I’ve wanted to visit for a long time, and I finally went for the first time. The food was so delicious that it took my breath away! The salted bonito tataki, chicken wing dumplings, and wonton cheese were all amazing. Next time, I plan to go there first. It’s such a great place in Kyobashi! If you haven’t been yet, I urge you to go—you won’t regret it. I’ll be back, thank you for the meal!

I am always intrigued by the master’s unique and creative dishes. Every time I place an order, I imagine what the dish could be based on the menu name, but I am always surprised when something completely unexpected is brought out. It's such a delightful experience! The kitchen and dining area are always sparkling clean. This is a little-known gem located along a road slightly outside Kyobashi. Their carefully selected sake and shochu are featured on a blackboard. If I had to mention one thing that could be improved, it would be that the chilled beer could be a bit colder.

On this day, I visited the ROHM Theatre Kyoto to see "Fukusuke 2024 - Kabuki Apocalypse" (^O^). After that, I returned to Kyobashi and visited a place called "Nomi-dokoro Boki." I follow the owner of this restaurant on social media, and I've been eager to try it ever since they posted about it (I think of them as the main person in Kyobashi, haha). I was particularly curious about their semi-rare fried horse mackerel, so of course, I ordered that (^ω^)/. The result? Delicious! (*'▽'*) The octopus and local chicken were fresh, and all the other dishes had unique twists that were very tasty. The selection of drinks was also extensive and excellent. This restaurant was located on a road I hadn’t traveled before at the eastern edge of Kyobashi, but I would definitely like to visit again if I get the chance! ♪( ´▽｀)

The owner of this restaurant is a cooking enthusiast, and as a food lover, I find it enjoyable just listening to him. He is incredibly particular about his dishes, and every visit is an opportunity for me to learn something new. The combinations of ingredients are surprisingly captivating. He has studied abroad and offers unique dishes that don’t strictly adhere to traditional Japanese cuisine, making each visit a delightful experience. They also have my favorite big bottles of beer, which makes me very happy! The restaurant is a bit of a walk from Kyobashi Station, but it's definitely worth the trip.

I visited a restaurant I had been curious about for a while. It's located away from the busy shopping area, but the interior is clean and comfortable for drinking. The food is delicious and of high quality. It's a shame I couldn't try the semi-rare fried horse mackerel. I'll definitely visit again.

On the night of Coming of Age Day, I visited a third bar with a friend. I had heard that another drinking buddy was drinking there, so I decided to check it out with someone I met at the first bar. Unfortunately, by the time we arrived, they had already moved on to the next place! Still, we thought, “Well, it’s okay!” and enjoyed some delicious food together. We had oden with black wagyu beef tendon, daikon radish, two eggs, and clam and aonori sake stew from Mie, as well as special butter-fried long eggplant from Kumamoto and salt-grilled fresh haddock. I was really looking forward to the half-cooked rare fried horse mackerel that was recommended, but it wasn't available, which was quite disappointing. However, it turned out to be a great night with tasty food and even a chance encounter with an old friend. As for drinks, we had a couple of Kirin Lager draft beers, followed by a glass of Kiritanpo First Sunrise freshly squeezed sake to celebrate the New Year.

This weekend, I went drinking in Kyobashi. After stopping by a familiar place for the first drink, we moved on to this new shop for the second. It’s located just a short walk across the road after passing through the standing bar street in Kyobashi. Being a bit away from the bustling downtown gives it a nice sense of quietness. The shop is called "Egaki," which means "to draw" and I think that’s a great name. A shop’s name can reveal a lot about its potential. I could tell right away that this place has great capabilities. Upon entering, I was impressed by the interior design. They subtly incorporated the trendy "bare concrete" style from the past, which suggests a high level of sophistication. It evokes memories of the bubble era and makes me chuckle about dancing at Maharaja (a famous nightclub from that time). I took a seat at the counter and decided to take my time choosing the food, but first, I ordered a draft beer to reset things. It was served in a beautifully presented glass, perfectly crafted, and the taste was phenomenal. It wasn’t the kind of “Oh wow, that’s delicious!” reaction but more of a refined “So smooth… it’s delightful,” if you know what I mean (laughs). As I enjoyed the beer and looked at the menu, I realized the dishes sounded extremely authentic and delicious. I regretted having ordered a rice pilaf at the previous place, as I was already moderately full. Should I start with pilaf while hopping bars? (laughs) To be honest, the pilaf was only 350 yen, so I thought I'd get a little but instead, it came out in a large portion! I wished they had noted “generous serving” on the menu. Given that, I decided to keep it light today and went for some oden (Japanese winter stew). The oden was simmered right in front of me and looked so good. I ordered three items: black wagyu beef tendon, a local specialty from Shiga called “red konnyaku,” and a unique "otoko daikon" (which means “man radish”). The naming is quite interesting. By the way, they've emphasized the "daikon" in "otoko daikon" with a dot; I wonder what they are trying to convey (laughs). Enough with the silly thoughts; time to enjoy the oden. The broth was well-extracted and delicious. The red konnyaku added a great visual effect as well. Next, let’s go for a lemon shochu highball. Instead of the regular lemon shochu highball, I opted for one with fresh lemon. It arrived looking fantastic, with two kinds of lemons and just visually appealing. When I took a sip, wow, it was so good. Truly delightful… I appreciated the moment (laughs). This place is definitely something special. I can only imagine that the other dishes are just as delicious. Unfortunately, I couldn’t eat much today, but I could tell even without tasting. All the snacks had a unique sense of style, and the naming was amusing, too. The recommendations were marked in red, making it easy to spot them. This is a common practice in izakayas, but here it was a sea of red (laughs). Essentially, everything was recommended. They had something called “semi-rare fried horse mackerel” on the menu. Oh, I’d love to try that (laughs), but I’ll save it for next time. Instead, I ordered the “proud potato salad,” which looked like Osaka Castle (laughs). It was truly a masterpiece. It felt more like a pride of Kyobashi rather than just a boast. The vibe of the place was such that it made you feel like "There's no need to say anything else." I held back on giving a full rating as I didn’t eat enough to judge, but I’d confidently estimate it at 4.0. Simply put, it’s like “presumed innocent” (laughs). I was treated to excellent food and drink. I’ll definitely be back.

We visited the second stop of the Kyobashi Hashigo Club for the first time, a western-style restaurant called Garcia Parlor, which has been around for about ten years. It recently opened as an izakaya in the same location. The interior features a spacious, neat counter and a trendy exposed concrete wall, creating a nice atmosphere. That night, a young couple was running the place. Since it was a cold evening, we started with oden. We each ordered our favorites, and I chose four kinds: homemade flatfish cake (250 yen), large daikon radish (200 yen), egg (150 yen), and the local specialty from Shiga, red konnyaku (150 yen). I was surprised by the generous portions, especially since I was already pretty full from the first stop. While I appreciated the hearty oden, I did find it a bit too much! The homemade flatfish cake was a rare find—light and fluffy with a nice fish flavor. The large daikon radish was the highlight; it was tender and well-infused with the dashi broth. If it had been our first stop, it would have been perfect. As a result, we could only order one more thing: the boast-worthy potato salad (590 yen). There were other tempting items like half-cooked rare fried horse mackerel and grilled fresh hokke, but we'll save them for next time. As for drinks, I had a Kirin Classic Lager draft beer (450 yen), an elderflower chuhai (550 yen), and a fruit-infused chuhai with fresh lemon (600 yen). The elderflower chuhai was a bit too sweet for my taste.

We went there on a Monday night with three people. The young chef's dishes were all delicious, and the rare fried horse mackerel was fantastic. The atmosphere was great, and the restaurant was fully booked, even on a Monday. Although it seemed tough for the chef handling everything alone, we had a wonderful time without any long waits.

Absolutely delicious!! You must definitely try the chicken wing gyoza every time!

It's so delicious that I've been coming back multiple times! The menu changes daily, so I check Instagram every day to look forward to that day's offerings while I'm at work. I recommend calling ahead to confirm your reservation before visiting.

I lost track of time enjoying myself with friends in a stylish and bright interior. I was excited to see what kind of carefully crafted dishes would come out, and they were delicious!