When I decided to stay in Kyoto, I made a reservation at Mui-san for dinner through Tabelog. We arrived at the restaurant with a reservation for two at 8:00 p.m. on Saturday. We had a variety of dishes including appetizers (blended clouded eggs, white sesame dressing with macomodake, and managatsuo), assorted sashimi (tuna, sea bream, squid), hairy crab with yolk vinegar, sweet sea bream scales grilled, clam tempura, hotpot with Kouni duck and watercress, and chirimen sansho tea pickles. For drinks, we had beer and two glasses of sake (I forgot the brand). We decided what to order while enjoying the appetizers, as there were many enticing menu options. The sweet sea bream scales grilled and duck hotpot were delicious as they were last time. Being a counter-style restaurant, we could see all the cooking processes right in front of us. The dishes were not only made with high-quality ingredients but also finished with delicate techniques. Each dish was elegant yet vibrant, allowing us to savor various flavors and textures. The staff even remembered my dislikes from last time and engaged in conversation, showing great attention to detail despite us being first-time customers. I was truly impressed by their memory and service.

This time, my friend who accompanied me booked a stay at Kyoto Hotel Okura, so we can relax in the evening. When it came to dining between the art museum and the hotel, we decided to visit a newly opened traditional Japanese restaurant instead of the famous restaurant Dojin. It is a sister restaurant of Nijo Arutane. The nameplate light with the character "Mui" was in a distorted form, making me do a double-take. The restaurant has only counter seats, and it is a cozy and clean space. They offer set courses, but the real highlight here is the à la carte menu. Everything is priced at market value, which I found to be very reasonable. We ordered beer and plum wine soda. The appetizer consisted of three small dishes. The first one was deep-fried whitebait with sea bream milt, which had a delicious broth with a hint of oil. The second dish was marinated ark shell, shrimp, Kaga daikon, sweet potato leaves, and water shield with three-vinegar jelly, offering a refreshing taste. The third dish was trout and young corn in a savory sauce, with even the young corn silk being edible. The sashimi platter included bonito tataki with spicy soy sauce, gizzard shad, bigfin reef squid, and grilled scallop. The bonito had a smoky flavor and was tender, while the scallop was soft and rich in flavor. The grilled sea bream with scales was a large fish with fatty flesh, a rare find from the Japan Sea side of Yamaguchi Prefecture to Bungo Channel. The flesh was plump and flavorful, complemented by the rich bone broth. The grilled Kawanishi inch-long broad beans had only one plump bean in each pod, with a strong bean flavor. The corn tempura was crispy and delicious. We chose eel with sweet soy glaze, which was slightly lacking in flavor for our taste. The grilled Kawanishi duck was moist and satisfying. The fatty tuna hand roll was refreshing when paired with tangy mountain vegetable sauce. My friend chose the crab meat and egg rice bowl. The dessert included Kawanishi late mandarin orange, Uwa Gold kiwi, honey, and milk jelly, offering a delightful mix of sweetness. The variety and quality of the menu were impressive, and I could imagine the effort put into sourcing ingredients and minimizing waste. The head chef, who used to work at Irifune, was cheerful and welcoming, expressing his desire for us to visit again. There are still many enticing dishes left to try. The chef's warm hospitality and the cozy atmosphere made me prefer this restaurant over Arutane.

On the evening of May 20th (Saturday), I went to Niomonmui, located near Sanjo Keihan Station. I selected a Kyoto-style restaurant from the shops available for online reservations on Tabelog. It's a small counter-style traditional Japanese restaurant with 8 seats. All the other seats were filled, showing its popularity. The à la carte menu was quite extensive. We started with a half bottle of champagne, Michel Turgy Blanc de Blancs Reserve Selection NV. We ordered the chef's special course (dinner only, 9,900 yen) which consisted of 7 courses including 3 appetizers, sashimi, grilled dish, hot dish, and a palate cleanser. The appetizers included shrimp with plenty of seasonal greens and a delicious white miso dish. The sashimi course featured bluefin tuna and natural sea bream. Smoked bonito was served with mustard soy sauce. We then enjoyed sake, with Kyoto's Jyozo Junmai Daiginjo for 800 yen. Grilled sesame tofu topped with sea urchin was exceptional. Grilled young corn husks with sandfish and hokki clam vinegar dish were perfect for summer. We also indulged in tender conger eel. We added tempura corn with almonds and sushi with sea urchin and fatty tuna. For dessert, we had a refreshing jelly with sweet summer oranges and cherries. Overall, it was a delightful traditional Japanese restaurant that I would love to visit again for a leisurely dining experience.

Today was in Kyoto. Although I could have eaten at the Prince Hot Lake where I stayed, I wanted to stroll around the streets of Kyoto, so I searched and made a reservation. I later found out that it was a last-minute reservation, indicating its popularity. It was a cozy Japanese restaurant with only 8 counter seats. I was surprised when I arrived because the a la carte menu was so extensive that I somewhat regretted booking a set course. The lack of prices written on the menu was not rude, but rather nice. Other than us, everyone else seemed like regular customers. This made me excited with anticipation. The appetizers... it's already summer, isn't it... followed by dish after dish. The speed of service was a bit fast. Having the plates cleared from the side where we were eating made it less enjoyable... even though the food was excellent... it's a shame... Every dish had a very delicious taste, making it a pleasant experience. Making a sauce with the whiskers of young corn was innovative and a first for me. Perhaps it was a young apprentice? His dedication was lovely, and the head chef who kept an eye on him was also wonderful. A restaurant I would like to visit again. Thank you for the wonderful meal.

The grilled fish is very delicious. There are a lot of a la carte menu options, and you can request how you want the ingredients cooked, such as grilled or fried! It's fun to have a wide variety of menu choices. Just be aware that the service can be a bit leisurely, so I recommend arriving with plenty of time to spare.

Tonight I visited Nio-mon Mui-san for the first time. I arrived earlier than my reservation but they kindly accommodated me. I opted for the omakase course. The appetizers included persimmon namasu, a dish of mitsuba greens and scallops, and sea urchin with ginger sauce. The sea urchin had a nice touch of ginger. The persimmon flavor in the namasu was distinct. Next came the sashimi course with squid, barracuda, and marinated mackerel. The mackerel was sweet and fatty, very delicious. The grilled dish was sesame tofu with mullet roe on top. It might not be obvious, but the mullet roe gave a creamy texture. The steamed egg custard with yellow chives and beef tendon had a perfect balance of flavors. The grilled collar of mackerel with steamed daikon was flavorful and fatty. You can add extra dishes based on your appetite, and I chose the toro-taku for the finale. It's not pictured, but I highly recommend it. The sake paired well with the meal, and the overall dining experience was excellent. I will definitely visit again. Thank you for the wonderful meal!

After undergoing a health check-up in Kyoto, I met up with my senior. While taking a stroll along the Kamogawa River in early winter, my stomach was growling loudly!!! We headed to a traditional Japanese restaurant near the famous Nio-mon Gate at Chion-in Temple, known for the statues of Jikokuten and Tamonten attributed to Unkei. The restaurant is called "Niomon Mui." It used to be "Uneno" before. Designed by Kyoto architect Kijima, the spacious and comfortable counter with a dignified single-board open kitchen allows you to enjoy Kyoto cuisine à la carte in a compassionate adult space. Looking at the menu, what should I choose? This looks delicious too! I want to try that too! Deciding while discussing is the happiest time. +ﾟ*｡：ﾟ+（人*´∀｀）+ﾟ：｡*ﾟ+.◉Kegani Crab◉Appetizer Trio◉Assorted Sashimi (Squid, Hokkigai, Grilled Sawara)◉Monkfish Liver in Soy Sauce◉Clam Tempura◉Chestnut Croquette◉Steamed Turnip◉Fatty Tuna Hand Roll◉Himizu Udon◉Apple Compote We splurged on the crab. Each dish is served with seasonal ingredients in your preferred style. The hospitality of serving each dish on individual plates is delightful. The dim lighting is soothing and calming. The name "Mui" means to leave things as they are, untouched by human hands. In Buddhist terms, it also signifies the eternal, absolute truth that transcends the cycle of cause and effect and remains unchanged. Hmm, profound ✩.*˚( *¯ ꒳¯*) I was able to enjoy a leisurely time of inaction that I had forgotten in my daily life. Thank you for the feast (*´▽`人).

I visited Nio-monmui at night on this day. Looking at the map, I thought, "Isn't this the place where I had udon alone before, at Une no Udon in Kyoto...?" Exactly right. The store used to be an udon shop, and upon entering, the interior didn't seem to have changed much, almost like they started the current shop as is. This restaurant also offers set courses, but a la carte is okay. We opted for the latter. We started with beer and oolong tea for a toast. We received the customary three appetizers, including a "future prosperity for descendants" charm and oak leaves arrangement related to the Gion Festival, which made us happy. My husband quickly finished his beer and switched to cold sake. Looking at the menu, we ordered sashimi, pickled vegetables, grilled dishes, fried dishes, etc. For the finale, my husband had Himi udon and I had ice cream. We started with smaller portions, which fit nicely in our stomachs and tasted delicious. The variety on the menu and the warm atmosphere of the restaurant make it a comfortable place to spend time. Whether you go for a course meal or choose your favorites a la carte, it's a user-friendly restaurant. We'd like to visit again. Thank you for the meal!

This is a review of a restaurant with a low rating but hidden gem potential. The restaurant is called "Mui" and has a rating of 3.11 on Tabelog. It's a high-end establishment, so it's not exactly a budget-friendly hidden gem. The chef used to work at Gion Okada. The restaurant is located in a residential area east of the Kamogawa River in Shin Marutamachi. The place is easily recognizable by its nice facade. There are three staff members - the chef, an apprentice-like cook, and a sommelier. They serve a variety of meticulously prepared dishes focusing on individual items. The menu is extensive, making it hard to choose. The restaurant's specialty is preparing one ingredient in various ways. The chef is skilled and offers a flexible dining experience catering to customers' preferences. The reviewer tried a variety of dishes, including appetizers, sashimi, grilled items, and steamed dishes, all of which were elaborately prepared and delicious. The bill for four people came to around 55,000 yen, roughly 14,000 yen per person. Though slightly pricey, considering the quality and the current economic situation, the reviewer felt it was reasonable for a kaiseki restaurant in Kyoto. Overall, it was a pleasant dining experience with attentive service and tasty food.

A hidden gem in Kyoto near Sanjo Keihan that I would never have found on my own. It's been almost a year since I discovered it. This spot is sneaky with its à la carte menu. I went in search of corn tempura. The location is like a hidden retreat, with kanji characters I can't read! (It seems like only locals know about it, judging by the sparse foot traffic during my commute.) The appetizers were heartwarming, featuring green beans, corn silk, and a savory sauce. For sashimi, we had kue (snake mackerel), first bonito, and torigai (cockle). The first bonito was served with yellow miso, and it was delicious. The torigai was the standout... The corn tempura was also a delight. The perfect sweetness and saltiness of the Dolce Dream mango (sugar content 18) was a hit. The hairy crab was crispy, and I savored the ankimo liver in small bites. We enjoyed three types of sake: Hitoriki (special junmai), Mimurosugi, and Suigei. We devoured the squid and sea urchin tempura, oyster fry, and finished with fatty tuna. I couldn't help but smile with the mango dessert.

Harumaki with cloud ear fungus and blowfish, Rikyu-yaki with managatsuo and red eyes, Nagasaki brand nodokuro. The oil is delicious. Yari squid with roe. It was my first time trying it, and it was delicious. Shime saba. Oysters simmered on the embankment. You can order your favorite items individually and adjust the portion. It's delicious, but the prices are on the higher side.

There are 3 appetizers that come with the meal. It varies depending on the day. Today, we had grilled baby herring, Shizuoka's seasonal tomatoes with sautéed scallops, and salt-grilled tilefish on steamed egg custard. Delicious! For à la carte, we had winter specialties like Shimane's blackthroat seaperch, a fish with a name I've never heard of before but it was fatty yet not too heavy, grilled with salt. Also, a platter of 3 types of squid sashimi, Tango pufferfish, and amberjack with spicy radish. Specialties like deep-fried shrimp lily bulb tempura, pufferfish and whitebait spring rolls, grilled eel and seaweed rolls, and clams! The tempura was quite large, especially the clam tempura, and the hand-rolled sushi was also delicious. Overall, everything on the à la carte menu was delicious! We ordered too much. The staff were friendly and the food was too delicious. I will definitely come back again. Such a hidden gem!

It was delicious. The head chef also mentioned that the number of customers might have been a bit too many. Conversation is also a treat, isn't it!

Second visit. The Gyuji was delicious, the shabu-shabu and the rice to finish were also good.