the landlady will select a perfect sake to complement the delicious dishes.