I used it for a social gathering with beautiful colleagues and juniors who I worked with at the office. The restaurant is a Bib Gourmand establishment in Jingumae, Maruta-cho, known for its Japanese sake, wine, seafood, and charcoal-grilled meat. When there are four or more people, the appetizers are chef's choice, and you can order your favorite main dishes. I made a reservation and visited the place. We were seated at a 10-person table. We started with a toast with Sapporo Red Star beer and lemonade. The thin glasses felt nice to hold. We wanted to have wine first, so we went to the wine cellar to choose a wine. We selected an Italian wine from Tuscany with orange peel infused. It had a light orange color and a faint orange aroma. When tasted, it had a soft sweetness. The first appetizer was a seafood assortment. It included tuna tartare, seared mackerel with leek sauce, marinated firefly squid, confit of young sweetfish, and sea bream with rapeseed blossoms. The tuna tartare was wrapped in seaweed, which complemented the sweetness of the tuna. The seared mackerel with leek sauce harmonized well with the mackerel's richness. The marinated firefly squid and confit of young sweetfish had the expected flavors and paired well with the wine. The harmony between the sweetness of the sea bream and the bitterness of the rapeseed blossoms was delightful. We enjoyed all of them. The second appetizer was a charcuterie platter. It included Kyoto duck prosciutto, heart confit, venison rillettes, pork rillettes, and homemade roast ham, along with black Campania bread. The duck prosciutto, roast ham, and heart confit were perfect with the wine. The rillettes were delicious when spread on the bread. The well-balanced saltiness paired nicely with both the bread and wine. Since the grilled dishes take time, we ordered the main dishes, which were charcoal-grilled meat and vegetables. We ordered Aso beef steak, Kawamata Shamo chicken leg and breast, and Brittany baby duck, along with Misozuke chili pepper and Negi from Gunma. We were worried if we could finish everything, but with four people, we thought it would be fine. The third appetizer was firefly squid and mountain vegetable spring rolls with butterbur sauce. The chewy texture of the firefly squid and the bitterness of the butterbur shoots complemented each other well. We felt like having some sake at this point, so we ordered a bottle of Shichihonyari Junmai Namazake. The flavors of the firefly squid and butterbur shoots were enhanced by the sake. At this point, the beautiful colleague chose a bottle of Chenapan Tout Gamay, a French red wine. It was light but had a good balance of astringency and acidity, which paired well with the meat dishes. The aroma was delightful. The Misozuke chili peppers and Negi from Gunma were brought to us first. The Negi was sweet and could play a leading role. The Misozuke was thick and sweet. We thought it was delicious. After a while, the Aso beef steak, Kawamata Shamo chicken leg and breast, and Brittany baby duck were served on a large wooden plate. The side dishes included potatoes and various vegetables. The Aso beef was lean and had a strong yet refined flavor. The Shamo chicken had a good texture, and the flavor spread as we chewed. The baby duck was from the leg part, which had a rustic charm compared to the breast. The seasoning was perfect, and the wine and sake went well. We also tried pairing it with Hanatomoe Junmai Ginjo, and it was delicious. Finally, only three of us forgot to take a photo, but we ordered pudding. Being a drinker, I continued to enjoy the sake until the end. The dishes were quite hearty with distinct flavors. They were all delicious items that reflected the owner's dedication. The wine selection was excellent, and there were also good choices of sake available. The price may not be cheap, but above all, I had a great time with colleagues and juniors. Spending about 4 hours at the restaurant, enjoying delicious food, sipping good drinks, and having a great time with wonderful people was a very precious experience for me.

It's not as serious as Hamlet's troubles, but I must admit I'm a little hesitant at the start when thinking about each dish that is about to come. This is truly a restaurant worthy of the 2023 Michelin Bib Gourmand, with each dish being thoughtfully crafted and absolutely delicious. Hmm, this is just my personal bias, but I wonder about mixing wine and sake in one meal... While I think having the restaurant's recommended wine and sake pairings is a great idea, I don't feel confident in making my own order. Letting the restaurant's experts handle the pairing is what truly enhances the dining experience, making it even more enjoyable. Today's meal was once again a delight. Thank you very much!

After multiple attempts at making a reservation, I finally managed to visit this restaurant. The quality was overwhelming, with a wide variety of menu choices available. They excel in Japanese sake and wine, making them a great match with the food. The atmosphere inside the restaurant is also very pleasant. I definitely want to visit again.

To my favorite "Sambongi Shoten" shop. As always, it's very popular, but I was lucky to get a same-day reservation. The menu has a lot of creative dishes that are delicious. There are also many types of wine and sake, and it's fun to choose your own wine from the curve. ・Horse mackerel cutlet Fresh horse mackerel in a rare state is made into a cutlet and eaten with mustard soy sauce, homemade tartar sauce, salt, and lemon. This rare horse mackerel is really delicious. It's delicious no matter how you eat it, but I think mustard soy sauce is the best. The homemade tartar sauce is also a good accompaniment on its own. ・Iburi gakko and Comte The combination of thinly sliced Iburi gakko and thinly sliced cheese is a sure bet. It goes well with both sake and wine. ・Tuna and Aoriika with Natto Sauce I wondered what natto sauce would be like, but when I ordered it, it turned out to be completely ground natto. Maybe it's mixed with miso or something? When you try it, it's a richly seasoned natto that goes well with both Aoriika and tuna. It's also good to eat it on top of sashimi with seaweed, myoga, green onions, and wasabi. But I think it's best to mix it all together and put it on rice to eat. ・Zucchini (topped with venison Bolognese) The zucchini was unusually large, not the small pieces you usually see. The refreshing taste of the zucchini and the large amount of rich venison Bolognese make a great combination. ・Shinshu black pork The main dish is Shinshu black pork. I was torn between beef and pork, but this time I chose the deliciousness of pork. The black pork that came out looked incredibly delicious. When you try it, the sweet fat is irresistible. It's also good to sprinkle pepper on top. The accompanying vegetables are also delicious. It's still a great restaurant. Maybe the best way to enjoy it is to eat a variety of dishes with about four people.

I visited "Sanbongi Shoten" in Marutamachi, near the Imperial Palace in Kyoto. The restaurant is located in a renovated Kyoto townhouse that is over 100 years old, with a wine cellar that used to be an air-raid shelter. I met up with a former colleague after 4 years, and we had a great time enjoying delicious charcoal-grilled dishes, wine, and sake. The atmosphere was so enjoyable that time flew by quickly. The food was all delicious, and we had a variety of dishes we wanted to try next time. We let the staff choose our wine for us, and it was perfect. I walked along Marutamachi Street to get there, but the nearest station is "Keihan Electric Railway - Jingu Marutamachi Station," a 3-minute walk from exit 3. The dishes we enjoyed included carpaccio of red sea bream from Imabari, grilled vegetables with squid and scallops from Goto Islands, chijimi with sakura shrimp, and fried duck leg meat. The wines we tried were Clos Lentiscus Blanc Brut Nature, Podere Pradarolo VEJ BIANCO ANTICO, and NEBRAIE Bertumè. It was a fantastic dining experience in Kyoto! #Kyoto #Marutamachi #JinguMarutamachi #ImperialPalace #dinner #izakaya #SanbongiShoten #wine #charcoalgrill #sake

I used it for a senior's farewell party. I had made a reservation for 5:00 p.m. on Friday, but the restaurant was full. Those who made reservations were told that they would receive a assorted appetizer, but I was thinking that I wanted to choose it myself. However, the assorted appetizer was very satisfying. The other dishes were also very delicious, and I ended up eating and drinking too much. I would like to visit again on important days or special occasions.

I visited this restaurant with the aim of trying the venison from Miyama. The interior of the restaurant has counter seats and large table seats, creating a very atmospheric setting. As I sat at the counter and looked at the menu, I found a variety of dishes that pair well with alcohol. The seared bonito with citrus carpaccio was a great start, with the citrus acidity gently balancing out the raw bonito's fishiness. The first toast was made with white wine. The grilled conger eel with burdock in balsamic sauce and wasabi was a fusion of thick conger eel and a Western-style finish. The gratin of cod milt and taro was rich in flavor, and the oyster fry wrapped in black pork bacon from Akou was delicious with the refreshing pickled radish tartar. The Miyama venison was cooked perfectly, with a juicy pink interior bursting with flavor with each bite. The white miso salad with persimmon, turnip, green soybeans, and ricotta cheese was a dessert-like dish that I enjoyed at the beginning. I had a variety of wines that paired well with the dishes. The overall taste of the dishes was on the lighter side in terms of saltiness. The restaurant had a skilled chef specializing in grilling and two women preparing the dishes efficiently, providing detailed explanations while selecting wines. It's a restaurant where every element of a good dining experience comes together. Thank you for the feast!

Marinated swordfish, grilled bonito tataki with eggplant puree, beltfish plum shiso spring rolls, Kyoto duck prosciutto, charcoal-grilled turnips, grilled mackerel, oyster fry, wild boar and deer spice dumplings, and adult pudding were ordered. Everything was delicious. There is a small room for wine and sake, where you can choose from a variety of drinks. Located in a residential area, so there are not many customers by chance. Highly recommended for its taste and atmosphere.

I had a delicious game dish with a generous portion. It was a type of cuisine I don't usually eat, but it paired well with the wine and we had a great time. The staff was friendly and provided detailed explanations of the dishes and wines. I would definitely visit this restaurant again if I have the chance to go to Kyoto.

Kyoto Sanbonki Shoten was an amazing restaurant that I was pleasantly surprised by after a long time! I made a reservation for a platter of 5 appetizers and a platter of 5 meat appetizers, and then ordered the rest of the dishes directly at the restaurant. The style of choosing wine by going to the wine cellar yourself was also quite unique and enjoyable! I was blown away by the 5 appetizers alone. It had been a while since I had eaten something so delicious. If you come to Kyoto, I think this is a must-visit restaurant. Reservations need to be made well in advance as there is a possibility that you won't get a table otherwise, so I recommend booking early for those who plan to visit. It's also recommended to order the platter of 5 appetizers in advance when making a reservation! We opened three bottles of wine - white, orange, and red, and left feeling fantastic. I definitely want to visit this restaurant again! Thank you for the wonderful meal!

For the past two years, my favorite restaurant as an adult has been Sanbonmoku Shouten. It has a slightly sophisticated atmosphere, almost like a French restaurant. The chef, who seems to have experience in Western cuisine, is very skilled in using sauces and purees, and the way the dishes are combined is always interesting and exciting. It's a place where those who enjoy alcohol can truly have a great time. The chef, who is quiet, creates amazing dishes, and the hospitality of the strongest hostess, maybe a sommelier, makes it the best restaurant for me as an adult. Please enjoy it.

The food was very stylish and had a complex taste, it was delicious. The fish and meat were fresh and had no unpleasant smell at all. The eggplant paste and balsamic vinegar went really well with the fish! The white fish gratin had a perfect melt-in-your-mouth texture and was delicious. We also tried the deer meat, which was very tender. Not only was the food delicious, but the atmosphere of the restaurant was also lovely. I recommend visiting as a couple since seating is either at the counter or at large tables shared with a few other groups.

Head to the renowned restaurant "Sanbongi Shoten" near Marutamachi Kawaramachi. It is a charming old folk house with a rare underground air-raid shelter. They serve delicious game, seafood, and cheese, and you can choose your favorite wine from the wine cellar when ordering a bottle, or let the staff pick for you based on your preferences. First, try the straw-grilled bluefin tuna tataki with grilled eggplant puree. The aroma of the straw-grilled tuna is excellent, especially when eaten with the puree and basil sprouts or myoga. Next, the Kaki fry with Toba Momoquitoro and pickled shallot tartar sauce is delightful. The small but plentiful Kaki fry paired with the shallot tartar sauce is a tasty combination. The grilled vegetables with Aori squid and scallop with Romesco sauce is also delicious. The orange spicy sauce complements the scallops and squid well, with a great texture that pairs nicely with wine. The French Pyrenees milk-fed lamb is another highlight, with no gaminess and a perfect balance of tenderness and flavor. The accompanying vegetables and salad are also tasty. Finally, the yakisoba with pork fat and Kujo green onions is a satisfying way to end the meal. The whole wheat noodles give a unique and delicious twist to the dish, especially with the flavorful Kujo green onions. Overall, everything was delicious, and it's recommended to try a variety of dishes with a group of around four people due to the wide selection of meats available.

I have visited this restaurant three times and it has become one of my favorites. I always enjoy the excitement of opening the door to the old house in the residential area. The food is delicious, the wine and atmosphere are enjoyable, and the prices are relatively cheap. I haven't been there for a while, but I definitely want to go back. Overall rating: taste x 0.5 + service x 0.05 + atmosphere x 0.15 + value for money x 0.15 + drinks x 0.15.

Located a little up the alley to the northeast of Kawaramachi Maruta-cho, this restaurant is a hidden gem that may be hard to find without some research. The interior has a calm atmosphere with a wooden theme. There is a counter and a large table, with each group seated at the corners of the table. This restaurant is recommended for meat and wine lovers, and they also offer unique items like raccoon. We played it safe with chicken and deer, which were juicy and satisfying. For dessert, we tried the meat-wrapped rice balls, which were delicious and we could have easily eaten two or three more. The prices are a bit on the higher side, but it's perfect for those who want to savor their meat slowly.

I apologize for the completely personal and subjective evaluation. This is the best restaurant I have ever been to. However, it is a bit pricey and hard to make a reservation on weekdays. The menu is quite extensive with many unfamiliar items. They have a wide variety of wines, which is enjoyable for wine lovers. You can even choose a bottle from their cellar. The staff is very friendly and helpful, providing recommendations and engaging in enjoyable conversations. In short, save this place for a special occasion. I would love to visit for everyday dining, but getting a reservation might be difficult.笑

【Sanbongi Shoten】 Location: Jingu Marutamachi, Kyoto Time: Dinner (recommended to go early as it gets crowded) Purpose: Weekend dining Number of people: 2 or more All dishes are delicious #SanbongiShoten #KyotoGourmet #Lunch #Gourmet #DeliciousFoodTour #DeliciousFood #DeliciousRestaurant #Tabelog #DeliciousMeal #foodstagram #instafood #food #tokyo #tokyogourmet #erniesfoodtour

I visited Sambongi Shoten near Kawaramachi Maruta-cho. It is a famous meat shop with a wide variety of menu options. I ordered smoked mackerel and a variety of meats, all of which were delicious. The cooking was done beautifully. However, personally, I felt that the main meats could use some kind of sauce. Even if the meat is of high quality, I believe that just salt and pepper seasoning can have its limitations. Although, I do find fresh ground pepper to be quite tasty.