After passing by around 9 pm, I decided to drop by this restaurant. There were two other customers already there. I ordered a draft beer. The tempura of smelt served as an appetizer was freshly fried and delicious. The quality of the appetizers was impressive. The sashimi of red snapper was incredibly fresh. The dish of small taro with crab sauce had a surprising amount of volume. The creamy crab sauce was rich in flavor and very tasty. The assorted sushi plate had 8 pieces, each with fresh ingredients that rivaled those of a sushi restaurant. I enjoyed it with a glass of premium sake. Since the prices were not listed on the menu, I was a bit worried, but in the end, it came out to be 7,800 yen. I thought it was a bit expensive, but considering the taste and portion size, it was reasonable. Thank you for the meal.

I was intrigued by this restaurant and all the dishes were delicious. The white shrimp, blowfish, smelt tempura, sushi, and chicken with sansho pepper were all tasty. I especially liked that you can order individual pieces of sushi after having some appetizers. It was a very satisfying dinner. Thank you for the delicious meal. It was so good.

I made a reservation and visited the restaurant. Last time, during the pandemic, the business was modest, but this time it was very lively. - Appetizer - Sashimi - Beef tendon stew - Corn tempura - Dashimaki tamago (rolled omelette) - Octopus tempura - Steamed clams and Kujo green onions in sake - Octopus and shrimp escargot-style - Tomato pasta with hairy crab Everything was really delicious! The fried dishes were crispy and light. The beef tendon was melt-in-your-mouth tender, and both the seafood and meat were delicious.

I visited the restaurant at the reserved time. (I later found out that they opened the restaurant for dine-in just for us because we had a reservation, even though they were only doing takeout at that time.) The appetizer included firefly squid with vinegar miso, simmered octopus, and fried white fish. The sashimi platter had yellowtail, mackerel, tuna, sea urchin, and sea bass. The rolled omelette and fried oysters were delicious too. The crab sauce over taro was especially tasty with its flavorful broth. Everything was delicious from the appetizers to the main dishes. The fried items were crispy, the omelette was fluffy, and the crab sauce was so good I drank it all. I definitely want to go back again.

Facing onto Higashioji Street, this shop has a wide variety of fish caught by the fishing enthusiast owner and sent by friends, including rare ingredients not found in regular fish markets. The owner is dedicated to perfecting the processing techniques, such as the ultimate blood removal according to the Tsuji method, showing their efforts to make the most of the quality ingredients. Located just a short taxi ride away from Gion, about two kilometers, if you're not looking for a high-end atmosphere, you might find better deals and delicious food by traveling a bit further!

I have been visiting this restaurant occasionally for a few years now. The owner here is a celebrity and I sometimes see him on TV. The restaurant always seems to be full, so I think reservations are necessary. The food is impeccable, and no matter what I order, I am always satisfied. My favorite is the sea bream cutlet fried rice!

Once again, it was a Sunday with no reservations. I left home and made a reservation from the car to arrive at 6:30 pm. I sat at the counter. There was a lively atmosphere in the back tatami room. What we had: draft beer, non-alcoholic beer, chilled sake, Kachikoma appetizer (sesame tofu, purple shiso, white fish fry, bonito, squid sashimi), small potato tempura, Kamo eggplant miso, red snapper head soup, mackerel sushi. The menu was extensive, and sometimes the owner's freshly caught fish is added to the menu. The restaurant seems to be well-known for its fish, but unfortunately, there were no favorite fish like white fish sashimi on this day. The red snapper head soup was fresh and had a good seasoning. It's a nice place to have a variety of dishes, and I would be happy if it were near my home. By the time we left, the counter was full, and it seems like a restaurant loved by regulars.

The other day, I was invited by a customer who had taken me to Yokota to stay in Higashiyama. The husband, who greeted us at the counter, had a youthful face. There were various types of fish and meat lined up on the counter. We started with sashimi ranging from 3000 yen and assorted side dishes for 1500 yen, accompanied by beer. The freshness and taste of the fish were truly surprising. The owner apparently catches the fish himself. The seasoning of the side dishes was excellent, especially the Nanban-zuke made from Honmoroko fish from Lake Biwa. We also had a bottle of "Furousen Red Label" at the customer's recommendation, which turned out to be a bit pricey but worth it. The sake was fresh, deep in flavor, and went well with both sashimi and fried dishes. Despite trying other types of sake, we kept coming back to this one. The bill came out to be a little over 8000 yen per person. Thank you for the wonderful meal.

I went to this restaurant with a welcoming atmosphere, and everything was delicious and amazing! They also have rare sake available. Personally, I was impressed by the Kachikoma they had, and I highly recommend the Gyujiya or Biwamasu if they have them. Plus, the prices were reasonable, around 10,000 yen per person, and they even had souvenirs available. Thank you for the wonderful meal!

My rating is 4.2 [Food 4.2 | Service 4.2 | Atmosphere 4.1 | Value for money 3.9 | Drinks 4.1]. Tonight, I had a business-related dinner. I chose the restaurant. It had been about a year and a half since my last visit, and Mr. Sato greeted me with a warm welcome. His hobbies include exploring lunch spots in Kyoto and fishing in the Japan Sea, both of which he details on his blog. I had a barley shochu soda, while my companion had a draft beer. The appetizers included white shrimp tempura, dried young sardines with grated radish, and sesame tofu. They were all delicious, especially the sesame tofu. I prefer small, rich flavors over large and overwhelming ones. When I requested octopus sashimi, they also brought swordfish as a service, freshly caught in Osaka Bay. It was just swimming in the bay moments ago. No wonder the man who answered the reservation call was a helper, and there were fishing cases on the floor of the restaurant. The fishing experience can be found here → [link provided]. Osaka Bay seems to have good fishing spots. The swordfish was also amazing as it was. What a pleasant surprise. Next, we had cloud ear fungus ponzu, which I occasionally crave. Along with grated radish. We also had grilled eggplant and fried meitagarei (righteye flounder). We enjoyed them thoroughly. As we were getting ready to finish our meal, we realized we weren't that hungry, so we opted for a special takeout option. They packed plum and shiso leaf rolls in the smallest box for us to enjoy later. They were delicious when we had them later. It was a fun and enjoyable visit after a long time. We will definitely come back.

The dishes at this restaurant were not ordinary but truly delicious. The assorted sashimi plate was especially tasty. The sake was also the best I've ever had. The prices are a bit high, so I can't go often, but I definitely want to go again.

Arashimaru is a great place to visit casually. The crab shell tree sashimi is interesting and the swordfish tempura is excellent.

I finally got to visit a restaurant I've always wanted to go to! The chef goes out at night to source the freshest ingredients. It was amazing! Delicious food, great drinks, and fun stories from the chef. I'm hooked! I'll be back soon! ✨✌️

The tempura batter is really good, and it gets even better. I also received a sticker from the fishing enthusiast chef, so I want to support them! Keep up the good work!

The duck eggplant, black pork with bonito flakes was delicious, and the rockfish and mantis shrimp were also good. A very enjoyable restaurant overall.

A high-class izakaya with a sushi restaurant base. The quality of the ingredients and dishes is top-notch, and the selection of drinks is impressive. It's hard to find a restaurant like this in Kyoto.

Returning to Kyoto Station from a business trip to Tokyo, I wanted to grab a bite to eat but it seemed like Han was already closed. So, I decided to try a restaurant that I haven't been to yet this year. Luckily, there was space at the counter so I took a seat. Three appetizers were quickly served: fried sakura shrimp, tofu and egg, and sesame tofu. And then, the representative spring mountain vegetable, udo no tappai. Tappai is basically a type of salad. It is mixed with a spicy vinegar miso dressing, which I am usually not a fan of. However, this one was different. It had a very mild flavor and was presented beautifully on the plate. The vinegar miso dressing was placed around the main dish, allowing you to adjust the flavor to your liking. Next up was grilled conger eel. I had it grilled with salt, which is my favorite way to enjoy it. The perfectly grilled eel had a firm texture and a subtle fragrance, paired with wasabi and seaweed. It was amazing. Lastly, I had steamed abalone with liver sauce, wasabi, and vinegar citrus. The abalone liver glistened like caviar. I can't even put into words how delicious it was. I paired the meal with a simple shochu highball. For all that I enjoyed, the price of around 3000 yen was definitely worth it. The owner, Mr. Sato, was recently on TV in a funny scene.

Short-term as it may be, when leaving Japan, I would like to visit certain shops that I truly love and make it clear to myself what I really like. Tonight, I visited Sbon as usual. I always rely on him for various things while I am away. First, we had drinks - I had sweet potato shochu "Kiroku" and Sbon had draft beer, and we toasted. The appetizers were the usual 3 types - cherry shrimp tempura, sweet and sour white fish, and sesame tofu. Sbon seemed to understand the goodness of this place at this point. To start, we ordered a sashimi assortment and an assortment of side dishes. The sashimi included octopus, isaki, swordfish, grilled conger eel, salmon, sweet shrimp, scallops, and sea bream - all fresh and delicious. The side dishes included fried eggplant, potato salad, okara, lotus root stir fry, deep-fried long green pepper, and edamame - all vegetable-based and well-prepared. When Sbon tried to order horse mackerel fry, the owner, Sato-san, regretfully said, "Oh, sorry, it's sold out." This smile surely means something good is coming... "How about a deep-fried swordfish and such?" Oh, that sounds delicious. We already know the quality from the sashimi we had. This swordfish has great meat but unfortunately has bones in the fin part, making it difficult to eat. They took care of all that for us, and we happily dug in. And the decorative head bone. As Kansai people, we cannot just return this as it is and dispose of it as waste. We asked Sato-san to make us deep-fried bone senbei. It was also delicious. I had a refill of shochu and a shochu highball as a chaser. Sbon had Yama no Kami. Sbon ordered camembert cheese fries, showing his hearty appetite. For the finale, we had uni and salmon roe sushi. All delicious, meticulous, and delicately presented. Thank you for the meal. Toilet - Unisex near the entrance. Washlet. --- Kyoto Bar Crawl Part 3 For our second stop today, we revisited a place I had been to before. The appetizers included edamame, bamboo shoots, and bay clams. I had sweet potato shochu Kiroku. Mozuku vinegar with cucumber and crab meat on top. It was a bit too much for one person, but for the sake of health, I ate it all. Then, we had fresh squid sashimi. I like to dissolve wasabi in soy sauce and then add more wasabi on top - delicious. The quality of the accompanying seaweed and onions was also excellent. I had a premium shochu called "Ruo" from Manzen Sake Brewery in Kagoshima - a bit pricey but well worth it. It had a creamy taste and a solid aftertaste. This place has an excellent selection of shochu. It was time for the finale, so we had medium fatty tuna rolls and yuba noodles. The medium fatty tuna was naturally delicious, but the noodle broth was truly tasty. Thank you for the meal. --- Today's third stop is here. I have long known about the famous Sato Yasuki's shop, and today, I finally entered. He is well-known for being on Kansai TV's "Tonari no Ningen Kokuhou" and running the Kyoto Lunch Club (KLC) website, which provides detailed lunch information daily. The menu is thick with regular items and daily recommendations. The appetizers were sesame tofu, grated whitebait, and boiled sardines. They were carefully prepared. The black wagyu tendon stew was delicious. The balance between konjac and beef tendons was good. Boiled rapeseed greens and the famous shrimp and octopus escargot style dish. This kind of dish is like a Columbus egg.

Located in Marutamachi-dori Higashi-oiru, this seafood-focused restaurant on the first floor of a white building exudes a traditional Japanese atmosphere with its brick-style eaves and noren curtain at the entrance. The interior is decorated with beige walls and brown furnishings, creating a cozy and calming ambiance. I visited for a late dinner, and the sparse crowd allowed me to relax and enjoy my meal. I started with a smooth plum wine, which had a gentle plum aroma and a rich sweetness that helped me unwind. Being a light drinker, I sipped on it slowly while savoring the dishes. The first dish was a silky and flavorful yuba, soaked in a savory broth. Next, I indulged in simmered eggplant, which absorbed the broth and oil beautifully, offering a delightful combination of flavors. As a fan of eggplant, this dish was a must-try for me. Another dish featured tenderly cooked sardines, seasoned perfectly to complement the fish's natural taste. Despite my childhood aversion to sardines, I am working to overcome it by enjoying them at delicious restaurants. The tempura of small sweetfish from Lake Biwa was a refreshing and crispy delight, enhanced by a squeeze of lemon and a sprinkle of salt. Lastly, I relished in the fried young ayu fish, which had a crunchy coating and a robust flavor. This was my first time trying it, and it quickly became a favorite of mine.