2023/04/29・#DinnerTonight・After enjoying the Maizuru Festival, I was looking forward to dinner☺︎・@ikeya614 Dinner at 'Kyoto Maizuru Ikeya'♪・☻Potato salad appetizer・☻Today's special sashimi: Kyoto mackerel, wild yellowtail, sea urchin・☻Seasonal Isaza dance fish・☻Today's special dish: Japanese tiger prawn・☻Maizuru rock oysters・☻Seasonal tempura・☻Thick-cut grilled tongue・☻This intestines dish・☻Maizuru cream croquette・・The fish and shellfish from Maizuru are really delicious☺︎・Although the Isaza dance fish season has passed, it was nice to enjoy the last of it☺︎・The sashimi of Kyoto mackerel is just amazing☺︎・The atmosphere, service, and most importantly, the taste of the dishes at this restaurant are all excellent◎・I would definitely love to visit this place again☺︎・Thank you for the wonderful meal♪・・#GakoDinnerTonight #HomeCookedMeal #MaizuruPlaybackFestival #KyotoMaizuruIkeya #AmazingFood #GakoJapaneseFood

Great value for money!

My mother wanted to eat fresh turban shell, so we traveled all the way to Maizuru. We made a reservation through Facebook, and when we mentioned our request, they happily agreed. The Danzaki turban shell has become quite famous recently, often featured on TV. It might be more expensive than crab, but it was worth the trip. We started with turban shell liver, tendon, and meat sushi. They seemed to be alive until a moment ago, as they moved when touched with chopsticks! They are best enjoyed without any seasoning, as the sushi rice is already salty enough. The meat has a crunchy texture with a sweet taste, and the large size brings happiness with every bite. The liver is also rich in flavor, with a fragrant aroma that fills your mouth. The grilled turban shell brings out the full umami flavor of the shell, adding a delicious smokiness. Aside from the turban shell dishes, we also had a sashimi platter with 5 types of fish... The shrimp seemed like it was alive just moments ago! The mackerel was especially delicious. We also had grilled salted sea bream, which was a bit salty, perfect for pairing with sake. The rock oyster was on a different level from regular oysters, with no bitterness. The mixed rice with dried baby sardines and shiso leaves had a refreshing aroma. We also had ice cream with kinako and black syrup, with a rich milk flavor that was naturally delicious. We left the restaurant feeling full and happy from all the delicious food. I would love to come back again.

I visited this restaurant recommended by local fishermen in December 2010, just in time for the delicious season of yellowtail. The "yellowtail head soup" and "yellowtail sashimi & seared yellowtail" served in small dishes were both exquisite. When I asked the staff, they mentioned that they had cooked a yellowtail weighing close to 13kg that day. They said they had purchased it the day before and let it rest overnight to enhance the flavor before serving. I also ordered the "amadai" and "flounder" grilled dishes. Both were delicious, with good fat texture, saltiness, and cooking level. For the final dish, I had the "red sea bream simmered in soy sauce", which had a delicate seasoning that allowed the flavor of the seafood to shine. If you ever visit Maizuru, this is a restaurant that will make you want to come back again!

The restaurant had a strong emphasis on quality, with a tough-looking chef running the kitchen. The atmosphere was tense but the sashimi was delicious. The mackerel was seared on the skin and raw inside, with a perfect balance of fatty and smoky flavors. The yellowtail was rich and melted in the mouth. The rock oyster was refreshing with sudachi citrus and grated daikon. The matsutake mushroom hot pot was flavorful and warming, with generous portions of matsutake, shrimp, and shiitake mushrooms. The sake served in a flask was also enjoyable. The salad was simple but fresh, with plenty of tomatoes, salad greens, purple cabbage, sliced onions, and sesame seeds in a sesame dressing. Overall, the staff was attentive and the experience was good, though the lack of prompt dish clearing was a minor issue.

I was initially surprised to find that there is a sea in Kyoto, but after living in Maizuru for a while, it's clear that it's on the Sea of Japan side! The fish at every restaurant is firm and incredibly delicious. The variety of fish caught in Wakasa Bay is impressive, and it's great to be able to try different types of fish depending on the season. Fresh sashimi is the best! I enjoy it with cold sake as a side dish. I also use it for sudden business entertainment. When I take customers who have come all the way to Maizuru to this restaurant, they are truly delighted!