The store is named "Kanazawa Maimon Sushi," but Tamahime is completely different from the rotating version of Kanazawa Maimon Sushi found in the Port underground. They use aged ingredients, with most items meticulously prepared through aging. Those unfamiliar with aged sushi might find it a bit challenging. The sushi aligns more closely with the original Edomae style. While the freshness of ingredients like sea bream and tuna may be slightly diminished, this allows for a rich depth of flavor, showcasing the true luxury of sushi. Many dishes involve additional steps that create a pleasant accent and enhance the natural flavors of the ingredients. For example, the fatty tuna nigiri features a layer of konbu nori between the rice and the fish. The fatty tuna itself undergoes careful aging to bring out its flavors, complemented by the aromatic konbu nori and a refined touch of nigiri sauce. The signature simmered eel is topped with fragrant sansho pepper sourced from a specialty shop in Gunma, adding an aromatic freshness to the already tender and juicy eel. With the golden eye snapper, they serve it with kelp simmered in red vinegar and soy sauce. This enhances the flavor of the grilled fish, and the finely chopped kelp adds another layer of flavor that balances the richness of the fish with the refreshing acidity of the red vinegar and the umami of the kelp. The sea bream from Akashi is served with sea bream soy sauce made from the fish’s bones. The aged sea bream is already packed with flavor, but dipping it in the sea bream soy sauce adds a sophisticated depth. My personal recommendation is the kohada (shad). It’s said that a good sushi restaurant can be judged by its kohada, and here, it’s marinated for several days to expertly enhance its flavor and texture. I highly recommend trying the kohada. It reminds me of the sushi I used to enjoy in Tsukiji. For a little extra, try the "Tamahime no Tama," which is essentially a smooth and lightly sweet egg that feels almost like a dessert. The satisfaction gained here offers an unparalleled sense of happiness. Truly, thank you for the wonderful meal. **Update**: On Wednesday, August 7, 2024, I visited with my partner. We enjoyed a variety of delicious items this day. Each time, they use different techniques to entice us, leading her to refer to this place as a sushi theme park. Indeed, even with the same ingredients, they continuously find ways to make each visit enjoyable. Thank you! **Update**: On Tuesday, September 17, 2024, in the evening, I visited again with my partner. This time, we enjoyed medium fatty tuna, Akashi octopus, kohada, flounder, striped jack, and sardines as appetizers. She was particularly impressed by the sardine and sweet shrimp. The sardine was rich in fat, fluffy, and packed with flavor. The sweet shrimp were large, plump, and incredibly delicious. I found the “Kaga big cucumber” on the side to be exceptionally tasty. It lacked the typical grassy taste of regular cucumbers, leaning more towards a watermelon-like flavor. We also inquired about the gari (pickled ginger) served here. It is made by soaking whole ginger in sweet vinegar and then cutting it into cubes, which differs from the usual thinly sliced ginger that’s blanched before soaking. The flavor is distinct and delicious. Both the ingredients and accompaniments show exceptional care in their preparation. Once again, I left very satisfied.

This sushi restaurant offers fresh, seasonal, and delicious fish. It has opened a branch in Kyoto, and while there is a conveyor belt sushi restaurant with the same name in the underground shopping area of Kyoto Station (Porta), this new location is different. The sushi was very tasty, and among the selections, the gizzard shad (kohada) and tuna were exceptional.

The restaurant is located on the 11th floor of Kyoto Station Building in a dining area. I ordered a few additional pieces of sushi on top of the lunch course priced at 4,400 yen, as it seemed insufficient. Since it's in a restaurant area, the atmosphere was typical for such places. Sitting at the counter provides a nice view.

I went to "Sushi Tamaki KYOTO." It's a beautiful restaurant located on the 11th floor of Kyoto Station Building. I made a reservation for a course at the counter. The course included two appetizers, ten pieces of sushi, a tamago (egg sushi), and dessert. When I mentioned that I’m not fond of "strawberries and persimmons" during the dessert explanation, they kindly changed the dessert from one that included persimmons to a different ice cream option. I was really grateful for that. The sushi was served one piece at a time on a plate at the counter, and they prepared it based on my eating pace, which I really appreciated. The staff also paid constant attention to my drinks, making it easy to order refills smoothly. Noticing that I was drinking quite a bit, they even offered a complimentary "lotus root chips." It was a very satisfying experience, and I definitely plan to return. Thank you for the wonderful meal!

I was able to enjoy delicious gas shrimp sourced from Kanazawa. The gari (pickled ginger) was made from whole young ginger and was unique as it was in block form. It seems that this restaurant is a sister store of Kanazawa Maimon Sushi located in the Porta underground mall at Kyoto Station. I made a reservation just in case, but since it was past lunchtime, the place was relatively empty. I always have the impression that the Porta store is crowded and requires a wait, so this location allowed for a more relaxed dining experience, and the view was lovely as well.

I was taken to a restaurant by my father's acquaintance and enjoyed the "Tamaki" course. It included two types of appetizers, one type of sashimi, steamed abalone chawanmushi, ten seasonal omakase sushi pieces, a bowl of red miso soup, and an exquisite hand-rolled sushi featuring "Numako" (delicious fatty tuna) with seasonal seaweed. The sushi was made with fresh fish caught from the Japan Sea and was elegantly small in size. The standout was the hand-rolled sushi, which used high-quality nori sprinkled with seasonal green laver, and since it was freshly rolled, the nori was crispy and delicious. This nori is a premium product even used by the Imperial family. What surprised me the most was the Tamaki egg. It's often said that the deliciousness of a sushi restaurant is determined by its eggs, and this one had a refined sweetness and an indescribably soft texture. Although I usually don’t order eggs at sushi restaurants, I ended up ordering more because it was so delicious. I also enjoyed sake from Yoshida Brewery in Ishikawa Prefecture. It was fresh and slightly acidic, making it easy to drink and a great pairing with the sushi. I'm really glad I was taken there.

I had some errands to run in Kyoto, so I stopped by for lunch. It felt like a sushi restaurant from Kanazawa had opened a branch in Kyoto. The chefs skillfully prepared and grilled the sushi right in front of me, and it was enjoyable to eat while also taking in the view! The ingredients seemed to be of good quality. Personally, I found the balance between the size and preparation of the fish and the rice didn’t quite match my preference. Thank you for the meal!

I searched for sushi near Kyoto Station and made a reservation. The restaurant is located on the 11th floor with a stunning view to the south. Since we were a party of three this time, we were seated at a table, but I think the counter offers an incredible view. However, there were only a few types of sushi available, which was disappointing. The selection of side dishes was also quite limited. The prices were relatively high, and I felt that the revolving sushi chain, Maimon, offered a better variety. I had high expectations, so I was a bit disappointed.

I enjoyed sushi at the lunch counter on the 11th floor of Porta in Kyoto! It’s been a while since I visited. Since I arrived after 1:30 PM, there were quite a few empty seats. I ordered the lunch set called "Colors" for ¥4,400. First, I was served two small appetizers and a draft beer. I toasted alone – it was nice! The chef asked me about the amount of rice for the sushi, and I requested a smaller size. He explained each piece as he served them, but unfortunately, I forgot the details! I was surprised to find that the gari (ginger) was cut into cubes instead of thin slices; it was my first time seeing cubic gari. Since I ordered smaller sushi, I decided to add a piece of uni (sea urchin) without checking the price. It was incredibly delicious, but when I looked at the receipt, it was ¥1,650! I enjoyed a relaxing moment while looking at the streets of Kyoto from across the counter.

On June 6, 2024 (Thursday), a sushi restaurant called "Sushi Tamaki KYOTO" opened on the 11th floor of Kyoto Station Building. It’s a familiar place for us and similar to the restaurant "Kanazawa Maimon Sushi, Kyoto Station Porta." We made a reservation for lunch, confident that the sushi would be delicious, just like at the other location. Upon arrival, we were greeted by a counter seating with large windows offering a stunning view. The atmosphere was serene and spacious, with 13 counter seats and 16 box seats. It was a truly enjoyable ambiance. We sat at the counter and ordered the "Maimon" set for 8,800 yen, which included two types of appetizers and a seasonal omakase of ten sushi pieces (scallop, jack mackerel, golden-eyed snapper, white shrimp, horse mackerel, tuna, middle fatty tuna sushi roll, nodoguro donburi, sea urchin, and broiled eel). It also came with a ball of Tamaki's egg (one piece), miso soup (one cup), and a hand roll to finish (one kanpyou roll) along with dessert (cheesecake with five grapes). The sushi pieces were aged and predominantly marinated, and while they were tasty, I started to wonder if the price was justified. The egg dish was not good, and the dessert looked terrible (the grapes were plain). My son felt that the portion was too small, so he ordered an extra "Superior Toro Tataki Hand Roll." I was surprised to see the chef preparing his roll using the leftover toppings from a neighboring table’s order. Is that really acceptable? When it came time to settle the bill, I was stunned again to see the price—1,980 yen. Is this how they price themselves, like a Kyoto traditional restaurant? The chef's attitude felt amateurish. For 8,800 yen, one could enjoy a fine kaiseki restaurant. The only redeeming qualities here were the large counter and the beautiful view. I left with little intention of returning to this place.

The presentation was incredibly elegant and delicate, highlighting the flavors of the fresh ingredients. I was truly impressed by the quality of the fish and vegetables. Towards the end of the course, we were served the restaurant's signature dish: eggs and exquisite eel, and they were absolutely delicious! The eggs had a unique texture and a refined sweetness, evoking more of a dessert style rather than the traditional Edomae sushi. The eel was juicy and melted in my mouth, so tender. Thank you for a wonderful experience! Next time, I hope to sit at the counter with a nice view and enjoy some delicious sushi. (о´∀`о)

I was thrilled by the sayori squid and kinmedai sushi. I definitely want to come back.

The appearance was vibrant, and the ingredients were fresh and delicious.

The sushi was clearly made with great care. I truly enjoyed it. I would like to visit again. Thank you very much.

The lunch course was just the right amount and delicious.

All the sushi was very delicious! The view from the counter was also amazing. I would like to visit again when I come to Kyoto.

It wasn't very delicious considering the price.