Tonight, I slipped back in time to the end of the Edo period! I went to enjoy the finest Kyoto cuisine, and the place is located a 5-minute walk from Sanjo Station, at a restaurant owned by the famous luxury imported car group G-LION. Previously, you could only enter by invitation, but now anyone can visit. I made a reservation through Tabelog, and when I arrived 15 minutes early at the entrance, the staff was waiting outside for me the whole time, which was a pleasant surprise! The entrance is narrow and very Kyoto-like. As I entered, I finally reached the entrance to the restaurant after walking through. At this time of year, lovely hydrangeas greeted me. I felt out of place wearing sneakers in such a fancy restaurant, as in Kyoto, you should bring new shoes to change into before entering such a place. The staff explained the history of the restaurant, which has a rich history dating back to the end of the Edo period. The place has been renovated beautifully, preserving the old beams and other features. The staff guided me through various rooms, each with unique features like a sunken hearth where you can watch koi fish. I was amazed by everything and felt like a tourist. The restaurant has a traditional and elegant atmosphere, with decorations like kimonos on display. I received a catalog from the G-LION group, which includes this restaurant. The table setting was exquisite, and I started with a delicious plum wine soda. The coaster was fancy and expensive-looking. The first dish, served under a lotus leaf lid, was visually stunning and delicious. It featured various ingredients like Awaji Island sea bream, Hiroshima wakame, Koyama asparagus, shrimp, yam, scallion, and flower buds. The broth was also delightful. The warm clam and shrimp dish was comforting, with snap peas adding a nice texture. The clam was exceptionally tasty. The next dish featured lightly smoked fish, red clam, wasabi jelly, red eggplant, seaweed, and vinegar citrus. It was a delightful seafood dish. The following course included golden eye snapper from Chiba, cress, red bell pepper, and white leek. The meal then took on a slightly Chinese influence with shark fin from Kesennuma and rice.

I was invited to a Kyoto kaiseki restaurant that combines traditional Japanese cuisine with a creative twist, influenced by Chinese cuisine. The meal cost 33,000 yen including tax. The view of the Kamo River was obscured by rain, but the atmosphere along the river was still charming. The meal began with a surprise dish of frog and lotus leaf, which turned out to be a vinegar dish. The rest of the meal included dishes like sea bream from Awaji Island, Hiroshima vegetables, and Ise ebi spring rolls. The fusion of Chinese and Japanese flavors was enjoyable and satisfying. The meal ended with freshly cooked rice in a pot, and any leftovers were packed to take home. This restaurant offers a seasonal menu with carefully selected ingredients, making it a delightful dining experience. Thank you for the wonderful meal.

I visited the top-notch restaurant in the Giraion Group where I purchased a Mini Cooper, which is called Kinsan and is limited to 3 groups per day. It used to be a referral-only restaurant, but now it has changed to a reservation system, making it accessible to anyone as long as you can make a reservation. On the occasion of my birthday, I was able to make a reservation for one week after my birthday, so my wife and I visited the restaurant. Located by the Kamo River, this place is housed in a historic building that is very charming, and they explain in detail the history of the building. It used to be a ryotei called Shikoku-ya Tora during the Bakumatsu period where Hanpeita Takechi lived when he came to Kyoto, and even Ryoma Sakamoto visited this place, which was surprising to hear. The building has a lot of character with various types of private rooms. There are private rooms facing the inner courtyard, rooms facing the Kamo River, and even the corridors have a great atmosphere. We were guided to a private room facing the Kamo River, where we enjoyed a wonderful time while admiring the beautiful scenery. We had the following course: [Seasonal Haze and Colorful Foil Course - 33,000 yen] - Awaji seasonal haze grilled with blue shiso somen covered with lotus leaves, with a small frog made of cucumber on top. The haze in the bamboo tube was incredibly delicious, with delicate boning and a delicious grilled aroma. The broth was also delicious, making the blue shiso somen taste amazing. - Edamame paste made from haze with a lid made of a branch, with a wonderful aroma when the lid is opened. The broth was also amazing, and my wife and I couldn't help but be impressed. - Sashimi of Meichi sea bream, Japanese flying squid, and grouper served with soy sauce and yamaimo was fresh and delicious. - Dutch-cooked Kamo eggplant with a soft and moist texture, soaked in a soy-based sweet and savory broth. The vegetables were also delicious. - Hamadai straw-smoked with yuba ginger sauce, with a strong aroma and great flavor. - Foil-wrapped eel, an original spring roll with eel, wood ear mushrooms, and Japanese flying squid. - Wagyu sirloin shabu-shabu with sesame sauce, with a perfect combination of strong sesame flavor and meat sweetness. - Tanba Sasayama-produced Koshihikari rice and Oita-produced Sugama corn rice with truffle, a luxurious rice dish. Everything, including the pickles and miso soup, was delicious. They even wrapped the leftover rice into onigiri for us to take home. Finally, we enjoyed mango and pa.

I enjoyed an innovative Kyoto cuisine in a hidden space near Sanjo Ohashi in Kyoto, which retains the atmosphere of the end of the Edo period. The restaurant is said to be the site of Shikokuya Tora, associated with historical figures like Sakamoto Ryoma and Takechi Hanpeita. The meal started with a refreshing dish of ayu fish grilled on a lotus leaf, adorned with beautiful hydrangea petals, along with other fresh ingredients like young perilla leaves, water shield, and ground cherry. The next course was a clear soup with ayu fish and fresh soybeans, containing ingredients like shrimp, scallops, abalone, lotus roots, and shijimi clams. The sashimi course featured fresh sea bream from Wakayama, tender and sweet Nagasaki squid, and succulent shrimp, accompanied by mountain yam and zucchini. A dish of Dutch-style braised Kamo eggplant was served with fried flounder, but the eggplant stole the show with its melt-in-your-mouth texture and rich flavor. A lightly smoked premium fish, comparable to longtooth grouper, was served with white miso paste, figs, and yuba ginger sauce. Eel spring rolls with bamboo shoots and wood ear mushrooms had a unique flavor of sansho pepper. Wagyu beef sirloin shabu-shabu was cooked perfectly and served with a rich sesame sauce. The meal ended with a comforting pot rice dish featuring sweet long peppers, corn, and white scallions, topped with summer truffle. Dessert was a delightful combination of mango, coconut milk, passion fruit, and orange. Overall, I enjoyed a leisurely dining experience in a historic setting, savoring dishes made with seasonal ingredients.

It's a revisit. It was delicious! The atmosphere was really nice! Kyoto cuisine Foil course menu Hyogo Rainy season aburi plum meat Hiroshima wakame sprout perilla green shiso somen Asparagus hamo surimi edamame shinjo Carabiner scallop abalone Fresh lotus root land lotus root fire-grilled abalone mushroom clear soup with green yuzu scent Hokkaido makogarei Nagasaki Japanese flying squid zucchini nagaimo wasabi jelly vinegar citrus Kyoto Kamo eggplant Hollandaise red Manjushage chili pepper Duck loin simmered needle onion thread Nagasaki Hamadai rice straw smoked white yam stem yuba ponzu Aichi eel spring roll bamboo shoot green onion wood ear flower sansho vinegar citrus Wagyu sirloin shabu-shabu Awaji Island new onion golden needle vegetable Minami Tan shiitake sesame dressing Myoga and shiso sprout black seven-spice Tanba Sasayama Koshihikari rice bowl Kyoto miso-style pickles Cucumber mango pudding Bungetsu Shousho Lotus beginning to bloom Thank you for the feast.

Hello. This is Keinsuke. Today, I will introduce the Kyoto kaiseki restaurant "Haku" located in Sanjo, Kyoto. It is a splendid mansion along the Kamogawa River in the Sanjo area. After passing through the curtain, you walk down a narrow path adorned with green autumn leaves to reach the entrance. The staff greets you and guides you through the mansion to your seat. The dining experience is limited to three groups per day, and you can enjoy a luxurious time in a completely private room. The private room I was led to was like a room in a ryokan, with a table and chairs. It was not a tatami room, so it was comfortable to sit without hurting your legs. In front of the room, there is a pond with splendid carp swimming, adding to the atmosphere. By the way, all seats are private rooms, and there are seats where you can overlook the Kamogawa River. The course menu changes according to the season, and this time I requested the "Saihaku Course" which was about to change in a couple of days, allowing me to enjoy a menu that reflects the early summer. <FOOD> ◎ Saihaku Course ~ Collaboration of Japanese and Chinese cuisine ~ (33,000 yen) A young chef's innovative and new sensation kaiseki cuisine. It incorporates Chinese elements and offers interesting and delicious dishes that I have never experienced before. 1. Awaji Island Wild Conger Eel from Hyogo 2. Chiba Clam and Shrimp Shinjo 3. Isagi lightly smoked from Nagasaki 4. Kanmedai from Chiba 5. Fuka-hire shark fin from Miyagi 6. Ise-ebi Spring Roll from Wakayama 7. Wagyu Beef Sesame Shabu from Japan 8. Taimeshi with corn from Tanba Sasayama 9. Pickles - Mango Pudding In conclusion, it was an exciting early summer course full of surprises. The staff also provided detailed explanations of the dishes and shared stories about the mansion, making the experience even more enjoyable.

Visited in June 2023 ◎ At the time of posting, the restaurant had a rating of 3.11 on Tabelog (from 17 reviews). Today, I visited "Kyoto Cuisine Haku," a traditional Japanese restaurant located on Sanjo Kiya-machi Street in Kyoto. As you walk along the long cobblestone path, you come across a building that exudes history. It offers a unique and extraordinary space that immerses you in the delicate beauty of the changing seasons. From the exquisite space, including a garden designed by the world-renowned garden designer Kazuyuki Ishihara, to the luxurious private rooms with stunning views of the Kamogawa River, this place truly offers an experience like no other. Today, we opted for the "Seasonal Haku Course" which is available for a limited time until July 31st. The course features a collaboration of Chinese and Japanese cuisines, skillfully crafted by the head chef Takashima. The innovative fusion of Chinese and Japanese flavors, along with seasonal ingredients, offers a new and unique kaiseki dining experience. The dishes included in the course are: - Awaji Island-caught Hamo with Hiroshima Junsai and other accompaniments - Chiba Clam and Shrimp Shinjo with seasonal vegetables - Nagasaki lightly smoked Isaki fish with various toppings - Chiba Boso-caught Kinmedai fish with fresh greens - Kesennuma Shark Fin, Sanriku Abalone, and other delicacies - Ise Ebi Lobster Spring Roll with various toppings - Wagyu Beef Shabu-Shabu with assorted vegetables - Tanba Sasayama Koshihikari Rice Miso Soup with pickles - Dessert We started with a toast with bottled beer and were delighted by the playful presentation of the dishes, such as a frog made of cucumber on a lotus leaf covering the Awaji Island-caught Hamo. Each dish showcased a blend of creativity and respect for the ingredients, leaving us impressed and satisfied. It was a truly exquisite dining experience. Thank you for the meal.

Located a 3-5 minute walk from Sanjo Station is the Japanese restaurant "Kyoryori Haku." Housed in a historic building where the famous figure from the end of the Edo period, Hanpeita Takechi, is said to have stayed, this restaurant offers luxurious and elaborate creative Japanese cuisine. Until recently, it was a members-only establishment, but it has now opened to the general public, likely to become a popular spot in the future. With all private rooms, the charming atmosphere of the place is also appealing, making it a favorite among foreign tourists as well. Here are the dishes we enjoyed at Kyoryori Haku: 1. Hyogo Hamo Nanbanzuke 2. Chiba Hamaguri Shinjo 3. Nagasaki Isaki with Isaki, Akagai, and Uni Jelly 4. Chiba Outside Moat Caught Kinmedai 5. Miyagi Kesennuma Shark Fin with Three-Mile Emerald Abalone 6. Wakayama Ise Ebi Harumaki 7. Wagyu Tataki with Sesame Shabu 8. Tanba Sasayama Koshihikari Rice with Trout, Asparagus, and Sakura Shrimp 9. Dessert: Mango Pudding The course price is around 30,000 yen, but the exquisite dishes made with high-quality ingredients and the historic atmosphere make it worth a visit. Enjoyed every bite!

On this day, I had a dinner meeting with a customer who I have been greatly indebted to for over 10 years. I made a reservation at a nice restaurant and served as the host. We visited "Kyoryori Haku" in Sanjo Kiya-machi. This restaurant used to be a traditional Japanese inn called "Shikoku-ya Tanko" during the end of the Edo period, where the famous warrior Hanpeita Takechi stayed for half a year. The building is a hidden gem for history enthusiasts, with remnants of the Tosa Kinno-to party's secret staircase and other historical elements. The restaurant consists entirely of private rooms, with only 3 groups allowed per day, making it a very exclusive dining experience. This time, we dined in the room where Hanpeita Takechi actually lived. While the room has been renovated, the tokonoma alcove remains as it was, made with stunning woodwork that would impress anyone in the construction industry. The hanging scroll features Ryoma Sakamoto. The view overlooking the Kamogawa River is also lovely. I couldn't help but think that it would have been nicer to come with a woman rather than just two men. We enjoyed the "Spring Arrival - Feast of Spring Ingredients" course featuring seasonal ingredients such as natural red snapper and bamboo shoots from Kyoto, priced at 33,000 yen (plus 10% service charge). The dishes included: - Red clam and sea bream roe vinegar dish: A refreshing dish with Nagasaki red clam and sea bream roe in citrus and bonito broth jelly, with a hidden yolk vinegar for a rich flavor. - Carabinero shrimp and scallop dish: A gentle aroma emanates when opening the lid, with a blend of Rishiri konbu and bonito flakes in the broth, along with the prominent presence of carabinero shrimp and scallop. - Sashimi of Kada red snapper and bigfin reef squid: The melt-in-your-mouth texture of bigfin reef squid is delightful, while the thinly sliced salted konbu enhances the flavor of the red snapper. Grilled scallop and bamboo shoots are also served. - Grilled golden sea bream with sauce: Grilled golden sea bream with a side of black rice from Sasayama. The scent of cherry shrimp sauce is delightful. - Grilled spiny lobster: Grilled spiny lobster with a gentle silver sauce, accompanied by a rich spiny lobster miso and the aroma of wood buds. Grilled white bamboo shoot is also served, enhancing its sweetness. - Bamboo shoot dish: Bamboo shoot dish with a hint of sweetness, served with tofu skin in a thick broth, garnished with finely chopped wild garlic. Soft-cooked black abalone is also included. - Kumano beef sirloin shabu-shabu: The searing of the sirloin is beautiful. The folded sirloin provides a generous portion, and the highlight was the edible flower buds of Sansho pepper, paired with sesame sauce and the savory fat of the sirloin. - Clay pot-cooked rice: The finale was clay pot-cooked rice with sea bream, bamboo shoots, and Usui beans. The richness and aroma of the sea bream, along with the miso soup made from sea bream broth, added to the happiness. I had a bit of leftover and had it packed to enjoy the next morning. - Miyazaki mango pudding: The dessert was a rich mango pudding with black beans from Tanba-Sasayama. It was a satisfying end to a meal filled with exquisite creative Japanese cuisine in an extraordinary setting. Thank you for the wonderful meal!

This is a Kyoto cuisine restaurant along the Kamo River. Since it's crab season, we enjoyed a variety of crab dishes. The restaurant has a historical charm as it is located at the former residence of Takechi Hanpeita. It seems they also offer accommodation, so I would love to stay there someday. #Kyoto Cuisine Haku #Takechi Hanpeita #G Lion Group #By introduction only #Riverside dining #Kamo River gourmet #Sakamoto Ryoma #Hanging scroll #Crab feast

Located by the Kamogawa River in Sanjo, Kyoto, this historical restaurant is associated with prominent figures from the Bakumatsu period. The chef, with his unique appearance of blonde hair, creates exquisitely delicate dishes that are truly captivating. The restaurant underwent a full renovation, preserving the historical charm of the building. The location is superb, just a 3-minute walk from the station. The high-quality ingredients used in the dishes are meticulously prepared, showcasing the chef's expertise. The service is attentive and the atmosphere is elegant, making it a wonderful dining experience. The menu features a variety of dishes, each showcasing the chef's skills and the quality of the ingredients. The restaurant also offers a wide selection of rare and high-end drinks, including Japanese sake and California wines. Overall, this restaurant offers a top-notch dining experience with excellent food, service, and ambiance.

I enjoyed a course meal with wine pairing in a private room overlooking the Kamo River. The historical building where the patriots of the Bakumatsu era stayed. The quality of each dish is excellent. The staff are very friendly and attentive. This is a restaurant I would like to visit again, similar to the Red Brick Steakhouse.

This was my first visit and I was delighted to be able to step into such a wonderful setting. It felt like I had slipped back in time, captivated by the splendid furnishings and hanging scrolls. I had a delightful dinner in a fantastic private room, where each dish was carefully prepared to delight the senses. I look forward to visiting again.

The other day, I had the opportunity to visit a fully reservation-only restaurant called "Kyoto Cuisine Haku" in Pontocho, Kyoto. The entrance was a bit narrow, but as I walked down a long corridor, I was surprised by how spacious the restaurant was. The interior was beautifully renovated, preserving the atmosphere of the late Edo period. Inside, the staff guided us through each room, explaining the hanging scrolls and the historical interior details, which was very interesting. We dined in a very large room with a great view of the Kamo River outside, creating a perfect indoor-outdoor ambiance. When the dishes arrived, I was amazed from the first course! The dishes were served on ice, not only delicious but each one was like a beautiful piece of art, making it a delight to eat, look at, and even take photos of. The menu apparently changes with the seasons.

First visit! A friend who had been to the restaurant before made a reservation for me, saying that they will stop serving lunch in November. The food was as delicious as my friend had said, and the portion was generous, leaving me full until the evening. The meal was served in a beautiful lacquered box, adding to the excitement of opening it up. We had a private room with a view of the Kamo River, making it a very cozy and relaxing dining experience. There were also private rooms available for groups. Starting from December, they will only serve dinner, but I definitely want to visit this restaurant again.

Located in Kamiosaka-cho, Nakagyo-ku, Kyoto, this traditional Japanese restaurant offers Kyoto hospitality cuisine that delights all five senses. It is conveniently situated within walking distance from Kyoto Shiyakusho-mae Station or Sanjo Station on the Kyoto Municipal Subway Tozai Line. The restaurant prides itself on using high-quality ingredients, including pesticide-free vegetables from contracted farms. The serene atmosphere, with a beautiful inner garden and views of the Kamo River, creates a truly extraordinary dining experience. The dishes served here are not only delicious but also a work of art. Thank you very much.

Enjoying innovative kaiseki cuisine in a historic machiya along the Kamo River was a luxurious experience. The setting, with its traditional building and hanging scrolls, evoked a sense of the late Edo period, allowing diners to imagine the past while savoring delicious food and drinks at a leisurely pace.

I was introduced and decided to try it out, and I was very satisfied with the casual service and delicious seasonal dishes.

It is a wonderful place. As you enter a small alley, you will find a spacious garden along the way. The clean stone pavement with sprinkled water and a beautiful noren at the entrance. Beyond that, there are sliding doors. It's a hidden gem of a restaurant that I hesitate to reveal. Proper etiquette is important here, as it is a traditional Japanese restaurant where you must take off your shoes before entering. Dress code is essential, so men should wear a collared shirt with long pants, dressing appropriately to show respect. The restaurant values cleanliness and consideration for the surroundings. It's a place for guests who are mindful and considerate. To visit such a lovely restaurant, one must behave like a gentleman or a lady. I discovered this charming restaurant after exploring the streets from Kiyamachi to Gojo last year. It is a Japanese cuisine restaurant with a traditional tatami room for entertaining guests. The atmosphere is reminiscent of a traditional Kyoto summer dining experience by the Kamo River. The restaurant's setting is impeccable, with well-maintained cleanliness and excellent customer service. The hostess's attention to detail is exceptional. The old mansion has been beautifully renovated into a restaurant. ①Upon entering the small alley from Kiyamachi, you will see a garden courtyard about 30 meters ahead. The stone pavement in front is sprinkled with water, creating a welcoming atmosphere. Passing through the white noren curtain and the glass sliding doors, you will be greeted by a waiter in a black half-coat style. The restaurant's ambiance rivals that of a top-class ryokan. Walking along the long corridor to the east, you will see the Kamo River in the distance. You will be guided to the adjacent room. For those with mobility issues, a tatami room on the first floor is available, with chairs provided for room service while enjoying the view of the veranda. The rest of us, about 9 people, climbed the stairs to the second-floor tatami room. There are two rooms, each about 20 tatami mats in size, suitable for 10-12 people. This time, we were seated in the east room, overlooking the "veranda," enjoying Japanese cuisine while soaking in the summer atmosphere of Kyoto. The dishes were exceptional, incorporating seasonal ingredients that exceeded expectations. The cleanliness and customer service were outstanding. This is true hospitality, with welcoming smiles and attentive responses. It is one of the best restaurants in Kyoto, with a hostess who is truly exceptional. The male staff in charge of shoe storage also wore black half-coats, adding to the traditional atmosphere. The first and second floors are beautifully maintained private rooms for guests. This is what a true traditional Japanese restaurant should be like. ⭐For lunch, we started with delicious cold green tea, followed by a dish of uni-topped tamago tofu on a fish-patterned plate. Next was the Kyoto-style bento box, served in a two-tiered lacquered box. ⚪The bottom tier contained crispy tempura of conger eel with mangetout peppers, served hot with tomato salt. The eel was incredibly tender, expertly deboned without any bones. ⚪The top tier was beautifully arranged with various dishes. Both were delicious and exceptional. Since it was a social gathering, we managed to take a few photos. Enjoying conversation while savoring the meal. Next, we look forward to enjoying the "veranda by the Kamo River and delicious Japanese cuisine" and having a delightful time. The meal ended with rice cooked in a kettle, dashimaki tamago, pickles, five types of seasonal side dishes, red miso soup, and a dessert of rare adzuki bean ice cream with red beans. The mention of adzuki beans made me a little hesitant due to their grassy taste, but I finished the meal completely. A wonderful lunch at "Kyoto Cuisine Haku" in Gion. For those who appreciate Fukushima's hospitality, you will surely be satisfied with the ambiance and quality.

The tatami room overlooking the Kamogawa River is calming, like a ryokan. It was a relaxing time spent in the place associated with Buichi Hanpeita.