This time, I visited "MUKU" in Arashiyama, where they specialize in dashi (broth) and rice. The restaurant is known for its emphasis on dashi in their dishes, allowing customers to taste and compare different types of dashi used in each dish. I visited in the morning and tried the MUKU Arashiyama course for 3,500 yen, along with the Tai Dashi Chazuke for an additional 500 yen. - Ume Konbu Dashi: A dashi made with natural seaweed and pickled plum to stimulate the appetite. - Cold Soup with White Miso: A refreshing dish with bonito flakes and asari clams, topped with myoga, cucumber, and tofu. Perfect for the hot summer weather. - Seasonal Vegetable Steamed Dish: A dish with vegetables like sweet onions, high-sugar content peppers, and sweet potatoes in a vegetable broth. The vegetables were sweet and delicious. - Daily Side Dishes: A plate with 9 different dishes to enjoy in a specific order, starting from the top right. The scallop and corn salad was a favorite. - Pickles - Freshly Cooked Rice: Served from a pot, using premium Hitomebore brand rice from Mihama-cho, Fukui Prefecture. It was incredibly delicious. - UMAMI Dashi: A red dashi made with second dashi, dried shiitake mushrooms, and dried anchovies. The umami flavor was rich and delightful. - Dashi Rolled Omelette: An omelette made with bonito flakes and Rishiri kombu dashi, with a gentle and delicious flavor. - Tai Chazuke with Drip Dashi: A unique dish where you pour dashi over sea bream chazuke. The freshly shaved bonito flakes added a wonderful aroma. Overall, it was a satisfying course.

I made a reservation for sightseeing! The staff was polite and each dish was carefully prepared. I was satisfied with the various types of Japanese side dishes. I was impressed by the rice. It was quiet and felt like a hidden gem. I want to bring my parents next time.

Before crossing the Togetsukyo Bridge, there is a restaurant on the first floor of a hotel here. It is a restaurant that focuses on dashi-based dishes that can be enjoyed for breakfast and lunch. I made a reservation for a late breakfast on this Saturday at 9:45 am, which is late for breakfast and early for lunch. The counter surrounds the kitchen, allowing you to watch the food being prepared. First, the dashi. I had the plum kelp dashi without the plum because I don't like plums, but the kelp flavor was very good. You can taste the mild flavor of the dashi with low salt content. The homemade yudofu has a silky tofu with homemade sauce on top. It was delicious from the first bite. In between, I sampled freshly cooked rice. I was allowed to taste a little of the freshly cooked rice cooked in a feather pot. It was sticky and delicious rice. Steamed vegetables with dashi. The sweetness of the vegetables combined with the flavor of the dashi. You can also enjoy the change in taste by adding salt and miso. Dashimaki tamago with fu inside. A fluffy dashimaki tamago with fu inside. The gentle flavor of the dashi spreads throughout the mouth. Many small dishes are beautifully arranged with various dishes. The main dish is the grilled fish in the center. It was Isaki on this day. It was probably grilled over charcoal in the central kitchen counter. All the small dish dishes were delicious, but the simmered yuba seaweed, scallop and grilled pine nut salad, and powdered sweet potato with sake lees were particularly delicious. It was a taste I had never experienced before. But all the dishes had a gentle flavor and were very delicious. The UMAMI dashi was in the miso soup. A mysterious white miso soup made from dashi taken from various fish, with tomato dashi added. It is rich in flavor with cherry shrimp, green peas, and okahijiki. For an additional 500 yen, there was a tai dashi chazuke where you could drip the dashi yourself, but I had to give up on that considering the rest of the food tour. However, everyone else added it all. They were dripping the dashi over freshly shaved bonito flakes in front of them. The good aroma of the dashi wafted over. After the meal, there was a free drink service for coffee and tea in the lounge. The lounge was also a very calming space. I enjoyed a leisurely coffee before leaving. Since it is time-limited, I was able to enjoy the meal without feeling rushed. I would love to visit this restaurant again when sightseeing in Arashiyama. Thank you for the meal ♪

Had breakfast with a friend in Arashiyama. Although it's a bit pricey for breakfast, the overall experience of the visuals, taste, attention to detail, and scenery made it worth it. The staff's service was more artisanal and not overly accommodating, which I liked. The drip dashi sea bream rice bowl was quite exciting. After the meal, we were able to relax for a long time at the attached café (coffee was free).

A Japanese restaurant in Arashiyama where you can enjoy additive-free dishes made from quality ingredients from the morning. I found this place on Instagram and decided to have lunch there. They have both counter and table seating, and since there were three of us, we chose a table. The course meal includes carefully prepared dishes with a focus on details such as ingredients, water, temperature, and cooking method. The dashi broth and freshly cooked rice were delicious, and the 9 side dishes made from various beans were also a highlight. Each dish was made with care to bring out the natural flavors and sweetness of the ingredients, nourishing both the body and soul. After the meal, you can relax in the library area with coffee or tea, making it a perfect place to unwind. The counter kitchen was also very charming. This restaurant has become a must-visit place for me whenever I'm in Arashiyama.

Located on the first floor of a hotel on the road from Hankyu Arashiyama Station to Togetsukyo Bridge, this restaurant is highly recommended for its lunch menu that focuses on dashi (broth) and rice. They have an open kitchen, where you can see the chefs at work, which adds to the flavor of the dishes. They also pay special attention to the rice, cooking it in a traditional hearth and offering the option to compare the taste of rice cooked in different ways. The restaurant aims to evoke the atmosphere of a traditional Japanese restaurant.

During my trip to Kyoto, I stayed in Arashiyama and had breakfast at the inn. They offered a variety of homemade drinks, and there were many guests enjoying alcohol in the morning. The side dishes and freshly cooked rice served in small dishes went well together. You could also drip your own dashi tea for ochazuke.

Happy New Year 2022, the 5th year of Reiwa! Thank you for bearing with the difficult-to-read text and useless photos last year. This year, I am celebrating my 60th birthday! To start the new year, I went out for a meal and reviewed it on Tabelog. I watched Anzumi-san's Diamond Fuji live broadcast on TV at 6:48, then headed to Arashiyama after enjoying the sunrise at Katsura River Bridge Grand along the Hankyu Kyoto Line at 7:05. I discovered a sign with a hearth mark and MUKU letters before crossing Togetsukyo Bridge at 7:40. I was delighted to hear that they had availability for a reservation at 9:00, so I immediately booked for three people. The set menu was 3,500 yen per person. I decided to fulfill my wife's wish to visit the restaurant "Hachidaime Gibe" in front of Yasaka Shrine, which she had mentioned wanting to try out of 422 restaurants. I received no praise from anyone, so I'll pat myself on the back for this great decision. After parking for 300 yen, I headed to my son's apartment, but he didn't answer my calls. I had to wake him up and we finally left at 9:04, and safely parked again. We entered the restaurant at 9:33. The menu included: - Ume Konbu Dashi - Handmade Warm Tofu - Seasonal Vegetables Steamed in Dashi - Various small dishes - Steamed Rice - Dashi Rolled Omelette - Taicha-zuke with Drip Dashi - Pickles The food was elegant and delicious, with each dish beautifully presented. The warm rice cooked in a feather pot was particularly delicious. We also enjoyed a non-alcoholic fruit drink and hot Japanese tea. It was a satisfying meal, and we even got a second helping of rice. The restaurant's attention to detail and flavors were exceptional.

I just peeked in a little bit and ended up entering the restaurant because the cute staff called out to me in a Kyoto dialect, which is unfair! Even as a woman, I couldn't resist. I wasn't planning on eating, but there was only one item on the menu. They're really going all out. It's a place where you can enjoy delicious broth and rice. First, the broth. I think it was made with kelp. It was quite delicious. Next, the chawanmushi. It was tasty, but I felt like the sauce on top was unnecessary. I was expecting a smoother chawanmushi, but it wasn't too bad. Then, the warm vegetables. The dish was served in a cute vessel that looked like a clay figurine. It was interesting and cute. The taste was gentle and nice. And the small side dish. It was so beautiful that I was impressed. It was fantastic. The taste of everything was gentle. I realized that I've gotten used to the flavors of Tokyo. This level of broth is just right. It might not be satisfying for those used to the flavors of the Kanto region. I'm one of them. But the rice and miso soup, and the egg that came out at the end were delicious! It was great. The rice had a flavor that made me feel the taste of the rice. It was the first time in a while that I had such delicious white rice. You can have seconds. The meatballs in the miso soup also had a satisfying texture! They were delicious. A luxurious lunch at the counter. A course that emphasizes gentle seasoning and showcases the ingredients. It would be even better if it were a bit cheaper. Thank you for the meal.

I visited a stylish restaurant for brunch. They served freshly cooked rice and a variety of side dishes. I couldn't decide what to eat first. The gentle broth and seasoning made me feel warm and cozy. After finishing the meal, I moved to the café corner in the hotel for coffee or tea. It was a relaxing time. Thank you for the delicious meal!

Located just across the Togetsukyo Bridge in Arashiyama, this restaurant has a spacious and clean interior, creating a relaxing atmosphere. I chose a cold sake from Sasaki Shuzo. The tofu with a rich bean flavor was topped with a savory broth. The vegetable steamed dish with turnips was delicious. The red miso soup bowl contained Kyoto-style deep-fried tofu and enoki mushrooms. The small dishes were carefully crafted, each showcasing the ingredients. I particularly enjoyed the simmered clams and seaweed, the fried pumpkin, and the marinated bell peppers and chicken with plum sauce. The dishes were served in beautiful and delicate Shimizu-yaki pottery.

The atmosphere is very good. It's a place where you can visit without hesitation even if you're alone. The dedication to the broth, ingredients, seasonings, and attention to detail all come through in the delicious taste.

I was able to enjoy the umami of the dashi, rice, and sake individually. The open kitchen style of the restaurant is also lovely and inviting.

I was taken to a great restaurant! It opened this fall and it's beautiful, spacious, and has a cozy atmosphere. The seasonal course menu was delicious, especially the dashimaki tamago, simmered vegetables, and fish. And the rice was amazing! I definitely want to come back again.