Now is the best time to enjoy a crab feast in Kyoto! I made a reservation for a full course crab meal at Montre, which I haven't visited in 5 years. The price is 15,000 yen including tax. Although it is usually a dinner menu, they kindly prepared it for lunch for us. We also received a 2-hour free parking ticket which was very convenient. The atmosphere is calm and pleasant. It's been so long since I last visited Zuien Tei, I don't remember anything about it (laughs). On this day, we had the whole place to ourselves as there were no other customers throughout the lunch. The table setting looked like this. Here is the menu for the crab feast course. I had been comparing crab courses at other restaurants, but I found that Zuien Tei at Hotel Montre Kyoto offers the best value. Other Montre locations in Osaka and elsewhere were around 20,000 yen, and even at non-Montre Japanese restaurants in Kyoto, a full course crab meal would cost even more. We started with the Koubako crab meat jelly with amber jelly. It was incredibly delicious from the first bite - I was truly impressed! Next was the Zuwai crab sesame tofu in a thin kudzu soup (with pickled plum, baby carrot, pine needle yuzu). It had a very gentle flavor that warmed the stomach. The sashimi course featured Zuwai crab and amberjack with grated daikon and wasabi. It was a perfect match with a little wasabi and soy sauce. The amberjack was also incredibly delicious! Then came the grilled dish - Zuwai crab two ways charcoal-grilled with vinegar and citrus. It was almost ready, just needed a quick touch on the charcoal fire! Be careful as the back shell can quickly burn, and water might splash from the crab. The cold dish was hairy crab and seared scallop with thousand-layer turnip, turnip steamed with Zuwai crab sauce, and a smooth white crab roe. The meal ended with Zuwai crab steamed sushi and red miso soup. The dessert was seasonal fruits. It was just the right amount, not too much to overeat. It was close by, parking was free, and I could pay with a gift card (laughs). I want to come here every year - it was so delicious and satisfying! If you have time, please visit Princess Cinderella's blog and YouTube channel. Your support would be greatly appreciated.

Lunch on January 3rd was at the Japanese restaurant "Zuien-tei," where Chef Kenjiro Koide showcased his skills. Starting with a Perfect Black Label to quench the thirst, the meal included dishes like red and white crab sashimi, salmon roe, simmered bamboo shoots, simmered burdock root, simmered fuki (butterbur), rolled kelp, red and white pickled plums, chicken with pine nuts, simmered shrimp, marinated daikon radish, herring roe, black beans, pounded burdock root, vinegar lotus root, grilled yellowtail with miso, red and white fish cake, rolled omelette, chrysanthemum turnip, and bamboo leaf-wrapped rice cakes with bamboo gluten. The meal started with an appetizer course followed by a soup with white miso, grilled rice cakes, kinako (toasted soybean flour) balls, red and white bands of sweet potato and daikon radish, chicken dumplings, tsuruna greens, sesame tofu, and mustard sauce. The side dishes included chicken dumplings, simmered bamboo shoots, daikon radish, carrots, pumpkin, and ginkgo nuts. The meal was completed with red rice and melon for dessert, offering a convenient and enjoyable New Year's lunch course. The restaurant's service and ambiance were typical of a hotel's Japanese restaurant, and I was able to enjoy a leisurely meal at the counter seat all to myself.

I love Kyoto because my dear uncle lives there, so I often visit. This day, my husband and I were traveling and usually stay at the Monterey, so when I contacted my uncle, he said he wanted to see us. We arranged to meet with my aunt, and the four of us met up. When we told them where we were staying, my aunt mentioned that they often use this restaurant, so we decided to meet there. The Japanese cuisine was beautifully arranged, and we got caught up in chatting since it had been a while. Thank you for the wonderful meal.

I reserved a lunch with my cousin at a hotel after a long time. The lunch came with a drink and the Japanese cuisine was delicious and beautifully presented. The cost performance was great for a lunch. However, when I arrived first, I wasn't given a wet towel or water until I asked for it. It felt a bit lacking in service for a hotel. Other than that, we were able to relax and had a great time. Thank you for the meal ❤️

All the dishes were delicious, and the kaiseki meal at "Arashiyama" was just the right amount.

The lunch meal was very delicious.

We didn't know that there was a restaurant offering such authentic Japanese cuisine in the European-style hotel where we stayed. We tried their seasonal breakfast menu and although we don't want to make a big deal out of it, we have had breakfast at many top-rated and famous Japanese restaurants during our travels, but this place was truly satisfying in terms of both presentation and taste. We felt like we wanted to revisit for dinner, which is probably a first for us. From Kyoto vegetables to freshly made yuba and shredded mountain pepper, the gentle colors and flavors of the dishes were a delight for a Japanese breakfast. The staff and chefs were also excellent, showing no signs of cutting corners even in the morning. The hotel seemed to have a lot of Western guests that day, as they all seemed to head to the buffet for breakfast, leaving this restaurant empty of foreigners. There were also few Japanese guests due to the seasonal menu, which is a shame. We really hope they offer this menu year-round. We can't wait to visit again, hopefully for dinner next time.

After enjoying the "Kyoto Prefecture New Talent Exhibition 2017" at the Kyoto Cultural Museum, we visited Hanamizuki Zenzai for lunch, with dessert included. The menu included: - Appetizer: Crab and butterbur sprout with yuba tofu, rapeseed, sliced carrots, wasabi, delicious broth simmered soup - Dim sum: Sashimi of the day, vinegar dish of white fish in Nanban style - Side dish: Boiled watercress, chrysanthemum greens, mushrooms, crab - Hassun: Tamago, grilled fish, simmered shrimp, black soybeans, pine needle sashimi sushi - Main dish: Assorted fried foods, tempura - Rice dish: Azuki bean rice, miso soup, pickles The yuba tofu appetizer had a delightful crab and wasabi flavor, while the butterbur sprout had a deep-fried aroma. The broth in the soup was refreshing, and the bamboo shoot had a nice texture. The red micro tomato was small but packed with flavor. The sashimi was a mix of amberjack, sea bream, and tuna, while the Nanban-style dish was made with belt fish. The grilled dish in the Hassun was saury with yuzu flavor. The dessert consisted of a rich Gâteau au Chocolat with burnt salted butter caramel ice cream and berry sauce. The chocolate was intense, complemented by the butter and caramel ice cream. The berry sauce added a tangy touch. After filling our stomachs, we headed to Suzuen for an amber liquid pour, making it our third visit.

There are various lunch options in Kyoto. I always find it surprising that the Japanese restaurants in Kyoto hotels are not very crowded. I decided to try one since Kyoto is known for its traditional Japanese cuisine. I went to a restaurant on the 2nd floor of Hotel Monterey. The staff were dressed in kimonos, which added to the traditional atmosphere. I sat at the counter, as I usually dine alone. I arrived at noon and the restaurant was empty, so I had it all to myself. I ordered a glass of wine, which was reasonably priced at around 700 yen. It was a Kyoto-produced wine, and it had a refined and refreshing taste. The meal was served in a bento box style, with a maple leaf as decoration, giving a seasonal touch. Kyoto cuisine is not only delicious but also visually appealing. The variety of dishes paired well with the wine. For an additional 800 yen, I could add a vegetable dish to my meal. The rice and miso soup were free for refills. Dining at a hotel allows for a leisurely meal experience. The Japanese restaurants in Kyoto hotels are hidden gems, even during the busy tourist season. After the meal, I moved to the lounge on the 1st floor for coffee and cake.

Located inside Hotel Monterey Kyoto, across from Rokkaku-do Temple on Karasuma Street, is a Japanese restaurant. The interior is based on black and brown tones, creating a calm atmosphere with features like awnings and kimonos hanging on the walls, emphasizing a traditional Japanese aesthetic. The restaurant is popular among foreign visitors, so it seems they are conscious of this fact. After visiting the hardcore contemporary art exhibition at the Kyoto National Museum of Modern Art, I enjoyed the Uzuki kaiseki lunch at the restaurant. The meal started with a delicate appetizer of new potatoes and mitsuba tofu with dashi jelly, cherry blossoms, and carrot petals. The smooth potato-flavored tofu also contained lily root, adding a unique texture. Next was a simmered dish with bamboo shoots, wakame seaweed, fried wheat gluten, butterbur sprouts, and wild vegetables. The refreshing flavor of the bamboo shoots spread throughout the dish, complemented by the fried wheat gluten and the crispness of the butterbur sprouts. The sashimi platter included tuna, squid, and sea bream, accompanied by cherry blossom agar. The eight side dishes featured various spring vegetables and delicacies like white sesame tofu, grilled Spanish mackerel with butterbur sprouts, and cherry blossom sushi, all showcasing the flavors of spring. The soup dish contained taro, pumpkin, carrots, rolled yuba, fresh wheat gluten, and herbs, all cooked in a flavorful broth. The crispy fried dish had a crunchy coating and a soft interior, providing a satisfying contrast in textures. The meal concluded with a bowl of steamed rice topped with small fish, miso soup, and pickles. For dessert, I enjoyed a matcha brownie with whipped cream, strawberries, oranges, kiwi, and cherry blossom jelly drizzle. Afterward, I indulged in sakura amber flow dessert at another location. The review ends with a note of revisiting the same pattern of activities from five years ago.

This time, we had a meal in order to enter the hot springs. The hot spring report can be found at http://star.ap.teacup.com/4126sa/485.html. We used the plan [Natural Hot Spring Spa & Lunch] with a traditional Japanese lunch. The well-prepared Japanese kaiseki cuisine showcased the flavors and ingredients of the season, and it was very delicious. If I were to be picky, the flavors of the ingredients were excellent, but the soup overall was a bit too strong. However, this may be because people from the Kanto region may find it too light. Considering that many people use it for travel, I understand why it is that way.

Now, moving on to the gourmet edition from last autumn to winter, part 4. In December, I had a year-end party with friends at Zuien Tei, located in Hotel Monterey. The hotel, which opened in the former Dai-Ichi Kangyo Bank building in Karasuma Sanjo, is a lovely hotel made of stone. Zuien Tei, a Japanese restaurant on the 2nd floor of the hotel, combines a Kyoto-like atmosphere with a modern feel, creating a stylish Japanese cuisine restaurant. Today's meal was a winter special plan that was nearly 5000 yen but was offered for 3800 yen. The first course was a Japanese-style soup made with pumpkin. The gentle and warm flavor spread in my mouth. The hassun included various dishes like Kyoto vegetables, allowing us to enjoy different flavors. The soup dish was a clear broth with steamed ingredients. Not only the taste but also the beauty of the bowl captivated me. The sashimi included a selection of fresh fish like tuna and squid from Nishiki Market. Next, we had grilled dishes and a hot pot. The hot pot dish was a white miso-based amberjack shabu-shabu, perfect for a cold winter day. Even though I was getting full, we continued with simmered dishes and fried dishes. The simmered dish of cod and whitebait was fluffy, and the tempura was piping hot, so I ended up eating everything. Just when I thought it was time for rice, we were served soba noodles as well. Such a large portion, it was almost overwhelming. For dessert, we had fruits, castella cake, sherbet, and a special sweet treat. I was really full. As we ate and chatted a lot, we wished for a good year in 2010, despite the busy and challenging year that 2009 had been. I was able to enjoy the last meal of 2009 with friends at Zuien Tei in Hotel Monterey.

We dined at a kaiseki restaurant located in the hotel where we stayed for our honeymoon. We made a reservation in the morning for dinner that evening. We opted for the ¥7,000 course, which included an aperitif, appetizer, assorted dishes, soup, sashimi, grilled dish, simmered dish, side dish, fried dish, rice dish (ochazuke), and dessert. The meal featured plenty of seasonal vegetables and fresh sashimi. While there are upscale dining options such as those in the 4th district or Kawaramachi along the Kamo River, this restaurant offered a more casual yet authentic Japanese dining experience. However, we were not able to choose between table or counter seating. We also had breakfast at the restaurant the next morning.

This is my second visit, after a few years. This time, I tried the 9000 yen course. The higher price point seemed to have improved the overall taste significantly compared to last time. Just like before, the presentation and dishes were beautifully done, pleasing to the eye. The chef's creativity was also evident. The sashimi was a bit ordinary, but overall, it was a pass. Therefore, I will give a higher rating this time. I used this restaurant for a summer party at work. Hotel Monterey in Kobe has a classy and stylish atmosphere. We opted for the course menu this time. The taste of each dish was very traditional and faithful to the basics. The ingredients were of stable quality. The grilled fish and the simmered conger eel with white miso were delicious. The matcha ice cream for dessert was also tasty. The standout was the presentation and the dishes used. They were elegant and full of personality, enhancing the dining experience visually. However, considering the cost-performance ratio, it felt slightly lacking. It didn't seem to justify the high hotel prices with the use of luxury ingredients or exceptionally intricate flavors. It would be more reasonable at around 4000-4500 yen. Perhaps it's the hotel pricing. It's acceptable for events like banquets, but for personal use, it's a bit questionable. The ambiance is undoubtedly good, so there might be certain occasions where it's worth visiting.

This is a Japanese restaurant located inside Hotel Monterey Kyoto, which is conveniently close to Karasuma Oike Station on the Kyoto Municipal Subway. I had made a reservation in advance when planning to stay at the hotel, and was seated at a window-side table. I had reserved the Arashiyama course meal (11,000 yen). I ordered a glass of Jurakudai (1,800 yen) and Rokusenjin (1,230 yen) sake to accompany the meal. The sake was served in a vessel filled with ice, with the bottles placed on top along with small cups. The meal included: - Appetizer: A stone placed on a charcoal brazier with seafood (shrimp, squid, scallops) to be grilled by the diners. It was interesting to be able to adjust the grilling level by oneself, and using charcoal instead of solid fuel was a nice touch. - Soup: A clear soup with clams, sesame tofu, and three-colored wheat gluten. The gentle broth was delicious. - Sashimi: A selection of fresh sashimi. - Appetizer Plate: A selection of dishes like mochi, rice-stuffed squid, and firefly squid that complemented the sake. - Grilled Dish: Grilled flounder with salt. It was tasty. - Steamed Dish: Beef and spring vegetable hot pot. A dish that evoked the feeling of spring with Kyoto vegetables. - Rice and Soup: Sea bream and bamboo shoot mixed rice served with miso soup. The rice was cooked in a pot and portioned out into bowls, with the server offering seconds and crispy rice from the pot. - Dessert: Sakura mochi served with matcha prepared by the head chef. - Fruit and Pumpkin Mousse: A pumpkin mousse dessert along with fruits to end the meal. Overall, I was fully satisfied with both the food and service. The prices included consumption tax and no additional service charge was added.

I had the "Fugu Kaiseki" lunch. The atmosphere and service at the hotel's Japanese restaurant were lovely, with a leisurely flow of time. After toasting with beer, we enjoyed the following dishes: - Assorted Appetizers (Fugu rice flour fried, Mackerel turnip sushi, Tofu with pine nuts, Nanban pickles, Various miso cream cheese, Jicama rice cracker) - Simmered Dish (Yuba and white dance mushroom in black pork bowl) - Hassun (Grilled fugu with soy sauce, Iron plate with shallots) - Grilled Dish (Grilled fugu with kelp, Vinegared citrus) - Boiled Dish (Assorted winter root vegetables) - Fried Dish (Shirako and vegetable tempura) - Rice Dish (Fugu porridge with pickles) - Dessert (Pumpkin black sugar pudding, Fruits, Hojicha gelato) Each dish was served perfectly, with warm dishes warm and hot dishes piping hot. I had a table seat this time, but next time I would love to sit at the atmospheric counter. Thank you for the wonderful meal.