First visit. A sushi restaurant in Gion. One of the triple main events of my Kyoto whirlwind solo trip. Awarded one star in the 2022 Michelin Guide Kyoto (also one star in the 2023 edition). Mr. Matsumoto, who trained at Shinbashi "Shimizu," serves authentic Edomae sushi in the elegant streets of Gion. Although there are several restaurants in Tokyo with the same name, they are completely unrelated, with completely different sushi styles. If I ever go to Kyoto, this is the place I definitely wanted to visit. The reason I became interested was Shinbashi Shimizu. I saw a shop card for "Sushi Matsumoto" inside that shop, so I looked it up and found an article on Foodion. Part of the article is as follows: Mr. Matsumoto: "The work I do now is almost the same as what I learned at 'Shinbashi Shimizu.' 'Shinbashi Shimizu' is a sushi restaurant in the lineage of 'Tsuru Hachi,' which originated in 1866 from Asakusa's 'Bike Kosushi,' so the foundation is traditional Edomae work. Therefore, as a 'sushi craftsman,' I want to do work that allows people to feel the traditional classical techniques that have been passed down, rather than strongly emphasizing my own personality, and I think that is the work of a 'sushi craftsman.' I was planning to become independent in Tokyo and searched various places in Ginza and Azabu, but I couldn't find a place that met my expectations. After getting approval from my mentor to become independent, while working at the shop, I was introduced by a customer from Osaka who said, 'There is a good place in Kyoto.' I never thought about opening a shop in Kyoto, but I thought, 'It might be interesting,' and impulsively boarded a night bus to go see the shop. The shop was in Gion, and I was completely captivated by the elegance of Kyoto's streets (laughs)." The above is a reposted article. As a fan of Shinbashi Shimizu, I became interested in visiting "Sushi Matsumoto" after reading this article. And one day, with a sudden opportunity to go to Kyoto, the first thing I did was make a reservation at "Sushi Matsumoto." It is said that there are many exclusive restaurants in Gion, but "Sushi Matsumoto" is open to the general public for reservations. They do not accept online reservations, so it must be done by phone. I successfully made a reservation for one person, and all that was left was to wait for the day to head to Kyoto. On the day of the visit, it was my first time in Kyoto, so I walked through the streets of Kyoto on my way to the restaurant. It was a leisurely stroll from Marutamachi to Gion. I stopped by a certain Western confectionery shop along the way and then walked along the riverbank to Gion. After visiting Yasaka Shrine, I headed to the restaurant. The townscape in this area is wonderful! Traditional Japanese houses lined up neatly, all well-maintained. The entire townscape strongly appeals to the essence of Japan, making me fall in love with it. It's no wonder that so many people love Kyoto with such a townscape. In the midst of Gion's town is Mr. Matsumoto's shop. The interior has a counter with 7 seats and two tables for two. It's interesting that the number of counter seats is the same as "Shimizu," but the spacing at "Matsumoto" is wider. There are no ingredient cards, so maybe they only offer an omakase course here? I wanted to start with the traditional Kohada from Tsuru Hachi as an appetizer, but I decided to follow the restaurant's style. Since they said it's okay to start with appetizers or nigiri, I requested an omakase with appetizers as I wanted to enjoy a light meal. I also ordered a sake. There is no sake list, and the recommended sake is brought to you, just like at "Shimizu." Course (including appetizers, price unknown) Sake (price unknown) Additional order: Herring roll (price unknown) Total bill: around 24,000 yen As I enjoyed the appetizers, more customers arrived one after another, and the restaurant became full. Among the new customers were foreigners. Truly living up to its Michelin one-star reputation. After the appetizers, it was time for the main event, the nigiri. Even though the restaurant quickly filled up and became quite busy, all the nigiri was made by the owner, Mr. Matsumoto. The sushi tasted just as rumored, truly fit for a king.

Sushi Matsumoto serves traditional Edomae sushi. The sushi rice has a strong taste of red vinegar, salt, and a masculine touch. Despite the robust rice, the balance with the toppings is well-maintained, and the freshness of the toppings always surprises me. It's the season for shinko (young fish) in the market. I was delighted to also enjoy the occasional biwa trout. Today, the tuna from Sanriku had a long-lasting finish and was quite satisfying. The menu included dishes like flounder marinated in kelp, pickled shinko, tuna (Sanriku) chutoro (Sanriku), simmered clams, monkfish liver, biwa trout, horsehair crab, octopus, red snapper, bonito, shredded tuna (Sanriku), steamed abalone, red sea urchin (Amakusa), simmered conger eel, dried gourd roll, tamago, extra tekka maki, and sushi rice.

It was delicious. I didn't have time to take photos. The meticulous work reflects the serious and wonderful personality of the head chef. It was my first visit to the restaurant, but I was able to have a fun time without any nervousness. Even the last extra kanpyo maki was delicious.

Chef Matsumoto Masanori is from Kanagawa. He trained in Edomae sushi at Ginza Kyubei and Shinbashijimizude. When he was looking for a property to open his own restaurant in the Kanto region, he ended up opening his sushi restaurant in Kyoto, Gion, a place he had no particular connection to. This was 17 years ago. Opening an Edomae sushi restaurant in Kansai, especially in Kyoto's Gion, was quite an adventure as there were hardly any at the time, but he has faithfully preserved the Edomae techniques to this day. Recently, a branch of Sushi Matsumoto from Akasaka, Kyoto Sushi Matsumoto, opened near Kyoto Station, but they are completely separate establishments. The restaurant is small with a counter for seven seats and two tables for two. I arrived a bit late for the 12 o'clock opening, but they welcomed me warmly. I ordered the lunch omakase of 13 pieces. First, we toasted with beer! The review then details each piece of sushi enjoyed during the meal, including the preparation, taste, and quality of the ingredients. The atmosphere is described as relaxed, with good service from the young chefs and staff. Overall, it was a delicious dining experience.

I had a lunch set of 17 pieces of nigiri sushi. The sushi rice was traditional Edomae style with red vinegar and salt only. Starting with the flounder marinated in kelp, the carefully prepared kohada with a firm texture and a tangy vinegar taste, the tuna from Sanriku, the simmered clams that release flavor as you chew, the sweet shrimp, the sea urchin from Oma, and the fluffy conger eel, each sushi was wonderfully crafted. I think this is the best Edomae sushi restaurant in Kansai. The combination of carefully prepared toppings and well-considered sushi rice is a flawless 100 points! I will definitely visit again!

I encountered many ingredients I had never tasted before. Social distancing was well maintained, allowing us to enjoy our meal with peace of mind. The sushi was exciting with its many unique ingredients, and each serving was delicious. Thank you for the wonderful meal.

Traveling to Kyoto with a young friend for a gourmet trip. Heard that the friend's senior runs a sushi restaurant in Gion. Apparently, he worked at a famous restaurant in Tokyo before starting his own place in Kyoto. From Shijo Street, go down Hanamikoji Street and turn right at the first corner. Avoid the sushi restaurant on the right called Sushi Chuo, and a little further down on the left side is a stylish and elegant Kyoto-like shop. The head chef, Daisuke Matsumoto, started his training at Ginza Kyubei, then continued at Shinbashi Shimizu, before eventually establishing his own place in Kyoto. Truly an "Edomae elite"! When you open the half-door that's the width of one sliding door and pass through the curtain, you'll be greeted by a white wooden counter. The interior is not new or extravagant, but rather understated and calming. This ambiance is very Kyoto-like. You don't often find this atmosphere in Tokyo. We ordered the 9000 yen nigiri-only course for me and the 13000 yen appetizer and nigiri course for my friend. The appetizers included steamed abalone, sea bream sashimi, bonito, and Spanish mackerel sashimi. The nigiri started with sea bream, followed by squid, kohada, chutoro, simmered clams, hokkigai, and shime-saba, among others, totaling 13 pieces including rolls. The nigiri was fantastic. The rice texture, saltiness, vinegar taste, how it was molded, the size... all perfect! The balance was outstanding. Sushi Saito also has roots in Kyubei, so the rice should be similar. When asked, they confirmed that they use the same red vinegar. Ah, it's so delicious. The only difference from my favorite Sushi Saito's nigiri is that the red vinegar is slightly stronger here. But it's not unpleasant; in fact, it feels refreshing. When it's too strong, you get tired of eating, but that's not the case here. I'm not sure how locals in Kyoto feel about this rice, but for someone who didn't expect Edomae-style sushi, it's nothing short of impressive. To think such authentic Edomae sushi exists in Gion... Kyoto has various restaurants boasting Edomae-style sushi, like Sushi Kazuyoshi (not listed), Sushi Maru, and others. Why hasn't "Sushi Matsumoto" received more attention until now? Because it's in Kyoto, this bold Edomae style is cool! When in Kyoto, Sushi Matsumoto is the place to go!

I have only been to Shimizu-san in Shinbashi twice, but I have been a regular at the original Tsuru Hachi in Jinbocho, so I wanted to visit Sushi Matsumoto at least once. I made a reservation over the phone a while ago for the counter at 6 p.m. on a Saturday. Both the counter and table seats were full of regular customers. The head chef briskly gave instructions to the young staff and skillfully prepared the dishes. I thought it was a simultaneous start, so I hurriedly walked through the crowded Kawaramachi, but it wasn't a simultaneous start... We were served various appetizers at the beginning, and the abalone liver and ankimo were delicious. Unique to Tsuru Hachi, there were only three types of sake available. I chose to have it cold. The nigiri sushi, starting with squid, was delicious. The large-sized shari was incredibly tasty. The balance of acidity and sweetness was just to my liking, and the texture of the rice and the amount left in the mouth were just right, leaving me very satisfied. The squid was also sweet, raising my expectations. The nigiri that stood out in my memory were kohada, tuna (both lean and fatty were fragrant), shrimp (the best of the day, wanted more but they were already out), the first autumn swordfish of the season, and of course, the additional gourd roll. After most of the guests had left, I had a brief chat with the head chef. He had just returned from a trip to Tsuru Hachi's affiliated restaurant. The head chef was handsome. He joins the ranks of the top three handsome sushi chefs in my book, along with Kurosaki and Kikuzushi. He even went out of his way to ask if I wanted to go to the neighboring bar, showing what a wonderful host he was (although the famous bar next door was full and we couldn't get in... I would like to make a reservation there next time as well).

Since the counter was full, we sat at a table. This is a popular restaurant, so making a reservation for the counter seating is a must! They offer a sushi main course, appetizers, and a sushi course. This time, we chose the sushi main course. It was delicious, but the ginkgo nuts in the appetizer were too bitter.

☑️ Sushi restaurant a 5-minute walk from Gion-Shijo Station ☑️ Tuna is incredibly delicious! ☑️ The owner has a soothing voice -------------------------------------【Today's Highlight】▶️ Tuna Marbled This is just so delicious It melts in your mouth but the flavor is rich You can eat as many as you want-------------------------------------【Today's Dining Experience】Kyoto Connection Series This time for lunch, I went to "Sushi Matsumoto" The interior is not flashy, with a counter of 7 seats and 2 tables for 2 people Lunch options range from 13 to 17 pieces I chose 17 pieces without hesitation The rice is slightly larger with red vinegar and comes out at a good pace Everything is extremely delicious I was impressed by the nori on the battleship sushi! Also, the head chef's voice is nice I think it's quite important It's calming Thank you for the meal.-------------------------------------【Today's Menu】⚫️ Seabream⚫️ Sumi Squid⚫️ Kohada⚫️ Tuna minced⚫️ Tuna marbled⚫️ Surf Clam⚫️ Red Clam⚫️ Smelt⚫️ Spanish Mackerel⚫️ Botan Shrimp⚫️ Octopus⚫️ Sea Bream⚫️ Horse Mackerel, with a wide taste without any fishy smell⚫️ Bonito⚫️ Sea urchin, with delicious seaweed from Amakusa⚫️ Salmon roe⚫️ Conger eel⚫️ Dried gourd roll⚫️ Egg-------------------------------------【Today's Restaurant】■ Sushi Matsumoto (Sushi)■ 5-minute walk from Gion-Shijo Station / Closed on Tuesdays and Wednesdays for lunch / ¥16,000■ Food Blog ★★★★☆ 3.76■ Hot Log ★★★★☆ 4.0-------------------------------------◉ Introducing delicious restaurants recommended for people in their 20s and 30s mainly in Tokyo◉ I'm extremely happy with follows, likes, comments, and saves◉ Requests for restaurants or areas are also highly welcome.

This is a sushi restaurant in Kyoto that I've been wanting to try. The chef is from Shimizu in Tokyo's Shinbashi area. I added on a 17-piece nigiri course. The sushi rice was warm and had a slightly strong flavor. It wasn't too sweet, and the nigiri was larger than usual. I tried two types of sake, which felt strong when consumed alone, but surprisingly paired well with the sushi. Here is the lineup from that day: Flounder with kelp, crispy and delicious dried cuttlefish, tuna belly marinated in salt, smooth abalone, Japanese sea bass, rainbow trout, horse mackerel, spot prawn, octopus with a good texture, white sea bream, bonito with mustard, rich flavor of beltfish, steamed abalone with salt, sea urchin from Oma, eel which was not warm but delicately delicious, dried gourd sushi roll, and egg. Additionally, I added on eel with salt, which was to my liking, tuna belly with pickled ginger and sesame, and fatty tuna with seared white eye, as well as rainbow trout, spot prawn, and more. The pace was a bit quick, which I personally liked. It was delicious.

I was looking forward to Sushi Matsumoto! Since the counter was fully booked, we sat at a table! Starting with appetizers. Mozuku ◎ Tomato and seaweed jelly Octopus ◎ White sweetfish 120 points!!! ✨✨ Squid tentacles, horse mackerel, abalone ◎ Mirugai, white clam. Now for nigiri: Red snapper, flounder, squid, kohada, tuna ◎ Carabinero shrimp ◎ Boiled clams 120 points ✨✨ Olive flounder, bonito, sea urchin, conger eel 120 points ✨✨ Even at a table, it's so delicious, I wonder what it would be like at the counter!!! Next time, I'll sit at the counter! I will definitely go again ✨✨

Recommended by a connoisseur as the go-to place for sushi in Kyoto, I was excited to visit after securing a reservation at the counter. The care and hospitality of the head chef and staff were truly wonderful. In addition to the 13 pieces, we also had an extra serving of bonito. I was so satisfied that I couldn't put it into words.

On the third day of my business trip to Kyoto, I made a reservation for lunch at the Michelin one-star restaurant "Sushi Matsumoto." In the Michelin Guide 2022, there are four sushi restaurants in Kyoto that have received one star, and this is one of them. The course includes appetizers and nigiri for 16,000 yen (excluding tax). The restaurant is located a short walk from Gion-Shijo Station. I arrived a bit early, so the restaurant wasn't open yet, but the curtain was soon raised. I gave my name and entered. I sat at the counter. I had a Sapporo beer and enjoyed a dish of thick and slippery Mozuku seaweed from Kushimoto, Wakayama, seasoned with a good vinegar dressing. The octopus from Akashi, sweetfish marinated in kelp, and lightly cooked ark shell were also delicious. The octopus had a firm texture and rich flavor, the sweetfish had a strong umami taste due to the kelp marinade, and the ark shell had a refreshing sweetness. I then had a Junmai sake from Fushimi called "Kunteki," and enjoyed a dish of simmered sweetfish head, which had a light seasoning to bring out the natural flavors. The soup was outstanding. I wanted more. The dish of pregnant spear squid had a chewy texture enhanced by the refreshing wasabi. Then came the nigiri sushi: flounder from Akashi, firefly squid, gizzard shad, shredded tuna, tuna, simmered clams, shrimp, horse mackerel, bonito, flathead flounder from Akashi. I had a Nada Junmai sake called "Sensuke," and indulged in sea urchin from Amakusa, conger eel, dried gourd roll, and an additional egg. The sushi rice had a slightly tangy red vinegar taste, not too sweet, and was refreshing. The sushi was served at a good pace, and each piece was so excellent that there was no time to write down impressions. Everything was undeniably fantastic, making me want to keep eating forever. The pickled ginger was also not too sweet, complementing the sushi well. It was refreshing. The total bill slightly exceeded 20,000 yen, so I thought the alcohol prices were reasonable. If there was a restaurant like this nearby, I would definitely become a regular. I will come back again.

I made a call to Sushi Matsumoto as soon as I decided on my first Kyoto business trip in a while, haha. I had been wanting to go there someday after hearing about its reputation from a sushi-loving friend, but I hadn't had the chance to visit Kyoto for a while, so this time the timing finally came. When I called, I was told that the counter was already full but they could accommodate me at a table. It's a shame I won't be able to see the Edo-style work right in front of me, but I figured I could still see something from the table seat. The next morning after enjoying a blissful Kyoto kaiseki meal, I strolled back to Shijo Street. Kyoto has a unique charm in every alley, conveying both history and everyday life to travelers. You truly feel the city's continuity and vitality. After experiencing the solemn space of Sanjusangendo early in the morning, I walked back to Shijo Street and turned in the opposite direction from Gion-machi North, heading down Hanamikoji Street. There are many charming shops lining the street, offering delicious-looking treats. Surprisingly, there are many steak restaurants. Yutaka, Yoshida, Koishi, Nakahiko, and others are lined up. Kyoto is a major hub for domestic beef, so it's understandable that there are many steak restaurants, but I didn't expect this many, haha. Oh, there's also a steamed sushi restaurant. There are various other options as well, so I look forward to trying them next time. So, during the reserved lunchtime, I turned into a side street from Hanamikoji Street towards the restaurant. Just as a group of young people were hanging the noren curtain, I told them my name and was guided inside. The restaurant had a cozy counter with about 6-7 seats on the left side upon entering, and two small table seats on the right. I thought I would be seated at a table, but I was guided to a seat right in front of the counter. It was a special seat right in front of the preparation area, like a VIP seat. I greeted Mr. Matsumoto and the lunch began. Would you like some tea for your drink, or would you like something else? I rarely answer with tea, so I asked what kind of alcohol they had and chose the Konteki from Fushimi Higashiyama Sake Brewery. The appetizer was Mozuku from Kushimoto, Wakayama. It had a thick texture like laver, with a strong acidity that was pleasantly refreshing. When I requested the sushi course, they said they would serve three items before the sushi, and if it wasn't enough, I could ask for more. So, I'm looking forward to the sushi. First up was sashimi. It was a presentation of octopus from Akashi, red sea bream aged for a week, and lightly blanched scallops. The firm octopus was thickly sliced, providing a satisfying chew and a strong umami flavor. The slightly blanched scallops had a crunchy texture and a sweet taste that paired perfectly with the refreshing Konteki. The aged red sea bream had a rich umami flavor due to the aging process. The presentation was straightforward, without any decorative elements, giving off a straightforward and masculine impression. Next was boiled bone of conger eel. The head is split, salted, aged a bit, and steamed with kombu. This dish gives off a winter impression, but in spring, the sweetfish from Wakasa Bay becomes yellow sweetfish. I savored the elegant and sweet flavor of the conger eel's head, savoring every bit of umami. The third item was a small squid with eggs. It was lightly cooked, offering a delicate taste and aroma. It was a dish with a light yet deep flavor unique to the pre-sushi course, different from both izakaya and kaiseki cuisine. Having already enjoyed two servings of Konteki in tokkuri, I now tried the Senkai from Nada in warm sake. The label is reminiscent of a Senkin, but the taste is sharp with a balance of sharpness and richness, not as sweet as Senkin. This sake was also a perfect match for the pre-sushi course (and sushi). Having enjoyed the pre-sushi course, I now watched the master's skilled handiwork in front of me. First up was the squid. He skillfully shaped the squid, gently releasing it with a twist. It was an elegant handiwork, mesmerizing to watch. He placed it towards the right, accommodating my left-handedness.

We had a luxurious lunch with beautifully decorated rice dishes at the reservation counter and table. It was just the right amount of indulgence. The lunch was so popular that the counter was fully booked, so reservations are a must. It was delicious. Thank you for the wonderful meal.

I went to Kyoto to see the March flower-shaped Kabuki performance ☆ and had lunch there. The course started with appetizers, including konoshiro and simmered clams, Edomae sushi. We had 3 dishes and 12 pieces of sushi. The dried gourd roll was delicious too ♪ It cost just under 40,000 yen for two people. It was a day with many regular customers, and there were lively women. Maybe because it was full, the seats were a bit cramped~ Thank you for the meal ◎

I called thinking there was no way to get a reservation, but surprisingly it was available! Arrived at the restaurant 10 minutes later! It seemed like a choice between a 13-piece or 17-piece chef's special course, so I went with the 13-piece since it was lunchtime. It was more than enough and delicious. The fatty tuna was definitely the best, but the lightly grilled items were also excellent, especially the tender eel. Very satisfied! Cost was 11,000 yen per person.

Tonight was my first visit to this restaurant I've been wanting to go to for a while. The interior has a Gion-like atmosphere, a space for adults to dine. Before the sushi, a small dish and sashimi are served. Perfect as a side dish for drinks! All the sushi was delicious, but the conger eel was so tender that it melted in my mouth the moment I put it in. It's not a topping I particularly like, but I could eat it endlessly. The bill was surprisingly reasonable. I thoroughly enjoyed the delicious sushi with the best cost performance.

On a weekday Thursday at 6:00 PM, the restaurant was full (due to the pandemic). I made a phone reservation in the afternoon on the same day. The atmosphere was nice, and the ikura (salmon roe) here is really delicious! It makes you smile (^｡^) I also like the anago (saltwater eel). Ikura is in season from October to January. The bill was around ¥25,000 including tax. I will come back again. Thank you for the meal.

[17-Piece Assorted Sushi Platter]・Red Seabream (Akashi)・Flathead Grey Mullet Kombu-Cured・Squid・Small Fin・Tuna Lean Cut (Oma)・Tuna Medium Fatty (Oma)・Red Clam (Hokuriku)・Simmered Clam・Blackfish Finishing Touch・Japanese Spanish Mackerel Lightly Smoked (Akashi)・Spot Prawn・Cured Mackerel・Bonito・Hokkigai Clam・Sea Urchin (Nagasaki)・Salmon Roe Gunkan Maki・Grilled Eel and Gourd Roll Omelette