In June 2023, my companion and I went on an overnight trip to Kyoto for their errands. As soon as we arrived, we started our activities. We had lunch at a restaurant recommended by my companion's acquaintance, where we had reserved the cheapest lunch course for 4,000 yen each and a bottle of sake "Aosora" for 1,200 yen. My companion enjoyed the Kyoto sake while I, as the driver, had a non-alcoholic drink. Here is a rough summary of the meal: - Appetizer: Seaweed vinegar, Tomato in sweet vinegar, Myoga sushi, Sea bream milt jelly, Lotus root, Sweet potato in lemon, Sea bream... - Soup: Water tofu with peas and kudzu tofu, Fresh moist vegetables, Burdock - Sashimi: Red sea bream, Yokuwa (small tuna), Conger eel, Fresh seaweed, Sea bream skin - Fried dish: Fried shrimp, Shishito pepper, Sweet potato with chili vinegar - Long yam tofu: Long yam solidified with agar, Okra paste, Topped with long green pepper - Simmered dish: Kaga thick cucumber, Nanjing, New small potatoes, New onions, Shiitake mushrooms - Rice, Miso soup (red miso), Pickles - Dessert: Choice of 3 - Sake lees ice cream and mango sherbet, Strawberry mousse with strawberry foam sauce, Cherries, Purple flower beans Although I don't have a standard for taste or price in this type of dining, everything was delicious and beautifully presented, making it a lovely experience that makes me want to visit again. I look forward to trying it for dinner next time, where I can also enjoy some drinks.

I actually wanted to go to another restaurant, but it was closed that day, so I ended up going to the one next door. Thanks to that, I enjoyed the best Kyoto cuisine. I ordered two lunch courses and both were delicious. Thank you for explaining each dish to me.

The dishes were delicate and exquisite. It seems like a nice place to enjoy a leisurely lunch along with sightseeing in Kyoto. Despite the intense heat in Kyoto, we were able to savor refreshing dishes. The appetizers were visually pleasing and elegant in taste. The dessert, a high-quality sake ice cream with fruits, was a delightful experience from start to finish.

Located a short walk from Marutamachi Station, you take off your shoes at the entrance before entering. The snow course costs 5000 yen and starts with a pre-dinner drink. Even the cheapest course had a good variety of dishes. It's nice that you can choose from three types of desserts. The selection of alcohol is also extensive, with rare brands like Juyondai and Hitorikko available to enjoy.

Fifteen years ago, I visited a Kyoto cuisine restaurant. I had to go to Kyoto suddenly and didn't want to have a bland dinner at the hotel. So, I thought of this place and made a reservation by phone in advance. The restaurant is located near the Kyoto Imperial Palace, along a convenient main street with buses passing by frequently. Upon entering the restaurant, we had to take off our shoes and were seated on the second floor this time, in a room with tatami mats and table seating. It had a simple and unadorned feel, different from what I had imagined based on the counter seating. I was exhausted from sightseeing, so the tatami room was a calming choice. - Kana Course: starting from 9,000 yen - Food: - Appetizer: - Pressed mackerel sushi, kumquats and white wood ear mushrooms with sesame dressing, cod roe with snap peas and sea bream in vinegar - Lily root tofu and salmon roe - Firefly squid and green onions in spicy vinegar miso - Steamed clams with a light sauce - Soup: Yuzu-flavored soup with sesame tofu, vegetables, and white fish - Sashimi: Amberjack, sea bream, sweet shrimp, scallop, squid, and tuna with sea urchin on tofu skin - Grilled Dish: Grilled bonito marinated in miso, topped with green onions, new potatoes with sesame miso - Simmered Dish: Egg tofu and warabi fern with seaweed sauce, wasabi and garnish - Main Dish (Small Pot): Red snapper, hamaguri clams, abalone, butterbur sprouts, and bamboo shoots in a small pot - Rice: Smelt rice cooked with plenty of salted mullet roe - Dessert: Sake lees and strawberry-flavored ice cream, orange jelly, apple foam Overall, the ingredients were not luxurious, but each dish was made with seasonal ingredients and unique combinations that made me go "Hmm" with every bite. The dishes were well thought out and I was impressed. It used to be a difficult place to get a reservation, but maybe because it was the last day of the fiscal year, there were only a few customers, including a group in a private room and us. Unfortunately, there was no menu, so we couldn't figure out the composition and ended up not being able to order Kyoto sake as planned, finishing with beer instead. Also, it would have been better if we were seated at the counter. It was interesting to see Chef Kaji cooking after 15 years.

Today, I ordered the "Cold Amberjack Shabu Course". It costs 6000 yen per person (drinks not included). The course includes a pre-dinner drink, seasonal appetizer, sashimi of cold amberjack, nigiri sushi of cold amberjack, simmered cold amberjack with daikon radish, cold amberjack shabu-shabu, cold amberjack dashi broth with Inaniwa udon, and a dessert. All of this for 6000 yen??? The cost performance was amazing! Thank you for the delicious meal!

Last week, I visited the restaurant with my daughter, and today I went with a close friend. It was my second time having the seasonal course, so I was worried that the menu might be the same as last time. However, the dishes were completely different this time, and I was impressed. My friend had dined with me once before in the summer, and she also loved it this time! The restaurant always serves dishes with a unique twist, so I'm looking forward to coming back again next time!

I had made a reservation in advance at this traditional Japanese restaurant located in Kyoto Gyoen Nishi, as I wanted to try something delicious in Kyoto. The head chef was once selected as a modern master, if I remember correctly. I took off my shoes and was guided to the counter. The atmosphere was calm and relaxing. I had pre-ordered the dishes, so I requested a bottle of Tohoku Izumi Junmai from the menu. First, I was served a seasonal aperitif, Sakura Hanashu, in a small cup. The fragrance of cherry blossoms spread lightly, and I felt my tension easing. The first course was the appetizer platter, which included items such as sea bream sushi wrapped in cherry leaves, pickled sea bream, simmered fish roe, yuzu-flavored milk tofu, rolled omelette, broad beans, snap peas with egg yolk vinegar, simmered clams, and firefly squid with vinegar miso sauce. Each dish was beautifully presented and delicious. The vinegar miso sauce with firefly squid and scallions was refreshing with a depth of flavor, and the yuzu-flavored milk tofu was both aromatic and texturally enjoyable. Next was the soup course, which consisted of cherry shrimp shinjo, seaweed fern cake, white wood ear mushrooms, tsuruna greens, carrots, and sansho pepper and hail as garnish. The kombu and bonito broth had a good aroma, and the saltiness was slightly on the stronger side, but it complemented the flavors of the mushrooms and seaweed fern cake well. The cherry shrimp shinjo had a wonderful flavor of cherry shrimp, making it very tasty. Then, the hassun course was served, which included cherry sea bream, kanpachi amberjack, grilled conger eel, and steamed yuba with seaweed and kumquat compote. The conger eel was particularly delicious with its light fat and texture. I ordered a bottle of Kaiun Junmai as my Tohoku Izumi had run out. The Kaiun was refreshing and tasty. The steamed yuba had a soft texture and a pleasant soybean flavor, and it was undeniably delicious. However, the grilled conger eel was a bit lean and roughly boned, which was disappointing. The next course was the fried dish, consisting of flounder tempura with steamed spring cabbage, Kyoto leek, and ponzu sauce. The flounder tempura, leek, and ponzu sauce complemented each other very well, with the deliciousness of the flounder's white flesh concentrated. The cabbage was surprisingly light and tasty. Following that was the medium dish of mugwort tofu with sesame sauce, which had a delightful flavor of mugwort and a smooth texture of tofu, with the sesame sauce adding richness. It was enjoyable to eat. The final course was the simmered vegetables, which included bamboo shoots, shiitake mushrooms, carrots, yam, fresh wheat gluten, and fuki butterbur. The bamboo shoots were well-infused with a light broth and retained a subtle bitterness, while the yam had a sticky and starchy texture, both of which were delicious. The shiitake mushrooms and carrots were slightly sweet, and the fuki butterbur enhanced the aroma. The fresh wheat gluten had a chewy texture, making it a wonderful dish. The meal concluded with white rice, red miso soup, pickled mountain pepper and seaweed, and pickled vegetables. The rice had a pure and sweet flavor, and the red miso soup had a pleasant aroma. The pickled mountain pepper had a strong and refreshing scent that made the rice irresistible. The pickled vegetables were also tasty, leaving me feeling satisfied. For dessert, I was served sake lees ice cream, strawberry mousse, and kumquat foam jelly. The sake lees ice cream had a subtle sake lees flavor but was light. I was surprised by how well the kumquat foam jelly harmonized with the sake lees ice cream, creating a refined fragrance. The strawberry mousse also had a perfect balance of refreshing and creamy textures. It was a delicious dessert. The dishes were reasonably priced, and the overall dining experience was delightful.

It was my first time trying Kyoto cuisine. I chose this restaurant to celebrate my girlfriend's birthday. I found it on their website and made a same-day reservation. The delicate dishes made with high-quality ingredients left me speechless. I will definitely visit again. The Flower Course costs 8,500 yen for 10 dishes.

One of my favorite restaurants is Kyo-ryori Kajisan! It is located along Marutamachi Street in Kyoto, near Karasuma. I always used to go there by car, but there is no parking at the restaurant, so it is recommended to take the train instead! I forgot the name of the course, so I will skip that! Kajisan offers Kyoto cuisine at a reasonable price! The courses vary depending on the season, with about 10 options available! They also have a lunch course available. Moreover, the dinner course starts from 11 dishes for 4,500 yen, making it very cost-effective and highly recommended! The course includes sashimi, grilled dishes, soup, and more, so you can enjoy a variety of dishes. The restaurant has a counter and private table seats in the back, and I recommend sitting at the counter! You can chat with the chef and watch the cooking process in front of you, making the meal even more delicious! I will definitely visit again. Thank you for the wonderful meal!

I visited Kyo-ryori Kajisan in Marutamachi, Kyoto! It was my 3rd or 4th time visiting, I think. I wanted to introduce it to my partner, so I took him along. We went by car and parked at a nearby coin parking lot since the restaurant doesn't have its own parking. We ordered the "Cold Yellowtail Shabu Course" today. It costs 6000 yen per person (drinks not included). The course includes a seasonal aperitif, seasonal appetizers, sashimi of cold yellowtail, cold yellowtail sushi, simmered cold yellowtail with daikon radish, shabu-shabu of cold yellowtail, cold yellowtail broth with Inaniwa udon, and dessert. We were able to enjoy yellowtail in various ways, and it was very delicious! The restaurant has counter seats and private table seats. When you enter the restaurant, you must take off your shoes, which is very elegant. The interior is Japanese-style and very calming, allowing us to enjoy our meal slowly. I will definitely visit again. Thank you for the wonderful meal!

A restaurant where you can enjoy authentic Kyoto cuisine at a reasonable price. The owner, Mr. Kenji Kaji, is known for his appearances as a "Iron Chef" specializing in Japanese cuisine on TV shows. Despite the affordable prices, there is no compromise in the meticulous Kyoto cuisine served. Even the dessert, pumpkin butter ice cream, was delicious. It's a wonderful restaurant that can be used for everyday dining.

I made a reservation and visited this restaurant in Marutamachi at 12 o'clock on a regular day, as the location in Gion would be more expensive. It turned out to be a great decision! Every dish was of the highest quality. If it had been in Gion, it would easily have cost 5000 yen. The combination of lotus root and salmon, sweetfish sushi, grilled conger eel, tomato tofu - all of them were deliciously made with care. And all of this for only 3500 yen? It's too cheap! Definitely going back again. The head chef was also a nice person. Can't wait to visit again!

I made a same-day reservation for the Treasure Course at Kajisan, a creative Kyoto cuisine restaurant, during my solo day trip to Kyoto. I was seated at the counter, maintaining social distance from the diners on my left and right, who were enjoying the higher courses. Unfortunately, due to COVID-19, they were not serving draft beer. The meal consisted of a variety of dishes, including appetizers, soup, sashimi, fried foods, rice, and dessert. The atmosphere was relaxed, and the food was delicious. Thank you for the wonderful meal.

On the second day of my trip to Kyoto and Osaka in March 2020, I had dinner at a restaurant called "Kyoryori Kaji" which is located about a 7-minute walk west from Marutamachi Station on the Karasuma Line. This restaurant offers Kyoto cuisine at affordable prices for the general public. I had reserved the ☆ Marunabe (softshell turtle) course for 9,500 yen. The meal started with a sake aperitif (1) followed by an assortment of small dishes (2) that focused more on taste than appearance. The softshell turtle with sansho pepper (3) was delicious and collagen-rich. The softshell turtle chawanmushi (4) was also very rich and flavorful. The softshell turtle blood jelly dish (5) was refreshing. The softshell turtle hot pot (6) with a sweet and savory broth, green onions, and fried tofu was excellent. The rice porridge (7) at the end was outstanding. Even though I was full, I couldn't resist eating a lot. For dessert (8), I had sake lees gelato. This restaurant offers generous portions in their softshell turtle course, allowing me to fully enjoy a delicacy that I don't often get to eat. I also bought some homemade chirimenna sansho for 1,000 yen each and chirimenna karasumi for 1,400 yen each as souvenirs. The total cost for two people was 24,900 yen.

The owner has won a modern master craftsman award, so I was very interested to visit the restaurant. The course menu is priced at 4500 yen and offers Kyoto cuisine that requires a lot of effort, which seems to be popular. The variety of sake is also abundant, and we enjoyed about four cups of Kyoto sake. The dishes were all meticulously prepared and delicious.

I tried an affordable course Japanese meal for the first time and it was a full-fledged traditional Japanese course meal experience! This time, I ordered the Yuki course. The chef explained each dish, but I forgot the details... (I should have taken notes). I arranged the photos in the order they were served. My main impression was that I was able to fully enjoy the taste of the ingredients themselves! I usually tend to eat dishes with strong flavors, but as I ate the course in order, I was able to fully appreciate the taste of the vegetables and dashi, and I was very satisfied. Feeling the sweetness of the rice at the end was touching (of course, it must be thanks to the delicious rice and cooking technique). While waiting for the dishes, the chef took photos for us, which was a very warm hospitality gesture and made me very happy. Thank you for the delicious meal! Next time, I want to treat myself to a more luxurious course.