My mother said, "The horse mackerel is delicious with a lot of fat." For breakfast, we had a normal and healthy miso soup. It's really cheap, but the fat content is different. The rest was a battle against time for me (bitter smile). Yesterday (the day before the visit), we asked for an extra plate for the eggs in the kitchen, but they quickly ran out due to their popularity. The boiled eggs were also delicious. Maybe it's because of the eggs. I was happy to have warm tofu for breakfast. I usually make miso soup with a lot of fried ingredients, so I might make tofu again. I was feeling unusually good, chatting with my mother, when suddenly I bit my tongue. Luckily, it didn't lead to a mouth ulcer this time, but I usually end up bleeding. After checking out, we walked to the temple to express our gratitude to the inn. It was my strong request to visit Byodoin Temple. It might be my first temple stamp of the Reiwa era. This year, I have already received temple stamps in my local area as well. At Byodoin Temple, there was a woman throwing five yen coins as offerings. It's a personal hobby of mine. Once I have decided on the amount and gathered the money, I can pray wholeheartedly. By the way, I was told that at Izumo Taisha Shrine, the temple stamp is about the feeling, so I, the lady who threw five yen coins at Byodoin Temple, also threw 555 yen coins (afternoon, maybe a special connection?) with all my heart. It was only when I was throwing the coins that I realized, "This is the first time I've noticed." Before the 10% consumption tax increase, I visited Byodoin Temple (with a ten yen coin). I completely forgot that my friend (same year but different zodiac sign) is supposedly in their unlucky year. Once again, my mission is to make them buy a protective charm for themselves.

Stayed overnight. This review is related to my own satisfaction (in terms of photos). This time's family trip to Kyoto (following Shimane and Hiroshima) was mostly my choice (with my mother suggesting the destination). We went to Yodobashi Camera in Kyoto for the first time with my parents, where a male staff member explained that "I used to take photos based on my feelings." It was more of a metaphor, but it made sense when taking photos on this trip. We started with drinks, and I chose plum wine with soda considering our health, and also asked about blueberry rock. My parents ordered bottled beer, which was my grandfather's favorite. The blueberry plum wine with soda was refreshing and had a strong blueberry flavor. For appetizers, we had grilled eggplant, okra, grilled bell pepper, scallops, myoga, and ponzu sauce, which had a nice balance of flavors. The next dish was eel and tuna with shiso leaves, red sorrel, and wasabi, which reminded me of a former coworker who had a good knowledge of food. The dish had a seaweed noodle-like texture, which I finally understood after researching it. The next dish was a clear soup with barracuda, yuba, matsutake mushrooms, and tsuruna, which was comforting and perfect after the alcohol. My father talked about the old building of the inn, which was established in the Meiji era. We also enjoyed a dish with sweet and tender fish, flower gluten, and silk pods, which paired well with the alcohol. The grilled ayu with salt and vinegar was small and delicious. The tempura with shrimp, eel, and ginkgo nuts was a delightful autumn dish. We also had eel in a hot pot, which was recommended by a teacher. The orange plum wine was also a nice addition. Overall, the meal was delicious and memorable.

Breakfast. In the large hall at the table. Self-service pickles, but only Shibazuke and imo-stem? The main dish is Yudofu. The portion is moderate. Raw egg and tomato juice are delicious. I wish there were fruits in the morning.

It was the second day at a ryokan in Kyoto. The ryokan had a great view, but there were a lot of bugs so we couldn't open the windows. We had a kaiseki meal.

Travel to Koyasan and Kyoto with GW... In Kyoto, we stayed at a place located by the Uji River, where the sound of the stream is soothing. This inn is just a 3-minute walk from the World Heritage Site, Byodoin Temple, along the "Ajirogi no Michi". As soon as you enter the lobby, the breathtaking view of the Uji River catches your eye... It's so beautiful that you can't help but be amazed! In spring, you can see cherry blossoms, in summer, lush greenery, in autumn, colorful leaves, and in winter, a snowy landscape... It's a magnificent view that seems to capture the changing seasons all in one. From the room where we stayed tonight, we could fully enjoy the view of the Uji River. This time, we upgraded our room with an internet early bird discount... It had a terrace with a view of the Uji River and To-no-shima Island right in front of us... Furthermore, the room came with a semi-open-air bath~! Of course, the inn also had a communal bath for guests, which bath enthusiasts would find irresistible~! And now, for the evening's delight~! For dinner, we dined at a private dining area... This time, we focused all our efforts on the room upgrade plan, so we had the standard kaiseki meal~! Even so, the content was wonderful~! First, we had a starter... Followed by various small dishes, such as Yuba (tofu skin) and Ului (a type of river fish) simmered in broth. Next was sashimi, featuring tuna and yellowtail... The tuna was sweet, and the yellowtail was firm and delicious~! Then, we had a clear soup with white fish, sesame tofu, and uguisuna (a type of vegetable)... The combination of the white fish's flavor and the sweetness of the sesame tofu was delightful. After that, we had a simmered dish... There was something that looked like a piece of fried tofu but was actually named "Daitokuji" and had a great texture and taste. The seasoning was refined and delicious... truly Kyoto-style~! Next up was the fried dish... Tempura with shrimp, bamboo shoots, and a vegetable called "Kogomi" that we had never tried before but found delicious. It had a slightly sticky texture and a subtle green scent reminiscent of warabi (bracken fern), making it quite tasty. And now, the hot pot that we had set up at the beginning was ready... Yuba hot pot~! The thick and chewy yuba had a satisfying texture, and the flavor of the beans was fully enjoyed. It was a delicious hot pot~! After that, we had a grilled dish... Saury with yuzu citrus and Usui beans, which were like large peas with a sweet taste. It was quite popular in Kyoto and tasted delicious. And now... each dish that came out one by one made us feel surprisingly full, even though the portions were not large. The colorful and delicious dishes brought a high level of satisfaction. As the meal neared its end, we were served a warm dish called "Chawanmushi" to settle our stomachs and mark a pause in the succession of dishes. The chawanmushi had a gentle flavor with fewer shrimp and mushrooms, offering a comforting and reassuring taste. And for the finale... the rice dish had tea leaves on top, creating a dish called "Hachacha Meshi" as noted on the menu. It had a wonderful aroma, typical of Uji in Kyoto~! It was a delightful dish~! Lastly, for dessert, we had kiwi and kashiwa mochi, and the evening's feast came to an end... The standard kaiseki meal exceeded all expectations and left us fully satisfied. The next morning's breakfast...

We stayed at a ryokan for sightseeing in Uji☆ After getting off at JR Uji Station, we dropped off our luggage and walked along the road past Byodoin Temple towards the river to arrive! The check-in time here is 4:00 PM, which is later than usual. The building seemed old, with a sense of history. We had a one-night stay with two meals included, and dinner was a "Special Black Wagyu Beef Dinner"♡ The dining area was located a bit away from the inn, at a place called "Steak Kappo Hanayashiki," where even regular customers could dine. We took off our shoes and sat at the counter in the steak corner, which seemed to be renovated from a tea room. The meal included two appetizers, salad, seasonal grilled vegetables, steak, rice, and dessert. The chefs, two elderly gentlemen, served us. We started with wine, followed by beautifully arranged marinated vegetables for the first appetizer. The second appetizer was a gratin-style dish, served hot and delicious. The soup and salad were followed by the main steak dish, where we chose fillet steak. The steak was cooked right in front of us, and the accompanying vegetables were eggplant, eringi mushrooms, and zucchini. We requested the steak to be cooked medium, and it was just perfect and delicious. The meat was very tasty, and the three types of sauces (salt, ponzu, and sliced garlic) complemented it well. I also had some white rice, while my partner had ochazuke. We finished with a light dessert and coffee. The steak dinner was truly satisfying, although the heating was a bit too warm. The next morning, we had breakfast on the first floor of the inn, with Kyoto-style pickles and a small buffet. The breakfast was decent. Thank you for the delicious meal!

First, we had an appetizer platter. Each dish was delicate and delicious. Then, we enjoyed a sashimi platter with a hot soup simmering on the side. The white fish paste was especially tasty! The simmered bamboo shoots were tender and easy to eat. The ponzu sauce for the tofu hot pot was mild and complemented the tofu well. The fried dish was dipped in tea salt, adding a sophisticated flavor. The ambiance of the restaurant was lovely, with dim lighting and a beautifully lit garden. We were able to enjoy our meal in a peaceful atmosphere. Thank you for the wonderful meal!

After visiting Byodoin Temple, we had to take a detour due to the small bridge being closed because of the typhoon causing the Uji River to swell. We had a set meal as part of a group, but it was more like a regular lunch in terms of taste. The price was high, but that's to be expected. Along the way, there were many other tempting restaurants that looked delicious, so next time I come here personally, I'll try one of those instead. After the meal, we had a hands-on experience grinding matcha tea, and then we got to enjoy the matcha we made ourselves. It was delicious. There was also a corner where you could try your hand at tea leaf picking.

Located along the banks of the Uji River near To-no-shima Island, this restaurant offers a view of the flowing Uji River which adds to its charm. The food is decent, making it a good place to enjoy the atmosphere. I visited for a post-funeral gathering, and it is suitable for casual meals with a moderate number of people in the Uji area.

Located by the Uji River, this inn is adjacent to a row of restaurants offering "charcoal grilling," "Japanese cuisine," "Cantonese cuisine," and "steak kaiseki." This time, I went to enjoy some delicious meat. The restaurant is set in a traditional Japanese building with a large garden leading to the interior. The old-fashioned interior has a charming atmosphere that feels cozy and comfortable. The overall ambiance of the restaurant matches well with the surroundings of the Uji River, with the sound of the flowing water adding to the pleasant experience. We were guided to a tatami room with a sunken kotatsu-style counter seat. The counter seats can accommodate around 15 people, and we seemed to be the first customers that evening. We ordered the steak course, which included: - Appetizer Assortment <Crab salad> <Steamed shrimp and mushroom> - Soup of the Day <Sweet potato soup> - Premium Omi beef steak <200 grams of meat seasoned with salt, ponzu sauce, sesame garlic soy sauce> - Grilled vegetables <Eringi mushrooms, eggplant, yam, bean sprouts, etc.> - Salad - Rice <Ochazuke> - Dessert of the Day <Chestnut mille-feuille, vanilla ice cream> - Coffee Overall, the meal was delicious, but it didn't have any surprises or wow factors. I think it would have been more enjoyable and memorable if they included more unique appetizers with Uji specialties like tea or matcha.

Every year, I struggle with where to order Osechi (traditional Japanese New Year dishes). I have tried ordering from 3-4 different places in the past, some were a bit pricey but decent quality, some were cheap but low quality, and some had too much of a unique taste that didn't quite fit Osechi. This year, I decided to go with this two-tiered Osechi set. It was slightly more affordable compared to my usual place, but the taste was actually quite good. It wasn't overly seasoned like some Osechi can be, and I could tell they put effort into their work. It may have lacked a bit of luxury, but I was satisfied with the quality. I had a good impression, so I might order from them again next year.

We went for a drive to the Uji River and found a steakhouse near Uji called "Hanayashiki" while searching on a travel website. It was located within the famous Hanayashiki grounds, where we also found Ukifune-en. The interior of the steakhouse was impressive, with a luxurious mansion and a sunken hearth-style counter. However, when the chef realized we were new customers, they switched to a female cook. Unfortunately, the steak we had lacked the robustness we expected. It was a night where we felt that it was a shame to have such a big "name" and a fancy "place" but with employees who didn't live up to it.

We went there to celebrate my father's 60th birthday. We had a course meal. The restaurant required us to take off our shoes before going upstairs, where they cooked in front of us on an iron plate. The food was delicious! The atmosphere was calm and relaxing, and we were very satisfied.

It was a New Year's party. The event took place in a large hall with tatami mat seating. Before the meal, there was a brief meeting, but it was quite cold because the air conditioning wasn't working well. Even when we tried to adjust it, it remained chilly. One of my impatient colleagues demanded a fan heater. It took about 10 minutes for it to finally warm up. As for the food, we had "Chorogi" in January, which was steamed clams in a pot. It was difficult to get the clams out of the pot. The dishes were ordinary. I heard that the cost was 8000 yen.

I visited this restaurant for a company banquet. It is a large hall. The dishes are plentiful and somewhat elaborate, but the precision of each dish is not particularly high. It is not on par with the dishes from a well-known top-class Japanese restaurant within reach. I am not sure of the exact price, but it should be similar to such restaurants. If there are many dishes, it can be sustained. For example, I wish the cod milt with citrus at the end could be changed to blowfish milt, even if it is smaller. The sansho pepper buds on the sea bream rice at the end tell the whole story. It would be better if it had a good view by the riverside. Perhaps it was also not ideal because it was at night.

"Because it changes daily, even staying multiple nights is delicious Kyoto kaiseki."