On Friday night, I made a reservation and visited for the second time. Last time I sat at the counter, but this time we were in a private room on the second floor. It was such a spacious and lovely room with a great view. The lady serving the food was very gentle and we were able to have a nice conversation without any hesitation. Each dish seemed to have its own unique touch and I felt like these were things you can only eat here. It's like a slightly more adult-oriented Japanese cuisine, I think. There were so many dishes that if you finish them all, I think women might feel quite full. Before we knew it, it was already dark outside, and the dim light added a sense of elegance. They even took a photo for us as a memento. And as we left, the chef saw us off. It was truly a luxurious moment in Kyoto. Thank you for the wonderful meal ★

After climbing a little from the hustle and bustle of Ninen-zaka, you will find a quiet and serene atmosphere with spring buds, small flowers, vibrant moss, and wet cobblestones. The staff warmly welcomed us, easing our tension with cheerful conversation. The spacious private room on the second floor offered a view of Yasaka Pagoda. We started with Fushimi sake in a flat cup, with a wonderful aroma. This was followed by a very good champagne. The beautifully presented dishes, featuring seasonal ingredients, were fresh and varied, keeping us engaged throughout the course. The fragrance of young leaves was memorable, and the accompanying fresh shoots and peas were delicious. The bamboo shoots, which seemed freshly dug up, were also very tasty. I particularly enjoyed the sakura shrimp rice and had seconds. The timing was perfect, and the staff promptly answered any questions we had, providing excellent service. We also had the opportunity to see the rooms and garden on the first floor of the building, dating back to the late Meiji era. It was a fulfilling and enjoyable experience.

Once a year, I enjoy a luxurious lunch with my friends. Last year we went to Hiramatsu Kodai-ji, and this year we visited the neighboring Kodai-ji Jyugyuan. The room we had was the most popular one with the best view!! The Yasaka Pagoda looked beautiful again this year. Private rooms are always calming. We started with champagne. The menu was not disclosed, so we were surprised and delighted by the dishes they brought to us. The eight-course meal included: - Hors d'oeuvre (hair crab, caviar): The rich crab paired with caviar was delicious and satisfying. - Soup (grilled tilefish): The refined and gentle broth with grilled tilefish was truly delicious. It was impressive. - Side dish (tuna, cherry sea bream): The tuna was exceptional. It was a moment of happiness! - Grilled dish (smoked trout, butterbur sprout tartare, kumquat compote): The smoked trout, butterbur sprout sauce with a hint of bitterness, and the gentle sweetness of kumquat were exquisite! - Spring appetizer (small sea bream and ark shell sushi, octopus, sea urchin, mozuku seaweed): The fragrant and crispy cherry blossom leaf was delicious. - Simmered dish (bamboo shoots and Yamagata beef): The rare bamboo shoots and the flavorful Yamagata beef in a delicious broth paired well with red wine. - Rice dish (sakura shrimp side dish): The sakura shrimp was incredibly delicious. Enjoying it with wine was a first for me. - Dessert (warabi mochi with red bean paste): It was a bit difficult to cut, but the taste was very delicious. - Tea (matcha): Even after all the food, we were pleasantly full. Japanese cuisine is gentle on the stomach and satisfies the eyes, heart, and stomach. It was an amazing lunch. Thank you for the delicious meal. Next year, we will go to Hiramatsu Kodai-ji.

I was taken to the Japanese restaurant, Jyuugyuu-an, by the Hiramatsu Group for my birthday. I felt nervous as the staff lined up at the entrance to welcome us. The fugu chawanmushi with shirako was delicious, and the meji maguro sashimi with flounder and mushrooms melted in my mouth. The turnip steamed dish was perfect for the cold season and luxurious with uni. The Nishikyo-yaki was moist and tender, with great seasoning. The hassun included dishes like raw octopus and inari sushi, soybeans, and wasabi greens with kazu no ko, all inspired by Setsubun. The duck kamameshi and crab rice were so good that I had three helpings. The dessert with strawberries, yuzu, homemade custard, and jelly was easy to eat and had the perfect sweetness of fruits. The tea confection made of camellia leaves with anko inside a daifuku made of mochi flour was elegant and delicious. We were able to relax in a private room and even got to see the room with a view of Kodai-ji Temple after the previous guests left, where we took photos. The atmosphere was calm and we could truly feel the essence of Kyoto.

"Located in the Jikkoin Temple, Takaragaike, this Michelin-starred ryotei offers traditional and elegant kaiseki cuisine in private rooms overlooking a beautiful garden crafted by the Meiji-era artisan, Ogawa Jihei VII. With a history of 110 years, the restaurant provides a serene and enriching dining experience with seasonal flavors served in exquisite tableware. From the welcoming service to the farewell by the head chef, every detail is meticulously taken care of, allowing guests to enjoy a peaceful and luxurious time."

Elaborate Kyoto cuisine, grand traditional tea house architecture, beautiful gardens, full of Kyoto charm! #Kyoto #GionShijo #KodaijiTemple #kaiseki #KyotoCuisine #Hiramasu #appetizer #soup #side dish #grilled dish #simmered dish #pickles #rice #dessert #tea #garden #traditional architecture #lunch

Located on a vast 2,000-tsubo property, the "Kodaiji Temple Jyugyuan" is a 110-year-old sukiya-style building built by master craftsmen Asajiro Uesaka and Sutejiro Kitamura. On the first floor, you can enjoy a famous garden created by the skilled Meiji-era gardener, 7th generation Ogawa Harubee, and from the second floor, you can overlook the cityscape of Kyoto. There are 10 seats at the counter, as well as private rooms with table seating and sunken kotatsu seating. It's a luxurious location perfect for special occasions with family or friends, business meetings, entertaining guests from overseas, and more. On this day, I had lunch at the counter while enjoying the view of the garden outside. The second-generation head chef, who trained at a famous Kyoto ryotei like the first-generation chef Fujiwara, is very young but handles ingredients with great care, creating dishes that bring out the best of the ingredients. I feel that he is a promising chef to look out for in the future.

Toyotomi Hideyoshi's legal wife, Lady Nene, is said to have loved the Kyoto's Kodai-ji Temple. "Hiramatsu," which has worked on numerous restaurants and hotels in Tokyo, Osaka, Paris, and more, has opened its first store in Kyoto. Furthermore, they will be handling the group's first traditional Japanese restaurant. The restaurant, "Kodai-ji Temple Jyugyuan," is located in a 110-year-old traditional Japanese-style building, where the owner and head chef, Mr. Fujiwara Makoto, will treat guests with traditional Kyoto cuisine. On a sunny spring day, I had the pleasure of attending a celebratory event there. At the entrance, the maids were waiting for us and guided us inside. Walking slowly up the stone-paved stairs, I was amazed to find such a place still exists in Kyoto. The "Kodai-ji Temple Jyugyuan" is a 110-year-old traditional Japanese-style building constructed by master craftsmen Kamisaka Asajiro and Kitamura Susuke. The large estate of about 2000 tsubo features a famous garden created by Meiji-era garden designer Shichidai Kogawa and offers a panoramic view of Kyoto's cityscape from the second floor. After leisurely admiring the garden, the meal began in the grand hall with a stage. - Celebratory cherry blossom hot water ⚫︎ Appetizer White asparagus with Usui Endo sauce, Kyoto tofu with sea urchin The knot symbolizes celebration ♡ ⚫︎ Soup Dish Vegetables, white wood ear mushrooms, shrimp, shiinjo (a type of fish cake), Yoshino kudzu, cherry blossom mochi The shiinjo, resembling cherry blossom mochi, is chewy. The dashi broth is thick and rich ♡ ⚫︎ Side Dish Tuna, sea bream, egg, green onion ⚫︎ Grilled Dish Sweet sea bream scale tempura, fuki (butterbur) The crispy fuki has a delightful crunch! The surface of the scale tempura is crispy, while the inside is fluffy. Perfectly cooked. ⚫︎ Palate Cleanser Steamed sushi ⚫︎ Simmered Dish Omi beef, young bamboo shoots, sansho pepper The refreshing aroma of sansho pepper. The rich Omi beef is further enhanced by it. The flowers of the sansho pepper were harvested just 2-3 days before blooming, picked from the garden ♡ ⚫︎ Rice Dish Deep-fried firefly squid, rice from Fukui, miso soup with Kyoto-style wheat gluten, pickles ⚫︎ Dessert Strawberry (Kyoto's Dew) with milk ice cream ⚫︎ Salt Yohshiken's "Hatsuzakura" A long-established Kyoto Nishijin shop, boasting over a hundred years of history. I love it too! The "Hatsuzakura" with a cherry blossom pattern is a piece of hineri mochi wrapped in anko. The moist and fluffy hineri mochi's texture is like marshmallow, and the not overly sweet anko is exquisite ♡ ⚫︎ Matcha Chef Fujiwara mentioned that he aims to bring out the natural flavors of fresh seasonal ingredients without adding unnecessary touches, keeping it simple. The dishes overall have a delicate and gentle Kyoto-style seasoning. The beautiful array of dishes is complemented by a selection of sake that enhances the food. - Kokuryu (Fukui) - Eikun (Kyoto Fushimi) - Hanaraku (Kyoto Fushimi) Thank you for the meal (^人^) It was a meal that allowed me to experience the culture of a traditional Japanese restaurant with all five senses, leaving me filled with happiness ♡

I was invited and went with everyone. We all enjoyed the food, it was delicious. I was also shown the garden, which was wonderful. Kiyomizu-dera Temple is amazing at night, the atmosphere is different and fantastic. I would love to come back again. I like autumn, but I also like winter in Kyoto.

She sat down on the sofa with a familiar air and casually looked around. She wore a long, voluminous yet cool-looking dress, and had a smile reminiscent of a marguerite flower. Her eyes, gazing into the distance while pretending to wait for someone, seemed to hold a certain reflection. I watched, thinking it wasn't the dreamy eyes of someone who knew nothing from the start. Suddenly, she stood up as if she had been tapped on the shoulder, and her earlier smile turned into a smile that smelled of summer. It was a shop we visited during such heartwarming moments. It was at Kodai-ji in Kyoto. A kaiseki restaurant started by the Hirayamatsu Group on the site of the former renowned restaurant "Doi". The large grounds, reminiscent of a private room, naturally elevate the mood as you walk through the historical gate and buildings, including a French restaurant, on the premises. The air of elegance drifting through the restaurant, not overly ornate but tastefully arranged, creates a comfortable space for enjoying the food and conversation. The dishes served on the beautiful stage of exquisite tableware are seasonal and traditional Japanese cuisine. Unusually for Kansai, kelp is used in many dishes with a mild dashi and clear acidity, making it easy to pair with Champagne or wine. The highlight of enjoying Champagne with colorful appetizers and seasonal conger eel soup was a delightful experience. Strangely, even though I thought my stomach was full, when a pot of conger eel and sansho pepper rice was presented, I couldn't resist the aroma and ended up eating it as intended by the restaurant. Kaiseki restaurants, especially in Kyoto, tend to make you tense, but this is a welcoming place where you can enjoy yourself easily. However, the cost factor is significant, so remember to be mindful when checking the bill, just as you would with a capricious person in a bad mood. As you leave the restaurant and pass through the gate back outside, the enjoyable time and the atmosphere of the city, combined with a slight buzz, may make you feel like taking a leisurely walk, but don't forget that the station is quite a distance away, even though it's downhill. It was a night of realizing the art of enjoying with such composure, experienced by Me and my girl.

It was surprising to see such a large piece of land in Higashiyama. The beautiful garden alone adds value to the place. It's a shame that some rooms, especially on the second floor, don't have a view of the garden. The food is decently good. It's not exceptionally impressive, but it's consistently good. They use nice dishes, like those from Roshanjin. The prices are a bit high, so I would give a slightly critical evaluation, but I would like to visit again in different seasons.

I was taken to this restaurant by someone I am grateful to. It was at night, so unfortunately I couldn't see the beautiful garden that others have mentioned in their reviews. I was excited just by the fact that I got to try ingredients that I don't usually eat, but all the dishes had a sophisticated taste and it was a truly adult experience for me. (〃▽〃)

This is a restaurant that has been awarded one Michelin star in the Michelin Guide Kyoto 2022 edition. It is a Japanese cuisine restaurant run by the famous French chef Hirayama. There is also a French restaurant next door. We were able to enjoy a leisurely meal in a room with a beautiful view. Thank you for the wonderful meal.

I visited during the day. The 10000 yen course was very cost-effective. I was very satisfied with the atmosphere and the value of the garden.

My favorite traditional Japanese restaurant with a beautiful garden and view. It's a shame that you can't see the chefs at work from the counter. This time, we sat on the second floor with a view of Yasaka Pagoda. The food was delicious as always.

A quiet private room, a leisurely meal. It was a luxurious time.

The food is delicious for the price. There is a wide variety of drinks available.

The employees drove us to Kyoto and we enjoyed drinking during the day. The location was perfect, with a lineup of dishes like sweet snapper sashimi, crab, and wild boar that are typical of Kyoto. I didn't drink much, only about 3 cups.

As a long-time fan of Chef Fujiwara, when I first heard that he was going to become the head chef at Hiramatsu's Jyugoan, I was saddened by the closing of Fujino. However, as I learned more about Hiramatsu's story - how they bought the property to prevent it from becoming a pool and instead turned it into a traditional restaurant - I began to appreciate the uniqueness of this place. Despite the impact of COVID-19 causing fewer customers in June, the antique glass, beautiful Japanese garden, delicious Japanese cuisine, and the warmth of the staff never fail to lift my spirits. Chef Fujiwara and the team's dedication is truly inspiring, and it motivates me to keep working hard and return to this wonderful place. It was mentioned that Hiramatsu has a close relationship with the neighboring French restaurant, and Chef Fujiwara humbly expressed his gratitude for the abundance of quality ingredients in Japanese cuisine. This genuine attitude towards both Japanese and French cuisine made me feel a sense of shame for not contributing more to this wonderful culinary culture. While I may only be able to support by visiting and paying for meals, I am determined to continue supporting this art form of traditional Japanese cuisine, which is something all Japanese people can be proud of.

I have known this traditional Japanese restaurant for a long time. The taste is exceptional.