It was my first visit to a sake and appetizer shop in Gion, Kyoto! I went along with a friend who wanted to check it out. The shop is located just a short walk from Yasaka Shrine. We made a reservation for the course menu, but it wasn't listed online, so I'll just post some photos. The interior has a counter and semi-private table seats. Today, we were seated at the counter. The atmosphere inside is very quiet and calming. It was a great place to enjoy a leisurely meal! This seems like a place I could visit for a casual drink as well. The food was delicious! Thank you for the meal!

At night in Gion, Kyoto...!! Today, I made a reservation for the course at Gio Sakanaya at Ikyu Restaurant, priced at 6,100 yen per person. The plan includes "soup, sashimi, grilled dishes, and 8 other items, plus 3 drinks including the recommended local sake" The fact that you get 3 drinks for 6,100 yen is incredibly reasonable. It was a really nice course. The 3 drinks include local sake, and they have some good options available. The service is great. The food tastes really good. It's so well-prepared that you end up drinking more. The customer service was also excellent. It feels like a counter-style traditional Japanese restaurant.

I made a reservation for a course with all-you-can-drink included and went with two friends. I was a bit worried after reading some reviews, but it turned out to be a great deal! The amount of food served seemed sufficient for those who drink alcohol. And if you need more, you can order additional dishes! I was impressed by the variety of drinks available for the all-you-can-drink menu. You can choose any item from the menu, which was a pleasant surprise. They had a great selection of local sake, and they were flexible in accommodating our preferences. I would love to visit this place again. Thank you for the wonderful meal! ♡

Great value for money! The food was delicious too. The owner is young but very friendly! It's rare to find a place where you can smoke and drink nowadays. It's hard to come across a place that offers good food at a good price for smokers. I think this place has potential. I will definitely visit again soon.

I had a wonderful meal at a reunion in Kyoto after 20 years. The food and drinks were delicious and beautifully presented. Each dish was carefully prepared and easy to eat.

The name of the restaurant remains the same, but the previous chef closed the restaurant last year due to health reasons, and now a completely different person is running the restaurant with the same name and interior. Therefore, the menu and taste of the food are completely different, so it is best to consider it without relying on previous reviews. The menu and drink menu have changed, so any photos or information I have previously posted are not relevant. Just keep in mind that the name and interior of the restaurant are the same, so please be careful not to confuse the two. Thank you.

It's been a while since I had a night trip to Kyoto. I had planned to go to a high-class Japanese restaurant at night, but I decided to prioritize my budget and chose this restaurant. It was small and clean, and seemed to have recently opened. The owner, who seemed to be talkative, provided polite service to all customers. The 5500 yen course was quite good, using good quality ingredients for each dish. It was a nice place that seemed different from those in Nagoya. However, I felt that the portion was a bit small, so I ordered the "Duck and Green Onion" dish that other customers were enjoying. The recommended "Simmered Daikon Radish" dish was really delicious. It was my first time trying the taste of simmered daikon radish that was deep-fried. I'm not sure about the local reputation, but the owner was attentive to travelers as well, answering questions about the food promptly. Despite my low expectations, I would rate it highly. On a side note, the term "Kappo" in Japanese means "cutting and cooking," with "cutting" being the main focus. "Cooking" refers to simmering, so when it comes to fish, it involves preparing sashimi and then simmering the leftover scraps. It seems that Kappo cuisine is about hospitality using high-quality ingredients with minimal cooking methods. I learned something new.

I turned left at the T-junction of Yasaka Shrine from Kawaramachi side, and had a taxi stop for me at Gion Kagetsu. Just before Gion bus stop. Enter a narrow alley and on the immediate left, there is a sake and appetizer shop with a white noren (curtain) in the back left of the building called Vandom Gion. Sitting at the counter, I enjoyed watching the owner's skillful work while having some Japanese sake. I tried Fukui's Kokuryu Junmai Sanjuhachi (No. 38)! A hidden sake not listed on the menu. The otoro (fatty tuna) from the Japan Sea was tailored to suit the taste of a customer who prefers it with some texture. Delicious! Melts in your mouth! Irresistible! The Japanese sake from the Japan Sea in Fukui goes well with it. The daikon (Japanese radish) simmered dish had a taste that was beyond imagination based on its color! Not too strong, just the right flavor. The journey along the Japan Sea continues. For the second round, I tried Ushigome from Yamagata. The conversation with the master, as well as with other customers at the counter, was enjoyable. The conger eel sashimi, assorted tempura...!? The crispy and crunchy texture of the tempura was amazing. A blissful time, thank you very much m(__)m

Second visit This time, I visited as the second stop of the day. The counter seats inside were full, so I sat at a table seat! I was glad it was available ^^ I think it's quite rare to find a restaurant in this area that offers this quality of food at this price! And it's also nice that they are open on Sundays. The restaurant was bustling with customers (it was a Sunday), and although a quiet traditional Japanese restaurant is nice, a lively atmosphere is a sign of prosperity. The head chef also seemed very busy. There was a male staff member working this time (last time it was a woman), and he was handling things efficiently ^^ Since I was already full, I ordered some sliced tsubugai (whelk) and grilled sanma (Pacific saury). I also ordered the famous overcooked daikon dish. For drinks, I started with beer and then ordered a bottle of Chablis. It was nice that they also had half bottles of wine available. This day was our regular meeting with a senior colleague whom I am grateful to, so it was nice to be able to chat leisurely. In situations like this, table seats are appreciated. As we were leaving, I was happy that they remembered my previous visit. The food is really delicious, so I will definitely visit again. Thank you for the meal♪♪ First visit It's a 10-minute walk from Kawaramachi. Despite being right next to Yasaka Shrine, it's a hidden gem. There are a few tenants in the building, and the restaurant is located down the hallway on the first floor. I actually walked past it once haha. Visiting such a restaurant for the first time gets me excited♪ Inside, there are counter seats and tatami mat seating. This time, I sat at the counter. The counter is designed at a height where you can easily see the head chef's knife skills and the cooking process, which is enjoyable. The head chef is knowledgeable, has his own preferences, and is also friendly, he taught me a lot of things. Thank you so much! ...although, I must admit, the dishes were not at a level where I could replicate them at home haha. I thought I would like to chat more next time. The appetizer was beef tataki. I was honestly surprised by the beef at first haha, but it had just the right amount of fat and the seasoning increased my expectations for the next dish. Delicious ^^ The famous overcooked daikon dish is cooked using a Dutch cooking method called "oranda-ni." It's a dish where fried daikon is marinated in a broth with soy sauce, etc. Despite its appearance, the taste is gentle. The sashimi was a assorted plate with tsubugai (whelk), swordtip squid, chu-toro (medium fatty tuna), hamo (pike conger eel), white fish (forgot the name), etc. I fell in love with this lettuce stir-fry. It's a stir-fry of lettuce and squid, and it's soft but crunchy. I wonder how to describe the taste. It's familiar yet complex. It's like a sweet and sour pork dish but not too heavy. I could easily eat three bowls of rice with this (lol) Since I couldn't order many dishes this time, I want to try the chef's specialty with a course meal next time. I think this place has a very high cost-performance ratio. You can enjoy delicious authentic Japanese cuisine that is wallet-friendly. Such a grateful restaurant♪ It's perfect for a hearty dinner or as a second stop. I really liked it. I'll visit again. Thank you for the meal♪♪

When you want to eat delicious rice, check out here. The chef from Nagomiya Hasu in Ponto-cho has opened a new restaurant. The location is a little tricky, so you might need a map (lol). It's located very close to Gion Higashi. The restaurant has about 6 counter seats and two private tatami rooms, making it a small cozy place. I love this kind of atmosphere! (lol) The dishes we ordered were all delicious. Please refer to the photos for a glimpse. They also serve beer with a nice foamy head (lol). You can truly taste the flavors of the season at this restaurant. The taste is just amazing! I visited shortly after they opened and although it's a bit late, I wanted to leave a review. I will definitely visit again soon.

Located diagonally across from Gion, Yasaka Shrine in Kyoto, near Gion Kagetsu, is a new shop called "Sakanaya". The owner and head chef, Mr. Imai, has been honing his skills in Pontocho for many years. I used to visit Pontocho just to taste his dishes. When I heard that he opened a shop in Gion, I immediately went to "Sakanaya"! The calm atmosphere of the interior allows you to relax and enjoy the food and drinks. The seasonal dishes and the classic simmered daikon are my favorites, along with the selection of Japanese sake.