Yesterday, I had the dinner course at 【房】 at the counter. The counter is a treasure trove of seasonal ingredients. There were many dishes that paired well with Japanese sake. Each dish was delicious, with a unique harmony of ingredients that left a lasting impression. I am now a fan of Saiki-san. This is a restaurant that even experienced adults would want to visit frequently.

You are doing a great job!

I was taken to the cram school by the instructor.

At the Takashimaya department store's food section, "Kyo no Aji Dokoro," you can enjoy various dishes from different restaurants that change weekly. The renowned restaurant, Naoshinbo Saisaki, used to be featured here, but now their dishes are only available periodically in the deli section. It's said that their dishes sell out quickly, making them a popular choice at the Kyoto Takashimaya food section. I recently had the opportunity to dine at the restaurant and opted for the 15,000 yen course. From start to finish, the meal was delightful, and the conversation with the owner was meaningful. What made me particularly happy this time was being able to savor plenty of matsutake mushrooms. They were domestically produced, which made the experience even more special. I would love to visit again if given the chance.

This is my second time here since over 2 years ago. Last time I sat at the counter, but this time we were seated at a table. I had reserved the 7000 yen course. They were aware that I don't like raw food. Before the meal, we were served cherry blossom tea with salted cherry blossoms floating in hot water. The courses included: Asparagus, kumquats, and squid in white miso dressing; an assortment of dishes including firefly squid, rapeseed blossoms, and octopus; grilled fish (mana gatsuo) instead of sashimi; clam and scallop soup; a variety of simmered dishes including bamboo shoots and butterbur; miso-grilled beef, cooked more well-done for me; rice cooked in a clay pot with bamboo shoots and eel; and raspberry mousse for dessert. They even packed up the leftover rice in the clay pot for us to take home.

When you go down the Minamiromon gate of Yasaka and enter a narrow alley, you will find a quiet house with a green curtain hanging. It is a newly renovated shop with the scent of wood from a former inn. As you take off your shoes at the entrance and go upstairs, you will find a very spacious and luxurious space, typical of a former inn. To the right, there is a private room. In the glass-walled kitchen, two young chefs are working diligently. The owner, Mr. Sakaki, welcomes you at the white wood counter in the center. He is a veteran who has been running a restaurant in Kitayama for a long time. There are also table seats and private rooms further inside. For lunch, there are 3 courses available: Daikoku-ji Enkou Tenshin (2940 yen), Shokado (4200 yen), and Omakase (5250 yen) without a service charge, which is very reasonable. This time, I chose the Omakase course with a Premium Malt beer. The theme was "Risshun Daikichi." The appetizer included a variety of seasonal dishes, all meticulously prepared. The vinegar miso seasoning of the nuta was exquisite. The Kyoto vegetable master, Mr. Tazuru from Kamigamo, provided the sweet green onions. The sardine kombu-zuke was refreshing and delicious. The main dish featured a special beef miso marinated in Hachimiso, which was made using low-temperature cooking techniques. It was a unique dish with a tender texture. The meal ended with fragrant rice, pickles, and clam soup. The apple cinnamon stew dessert was a delightful finish. Overall, the meal was well-prepared and delicious, making it a great option for those who want to enjoy Kyoto cuisine while also having time for sightseeing. However, it was disappointing that the staff lacked proper manners when it came to returning the coat at the end of the meal. In Kyoto's traditional Japanese restaurants, it is customary to have a proper send-off, so this oversight was a bit disappointing.

"Gion's Emmon" is a restaurant that my friend and I visited for the first time on June 20, 2010, at 1:00 p.m. We had always wanted to experience the atmosphere and cuisine of "Kyoto cuisine Naoshinbo Saikei." It was relocated from Kitayama to its current location in October 2009. The surroundings are open on all four sides, creating a wonderful sense of openness and presence. The exterior, with its clean green noren and a modestly placed menu on the left, sets the stage for the reasonable pricing of the menu items. We had made a reservation by phone about 30 minutes before our visit, so we felt at ease. The phone reservation was handled by the owner, Mr. Saiki, and it was a pleasant experience, setting a good tone for our visit. As we entered through the noren and slid open the entrance door, we were greeted warmly by the chefs. The wooden flooring and pleasant scent of the newly renovated restaurant added to the welcoming atmosphere. The main counter, made of a single white wood plank, had a spacious layout, allowing for a comfortable dining experience. The open kitchen, where the owner and two young chefs worked, was visible through a glass partition. The counter also had a sunken kotatsu-style seating area with five seats, offering a serene view of the garden. The lunch menu offered a variety of options, and we opted for the 5,000 yen chef's choice set. Each dish was served with impeccable timing, and the dessert was a delightful end to the meal. Mr. Saiki's attentiveness and thoughtful service made the two-hour dining experience feel short. His interactions with customers were friendly and professional, and his guidance of the young chefs was evident. Despite it being lunchtime, the quality of the food and the performance in the open kitchen hinted at a possible Michelin star in the future. Overall, our time at "Saikei" was a blissful experience that allowed us to appreciate the culture of Kyoto cuisine.

This restaurant is enjoyable not only for its delicious dishes but also for the pleasant journey to reach it while walking on the cobblestone path. The course menu changes according to the season, but every dish is very tasty. In particular, the grilled salted sweetfish was the best I've ever had at this restaurant. It's a shame that smoking is not allowed, as I couldn't enjoy a drink while smoking.

I visited the highly recommended Saiki restaurant to enjoy delicious Japanese cuisine. The location was a bit hidden down a side street, giving it a cozy, hideaway feel. The building had a calm atmosphere that hinted at its past as a traditional inn. Since there were two of us, we sat at the counter and could watch the skilled hands of the chef preparing our dishes, which was quite enjoyable. The standout flavor for me was the amberjack sashimi. It was truly delicious, with a sweet richness typical of fatty fish. The presentation was also beautiful, and I found myself admiring it before diving in. The owner shared some insights about the cuisine, and I was impressed by the dedication and attention to detail. I heard they have been focusing on desserts lately too, as customers nowadays expect more than just fruit for dessert. Even the restroom had a nice touch with fresh flowers, giving it a refreshing feel. It would be perfect for a luxurious lunch with girlfriends.

The location and building of the restaurant are very good, just as reviewed on Tabelog. However, I didn't feel much warmth in the service. The owner didn't seem to have the attitude of making customers feel appreciated and entertained. I wish the owner would lead by example and teach the younger staff about customer service manners and how to create a fun atmosphere. The Nanjing manju with duck soboro topping was overly sweet, which ruined the delicious broth used in the filling. The dessert of tomato lemon compote with mascarpone and yogurt didn't seem to go well together. The yogurt made it hard to distinguish the taste of mascarpone. These are just my personal impressions, as taste preferences vary.

★Michelin★