Yesterday, I had lunch at Nakanoya in Gion Shimbashi, Kyoto. Everything was delicious, but the corn tofu appetizer was especially addictive. Chatting with the chef was also fun. Gion during the day is lovely. #KyotoGourmet #GionKyoto #GionShimbashiNakanoya #GionGourmet #GionLunch #GionShimbashi #Foodies #FoodieGirls #KyotoGourmet

I used it for a friend's birthday celebration! The lunch course is 13,000 yen. I felt the attention to detail in all the menu items. There were plenty of Kyoto vegetables used and everything was very delicious! From pike conger eel, eel, to Shinshu beef... the final kettle rice dish was exquisite.

The taste, dishes, location, atmosphere, and hospitality were all fantastic! There was a sense of excitement entering the alley. Everything we ate was delicious, beautifully presented, and the owner, Mr. Nakatani, was wonderful. Considering all this, the price was surprisingly cheap!

I made a reservation for 12:30 and visited a small alleyway restaurant in a familiar area. I wasn't sure if I could pass through the narrow path, but once inside, the atmosphere was nice with a black-based interior and a white wooden counter. Since it was daytime, I ordered a bottled beer in a thin glass. The course meal was Japanese cuisine, and it had been a while since I had one. I was allowed to take photos, which I appreciated. The dishes made with seasonal ingredients were all delicious. I wished I could have ordered some sake, but it's not my favorite. Every dish was tasty, but I especially liked the smoked firefly squid with the green onions on the side. Thank you to the staff behind the counter for the conversation. I would like to visit again at night next time. Thank you for the meal!

I have visited this restaurant several times before, and it's a great place. I always have trouble finding it, as it's tucked away in the back alleys behind Tatsumi Shrine. It has a hidden gem vibe. The atmosphere really gives off a Kyoto feel. And everything I've eaten here has been delicious! The sweetly seasoned meat with lots of sansho pepper on top was absolutely amazing! The sake recommended by the chef was also fantastic. It's best to just order what the chef suggests. I definitely want to go back to this place.

The dashi is delicious, with a strong presence of kombu and bonito flavors that are comforting. The overall taste is light yet elegant. It is not just watery, but the dashi flavor is solid and each ingredient is infused with it. The vegetables are fresh and juicy, allowing the natural flavors to shine through. I was truly impressed. This is my favorite dashi I have ever had.

I chose this restaurant because I wanted to eat Japanese cuisine using Kyoto vegetables and seasonal ingredients. The atmosphere of the restaurant allows you to enjoy a corner of the beautiful scenery of Gion. I chose the lunch course, and all the dishes were elegantly delicious. The main dish seemed to be tempura, but I wish there were a bit more variety like fish or meat. If you like vegetables, you might rate it higher. The closing rice dish was also delicious. The restaurant may seem upscale, but you can enjoy Kyoto's traditional cuisine in a casual way, which is its charm.

I was introduced by a customer of the owner and visited the restaurant. The exquisite appetizers on the white wooden counter were amazing, as well as the perfect pairing of sake. The course menu provided was of high quality ingredients and surprising cost performance. The chef's personality was also very kind, and I was well taken care of. Wow, what a meal! It was delicious!! Thank you for the feast!! I will definitely visit again.

The town of Gion in Kyoto is quite quiet. Walking from Gion-Shijo Station towards Motoyoshi-cho and standing in the back alley is the shop "Gion Shinbashi Nakatani," where you can enjoy the chef Nakatani's exquisite cuisine. The restaurant is very popular, with the counter almost full. You can enjoy various dishes a la carte or as a course. Today, I asked for several recommendations: - Starter: Nanohana with spicy mustard - Sashimi platter: Squid, Flounder, Yellowtail - Fried taro shrimp - Karasumi (bottarga) - Ankimo (monkfish liver) miso pickles - Appetizer platter - Lily bun - Eel sauce - Nodoguro (blackthroat sea perch) rice in clay pot - Scallop and broad bean tempura - Snow crab meat in white miso sauce Chef Nakatani took great care of us throughout the meal, and we had a pleasant dining experience! The sashimi and white miso dish were particularly delicious! Thank you for the meal.

When you enter the alley near Gion Tatsumi Shrine, you will find this restaurant. They offer set courses as well as à la carte options. I requested a course meal this time. The chef, who has a humble demeanor, prepares dishes with gentle flavors. I have eaten here several times, and the clay pot rice is always delicious. I would like to come back just to have the clay pot rice as a finishing touch after drinking. Depending on the day, they can accommodate children with special dishes. There are tatami mat seating available. When making a reservation, try requesting a children's meal.

I visited this restaurant in Kyoto on short notice. Although there were no signs outside, the place was almost full, indicating its popularity. The food was traditional Japanese cuisine, fitting for Gion. Dishes included bamboo shoots and a colorful sakura (cherry blossom) garnish, reflecting the season. The highlight was the outstanding dashi broth in the soup. However, there were issues like missing explanations for dishes and delays in taking orders. The food was prepared by a young female chef, so I have high hopes for improvement in the future. Overall, I look forward to seeing how this restaurant progresses. Thank you for the meal.

The atmosphere of the restaurant seemed nice, so I made a reservation and went. This time, I tried the 13,000 yen course. I captured all the dishes in photos. Each dish used a variety of ingredients and was very delicious! The chef here seems to be someone who enjoys eating a lot, aiming to be a kaiseki restaurant where you can get full in one place. I also love eating, so I really resonated with what the chef said. Despite being located in Gion, both the staff and customers had a relaxed, at-home atmosphere which made it very comfortable. Thank you very much!

I made a lunch reservation for one person at Kyoto Restaurant Winter Special. I ordered the Obanzai set meal for 3,500 yen (including tax) and also ordered bottled beer and sake. The meal included sesame tofu, grated Kyoto carrot with young sea bream and flounder in soy sauce jelly, Obanzai plate with simmered beans, braised pork, deep-fried oysters, carrot and sesame salad, grilled fish, broiled mackerel, rolled omelette with dashi, pork miso soup, freshly cooked white rice in a clay pot, pickles, and vanilla ice cream with matcha sauce.

After exploring Kyoto with a friend, we went to this restaurant. It is located in a quiet area north of Gion Shirakawa. They have both a counter and tatami seating, but we chose the tatami seating tonight. It is convenient to make a reservation online. The course menu includes: Appetizer - Mixed persimmons and figs Sashimi - Chu-toro, striped jack, flounder Clear soup - Conger eel and matsutake mushroom Mackerel roll sushi - Mackerel wrapped in seaweed Hassun (assorted appetizers) - Ginkgo croquette, grilled bonito with miso, Konnyaku from Eiganji temple, etc. Grilled dish - Tataki of Nagano beef Rice pot dish - Rice topped with seared salmon Soup - Nameko mushroom soup with a hint of acidity Dessert - Warabi mochi and hojicha ice cream Drinks: - Sapporo Super Dry (medium bottle) - Tsuki no Usagi Junmai Ginjo sake - California Chardonnay The dishes are all delicious, with no surprises but traditional flavors. The presentation and choice of tableware are colorful. It is a very good restaurant where you can enjoy a calm meal.

Gion Nakatani is an amazing restaurant. Every dish is fantastic with attention to detail. It was very elegant. The Hassun was particularly impressive. The sweet sea bream was delicious. And although I couldn't take a photo, the matsutake mushroom rice was amazing. I heard it's out of season in a week, so I'm glad I got to try it at the right time. I'm glad I found this wonderful restaurant. I want to go back again.

On this day, I went on a cute date in Kyoto with a junior colleague. We got off at Gion-Shijo on the Keihan line and first had lunch in the Gion-Shinbashi area. While the Hanami Koji area is lovely, admiring the Shirakawa River in this Shinbashi area is also charming. In the early spring, the Somei Yoshino and weeping cherry blossoms are truly amazing, but the quiet season has its own charm as well. The restaurant is located in a small alleyway a little north of the main street. At first, I couldn't find the turn and ended up calling the restaurant for directions (laughs). "Mizudaki Manjiro" is the landmark. ----- [Interior] There is a counter and a raised tatami seating area, with more seating capacity than I expected. The interior, based on black and red, exudes a modern yet elegant Kyoto atmosphere. There is no dedicated service staff in the restaurant, and the male chefs handle both the kitchen and service. ----- [Food served] I had reserved a 5000 yen course in advance. We started with a toast with a glass of beer. 1. Appetizer: Scallop and persimmon sesame dressing - A visual that really evokes the feeling of "autumn" is served. Kyoto's traditional cuisine always manages to convey a sense of the season no matter when you visit, which is really wonderful. The rich sesame dressing, jun-sai, jelly, and zucchini create a delightful texture. The smooth and easy-to-swallow taste is simply delightful. 2. Sashimi: Akashi natural sea bream and Miyagi return bonito, served with plenty of yuba. Both the sea bream and bonito were served in generous portions. 3. Simmered dish: A simmered dish with small potatoes, conger eel, and eggplant. The dish has a deep and gentle flavor, with a slightly thick soy sauce-based broth that goes well with alcohol. 4. Assorted dishes: Kyoto's sticky pork stew, Noto vinegar seaweed, boiled spinach, pumpkin castella, small eggplant Dutch stew, salmon, etc. Each dish exudes the feeling of "autumn" even though the ingredients themselves may not be seasonal. The dishes are elegant and delicious. 5. Rice cooked in a pot with six kinds of mushrooms - The dish is filled with plenty of mushrooms, almost more than rice. The fluffy and slightly sweet dashimaki tamago, subtly flavored red miso soup, and pickles are served together. While the mushrooms provide various textures and flavors, the overall taste may be a bit too mild. 6. Dessert: Homemade "warabimochi" and roasted green tea ice cream. The warabimochi is exceptional as a post-meal treat, with its jelly-like texture and smoothness, complemented by the rich yet refreshing roasted green tea ice cream. It's a fantastic combination! It's incredibly delicious. The attention to detail in the dessert at a Japanese restaurant is truly impressive. Overall, the meal was a delightful experience with exquisite dishes and a cozy atmosphere.

The food is decent, the atmosphere is okay, the service is casual, but the hospitality and service could be better.

The assorted appetizers were surprisingly good, especially the sake lover's soup. The restaurant seems to have good usability for Japanese cuisine, and the service was also pleasant. Have a great New Year!

Gion during the peak autumn season... the prices seemed reasonable. The sashimi was delicious, with careful preparation enhancing the quality of the ingredients. The bonito was rich and the Wakasa squid was tender and sweet, with precise knife work making it enjoyable to eat. The hassun platter was visually stunning and mostly tasty, but some items were difficult to eat due to elaborate presentation. The clay pot rice had a crunchy texture from mixing in fresh matsutake mushrooms, but the flavor and aroma were weak. I was disappointed with the service, as I had higher expectations based on reviews. I visited for a small celebration to treat someone, so I feel let down. I will not be returning.

I used this restaurant during my trip to Kyoto at night. I ordered the 10,000 yen course with seasonal matsutake mushrooms added. When writing a tough review, I recognize that the number of words may be reduced or unnecessarily lengthened, but I feel the owner's enthusiasm and spirit of challenge here, and I look forward to the future development. The interior of the restaurant has a hidden and cozy atmosphere. On the other hand, you can see bottles of alcohol and supply boxes from the customer seats, so if aiming to be a top-class restaurant, I hope they pay attention to the view from the customer seats as well. I don't know the details, but the owner (?) scolding older staff members in view of customers doesn't feel good from the customer's perspective. (If scolding young staff members, I can understand to some extent). In addition, I would like to see more premium sake on the menu. The dishes served show effort and ingenuity, reflecting the owner's hard work. When we visited, many dishes were accompanied by finely chopped Shine Muscat grapes, but honestly, I didn't think they matched well. Shine Muscat grapes are fine as dessert fruit, but when paired with Japanese cuisine, they are too sweet and overpower the delicate flavors. The skin is also a concern. In this case, a small amount of finger lime might be more suitable. As for the separately ordered matsutake mushrooms, sprinkling them on wagyu beef seemed to diminish the flavor of the matsutake. Conversely, the matsutake rice cooked in a clay pot had a strong rice flavor rather than the matsutake flavor. Therefore, a tough evaluation on the Star Street. It feels like dishes are served without a taste test, rather than being perfected after trial and error. I understand that they are in the midst of various challenges, but I hope for further refinement, especially considering the location.