Located about a 7-8 minute walk southeast from Gion-Shijo Station Exit 3 on the Keihan Main Line. Upon entering the restaurant, there are 6 counter seats and 2 tables for 4 people each. We started with a toast of lemon sour. We opted for the basic course, which included colorful natto made from seven types of domestically sourced soybeans: black soybeans, quail beans, daifuku beans, green soybeans, red soybeans, and edamame. We first ate the soybeans alone, then topped them with whipped cream and crackers. We also tried two types of natto for comparison: one made from Kyoto Kyohoku soybeans and the other from Hokkaido Yukishizuka soybeans. We enjoyed dishes like natto potato salad with Kyoto golden seasoned egg, natto-fried gyoza, and natto omelet with mentaiko cream. We had the option to choose between rice and noodles, and we chose the rich Japanese-style natto neba bonara noodles. The meal also included iron plate natto butter rice. For dessert, we had mini natto ice cream with powdered natto. It was a great experience trying various natto dishes, and we look forward to returning for more creative natto cuisine. Thank you for the delicious meal.

This time, I visited a natto specialty store in Kyoto called "Natto Creative Cuisine Natsumame". The dishes I tried were: - Basic Course 4500yen - Natto Drink 700yen - Freshly crushed peach 800yen - Colorful Natto and Crackers: Colorful natto made from 7 different types of beans, each with a unique texture and taste. - Comparison of 2 types of natto: Small and large natto beans to compare the differences. - Natto Potato Salad with Golden Flavored Egg: A delicious combination of small natto beans and homemade dressing. - Natto Gyoza with Kujo Green Onions and Vinegar Pepper: Gyoza with natto mixed in the meat filling, creating a unique texture and flavor. - Natto Omelette with Mentaiko Cream: An omelette filled with large natto beans and creamy sauce. - Specialty Natto Rice with Five Flavors of Condiments: Small and large natto beans served with various condiments for different flavors. - Rich Japanese-style Natto Carbonara: A creamy natto carbonara without cheese, using the stickiness of large natto beans. - Natto Ice Cream with Powdered Natto: Vanilla ice cream topped with frozen natto. Please try the natto drink when you visit the store!

It's really all about natto. If you're not a fan of natto, there won't be much for you to eat. So, make sure to check if your dining companion is really okay with natto! The basic course is quite filling, so adding extras may be difficult. Towards the end, you might feel a bit unsatisfied, but by the time you finish eating, you'll be full. Or maybe even a little queasy. They explain each dish carefully. However, because it seems like they're run by just two people, the service can be a bit slow. This place is not suitable for those who want to eat quickly or those who want to eat a lot. They also have black bean beer and natto drinks.

Today we visited "Natto Creative Cuisine Natsumame" in Higashiyama Ward, Kyoto City. They offer various natto dishes such as "Natto Carbonara Pasta," "Deep-Fried Natto Dumplings," and "Natto Ice Cream in Monaka" to enjoy with alcohol. They have also released a book called "Feel the Love for Natto with #Amazing Natto Recipes." They recently started serving a lunch special called "Natto Ramen." We ordered the Natto Ramen and Natto Ice Cream in Monaka for dessert. The Natto Ramen was like natto rice in ramen form, with a rich chicken broth and a subtle natto paste flavor. The texture was quite sticky, similar to natto rice. The Natto Ice Cream in Monaka was refreshing and delicious, with frozen natto inside and natto powder sprinkled on top. The staff were friendly and provided excellent service. Overall, we enjoyed our meal. Thank you for the delicious food.

I ordered the following at Natsumame, a popular restaurant in Gion Shijo, Kyoto, known for their creative natto dishes: Natto Ramen, Kyoto-style rich egg "Nokou" used for Nokou egg over rice. The Natto Ramen had a rich chicken broth with natto paste, giving it a creamy texture similar to tantanmen but without the spiciness. The sticky natto and rich soup combined to create an incredibly delicious dish. The Nokou egg over rice, made with Kyoto-style rich egg "Nokou," had a deep color and flavor, making it a blissful experience when mixed with rice. Even pouring the leftover ramen soup over rice was delicious. They also offer other unique dishes like salad with natto dressing, natto pasta, and natto ice cream in a wafer. There are also course menus available, so I would love to try that next time. Definitely recommend giving it a try!

I went to try the natto course because I love natto so much! It was difficult to make a reservation, but I managed to get one. I was the only one dining alone, but the counter seating made me feel comfortable. Every dish from start to finish was incredibly delicious with natto. I especially enjoyed the potato salad and omelette (although some may find the omelette a bit strong in flavor). For the last dish, you can choose between natto rice and sticky natto carbonara, and I had a hard time deciding. But the sticky natto carbonara was rich and delicious, so I was happy with my choice! The course was quite filling, and I had eaten a lot for lunch, so I struggled towards the end. I decided that next time, I will come with an empty stomach!

Located in Gion Shijo, Kyoto, the natto specialty store "Nattsumame" offers a delicious Nattsumame basic course. Their famous dishes like "Rich Japanese-style Natto Carbonara," "Natto Rice," and "Natto Potato Salad" are a must-try. I was thoroughly impressed. Eating this much natto is surprisingly healthy! They also have a wide variety of drinks, so you can enjoy some alcohol as well. The dessert Natto Ice Cream has a soybean-like texture and tastes delicious. The concept of appealing to women is interesting, so if you're in Kyoto, be sure to stop by this unique restaurant.

"Natto Creative Cuisine Natsumame" @ Gion Shijo / Kyoto One of my favorite restaurants that has earned a place in my list of must-visit places, "Natto Creative Cuisine Natsumame." To be honest, it's not cheap. However, it's worth making a reservation and traveling to Kyoto every two months to eat here. The restaurant's innovative natto dishes, delightful hospitality, and cozy atmosphere are all top-notch. That's why I always leave feeling happy. I have a principle of not going back to a restaurant, no matter how convenient the location is or how good the food is, if other aspects are lacking, even if it's been featured in the media. This month at Natsumame, even though I was dining alone, they prepared a hot pot course for me. Of course, the star of the course was "natto." It was a welcome treat on a freezing cold day in Gion. December's special "Natto Hot Pot" course (6,500 yen) - Appetizer: "Spilling Natto with Fresh Chives (ground)" - Main: "Natto Hot Pot" - Assorted Kyoto vegetables (Mibu greens/Saikoin kabu/Kinshin carrots) - "Natto-eating pork" loin/belly comparison - Natto meatballs (ground) - "Nattororo" grated yam with natto dipping sauce (small serving) - Closing dish of Yamagata-style Hikari Udon (small serving) - Dessert: "Natto Sorbet" - Drinks/Alcohol - Natto drink black (700 yen) - Tipsy Whale special junmai 1 go (1,000 yen) - Homemade craft coke highball (800 yen) The highlight of this meal was definitely the "Natto-eating pork." A Hida brand pork raised on natto as feed, discovered by the proprietress, Ms. Natsumi, in Hida. The quality of the meat, with its chewy texture and sweet fat, was truly impressive. When wrapped in Kyoto vegetables, it was so delicious that I couldn't help but shiver. The nattororo dipping sauce and fresh meatballs were also enhanced by the natto. For the finishing touch, we had Hikari Udon, a Yamagata specialty dish where shredded mackerel and natto are mixed together. The staff, particularly the young lady, remembered my preferences and made timely drink suggestions, which was a delightful form of hospitality. The dessert after the meal was also a creative masterpiece with frozen natto and citrus sorbet, offering a subtly sticky texture and a unique delicious taste sensation. I was truly moved by the perfectly satisfying course. I hope they will expand to Tokyo someday... no, I hope they continue to quietly thrive in Gion. Because it's a restaurant that I want to keep as a secret but can't help but want to boast about. It was a delightful, delicious, and wonderful time from start to finish. Thank you for the feast this year." #tomyamFoodWalk2022 #NattoCreativeCuisineNatsumame #NattoHotPotCourse #HidaBrandPork #NattoEatingPork #Natto #NattoCuisine #NattoRecipe #ImpressiveNattoRecipe #ModelRestaurantThatMakesYouWantToRepeat #GionGourmet #KyotoGourmet #KillerDishThatWillMakeYouSwoon #yummyfile2022-241

Bomby Girl - A shop that caught my attention while watching, a creative natto cuisine restaurant, Natsu Mame Kyoto. I was thinking of going there when I visit Kyoto. It's a reservation-only establishment with set times and operates in three sessions per day. For first-time visitors, only a set course is available. Unfortunately, the owner I was looking forward to meeting was off that day. One drink order is required, and I tried the Natto Drink Black for 700 yen (tax included) after the meal. The natto had a tapioca-like texture, surprisingly good. The menu included: 7 varieties of domestically produced soybeans to taste individually before placing them on crackers, 2 types of natto for comparison, natto potato salad which was the most delicious, natto fried dumplings with coarse ground meat which tasted great, half-cooked natto omelette with mentaiko cream which was a bit strong in flavor for me, rich Japanese-style natto carbonara which I wanted to try after seeing it on TV, and mini natto ice cream with natto powder sprinkled on top which surprisingly tasted good even with extra natto powder. The course costs 4,000 yen excluding tax, which seems reasonable considering its location near the Eri-Ketsuri Monument in Higashiyama Yasui, Kyoto.

"Natto Creative Cuisine Natsumame" @ Gion Shijo / Kyoto (※ 561-17 Komatsu-cho, Higashiyama-ku, Kyoto City, Kyoto Prefecture) This time, the main destination of my Kansai expedition. Enjoying the "world of natto and sake" at "Natto Creative Cuisine Natsumame" for the 4th time this year with the October autumn course. This is the only restaurant, apart from curry and spices, that I have truly fallen in love with during my solo food expedition in Kansai. Every time, I receive new discoveries and inspiration. Unfortunately, the landlady, Mrs. Natsumi, is absent this time, but the young staff members are now firmly holding up the curtain from the one-person operation at the beginning. The gentle and hospitable customer service typical of Gion is also excellent. ◼️ "October Expert Course" Menu ★ 1) Colorful natto raisin butter ★ 2) Daily natto tasting (Kyoto natto: red and blue soybeans) ★ 3) Autumn-scented yellow natto potato salad (small grains) ★ 4) Natto and chikuwa tempura (minced) ★ 5) Saury and mushroom natto ajillo (large grains) ★ 6) [Noodle dish] Natto pasta with green butter (minced) ★ 7) Natto sweet potato (black soybeans) ◼️ Alcohol - Lemon sour (※ dishes 1-2) - Homemade ginger highball (※ dishes 3-4) - Sake: Kyoto Tsuki no Katsura Yanagi (※ Salvis: dishes 5-6) - Natto drink, black Kinmiya cut with (※ dish 7) Every time, I am amazed by the ideas behind the dishes and take my hat off. It takes a deep love for natto to handle natto with such flexibility. Sometimes it takes the forefront as the main ingredient, and other times it deliberately steps back to enhance the flavor and richness of a dish... Unlike the usual way of mixing natto with rice, at this restaurant, natto is naturally savored. By doing so, you can understand the differences in flavor and texture of beans depending on the cooking method and brand. Yet, all dishes have natto in them, which makes it interesting. Personally, I was impressed by the pumpkin potato salad with black pepper, and the saury and natto ajillo, which is like the "yokai Oil-licking Man" as you suck up the umami oil with bread. And the dessert of natto sweet potato & natto drink. I laughed at the stringy sweets, but they were incredibly delicious, and why do natto and strawberry sauce go so well together? The natto drink was also an exciting invention. If this were to be released, it might become a trend. The greatest excitement was the "love for the restaurant" shown by the young staff members. When asked about the quality of the food and alcohol, they all answered immediately, proving that they know the strengths of the restaurant inside out. Furthermore, they offered a precious brand of sake as a service, saying, "We ran out of your favorite ICEBREAKER today, so here is a secret menu..." They have a solid grasp of the customers' faces and preferences. This is very pleasing. They have clearly learned the ways of landlady Natsumi. Such a gentle customer service also makes me feel warm. When you're in a good mood, the food and alcohol taste even better. No wonder I became a repeat customer. An hour and a half passed in the blink of an eye. Thank you for the feast. On the way back, I strolled through Gion. I was already thinking about when I would come again while slowly making my way to Kawaramachi.

"On July 10th (Natto Day), I had my first experience with creative natto dishes at 'Natto Creative Cuisine Natsumame' in Gion Shijo, Kyoto. It completely changed my perception. After returning to Tokyo, I started incorporating natto dishes into my daily meals, following the recipes of the proprietress, Naoko Natsumi. My refrigerator is always stocked with plenty of natto now. Within a month of starting this natto-eating lifestyle, my long-standing insomnia improved significantly without the need for medication. I immediately made a reservation for the next month's 'Natsumame Pilgrimage.' This time, I finally debuted the 'Expert Course.' Unfortunately, the proprietress, Naoko, was off that day, but the three staff members at Gion provided a warm and welcoming atmosphere, creating the ultimate Natsumame world. August's 'Expert Course' menu included: - Spicy natto with Korean seaweed, a perfect starter to accompany drinks. - Natto tasting with different varieties, showcasing the depth of flavors and richness. - Natto potato salad with a savory seaweed butter sauce, a surprising and delightful combination. - Natto chicken skewers, refreshing and flavorful with a natto sauce. - Natto and corn aglio e olio, a dish that enhanced the umami of natto when cooked in oil. - Cold natto noodles with a dipping sauce, a unique and delicious twist on traditional noodles. - Iron plate natto butter rice (additional dish), a hot skillet with rice, natto, butter, egg, and seaweed. - Coffee sherbet with natto whip, a dessert that combined the textures of sherbet and natto. Overall, the course showcased the potential of natto in various dishes. It was a delightful and educational experience that left me wanting more."

"Gion Shijo" in Kyoto is still hot even after the sun sets on July 10th. I head back to that restaurant, "Natto Creative Cuisine Natsu," while listening to the refreshing sound of the Kamogawa River flowing. I had bought and read the recipe book of the "Okami" Natsumi Naoko during the day, and learned about the background of this restaurant, which deepened my fascination with natto creative cuisine. Natsumi, who used to dislike natto in her childhood, overcame it and became fascinated by it. She opened this restaurant in the bustling Kyoto Gion area in 2020, aiming to convey the deliciousness of natto to those who dislike it based on her own experience. Despite the adversity of the pandemic, the restaurant has become extremely popular and fully booked, showcasing Natsumi's perseverance. Natsumi's natto creative cuisine includes: - Basic Course: - "Seven types of colorful natto made from domestic soybeans and crackers." - "Comparison of two types of natto used in today's dishes." - "Natto potato salad topped with Kyoto's golden seasoned egg." - "Natto fried dumplings." - "Half-cooked natto omelette with mentaiko cream." - "Rich Japanese-style sticky natto bonara noodles." - "Mini natto ice cream with powdered natto on top." The course was filled with the love and excitement of natto, and it was a truly impressive and stimulating experience. It was a revelation to see how natto can be the main focus of a dish, rather than just an addition. I learned a lot and my motivation to visit Kyoto has increased. I will definitely make a reservation and return to Gion again. #tomyamfoodtour2022 #0night3daysquickKyotoexpedition #NattoCreativeCuisineNatsu #nattolove #nattoisversatile #July10thNattoDay #fullcourseofnattodishes #impressivenattorecipes #Kyotofood #wanttoconnectwithnattolovers #yummyfile2022-119

I made a reservation at a restaurant that I had been curious about for a long time through Instagram. My concept of natto has completely changed!! I think natto lovers will enjoy it, and even those who don't like natto might be able to eat it. Every dish was elaborate and very delicious! I want to go try the expert course next time. It would be great if they had a course option for lunch too!

I had seen this restaurant featured on TV and heard that it's hard to get a reservation, but I really wanted to try it, so I was lucky to get a reservation and visited the restaurant. The place has been open for about 2 years, so the interior is still clean and well-maintained. The female owner was managing the place alone and always seemed busy. We started with the basic course which included colorful natto made from seven types of domestic soybeans and natto crackers. The natto itself was more like eating beans than traditional natto. The natto on cream crackers surprisingly tasted good. Next, we tried two types of natto - one from Hokkaido with large grains and one from Kyoto with small grains. I personally preferred the small grain natto. The natto potato salad topped with a golden egg from Kyoto looked appetizing with its orange-colored half-cooked egg. It had natto in it and natto sauce, but there was no strong natto smell or taste. The natto dumplings with Kujo green onions and vinegar pepper caught my interest. The small grain natto was visible through the skin of the dumplings, and they tasted light and Japanese-style. It was different from the garlic-flavored dumplings I usually eat, but it was a unique dish. The half-cooked natto omelet with mentaiko cream was a bit disappointing as it was not served hot, but it still had the typical sticky texture of natto and was easy to eat. It tasted good with the mentaiko cream. The specialty dish was the five-flavor condiment finish. We first tried the rice as it is, then mixed it with the egg for a creamy texture, and finally added condiments to taste. The natto rice was a classic combination, and the addition of minced meat made it even more delicious. The rich and creamy Japanese-style natto carbonara was a dish I was looking forward to the most. It looked like carbonara, but the natto's stickiness was still present, and there were large grains of natto similar to bacon. It was easy to eat and had a light and delicious taste. The mini natto ice cream with powdered natto as a topping was a surprising dessert. The frozen natto in the ice cream was not overpowering, and the texture of the natto was subtle, making it easy to eat and enjoyable. This was my first visit, so I tried the basic course, but I heard that there are different menus for repeat customers. I would like to try the expert course if I can make a reservation again.

This restaurant is known for its unique concept of serving dishes made with natto (fermented soybeans) only, located in Gion, Kansai. Despite the common dislike for natto among Kansai locals and foreigners, this bold restaurant is always packed with customers. The dishes, creatively made with natto, were interesting and reasonably priced for the Gion area. It would be great if they opened a branch in Tokyo. The highlight of this place is the beautiful female owner, who manages the restaurant alone. Just watching her work makes the drinks go down smoothly. I will definitely visit again. Thank you for the delicious meal.

【Date of Visit】Dinner on 1/6/2022 【Order】First Course Ordered Kyoto craft beer "Tamba Black Soybeans" with the first course. Tonight, I visited the popular natto specialty store, Natsumame-san. This place has been getting a lot of media attention lately, perfect for someone like me who loves trendy spots. Reservations are quite difficult to come by, so I tried my luck with the online booking on the 15th of every month. I went for the third session starting at 8 p.m. It was my first time, so I opted for the unique black soybean beer with the first course. The beautiful proprietress, overflowing with love for natto, carefully selected large and small natto beans for each dish, creating a course with items that everyone would enjoy. Normally, each person chooses either the special natto rice or the Natto-neba-bonara as the main dish, but since it was a special occasion, I decided to try both. You really should try both dishes. I heard that the contents of the course change drastically for the second visit, so I might go again. Thank you for the delicious meal.

I finally managed to get a reservation at Natsu Mame last year and went there. The atmosphere of the restaurant was refreshing and nice. I felt a bit nervous as I entered. Oh? The female owner is even cuter than on TV. I'm sorry, she was running the place alone. She explained each dish to me. I was impressed! Every dish had natto as the main ingredient! It's not just adding something to natto, but enhancing natto to be the main star! This is really amazing! I was so happy that I bought a T-shirt and cute small plates as souvenirs. I will definitely visit again! And I will study more myself!