Near the World Heritage Site "Nijo Castle", a restaurant recently opened in late November. I visited the restaurant alone and was impressed by the chef's talent and skill in the 10-course lunch course for 5,500 yen, which resonated with me. The restaurant had a stylish and elegant atmosphere with a counter facing the open kitchen where you could see the live cooking. I enjoyed dishes like "Miyama deer rillettes with chestnut paste and toast" and "Specialty - Moss Terrarium" which creatively represented a mossy garden with mashed potatoes and foie gras cream. Each dish, from appetizers to the main course and dessert, was beautifully presented and had a rich flavor. The service was impeccable, and the overall experience was unforgettable. The restaurant also offered a Japanese sake pairing option for an additional 2,000 yen. The chef, who was one of the finalists in the "RED U-35" competition, showcased his skills in blending traditional Japanese techniques with innovative ideas. The restaurant's sister establishment, "Gosho Minami Ayame," opened in the former location with a new Italian chef. The menu consisted of course meals and drinks, with lunch starting at 5,500 yen for 10 dishes and dinner at 10,000 yen for 12 dishes. The pricing was reasonable, considering the quality of the food and service. The restaurant's location, just a 6-minute walk from Nijo Castle Station, makes it a convenient stop for tourists visiting nearby attractions such as Nijo Castle and Shinsen-en Garden. Overall, the new "Kyo gastronomy KOZO" offers a delightful dining experience that combines excellent cuisine with a welcoming atmosphere.

Thank you for viewing. I would be grateful if you could give me your "likes," "follows," and "save the store." I visited the one-house restaurant "Kyo gastronomy KOZO" for lunch. The chef here is Kozo Noda, a talented individual who won the BRONZE EGG at RED U-35 2019. The location is a quiet area in the vicinity of Nijo Castle Station, a 5-minute walk from Karasuma Oike Station, and an 8-minute walk from Karasuma Oike Station. The restaurant is a renovated house, with a warm atmosphere created by white, gray, and wood-tone colors. There are 4 counter seats and 16 table seats at 5 tables, making it a very atmospheric interior. The cuisine not only focuses on ingredients and flavors but also on the presentation, expressing "Japanese and French" beautifully like works of art. The service is also very friendly and welcoming. It starts with finger food with wild boar ragout. Next is the specialty "Moss Terrarium," which is like a beautiful piece of art that is a shame to break. The combination of foie gras and mashed potatoes and the finishing touch of truffle oil create a delightful flavor. Also, the "Tanba Flavored Chicken and Spring Vegetable Galantine" uses plenty of seasonal local vegetables and has a very beautiful presentation. Overall, the dishes are beautifully presented and delicious. Here is what I had that day: [Finger Food] Wild boar ragout from Miyama-cho, Kyoto, thinly sliced and baked bread, dill sauce, micro leaves [Specialty Moss Terrarium] "Moss" with foie gras and mashed potato cream sprinkled with spinach powder, ancient rice and cornstarch, plum blossom petals, truffle oil, whole wheat homemade baguette [Appetizer] Tanba flavored chicken and spring vegetable galantine, bud greens, snap peas, urui, kogomi, ginger sauce, woodruff sauce [Appetizer] Marinated salt mackerel from Yaizu with raspberry vinegar, Nobunaga green onions, mountain udo, trout roe and lemon artificial caviar, hickory smoked in an instant [Soup] Maikake mushroom potage, walnuts, black pepper, pink pepper, served with Parmesan cheese [Main] Black beef lamp, colorful vegetables, mashed golden carrot, pekoros, red core radish, zucchini, cauliflower, red kuru, parsnip chips, miso and fondue sauce [Rice] Octopus, ginger, and celery clay pot rice, red miso dried shredded chili pepper, shiba pickled seaweed [Dessert] White chocolate cream cheese cake sandwiched between dark cocoa sable, white chocolate espuma, strawberry ice cream, princess gimov, strawberry powder finish [Tea confectionery] Chocolate ganache macaron, sesame snowball, roasted tea chocolate terrine [After-dinner drink] Tea. I had a very enjoyable time. I would like to visit again in a different season. Thank you for the meal.

Last year, I visited an Italian restaurant called "KyogastronomyKOZO" and really liked it. It was a successor to the closed "Goshominamisai" restaurant, and I was eager to visit again. The head chef, Kozo Noda, won the 2019 BRONZEEGG at REDU-35 competition (which I personally value more than Michelin ratings). The chef de cuisine, Shohei Takaai, from the former "Goshominamisai" also joined the team. The restaurant is a fusion of Japanese and French cuisine, with a French-style interior. The menu includes food and drink options, including a sake pairing. The restaurant is located in a renovated space that used to be a bicycle shop. The food was exquisite, with dishes like wild boar ragout on tart pastry and a terrarium dish with mashed potatoes, foie gras, and truffle oil. The meal included courses like sea urchin noodles, grilled young corn, and a soup made from new burdock. The main course featured New Zealand lamb with pineapple sauce. The meal ended with a delicious dessert of white peach tart and various tea snacks. The overall dining experience was exceptional, with impeccable service and attention to detail.

I had the duck course for lunch. Lunch starts at the same time, so being late is not allowed. I enjoyed a stylish and delicious course. The appetizer with moss terrarium was visually interesting and I could enjoy both Western and Japanese flavors. Bread was all-you-can-eat. The rye bread was delicious.

I visited Kyoto for a day trip to enjoy the autumn leaves. I made a lunch reservation at a shop called "苔テラリウム" that caught my eye. The lunch started at 12:00, and I toasted with white wine. The lunch course included 10 dishes, featuring dishes such as venison rillette, specialty terrarium foie gras with potato and truffle oil, scallop and root vegetable terrine with sea urchin sauce, octopus with grilled shiitake and salmon roe, taro potage soup, wagyu beef Chateaubriand with seasonal vegetables and dried shiitake sauce, Tanba chicken rice with shiitake and burdock, apple cassis raspberry dessert, holoholo cookies, purple sweet potato macaron, and chocolate, and flavored tea as a post-meal drink. The wonderful dishes made me feel the autumn season and I enjoyed every bite. It was a great time spent. Thank you for the feast.

It has been a while since my last visit. The lunch started at 12 o'clock for the first time since the new store opened on October 10th. The restaurant has become quite spacious with 16 table seats and 4 counter seats, totaling 20 seats. The course costs 5,500 yen and includes deer meat rillette, finger foods, a classic moss terrarium with foie gras, potatoes, and truffle oil. The terrarium looks like moss, but it is actually made of foie gras and potato with spinach powder. The appetizers were root vegetable terrine with scallops and sea urchin sauce topped with karasumi powder, and grilled octopus with shiitake mushrooms and cream sauce finished with liquid nitrogen-frozen sun-dried tomatoes. The soup was a refreshing taro soup. The main course was Hungarian duck meat with vegetables and dried shiitake mushroom sauce. The cutlery was changed to Laguiole, which was satisfying. The meal ended with Tanba chicken and maitake mushroom rice, apple and cassis framboise dessert, and tea sweets. The restaurant has moved, and the atmosphere has become stylish and perfect for a date. Taking someone here for a first date is sure to impress, and the duck meat offers good value for money. Overall, it was a perfect and stylish experience from start to finish.

It was very delicious. The presentation was also lovely and enjoyable. I really liked it. I definitely want to go eat there again.

The restaurant was lovely, with each dish being creative and surprising, stylish, and delicious. I chose the lamb as my main dish, and it was very delicious with two types of sauces and well-matched side vegetables. I would love to go back again!

★Diners★