When I was flipping through this year's Michelin Kyoto and Osaka edition, I was surprised to see that "Izugen" had been selected for the Bib Gourmand. This restaurant has been familiar to me for a long time. It was just a few minutes' walk from my husband's parents' house, so my mother-in-law often ordered Izugen's sushi for us when we visited. Izugen's sushi is traditional Kyoto-style sushi, with mackerel sushi, rolled sushi, boxed sushi, chirashi sushi, and more as the main offerings. Back then, not only the mackerel sushi but also the rolled and boxed sushi here had a special taste that set them apart from others, making them the best rolled and boxed sushi for me. Whenever we visited Kyoto and were heading back to Tokyo, my mother-in-law always packed a bento from here for us. If it had rolled and boxed sushi, I would feel happy enough. It was always a gentle and kind gesture from my mother-in-law that made me happy. Now, my mother-in-law lives in a nursing home, and the house she used to live in has been empty for a long time, so whenever we go back to Kyoto, we always stay in a hotel. Our visits to Izugen have become less frequent. The taste of the sushi that used to seem so delicious no longer feels the same to my now refined palate, which would be sad. This time, since we were staying at a nearby hotel, I decided to revisit Izugen after a long time. I bought a boxed rolled sushi for 1260 yen and mackerel sushi for 2200 yen to take back to the hotel. In the shop, there was a very friendly head chef and his wife, who even served us tea while we waited. Being a shop that split from "Izuzu" in the Taisho era, Izugen has a long history and has remained popular over the years. The mackerel sushi, neatly wrapped in a bamboo box, was truly outstanding. With each bite, the flavor of the mackerel mixed with the sushi rice was exquisite. My daughter, who was trying it for the first time, was also amazed by how delicious it was! And the nostalgic rolled and boxed sushi were still the best for me, just as they always were. Upon further research, I found out that not only did Michelin recognize them, but the head chef had also been selected as a modern master craftsman in Kyoto Prefecture. However, as I glanced at my mother-in-law's empty house while returning to the hotel, I couldn't help but feel a sense of loneliness. I know! Next time I visit my mother-in-law at the nursing home, I'll bring Izugen's bento as a gift! That was the idea that came to me.

I visited the restaurant on a weekend afternoon in September 2023. I ordered the Deluxe Sushi Assortment and Inari Sushi (to go). They were served promptly. The Deluxe Sushi Assortment included Kyoto-style boxed sushi, rolled sushi, Tekka Maki, and nigiri sushi. The Kyoto-style boxed sushi and rolled sushi were consistently delicious. The Tekka Maki had a rich umami flavor similar to the tuna in the nigiri sushi. The nigiri sushi included white fish (sea bream), squid, and tuna, all of which were tasty. Later, I enjoyed the Inari Sushi at home. The shape and size of the sushi may vary by restaurant, but at this place, it was in the shape of "fox ears" typical in Kansai. It had a nice dashi flavor and was very delicious. I appreciate that the restaurant operates continuously, and I look forward to visiting regularly in the future.

Located not far from the intersection of Shijo and Karasuma in Kyoto, this sushi restaurant was established in the Taisho era. Unlike the bustling Nishiki Market, the area around the restaurant has a calm atmosphere, and the restaurant itself exudes the same tranquility. I always order the Kyoto Sushi set (pressed sushi, rolled sushi, and mackerel sushi) for 1800 yen. The pressed sushi is on the top with 4 pieces, with one piece being conger eel on the left. The rolled sushi is at the bottom left, and the mackerel sushi is at the bottom right, beautifully presented not as pressed but rolled. This style of sushi is rarely seen outside of Kyoto. Each piece is meticulously crafted and undeniably delicious. The mackerel sushi stands out for its perfect balance of mackerel thickness, vinegar, and rice. When compared to other restaurants, it seems like every place is competing to achieve this balance in their mackerel sushi. The rolled sushi, on the other hand, is unique in a way that cannot be imagined from its appearance. With a center of egg omelet wrapped with burdock root, trefoil, and shiitake mushroom, it all melts together in your mouth. It's truly impressive. From the hostess's service to the ambiance and of course, the taste, everything about this place allows you to enjoy Kyoto quietly away from the hustle and bustle. They seem to close around 6 pm, so if you plan to visit in the late afternoon, please take note.

I visited the restaurant on a weekend afternoon in July 2023. It is located south of Shijo Daimaru, not facing the main street. The interior has 3 tables for 4 people, 2 tables for 2 people, and 1 table for 4 people in a tatami room. Perhaps due to the season, cute models of floats from the Gion Festival were on display. I ordered a sushi assortment which was served promptly. It included Kyoto-style box sushi, rolled sushi, kappa maki, and nigiri sushi. The Kyoto-style box sushi had conger eel, shrimp, egg, and white fish, each with a different texture that complemented the flavors well. The rolled sushi and kappa maki were delicious, while the nigiri sushi consisted of white fish, squid, and tuna. The tuna nigiri was particularly outstanding, with a perfect balance of fatty richness and red meat flavor, and the rice was just right in terms of quantity and firmness. I had a brief chat with the chef about the Kyoto Sushi Association. He was very friendly. On my way out, I ordered some Inari sushi to take home, which turned out to be delicious with a crispy fried tofu skin and flavorful dashi. I look forward to trying other menu items next time, especially the mackerel sushi.

Michelin Guide Kyoto 2021-2023 selected this restaurant as a Bib Gourmand. Established in 1913 in Shimogyo-ku, Kyoto, this sushi restaurant is a branch of "Izue" located in Gion Shijo. The third-generation owner, Mr. Ichida, was selected as a modern master craftsman of Kyoto Prefecture in 2008. I ordered the assorted sushi (1,800 yen), mackerel sushi (800 yen), and inari sushi (800 yen). The assorted sushi included tuna, shrimp, yellowtail, and cucumber roll nigiri, as well as rolled sushi and boxed sushi. The rolled sushi was made with sweetened shiitake mushrooms, kanpyo, and tamagoyaki, with the unique white-boiled kanpyo making it quite delicious. The boxed sushi, a specialty of Kyoto sushi, featured shrimp and tamagoyaki, as well as conger eel, with the conger eel pressed sushi recommended to be eaten as is without soy sauce due to its slight dashi flavor. The mackerel sushi is made to resemble a rabbit in cross-section, a signature touch from the founder of Izue, "Uhei." The inari sushi was quite sweet, with vinegar rice containing shiitake mushrooms and black sesame wrapped in fried tofu triangles, and it was very tasty. If you enjoyed this review, please follow the account and save the restaurant.

A few minutes walk from Karasuma Station. Today, I had lunch here. The interior has counter seats and a raised seating area, and the main menu consists of Kyoto-style sushi such as mackerel sushi and boxed sushi. While most reviews recommend trying the Kyoto-style sushi, I decided to order the assorted sushi set. Let's dig in! The set includes 3 pieces of nigiri sushi, boxed sushi, a roll, and miso soup. The miso soup was elegant with a subtle saltiness. The boxed and rolled sushi were of high quality, but the nigiri sushi fell short in comparison. Perhaps they excel in different styles here. I personally found the boxed sushi to be much more delicious at this restaurant. So, thank you for the meal! The landlady speaks in a completely Kyoto-style manner. Hearing this way of speaking feels rare these days, almost like when characters speak in Conan movies set in Kyoto.

Around 6:30 PM on Sunday, I found a neat restaurant on a small street lined with several dining options. Despite the door being a bit difficult to open (they mentioned they will fix it soon), I pushed it open with all my strength and entered. Inside, there were four older ladies already seated at a table. The interior was calm and inviting. I sat down at a table a little further away and ordered Kyoto sushi and chilled sake. The sake was served at room temperature with two options available. Since there was no soy sauce dish, I asked about it and was told, "The rice has a dashi flavor, so you can eat it as is. If you need soy sauce, I will bring it to you." I enjoyed the sushi as it was, especially with the sake (from Matsumoto Sake Brewery in Fushimi called "Momo no Shizuku"). Later, when asked "How was everything?" I replied, "It was very delicious as it is." When asked about the tea, I followed the lead of the local older ladies and paid the bill. I was very satisfied with the experience.

I visited a restaurant called "Izugen" located in Gion Shijo, Kyoto. I had been curious about this place every time I passed by. The exterior gives off a vibe of a traditional Kyoto establishment. The interior is not very spacious but clean and tidy. There is no counter. I ordered the "Pine" set and my wife ordered the "Bamboo" set, both priced at 1250 yen including tax. The Bamboo set came with bara sushi, while the Pine set included only rolls and nigiri. As shown in the photo, the food was decent and tasty. The sushi rice was well-made. However, the service was a bit slow due to poor organization.

Winter is the best time to visit Kyoto! It may be cold in the basin, but it's also the season for mackerel sushi and insect sushi. Today, I went to one of my favorite restaurants, Izugen. One of the reasons I love this place is that during the winter season, they serve Chawanmushi (800 yen) which is only available at Izugen out of the three branches of this restaurant. Chawanmushi contains pike conger, shiitake mushrooms, fish cakes, fu (wheat gluten), chopped kelp, and fragrant yuzu peel. The dashi base is made from kombu and bonito, creating a light and delicate flavor that doesn't overpower the sushi. As for the sushi, I ordered Kyoto sushi (mackerel sushi, rolled sushi, and pressed sushi with pike conger, kera, and small sea bream). I was torn between insect sushi, but I really wanted to have mackerel sushi again. The mackerel sushi is presented in the shape of a rabbit, a traditional style of Izugen, and the way it is cut and rolled is a testament to their dedication. I also love the whiteboard kelp. The rolled sushi uses traditional ingredients like kanpyo to create a unique texture and flavor. The pressed sushi with pike conger, small sea bream, and kera is also outstanding. The pike conger has a sharp soy sauce flavor that complements the slightly sweet shari rice perfectly. The small sea bream pressed sushi is plump and delicious, while the kera sushi perfectly captures the essence of Izugen's flavors. What I love most about Izugen is the attentive and caring service of the proprietress. Unlike other traditional restaurants in Kyoto, they never look down on first-time visitors and always strike the right balance in their interactions, making you feel like you're dining at a relative's house without even realizing it! Thank you for the warm hospitality once again. Thank you for the meal.

Today's visit was to Izugen. Izugen is a sushi restaurant located in Karasuma, Kyoto City, Kyoto Prefecture. With a long history dating back to the Taisho era, Izugen is known for its saba sushi and is considered a branch of the famous "Izuo" located near Nishiki Market, close to the center of Kyoto. They specialize in traditional Kyoto sushi made with carefully selected ingredients and sushi rice cooked with kombu and bonito dashi, boasting a rich and distinct flavor. This time, we ordered their recommended saba sushi. For more detailed reviews, search for "eatery japan."

I go out to the street to take care of various errands and get a lot of things done, so I have to make a note of them, otherwise I'll forget. And of course, I'm browsing through Tabelog to decide where to eat *\(^o^)/* I decided to go to this place near Daimaru because I felt like having sushi or soba that day. This place is an old-fashioned sushi restaurant, known for its mackerel sushi. It is said to have been established for over a hundred years. I ordered the Kyoto sushi with mackerel, rolled sushi, and boxed sushi. The vinegared rice was firmly shaped, the mackerel was thick, and the rolled sushi had a clean cut. The boxed sushi was sweet and traditional. Since I was going to be late getting home that day, I also got a takeout of Futomaki. The rolled sushi tasted better when eaten at the restaurant, but the Inari sushi had a generous amount of fillings like sesame and shiitake mushrooms in the rice. It was a pleasant surprise. I don't see this kind of sushi often. I also want to try steamed sushi if I come back during this season. The proprietress was very friendly, not like the typical high-handed attitude you might expect from an old establishment.

A friendly long-established sushi restaurant located about a 3-minute walk from Exit 3 of Shijo Station. Today, on the second day of a 1-night, 2-day business trip to Yokohama and Kyoto, we finished our morning work as scheduled, so my boss and I decided to have lunch together before our afternoon appointment. We chose this restaurant, which we thought would be appreciated by my boss who loves Japanese food. Personally, I was looking forward to it because they have my favorite mackerel sushi. We arrived at the restaurant around 11:45, and due to the current situation with the coronavirus, there were no other customers yet. We sat at a table for four on the left side as we entered. Looking at the menu, they had assorted sushi (1500 yen for one and a half portions for 2000 yen), premium assorted sushi (1800 yen), Kyoto sushi (box, roll, mackerel for 1400 yen), box roll sushi (1150 yen), boxed sushi (1200 yen), rolled sushi (1100 yen), thick rolled sushi (2700 yen), nigiri sushi (bamboo: 2300 yen, pine: 2900 yen), premium nigiri sushi (3500 yen), chirashi sushi (1400 yen), premium chirashi sushi (2200 yen), mackerel sushi (2000 yen), eel small sleeve sushi (2000 yen), sea bream small sleeve sushi (2000 yen), inari sushi (6 pieces: 900 yen), tekka maki (3 rolls: 1950 yen), fatty tuna tekka maki (1 roll: 1200 yen), mushi sushi (1450 yen), and more. Although I was tempted by the mackerel sushi, we decided to order the Kyoto sushi, which allows us to compare three different types of sushi. The Kyoto sushi arrived about 15 minutes after we ordered, consisting of boxed sushi (4 pieces), rolled sushi (3 pieces), mackerel sushi (2 pieces), along with miso soup and pickles. The presentation was beautiful, and it looked delicious. I tried the mackerel sushi first, and it was thick and satisfying, with a good amount of fat, just as I had hoped. I regretted only ordering two pieces, and felt that I should have ordered more mackerel sushi. The boxed sushi included conger eel, omelet, and sea bream, which was a Kyoto specialty. The rolled sushi had three pieces, and although it was the most filling, the hostess mentioned that "dried gourd inside may not be familiar to people from the Kanto region." Normally, this amount of sushi would not be enough for me, but since I had eaten too much at the hotel breakfast, I was completely satisfied. If I have the chance, I would like to try just the mackerel sushi next time.

Today, I went on a solo sushi bar tour again. Since coming to Kyoto, I've had many opportunities to eat mackerel sushi and gradually started to like it. As a result, I've developed preferences, such as the thickness of the mackerel, its rareness, the richness of the fat, the taste and cooking method of the sushi rice, the strength when rolling it, and so on. It varies from person to person. This place is not a high-end sushi restaurant, so the mackerel itself might be a bit lacking, but the mackerel sushi here has a flavor or umami that compensates for that. It might be because they press it a little longer here. But it's not too salty. It's a feeling that's hard to describe. I ordered the Kyoto sushi, which was around 1400 yen. The futomaki and pressed sushi were also consistently good. I used to think that thick, fatty, rare, and fluffy mackerel sushi was delicious, but that might not be possible at places that offer takeout. I amateurishly thought that this place serves the true essence of mackerel sushi.

It is Sunday morning. I decided to visit this place that caught my eye during yesterday's walk. Judging by the name, you must be a branch of the Izumi family, right? In that case, I can't resist trying the mackerel stick sushi. However, it would be awkward to just walk in and order "mackerel sushi," so I decide to play it cool and casually mention, "Should I go for nigiri sushi?" The hostess takes the bait and suggests, "Since you're in Kyoto, you should try pressed sushi instead. Nigiri is available everywhere." Smiling, she continues, "There's anago, sea bream, and mackerel pressed sushi. I recommend..." Falling into her trap, I say, "Okay, I'll have that." After a short wait, the meal arrives: - Anago pressed sushi: 3 pieces - Mackerel stick sushi: 2 pieces - Sea bream pressed sushi: 3 pieces, topped with kinome leaves - Clear soup with dashi made from bonito flakes and kombu, seasoned with sugar, salt, and vinegar It was delicious. The hostess apologizes for possibly being too pushy with her recommendations. As she refills my tea, she leans in and asks, "How was it? I may have been a bit forceful..." I seize the opportunity and ask, "It was good, but do you have any other recommendations?" Smiling, she suggests, "How about choosing a sushi box with pike conger, sea bream, and shrimp and egg?" Not sure what "shrimp and egg" means, I decide to go with it and say, "Alright, please bring that." The meal continues: - Pike conger sushi box - Sea bream sushi box - Shrimp and egg sushi box, called "kera" in Kyoto It was also delicious, especially the vinegar rice infused with the sweetness of sugar. Since there were no other customers, the chatty hostess shares with me the history and origins of sushi in Kyoto. This is the essence of traveling. And with that, the meal was over. Thank you for the feast.

I imagined a slightly sweeter shari, but the mackerel battera was not as strong in fishy smell. I really liked it. The shari was slightly soft, but it didn't fall into the usual taste and didn't become boring. It leads you into the world of Kyoto sushi. The restaurant is located about a 5-minute walk southeast from the Shijo-Karasuma intersection. It has around 20 tables and tatami seats. Today's order included 3 pieces of rolled sushi, 2 pieces of battera, and 4 pieces of boxed sushi. Boxed sushi is a part of the sushi culture in Kansai (said to have originated in Osaka) and is becoming more well-known, even in places like Kotichi-an. I was surprised by the popularity of Osaka Sushi Hachiku's Yotsuya branch, and now I feel like I want to eat it again.

From Nishihonganji Temple to Bukkoji Temple, then onto Shijo Street. We decided to have lunch at Izugen along the way, a local restaurant established during the Taisho era. Upon entering, we asked the friendly proprietress for recommendations, and she suggested, "If you're from Kanto, please try the Kyoto sushi." We ordered a set of Kyoto sushi, which included boxed sushi, rolled sushi, and mackerel sushi. Before noon and with few other customers, the Kyoto sushi arrived promptly. We were impressed by the delicious sushi rice, which had a subtle sweetness and a well-balanced dashi flavor. What caught our attention was the white-colored kanpyo in the rolled sushi. We learned that this restaurant's original recipe uses white kanpyo. It was a delightful meal!

Today's lunch was at Izugan. Located on the east side of Ayanokoji Street, just down from Takakura Street, it has a traditional appearance. This is a restaurant that I definitely want to see continue. The "Noren-kai" is a group of traditional Kyoto sushi restaurants, including the famous Sabazushi restaurant Izusama, Hisago on Kawaramachi Street, Izumatsu, Jubei, and others. This time, I had lunch there. Kyoto's traditional Sabazushi is all unique and delicious. I saw a program where the famous chef Yoshiharau Doi showed an interest in Kyoto's Sabazushi. Since then, I have been savoring the balance of vinegar in the rice when eating Sabazushi. The Sabazushi here is delicious. It has just the right amount of fat, just the right amount of rice, and just the right amount of vinegar. The set with Sabazushi costs a little over 1000 yen. Of course, I had a bottle of beer. It was excellent. The friendly landlady speaking in Kyoto dialect is also a highlight, I'm sure.

This shop is known for its meticulous work and the friendly landlady who runs it, creating a cozy atmosphere. The sea bream sushi is highly recommended.