In 2017, "Ryosanpo" received two stars in the Michelin Guide. This time, I had the lunch course. It was a bit of a luxurious lunch. Everything was delicious. The owner, Mr. Hashimoto, is unique and friendly, making me want to visit again.

We visited a quiet restaurant in Hyakumanben, Kyoto. We ordered a course meal. The food was delicious, and we enjoyed the atmosphere. The sea cucumber in the appetizer was memorable.

After the Gion Festival. We enjoyed a delicious and refreshing summer meal with our family. It was a delicate dish perfect for the summer.

I passed the entrance exam for Kyoto University in the spring and visited with my parents and maternal grandparents.

I chose to have a luxurious lunch while looking at the garden. It was located just off a side street near the Hyakumanben bus stop, and I was surprised to find a grand gate resembling a ryokan. The room was a private one with a sunken kotatsu table. The meal was a bit small in portion, with the main dishes being pike conger and tilefish. They were very delicious. Matsutake mushrooms also made two appearances during the meal (as a simmered dish and in a porridge). The homemade konjac and tofu were also tasty, but there wasn't anything that stood out as exceptionally delicious! Overall, I had a good impression of the restaurant and would like to visit again.

It was a kaiseki meal that was created to pursue a marriage with whiskey in everything. It is a delicate meal and drinks that bring out the best of Japanese whiskey. Various drinks such as whiskey mixed with water, warmed sake, and super highball, using whiskies like Kakubin Kuro and original bottles that are no longer available, are served one after another, perfectly matching the dishes. Time flies by quickly as you enjoy the unique combinations. Especially, the water mixed with frozen shiso leaves is a must-try with Shiso Kounwa Whiskey. The semi-basement private room with a view of the garden was relaxing and enjoyable.

My mom's friends and I came here to enjoy a kaiseki course meal together as my mom is coming from Kyushu. The owner here is said to be a classmate of my mom's friend from the past. He has always loved cooking and has been running this restaurant without any formal training, just self-taught. Impressive! We were led to a private room and started with a toast with beer! The dishes were beautiful and the sashimi was incredibly flavorful and tender! The turnip steamed dish was made with Yoshino's authentic kudzu, very refined and paired well with sake. The tempura was small but perfectly crispy and delicious! And the grilled mackerel was amazing! The skin was so crispy! We had plenty of sake and enjoyed a delicious dessert, making it a very enjoyable time. The owner even saw us off outside. Thank you for the wonderful meal!

This is a very unique restaurant where you can enjoy kaiseki with only rare whiskies. The highballs, which taste like beer, and hot water mixed with dashi are enjoyable due to the chef's dedication to whisky. The traditional kaiseki flavors are satisfying, but the abalone with mango is a bit surprising. When paired with whisky, the flavors of each dish and drink stand out even more. With the current whisky and Kyoto booms, this restaurant, where you can enjoy both, is a truly valuable find. You can also enjoy the chef's puns.

When I went to eat the 5000 yen course with my friends before, we were able to enjoy our meal in a private room, so I decided to bring my parents for a revisit. However, this time we were told that we needed to order a meal that cost over 10,000 yen in order to have a private room. Instead, we were seated at a table near the entrance, right on the tatami floor. There was a constant flow of customers coming in and out, causing a draft of cold air, and we felt uncomfortable as people passing by could see us eating. Surprisingly, all other customers were seated in private rooms, and we were the only ones at the table seating. Because of this, the same course meal tasted different from before. If you want to enjoy a leisurely kaiseki meal in a private room, it's better to choose a course that costs over 10,000 yen.

I had always wanted to visit this restaurant. When I went to Kyoto for work, I finally had the chance to go. The location of the restaurant had intrigued me. When I arrived at the restaurant, I was amazed! The grand entrance and garden that appeared out of nowhere is something you only see in Kyoto. Excitedly, I entered the restaurant. It was spotlessly clean and had a wonderful approach. Since I was with my child, we were led to a private room. The room was impressive. I was expecting a more casual setting, so this was a nice surprise. They had a special type of sparkling sake called Sake Mountain Pass (??), so I ordered it. From here, things started feeling a bit off. The sparkling sake was not that great. I had requested a course with bamboo shoots and blowfish for 20,000 yen in advance. But, wait, where are the bamboo shoots? There was only a little bit of bamboo shoot and blowfish. It felt like a letdown. Each dish was decent, but there was no wow factor. Before I knew it, everything was over. There was no freshness either... Well, I shouldn't complain. Everything was of high quality. I guess I just had too high expectations...

I went to a delicious kaiseki restaurant for the first time in a while. I had heard that it was a highly rated restaurant and was looking forward to it. It exceeded my expectations. There were various sake selections that the owner was particular about, and I found a 4-bottle of my favorite Kouro Daiginjo, which they only receive three bottles of each month. The food was also very delicious, but I was so focused on eating that I completely forgot to take pictures of most of the beautifully presented and tasty dishes such as the sashimi, simmered Kyoto vegetables, and dessert platter. Nevertheless, I thoroughly enjoyed all the delicious kaiseki dishes that exceeded my expectations.

East Mountain Imadegawa, Ryozanpaku. This restaurant was chosen by the owner who loves fish for its delicious kaiseki cuisine. I never knew there was such a historic old restaurant on East Mountain Imadegawa where I always pass by. It seems that this restaurant has two Michelin stars. The atmosphere is truly amazing. On this day, we chose to have dinner on a weekday night to celebrate a special occasion. There weren't many customers, and we were guided to our room by a very kind and lovely waitress. When we made the reservation, my husband mentioned that it was our 30th wedding anniversary, and as a surprise, the restaurant's owner brought us a glass of Japanese sake. We toasted with the red glass of sake, which was easy to drink and not too strong. When I asked for the name, the owner showed me the bottle. It's a famous sake from Akita called Rokushu. I'll have to buy it and try it with my husband sometime. The meal started with appetizers. Each dish was beautifully presented and delicious. My husband, who loves fish, was already satisfied at this point. The broth of the soup was light but flavorful, and the bowl dish was a feast for the eyes and the taste buds. The sashimi, carefully arranged on ice, was fresh and tasty. To thank each other for the past 30 years, we toasted with cold beer. The dishes that came out next were served on a magnificent octagonal plate. It was so impressive that I couldn't help but exclaim. Even though there was so much food, we ended up finishing everything. We ordered cold sake and enjoyed reminiscing about the past. Finally, the luxurious rice dish came out. My husband had chirimen sansho rice, and I had sea urchin rice. We could choose from three types of rice, and the sea urchin rice was so delicious that we finished it all even though we were full. The dessert, including summer orange jelly and black honey warabi mochi, was also irresistible. Despite saying we were full, we finished everything. We received warm hospitality from the owner and the waitress, and we had a truly wonderful anniversary thanks to the delicious food prepared by the owner. This is the owner who prepared the delicious food. This picture is from the work of Osamu Tezuka. Thank you for the delicious food and the wonderful time.

I visited Liangshanpo for lunch during my trip to Kyoto. I really wanted to try Guji at this time of year. In Kyoto, Sakura Tai is called "Guji." I was told that the counter would be available on a Saturday afternoon. I like counters where you can watch the kitchen and talk to the head chef. Liangshanpo is a marsh located at the foot of Liangshan in the southeast of Yanzhou, Shandong Province, China. It was a place where heroes and ambitious people gathered after being mentioned in the "Water Margin" as a place where Song Jiang and Lin Chong took refuge during the Song Dynasty. I arrived right on time for my reservation at 12:30, but it seemed to be fully booked. I ordered a course meal centered around Guji (10,000 yen). Finally, Guji was beautifully served on a dome-shaped iceberg. The head chef told us that Guji caught in Wakasa Bay is loved by the people of Kyoto who have been fond of it since ancient times. I enjoyed the tightly packed Guji sashimi with fresh wasabi dipped in a little soy sauce... Next, I sprinkled a little salt and squeezed some sudachi. Then came the grilled Guji with salt, soup, and more... The balance of dashi and Guji fat was excellent. The soup dish is the best measure of taste, but I think this is a reliable restaurant. I thoroughly enjoyed it! A feast of Kyoto Guji!

About a 10-minute leisurely walk from Keihan Demachiyanagi Station, tucked away in a quiet alley, is a restaurant with a serene atmosphere. The stained glass sign with the name of the restaurant, the quiet gate, the cobblestone and moss entrance... all exude a Michelin two-star ambiance. As I approached the entrance, a voice greeted me and the door opened, welcoming me inside. Upon stating my name, I was led into the restaurant. Inside, on the right side, there was a kitchen and counter seats, while on the left side, there were spacious table seats with many people already seated. We walked past the tables and took off our shoes to enter the tatami room. From the tatami room, we could see a garden with blooming cherry blossoms and fresh green maple leaves, which was very beautiful. The floor was warm, which was a nice touch on the cold day. The first dish was a light tasting appetizer of grilled sweetfish and bamboo shoots with wood sorrel and fava beans. The second dish was a sashimi platter with fresh squid, saffron cod, and icefish, accompanied by pickled sayori fish and cherry tomatoes. The third dish was a white fish roe with Japanese pepper flavor, served with myoga ginger and shiitake mushrooms. The fourth dish included grilled saffron cod, homemade konjac with miso, and candied kumquats. The fifth dish was a tempura platter with bracken fern, asparagus wrapped in sandfish, and bamboo shoots. The sixth dish was cherry blossom rice, miso soup, and pickles. The seventh dish was a cherry blossom mousse and shiso sherbet. The course cost 5,000 yen (excluding tax) and while the variety of dishes was good, a more substantial main course might have been nice. The homemade konjac and tofu, made with the delicious water with a hardness level of 6, could have been featured more. The restaurant used to be a traditional inn, which explains the many private rooms available. The traditional Japanese room style adds to the atmosphere. Private rooms might offer a more two-star dining experience. The sliding doors are made of Tang Chou paper, and the handles are intricately designed with a moon motif. The restaurant also features many artworks by various artists, including original watercolor paintings by Ten Takeuchi. Postcards from the restaurant feature illustrations by Osamu Tezuka. It's recommended to visit the restaurant and experience it firsthand to truly appreciate its charm.

Yamanashi, chosen by Michelin, is a kaiseki restaurant called "Ryosanpo". This restaurant excels in every aspect - the appearance, the dishes, the atmosphere, and the determination of the owner. Personally, I have no complaints at all. Every time I go, there is something to learn. Each dish is filled with creativity. Not only is the taste wonderful, but you can also enjoy it visually. The ideas are innovative, and the entire course tells a complete story with a beginning, middle, and end. I am always impressed by the cleverness of the dishes. The owner, Mr. Hashimoto, is very enthusiastic and a great storyteller. Talking to him at the counter is always enjoyable.

The entrance of this restaurant, which can be described as the epitome of Kyoto elegance, was impressive. The traditional tatami mats in the seating area were complemented by avant-garde sliding doors, and the dishes served were high-class and memorable. The restaurant is run by a unique chef with various culinary backgrounds. Surprisingly, the seasoning was quite orthodox, but each dish showcased the natural flavors of the ingredients. The gift of chirimen sansho was excellent, with a subtle flavor that brought out the richness of the jacope. The steamed dishes were also outstanding in taste. The appetizers included ikura, vegetables, hamaguri clam soup, sashimi (squid, mackerel, sea bream, flounder), anago with turnips, and grilled kamameshi. Each dish featured excellent quality ingredients. The grilled kamameshi was especially delicious, with sesame and konjac. The anago and taro tempura were also highlights. The shiso rice and persimmon sorbet dessert were a perfect way to end the meal.

A million times, across from the clear water of Kanpeitou, in a refined gate, a different world... This day was a bit of a luxurious tour. Going down the stairs, it felt like going underground, but it was actually the first floor. The concrete walls were adorned with numerous paintings. Next to the bushes just passed by, there was a window overlooking the stone pavement outside, with cherry blossom petals fluttering down from the ground. The food was delicious, using seasonal ingredients very well and with lovely combinations. The presentation was beautiful as well. The sashimi with micro tomatoes as accents looked like a painting. However, I wished the portions were a bit bigger (laughs). Mr. Hashimoto came by halfway and talked about water, but I was too focused on eating. The grilled sawara, bamboo shoot rice, and cherry blossom dessert were all very tasty. Just that the portions were a bit small (laughs). Also, there was a slight difference in the way the dishes were served, which was a bit noticeable.

A restaurant in Kyoto that breaks away from the traditional image of upscale and formal kaiseki restaurants. The atmosphere is still elegant, but the private rooms are bright and welcoming. The food is simple and comforting, allowing for natural conversation while enjoying the meal. The sashimi dish even includes tiny tomatoes, adding a cute and interesting touch to the experience. Overall, the dishes are unpretentious and healthy, without any particularly outstanding items. If you're looking for a slightly refined and refreshing Kyoto dining experience, this place is a good choice. The portion sizes are average, not leaving you overly full but also not feeling unsatisfied. The prices are reasonable, not too high or too low. It's a classy and pleasant dining option in Kyoto.

Visited with two friends by taxi. It was a restaurant loved by a favorite author, so we decided to check it out. Luckily, we were able to get in without a reservation despite the bustling atmosphere. We ordered our favorite dishes and enjoyed the delicate yet bold flavors. We repeated orders of alcohol and fish, savoring each bite. I wished we could have engaged in conversations with other customers while dining. Maybe next time... Liangshanpo is great at night.