For my father's birthday celebration. You can choose from steaming, frying, and more. Just imagining the crispy scales makes it look so delicious that I couldn't resist, so I went for fried food! The fried abalone and corn tempura were followed by more fried dishes, but they were all delicious, so no problem! The seasonal ingredients were prepared with such care and skill, making them beautiful and enjoyable. It was truly amazing!

I wanted to eat eel in Kyoto, so I searched for a specialty eel restaurant in Kyoto, but unfortunately, I couldn't make a reservation at a place that serves eel. ⭐️ Eel sashimi ¥unknown ➡️ I had it boiled and slightly grilled. It was very delicious! ⭐️ Eel and cucumber vinegar dish ¥1200 ➡️ It was not bad in taste, but the cost performance is quite poor. I think around ¥600 would be more reasonable for this. ⭐️ Eel bun ¥1400 ➡️ It had pumpkin inside, and the pumpkin flavor was dominant. I wished I could taste more of the eel. ⭐️ Grilled eel with salt soup ¥2800 ➡️ The saltiness was quite strong, and the cost performance is not great, a bit expensive. ⭐️ Draft beer @¥700 x3 glasses ⭐️ Sake ¥700 ⭐️ Side dish ¥unknown ➡️ This was delicious! Overall, I was satisfied with the atmosphere of the restaurant and the service of the staff. However, the cost performance is a bit poor. Eel has a subtle taste, so it is often paired with other flavors, but sometimes the other ingredients can overpower the eel. It's a challenging ingredient to work with. I enjoyed the seasonal flavors. In total, ¥18590 for the meal. Thank you for the feast!

This is a calm Japanese restaurant located right behind Demachi Masugata. The food is elegant and exceeds expectations with its meticulous preparation. The dishes come out at the perfect timing. The appetizer platter is beautifully presented and almost too cute to eat. The crab and taro in a yam sauce and the steamed turnip were particularly delicious.

An okay restaurant. This price range is expected... I want to have a more unique and fun drinking experience.

As usual, it's Mother-Child Time! So, on this day, we went to Nishikado-san, located right near Demachiyanagi Shotengai. It had been a long time since we passed by this area, and although my memory is a bit fuzzy, it didn't seem to have changed much from before. Demachi Futaba was still as popular as ever. Upon entering the restaurant, we found a calm atmosphere, with private rooms available on the left. We opted for a private room. This day, we went for the lunch omakase course, which included: - Appetizer - Assorted sashimi - Wokatake simmered dish - Tempura - Wakakusa-mushi - Rice (or tea soba) - Warabi mochi The appetizer had 9 different items, like temari sushi, sesame beans, and tofu dengaku, all in small portions. The sashimi platter had 4 types of fish, such as koshio, turban shell, tsubasu, and sea bream. Each had a unique taste and texture. The wokatake simmered dish featured fresh bamboo shoots, perfect for the season. The tempura included prawns and seasonal vegetables, with a crispy batter. The prawns even had their heads intact. Wakakusa-mushi, made with ground peas and sweetfish, had a delightful texture. It was a reminder of the beauty of Japanese cuisine. For the main course, we chose rice or tea soba. To end the meal, we had warabi mochi, a soft and chewy dessert. We also tried the tempura bowl, which was satisfying in its own way. While it didn't have a standout factor, the overall experience was comforting.

This is one of my favorite restaurants for several years. I love the quiet and elegant atmosphere. It's a place I don't really want to tell others about. The serene ambiance is perfect for a couple to visit. Most of the customers are women, tea ceremony enthusiasts, or related individuals. Currently, they offer both lunch and dinner courses featuring simple and elegant dishes using seasonal ingredients. The presentation is also simple and elegant. Today's January menu includes a variety of appetizers, sashimi, fried dishes, steamed dishes, tempura, rice with miso soup, and dessert. The quality of the sashimi is top-notch, especially the red and white turnip with sea bream. The tempura is also delicious, with a standout being the fried taro with crab sauce. The steamed dishes are light and fluffy, such as the steamed turnip with sea bream. The main dish features sweet sea bream prepared in various ways. The meal ends with rice, miso soup, and pickles or warm/cold soba noodles. The dessert, warabi mochi with black honey and kinako powder, is also exquisite. The restaurant is located in the eastern part of the city, but the owner's name is Nishisama, which means "west." The entrance has a beautiful approach, and the interior is always decorated seasonally. The atmosphere is quiet and elegant, with customers maintaining a respectful volume in their conversations. It's a typical Kyoto-style establishment loved by sophisticated locals. The dining experience may be a bit light for younger or male customers, but it's perfect for those who appreciate refined dining in a peaceful setting.

I had been curious for a while and finally visited the restaurant. I heard it was difficult to make a reservation, but I was able to easily book a table for a Friday night two weeks in advance. When asked about course meals when making the reservation, I decided to challenge myself with a la carte this time. The restaurant is located in a calm atmosphere tucked away from the bustling Masugata shopping street. The neighboring Kashiwa-ya is also a delicious place. When I entered the restaurant, I was surprised to see it quite empty and had the option to choose between sitting at the counter or a table. Of course, for the first time, I chose the counter. First, I looked at the lineup of drinks and was relieved to see a decent selection. As I was deciding on a drink, a luxurious appetizer suddenly appeared! This alone made me feel like I could drink for a while. However, looking at the menu, there were many other enticing dishes lined up... There was conger eel, matsutake mushrooms, and tilefish, but I couldn't resist the tilefish. And then I had to decide how I wanted the tilefish to be cooked... grilled with salt, steamed with sake, deep-fried... I ended up choosing grilled with salt. While there was a good selection of cold sake, the options for warm sake were limited, so I asked if they could warm up the cold sake for me later on. One of the great things about a la carte is being able to enjoy the combination of dishes and drinks. For dessert, I had warm green tea soba, and considering it was almost a full-course menu at this price, it was quite a bargain. This restaurant has become one of the places I want to visit regularly from now on.

Located in Demachiyanagi Shopping Street, this restaurant is run by a friendly master and mistress. I had the 4500 yen lunch course at the counter that day. Since it's the season for conger eel, I had high hopes, but I was surprised by the abundance of conger eel dishes. The first dish consisted of various appetizers, including creatively prepared items like tomato jelly. The octopus was also tender and delicious. Next came the sashimi, featuring conger eel with plum paste, a dish I had been looking forward to. The soup also had conger eel and matsutake mushrooms, a luxurious combination. Then came the conger eel tempura, which was light and fluffy. The main dish was steamed conger eel with mashed pumpkin inside, topped with a savory sauce. The gentle sweetness of the pumpkin and its sticky texture resembled sea urchin. Lastly, we had conger eel rice bowl. I was truly full by the end of the meal. I think this lunch course is a great deal.

Work entertainment, something that doesn't happen often, but tonight it is. I am being entertained. Located deep in the Demachi Masugata shopping street, this place. Masugata-san is a favorite shopping street of mine, but it has a somewhat reserved atmosphere. A hidden traditional Japanese restaurant with a surprising combination and a quaint house, tucked away in the back of the street. There are table seats and a counter, but today we are seated in a private sunken kotatsu room with 3 people. As there were work-related discussions, I was only able to take pictures of about half of the dishes. Also, I am unsure of some of the dish names, so please forgive me. First, we had the appetizer, which consisted of 9 items on a long plate. Hoya, nodoguro skin grilled, tai no temari sushi, jun-sai, small taro, and nuta salad, among others. The sashimi platter. Conger eel with plum, tuna, and tai. In Kyoto's summer, conger eel seems to be a popular choice. I am not particularly fond of conger eel, but it was quite delicious. I believe there was another dish after this, but I forgot. The soup dish, conger eel in ankake sauce. Another dish featuring conger eel. This dish also included plum, kumquat, and edamame for a refreshing presentation. It was delicious. The strong dish was guji, with 4 cooking methods to choose from: salt-grilled, fried, steamed in sake, and deep-fried. I chose the steamed in sake method. This dish was also quite tasty. The fried dish, where the skin was served separately, looked the most appetizing. I am used to sharing dishes with friends, so I felt a bit frustrated at times like this, but it couldn't be helped. The meal, tempura and rice. They could be served separately or in a bowl. Miso soup, three types of pickles (carrot, cucumber, melon). I had them separately. The tea looked delicious too. Dessert was warabimochi. Luckily, my colleague who loves sweets gladly ate it, which was a relief. The restaurant is not very big, and the chef cooks alone. The female staff members provided attentive service. The seasoning overall may be a bit subtle, but it's a good restaurant recommendation. When I mentioned this place to my companion, they responded with, "It might not be my cup of tea." The selection of alcohol mainly consists of sake, with some beer, shochu, and only one type of domestic red or white wine. There may not be a need to focus on domestic wine just because it's a Japanese restaurant. So, I might revisit for lunch. kasuganomichi's "New Rule for Tabelog!" #17 If it's a selection of only domestic wines, there's no need to include wine. Restroom: There are separate rooms for men and women, labeled "For Women" and "For Men." The "For Men" room was occupied, so I waited, and the staff kindly opened the "For Women" room for me. It had a washlet.

Located near Demachi Masugata Shopping Street. I added 2000 yen for the sea bream dish, which is their specialty, for lunch. The soup was light with a hint of salt, leaving a pleasant aftertaste. The fried food was crispy and well-prepared. The sea bream was served as grilled with salt and steamed, both delicious, but the steamed one was exceptional - tender and flavorful without any fishy taste. I would definitely like to try it again. The warabi mochi served after the meal was also delicious with a smooth texture. It's amazing to find such wonderful dishes in a hidden spot in Kyoto.

On Saturday, November 26th, under clear skies, my wife and I stopped by a restaurant for lunch on our way back from enjoying the autumn leaves at the famous Iwakura Jitsu So-in temple. This restaurant was recommended to us by an acquaintance, and we were eager to visit. Located in Demachiyanagi, near the renowned Demachi Futaba shop known for its soybean rice cakes, the restaurant had been rebuilt a few years ago and had a beautiful interior. We arrived around 12:30 pm and found the place fully occupied, so we sat at the counter. The friendly owner was preparing the dishes behind the counter, while his wife was serving the customers. There was also someone, probably the previous owner, working in the back. We opted for the lunch course priced at 4,500 yen. To start, we ordered drinks from a menu that included sake, shochu, wine, and non-alcoholic options. I chose the Matsunotsukasa Junmai Ginjo sake from Shiga Prefecture for 600 yen. It had a refreshing dry taste that paired well with the food. The first course included green onion and fried tofu with spicy miso, spinach with sesame dressing, pickled horse mackerel, and fresh Kyoto turnips. The balance of flavors between the spicy miso, pickled horse mackerel, and sesame dressing was excellent. The sesame dressing was creamy and delicious, and the Kyoto turnips were thick and sweet, showcasing the natural flavor of the vegetables. The sashimi course featured marinated sea bream, young yellowtail, scallops, and sea urchin. The young yellowtail had a pleasant crunchy texture, while the marinated sea bream was flavorful. The simmered dish consisted of slow-cooked green onions from Kamigamo, served with grilled round mochi. The dashi broth was incredibly delicious, and the local green onions added a sweet taste to the dish. The grilled dish included shrimp wrapped in ginkgo nuts, lotus root, and shishito peppers. The combination of shrimp and ginkgo nuts was delightful, and the lotus root provided a crunchy texture. The steamed dish was a turnip dish with grated turnip, sea bream, and tender lily bulbs, topped with kudzu starch sauce. The flavors of turnip, lily bulbs, sea bream, and kudzu starch sauce blended perfectly, creating a delicious dish. The rice dish was a tempura bowl with burdock root and sweet potatoes, seasoned with prickly ash. The pickles and red miso soup complemented the tempura bowl well. For dessert, we had bracken rice cakes made with real bracken, which was a significant difference from the imitation ones sold in department stores. The authentic bracken rice cakes were truly delicious. Overall, the restaurant offered delicious dishes made with local seasonal vegetables, showcasing the chef's dedication to using quality ingredients. It's a hidden gem loved by locals, and the price of 4,500 yen for the course was quite reasonable. I highly recommend this exceptional restaurant and look forward to visiting again in a different season.

I visited a restaurant in Kyoto with a friend who lives there as my guide. The restaurant is known to my friend and the owner, so they have a good relationship. We walked east on Imadegawa Street from Imadegawa subway station. The expected high temperature in Kyoto that day was 35°C. Despite the scorching heat, we wandered around Kyoto Imperial Palace and Doshisha University campus, then headed north on a small path near the Kamo River. We stumbled upon a charming little restaurant with a lovely appearance. The interior had a counter, tables, and even private rooms, and there were families dining there as well. Here is what we enjoyed: - Appetizers: White lotus root salad, smoked scallops, mozuku seaweed - Tomato-based soup - Sashimi: Conger eel, flounder, horse mackerel, sea urchin - Soup with taro and yam - Tempura: Cherry shrimp and trefoil - Simmered dish: Sea bream, peas - Grilled dish: Tofu and yam - Abalone liver with wasabi - Rice, clear soup, pickles - Black sugar pudding The food was delicious and well-balanced with fish and vegetables. The colors of white, red, and green were vibrant and pleasing to the eye. Some highlights include the crispy texture of the white lotus root salad, the savory and smoky flavor of the smoked scallops, and the refreshing balance of acidity and umami in the tomato jelly soup. The tempura with trefoil had a delightful bitterness and crunchy texture, and the simmered dish with peas and sea bream was harmoniously sweet and savory. The grilled dish with tofu and yam was smooth and fluffy, a combination I personally love. We started with beer and then switched to sake, which had a selection of 4-5 types ranging from 1,000 yen per serving. In Kyoto, there are many options for Japanese cuisine, but this restaurant near Imadegawa is definitely a great choice. The owner, Mr. Imanishi, who spent much of his student days around Imadegawa, was a kind and gentle person to talk to. It was a lovely lunchtime in Kyoto!

A visitor from Tokyo wanted to experience authentic Kyoto cuisine, so we decided to visit this restaurant. It's a bit far from the city center but is known as a hidden gem. Despite it being peak autumn foliage season, we were lucky to secure reservations for three seats at the counter. The octopus was delicious. Unfortunately, I forgot to take notes on the menu and can't remember the names or ingredients of the dishes (sorry to the chef). This is sashimi. The chawanmushi brought smiles to our faces. The tempura was great, and we also ordered the special "koppagani" which was delicious. We shared half of the Matsuba crab among the three of us. We also ordered the "Tanba steamed dish," which had tasty chestnuts. The famous "tororo tofu" was served on a ceramic plate and lightly grilled. The meal ended with rice, miso soup, pickles, and kuzumochi for dessert. It was another satisfying meal at this restaurant. (Restaurant name: Nishikado, located near Demachi Masugata shopping street)

From Demachiyanagi Station on the Keihan Electric Railway and Eizan Electric Railway, head west. Cross the Takano River and Kamo River, then enter the Demachiyanagi Masugata Shopping Street. Turn south at the first corner and you will find a traditional Kyoto cuisine restaurant. The address is Sanjocho, Kamigyo Ward, Kyoto City. The restaurant has a modern Japanese atmosphere with a calm and elegant feel. There are 6 counter seats at the entrance, 2 tables on the right side, and private tatami rooms on the opposite side. I was seated at the counter in front of the kitchen. The restaurant offers a set menu for 5,500 yen or 7,000 yen, but this time I decided to order a la carte. The meal started with a selection of appetizers including mirin-dried fish, crab dumplings, hand-rolled sushi with saury, mashed tempura, and firefly squid. Each dish showed great attention to detail, promising a delightful dining experience. The sashimi platter included sea bream, scallops, saury, and fresh sea urchin. The flavors were beautifully balanced. The "Wakatake simmered dish" featured bamboo shoots from Tsukahara and Moroshu, a brand product. The delicate flavors of the bamboo shoots and sea bream combined perfectly. The restaurant's original dish, "Famous Tororo Tofu," was a silky tofu topped with Yamato potato and grilled on a ceramic plate. The dish was a delightful mix of creamy texture and smoky flavor. Other dishes included "Nutae salad" and "Yuba Hiroshu," each offering unique flavors. The "Awafu Dango" featured chewy raw wheat gluten with miso paste, complemented by the refreshing aroma of sansho pepper. The "Grilled sea bream salt soup" was a luxurious broth made from simmering grilled sea bream bones with sake and dashi. The rich umami flavor of the sea bream infused the soup. Lastly, the "Mini Tempura Bowl" had a slightly sweet sauce and crispy tempura. The kitchen staff worked efficiently, demonstrating a harmonious teamwork. The attentive service and high-quality dishes made for a memorable dining experience.

After enjoying the weeping cherry blossoms at the Imperial Palace, I had lunch at this restaurant near the Masugata shopping street in Demachiyanagi. The approach with a refreshing breeze, swaying cream-colored noren curtains, and chic interior set the mood. I had the tempura set meal. It started with a small dish of firefly squid and fried tofu with simmered vegetables. The fried simmered dish was a bit too sweet for my taste. The tempura was light and crispy, delicious with either salt or dipping sauce. I had the vegetables with salt and the shrimp and fish with dipping sauce. The lotus root was crunchy and tasty. And the rice was exceptionally delicious. Since I rarely eat dinner, the quality of my lunch is crucial. On a different note, near the Kandogomon gate of the Imperial Palace just down from Karasuma Imadegawa, there is a large ginkgo tree, and right in front of it, there is a single elderly cherry tree with only its bark left as the trunk. It can't stand on its own and is supported by a prop, but it blooms beautiful flowers in spring. It's endearing, and I watch it every year. Last week, it was still in bud form. It might be in full bloom now.