My friend and I went to a restaurant in Kyoto called Tori Yasu, where we tried Mizutaki (chicken hot pot) for the first time. The restaurant had a floor seating area by the Kamo River, but we opted for a private room on the second floor this time. Tori Yasu offers both Mizutaki and Torisuki (chicken sukiyaki) courses, but about 90% of customers usually order Mizutaki. We started with Oolong tea and chicken liver. Initially, my friend couldn't eat liver, so I would have it instead, but over time, she grew to enjoy it. The Mizutaki soup was prepared with ginger, which was a unique touch. Watching the staff light the fire with matches was quite impressive. The deep-fried eggplant, pickled cucumbers, and salt-grilled chicken were all delicious. The meat was juicy and we added various vegetables like cabbage, watercress, mushrooms, enoki, tofu, and udon noodles as the meal progressed. The ponzu sauce served with the vegetables was a perfect match. For the finishing touch, we had a flavorful rice porridge made by the staff. Even though the seasoning was already good, we couldn't resist adding more ponzu or salt as we went for seconds and thirds. We ended the meal with ripe melon and cherries. The restaurant is child-friendly, so families with young children are welcome.

I often had Mizutaki (chicken hot pot) in Hakata, but this was my first time trying it in Kyoto. The milky broth is the same, but instead of cabbage, they use Chinese cabbage and there are no meatballs. It's a little different. Adding a bit of ginger soy sauce to the soup and drinking it is also a bit different. Mizutaki in Kyoto is delicious too!

I tried the sukiyaki in Kyoto as they say you must try it at least once. The white bird soup with ginger, seasoned with salt at the beginning. The chicken pieces were cooked in a special ponzu sauce, followed by vegetables. The first dish of chicken liver was excellent. Personally, I prefer the sukiyaki in Hakata. However, the sukiyaki in Kyoto is also delicious, so please do not misunderstand.

On Saturday, we reserved a private room for two people. The room was so spacious that we felt almost guilty. We ordered the premium selection Mizudaki course for 8,000 yen, which included liver, thigh meat salt-grilled, and crispy skin with juicy and tender meat that made us want seconds! The bamboo shoots and rapeseed greens ohitashi were delicately seasoned to bring out the natural flavors. The Mizudaki arrived, a creamy white broth served in a teacup. The soup was rich and delicious. The incredibly tender meat and tasty vegetables paired perfectly with the special ponzu sauce. We also enjoyed the finishing touch of rice porridge. The generous portions left us completely satisfied. Indulge in a luxurious time with Kyoto's Mizudaki.

I felt like having Mizutaki (Japanese hot pot) after a long time, so I searched for it in Kyoto and decided to try it out. The chicken liver that came out first was very delicious. The Mizutaki was tasty, but I didn't feel like it was worth the price of over 10,000 yen. In Fukuoka, Kyushu, you can get the same level of Mizutaki for less than 10,000 yen. I think the pricing in Kyoto includes a significant location premium. Also, despite the high price, the service was not good and the drinks took a very long time to arrive. Even when I tried to order, I was told to wait a bit.

Located in Gion, this famous long-established chicken hot pot restaurant is known for its delicious food. At first, the hot pot may seem a bit light, possibly due to starting with yakitori, but as you continue to enjoy it, you will taste a rich and flavorful broth. The rice porridge made with chicken and vegetables is also outstanding. One disappointment was that despite having a reservation, we were seated near the entrance where it was cold in December. We stayed for two hours, and during that time, the neighboring empty tables remained unoccupied. It would have been nice if we could have been moved to one of those tables.

When you search online, there are several Toriyasu restaurants in Kyoto, but this one is a long-established place known for its water-based hot pot. I was invited by a friend for my first visit and I was excited to try the water-based hot pot course meal for the first time. I was surprised by how tender the chicken used in the hot pot was, as I always thought chicken was tough. The skill of this long-established restaurant is truly impressive. The porridge served at the end was also delicious, and I even had seconds. Thank you for the wonderful meal!

One of the must-visit restaurants in Kyoto is Gio Nawa Teitori Yasu-san. The counter is where my friend and I first tried Mizutaki (chicken hot pot), and they always provide a spacious private room for us to enjoy our meal leisurely. We ordered the Meidai Tokusen Mizutaki course. I have never tried Sukiyaki before, but I would like to challenge it someday! As a pre-meal drink, plum wine was served, and beer in a chilled glass was perfect! I love chicken liver, and the grilled chicken thigh with salt and a platter of seasonal vegetables were delicious. The Ponzu sauce is crucial for hot pot dishes, right? Here comes the cloudy soup. We will enjoy it with salt and ginger juice. Look at these beautiful vegetables. I love Mizutaki! Whenever I come to Kyoto, my friend and I visit this restaurant, which is the root of our Mizutaki love. We dip the meat in Ponzu sauce, enjoy it, and of course, end with zosui (rice soup). I feel so full (and had yuzu zosui for lunch, so my stomach is filled with zosui). Dessert is fruits! I always have room for fruits. Looking back, I can't believe that we, teenagers at the time, frequented such a sophisticated restaurant, but thanks to that, we became fans of Mizutaki!

It's been nine months since my last visit. It's hot pot season, isn't it? I was so excited that I forgot to take a picture of the hot pot (lol). Here's a photo of the appetizer.

It's been a while since I visited Toriyasu. As always, the sukiyaki was delicious and satisfying for me, who just returned from Europe. Thank you for the wonderful meal.

I went to Kyoto and decided to try Mizutaki, so I searched on Tabelog, made a reservation, and visited the restaurant. I'm not used to eating Mizutaki regularly, but I found it very easy to eat. The service was polite and the overall impression was good. I enjoyed the meal until the end. It's quite filling.

This is the kind of place you want to visit regularly. This is what a true great restaurant is like, I suppose.

I enjoyed Kyoto with my junior who returned temporarily from Italy. My junior praised the restaurant we went to, saying it was great to go to a place where only Japanese people go. It's a restaurant that embodies Japanese hospitality.

I couldn't get a reservation at the restaurant I really wanted to go to, so I ended up coming here instead. It was the right decision! The broth was very delicious and I enjoyed every dish until the end. The service was also great, and I would like to visit here again next time. This time, I ordered the sukiyaki course meal and I was very satisfied with the contents. The room had an old-fashioned feel that made me feel like I was back at home.

Hot pot course with plum wine as a pre-dinner drink. Rich and delicious. The appetizer was liver simmered in ginger, no unpleasant smell, and paired well with beer. The 3-item platter included fried chicken, green soybeans, and grilled chicken thigh, all delicious, but the grilled chicken thigh was exceptional with its crispy skin and hint of sansho pepper. We also ordered additional fried chicken, which was perfectly crispy and probably the best I've ever had. Even after some time, the batter remained crunchy and paired well with beer. The milky white hot pot soup, seasoned only with salt and ginger, was surprisingly flavorful considering it was made with just chicken bones and water. Rich yet refreshing. Full of collagen, it would surely delight women dining here in the cold season. The ingredients included chicken, Chinese cabbage, tofu, shiitake mushrooms, mizuna greens, and round rice cakes, with cute pieces of fresh wheat gluten floating in the soup. I learned here that adding wheat gluten to hot pot enhances the flavor. The chicken parts were all tenderly simmered, including the neck, wings, breast, and thighs. By the time we reached the porridge at the end, we were already quite full, but we managed to finish it all. Personally, I like to add a bit of ponzu sauce and black shichimi pepper to the porridge to enhance the flavor and make it refreshing. We finished with grapes for dessert. I really like this restaurant because you can enjoy the hot pot in a private room. However, if you sit at the counter, you can also order individual hot pots along with fried chicken, grilled chicken, and sake. Thank you for the feast.

I had sukiyaki.