There is a Japanese restaurant on the 2nd floor of the Taiyo Building. This is my third visit to this building. I had the 8800 yen course, which included various dishes like Ankimo, Fugu, and Sashimi. The Ankimo had a slightly sweet radish sauce, while the Fugu was a bit watery. The sashimi, particularly the sea bream, was excellent with just the right amount of fat. The main course included dishes like Foie Gras Chawanmushi and Simmered Fish Cake with Shrimp. The Foie Gras had a subtle miso flavor, and the simmered fish cake was delicious. The grilled sea bass and vegetables were also good. However, the duck confit was a bit tough and lacked flavor. The dessert, a semifreddo with kumquat, was enjoyable. Overall, the meal was decent but the execution of some dishes could have been better for the price of 8800 yen.

Elegant Kyoto cuisine. Each dish, from appetizers to dessert, is delicious. Especially, the foie gras chawanmushi with Kyoto carrot sauce is a delicate and complex delicacy. The tai chazuke served at the end is a classic dish that is simply delicious.

Located on the outskirts of Susukino, in Nishi 7-chome, is a Kyoto cuisine restaurant housed in a building. Looking for a more upscale dining experience, we decided to try Kyoto cuisine this time. The atmosphere of the restaurant is simple. Since there were two of us, I expected to be seated at the counter, but we were led to a table that could seat about four people, which was nice. There was a decent variety of drinks available. I opted for the homemade ginger ale, which was slightly sweet as described and very delicious. The dishes were served at a good pace. We started with a refreshing cold dish, which was perfect for the increasingly warm weather. The soup was also flavorful. I read some reviews saying they wanted a bit more flavor, but personally, I was satisfied. I could taste the flavors of the ingredients and the broth, and didn't feel like the dish lacked seasoning. I would definitely like to visit again.

I don't eat Japanese food at restaurants very often, but I feel like having it once or twice a year. When that happens, I always go to a specific restaurant, but this time I visited here, which I had been curious about for a while. This time, I ordered the 8800 yen course. Please check the menu and other details in the photos (lol). Overall, the flavors were to my liking, but since this is Hokkaido, some people might prefer stronger flavors? The standout dishes this time were the fried dashi and the simmered beef tongue. Especially the simmered beef tongue was like a Japanese-style stew, and since the beef tongue steak wasn't that impressive, I wished I could have had more of the simmered version. The disappointing part was the sashimi. It was all stuff you could find at a decent izakaya. You can take home the cooked rice if you have leftovers, so you don't have to force yourself to finish it. As for revisiting, it was delicious but didn't quite resonate with me. Personally, there are courses in the 5000 yen range, so that might be better. If I were to revisit, I would choose that one next time. Also, it's a stylish place with reasonably priced drinks and not intimidating, so I highly recommend it for young people's dates. I would be happy if young people used my review as a reference and went there. Thank you for the meal.

I liked the new menu this time, and the rice at the end was also delicious. I want to go back again. 😊

It was a very fashionable and excellent restaurant.

Course, plum wine, total 7500 yen, about 50 minutes. Sea bream rice, sea urchin, cherry trout.

I visited the Michelin one-star Kyoto cuisine restaurant, Kokon Yamakyu, located in Susukino. The restaurant is situated on the 2nd floor of a building after passing through the Tanukikoji shopping street to the west. Despite the seemingly miscellaneous appearance of the building, there are stylish establishments like Yamakyu inside, creating a hidden gem vibe. The interior is a blend of soft Japanese paper and white wood, with stylish lighting, creating a modern Japanese atmosphere. There is a spacious counter and two tables in the restaurant. Although not private rooms, the table seats are designed to provide a semi-private dining experience. The course menu offers two options, priced at ¥6,800 and ¥8,800, with differences in sashimi selection and the inclusion of meat dishes. I opted for the ¥6,800 course, which included: - Appetizer: Sesame tofu, firefly squid, sea urchin, spring vegetables, and savory dashi jelly - Soup: Young bamboo shoot soup - Sashimi: Red meat, sea bream, and prawn - Warm dish: Yuba and crab in thick ankake sauce - Simmered dish: New potatoes, duck, barley gluten, and simmered dish - Grilled dish: Golden eye snapper, homemade tofu, and simmered dish - Side dish: Seasonal vegetable side dish - Rice: Fava bean and dried young sardine mixed rice, red miso soup - Dessert: Bitter caramel pudding and condensed milk ice cream - After-meal drink The dishes were served in stylish tableware that matched the restaurant's modern ambiance. While there were no standout ingredients or dishes, each item was consistently delicious. Overall, the satisfaction level was high considering the price. However, as a Michelin-starred restaurant, the expectations are naturally higher. The restaurant's modern Japanese atmosphere may contribute to its Michelin recognition, but I couldn't help but wonder if it was truly deserving of the accolade. As for drinks, the restaurant offers a variety of sake from Western Japan and Tohoku. While the selection is decent, personally, I prefer Hokkaido sake with a rich flavor that I believe would complement Kyoto cuisine better than the sweet sake from Kyoto. In conclusion, Kokon Yamakyu offers consistently delicious dishes in a reasonably priced and stylish setting. While it may lack the distinctiveness of Hokkaido cuisine, it provides an accessible way to enjoy Kyoto cuisine. Thank you for the meal.

This is a famous restaurant that has also been featured in the Michelin Guide! I visited a few days ago after making a reservation. It was a bit difficult to find, located in a building at the intersection past Tanukikoji. The interior was elegant with a white theme, and aside from the two seats at the counter, the restaurant was fully booked. All the customers inside were women. I had reserved a course meal, which was around 8000 yen. The dishes were all delicious with a gentle flavor base of dashi. The sakura shrimp rice was fragrant and delightful! The salt-grilled swordfish was crispy on the outside and fluffy on the inside, very tasty. The portions were quite generous! Just note that there is no restroom inside the restaurant, you have to use the shared one on the floor. I would definitely like to visit again in the future!

I went in August and I want to go again, so I'm posting it now. I met up with my close cousin that day and we decided to have a meal together. He made a reservation at a stylish restaurant that has a Michelin star. The restaurant is located on the 2nd floor of the Taiyo Building, just west of Tanukikoji Street where the arcade ends. The chairs, tables, dishes, chopsticks, and chopstick rests in the restaurant were all very stylish and elevated the mood. Every dish was delicious, but I was particularly impressed by the Tom Yum Goong steamed in a tea bowl, fried pork with apricot sauce and gorgonzola, and other dishes that combined Japanese, Chinese, and Western flavors. The oysters were served with soy sauce and a sauce made from sea urchin, which the owner mentioned can also be eaten without dipping in the sauce. We enjoyed a 10-course meal for 7,500 yen, along with a beer and two glasses of sweet potato shochu (my cousin had sake), and the change from a 10,000 yen bill was returned to us. The rice cooked in a pot was served individually, so you can ask for seconds, or take it home as a souvenir if you're full. On the way back, we stopped by a local izakaya near my house and gave the leftovers as a gift to the friendly owner, who commented on how delicious it was. I forgot to take a picture of the second dish, winter melon soup, but I captured the rest in order. The course menu will likely change to reflect the autumn season, so I look forward to visiting again soon!

On a regular day around 7:00 pm, I visited with a reservation for two people at a favorite restaurant located on the west side of Tanukikoji, in the Daiyo Building on the second floor. The interior of the restaurant is predominantly white with around 10 seats at tables and the counter. We were guided to the counter seats where we could see the cooking process. The owner of the restaurant is Mr. Akihiro Yamane, who trained in Tokyo and Nagoya since his teens, even under the guidance of the Japanese Iron Chef, Mr. Komei Nakamura. The restaurant opened in February 2014, with his wife Yoko managing the front of the house. In 2017, they received their first Michelin star in Sapporo. The evening menu offers two options: an eight-course meal for 5,500 yen and a ten-course meal for 7,500 yen. We opted for the eight-course meal, which included the following dishes: 1. Appetizer: White dot and oysters with sesame sauce 2. Soup: Winter melon with conger eel and seaweed 3. Sashimi: Today's fresh fish (tuna and flounder) 4. Hot dish: Tom Yum Kung steamed in a tea cup 5. Simmered dish: Cold simmered eggplant and yuba 6. Grilled dish: Grilled salted ayu fish 7. Side dish: Seasonal vegetable simmered in broth (komatsuna and shrimp) 8. Main dish: Octopus and grilled corn rice with red miso soup 9. Dessert: Mizuyokan and zunda bean paste with ice cream We also enjoyed a beer from Tottori Prefecture, "Takayu" (Junmai Daiginjo) polished to 35% Yamada Nishiki. The overall balance of flavors was good, although the freshness of the oysters was questionable. The cold soup had a subtle flavor, and the sea urchin on top was delicious. The sashimi of tuna and flounder was well explained, but I missed the details as I was engrossed in conversation with my neighbor. The Tom Yum Kung dish was unique and flavorful, with a rich umami taste. The eggplant and yuba dish was one of the highlights for me, along with the dessert. The octopus and grilled corn rice was cooked to perfection in a clay pot, and the pickles served as a palate cleanser were also tasty. The zunda bean paste dessert was not too sweet and beautifully presented. Overall, the meal was subtly flavored and well-balanced, reminiscent of the style of Komei Nakamura. I would have preferred a higher quality of seafood for the price of the course. I would love to revisit in the fall or winter to try the course again.

I visited the restaurant because I was curious about their sea bream ochazuke for lunch. Last time, I had to cancel my reservation because it clashed with a cooking class. This time, I was able to make a same-day reservation. The location is in the "Taiyo Building" across the street from the west side of Tanukikoji 7-chome, Minami 3-jo Nishi 8-chome in Chuo Ward. I have visited a few shops in this building before. The interior of the restaurant is stylish and bright, with plenty of light wood and individual lighting for each seat. You can see the owner in the kitchen at the back. The lunch menu consists of sea bream ochazuke (1,100 yen) only. It was served in about 10 minutes. It came with 6 slices of sea bream with miso sauce and 4 types of condiments. There was also a side dish, simmered dish, pickles, ochazuke, and dashi. The staff explained how to eat it. They also mentioned that you can add a little more sea bream and rice, which was nice. First, I tried the sea bream with rice as it is. The miso sauce was subtly sweet with a deep flavor. It also had a hint of sesame, which paired well with the rice. The sea bream had a tender texture and was delicious. The rice crackers added a nice crunch. Next, I tried it with the dashi poured over. The dashi had a clear flavor of kombu. It was light but had a refreshing taste. The miso sauce diluted with the kombu dashi, expanding the flavor profile. I felt like I got two different experiences from eating it two ways. When I had eaten about half, the staff offered to add more, which was thoughtful. I then had 3 more slices of sea bream and rice. It was nice to have another round. I poured plenty of dashi over it this time. Lastly, dessert was served, which was "black sugar ice cream" this time. I really liked this ice cream. It had a pure sweetness without the usual flavor of black sugar. I would come back just for this ice cream. Like everyone else, I now want to try the dinner course as well.