On the first day of my spring trip to Kyoto in March 2023, I wandered around Nishiki Market and arrived at Ayakoji Karatsu in Shijo by noon. The counter seat overlooks a garden with blooming camellias, and cute Hina dolls are displayed. The assorted dishes were all delicious – I especially recommend the raw sea cucumber with vinegar and foie gras. The white fish, scallop with bracken in white miso dressing, and subtle bitterness of mountain vegetables were sophisticated flavors that I enjoyed. The fried red snapper with persimmon seeds, sesame-grilled Japanese horse mackerel, and sashimi platter with rockfish and pomelo vinegar were delightful. The sweet and sour flavors of the condiments complemented the white fish well. The clear soup with black croaker and sesame tofu, as well as the grilled red snapper scales with wasabi and sesame soy sauce, were also delicious. The buckwheat soba noodles made by the chef with added wild mountain wasabi had a smooth texture and a hint of spiciness. The Lake Biwa Moroko fish grilled with butterbur sprouts in vinegar was carefully prepared and served with a comparison of male and female fish. The simmered dish with bamboo shoots, Japanese mustard spinach, bonito flakes, and wild mountain garlic was elegantly presented. The meal ended with rice topped with cherry blossom-colored egg yolk, shredded dried fish with Japanese pepper and seaweed soy sauce, and a dessert of honey ice cream with lemon and matcha. The total cost was 29,600 yen for two people. This restaurant offers a variety of high-quality dishes and I look forward to revisiting to taste their seasonal specialties.

Tonight, we took a stroll in the lively Shijo area of Kyoto♫ Upon opening the sliding doors of a traditional Kyoto townhouse in Ayakoji Shinmachi, we were greeted by the proprietress. Inside, we found a spacious area with a tranquil lattice ceiling counter, all while being captivated by the backyard. The owner, Mr. Karatsu, hails from Shimabara. He trained at Kyoto Kitcho and in 2017, together with his wife from the same hometown, opened this Michelin-starred Kyoto cuisine restaurant. First, we moistened our throats with Heartland beer. 1. Appetizer - Shrimp, Torigai (Maizuru), and lightly seasoned snow peas on small plates. We learned about the differences between Maizuru and Miyazu Torigai based on the shipping season, all while enjoying sake brewing stories. 2. Soup - Large scallop with a light broth to complement its rich taste. The subtle flavor of the broth seemed reminiscent of Kyoto Kitcho. It's something I'd like to inquire about. 3. Sashimi - Medai from Toyama Himi and white bream from Yawatahama, both marinated in kelp. The Medai was particularly delicious, with a better aroma than bluefin tuna. Served with fragrant toasted white sesame and salt, and vinegar. 4. Appetizer Plate - Female snow crab, red sea bream, minke whale, grilled squid, sea bream sushi, beans, Noto black abalone, and fern. Each dish had a modest yet refined taste. The homemade grilled squid was richly fragrant when seared, and the minke whale had a meat-like texture. Come to think of it, whales are mammals, aren't they~♫ 5. Refreshing Dish - Cold soba with moistened greens and beaten okra from Kyoto Tango. It served as a refreshing palate cleanser, but the dashi level seemed amateurish (apologies). 6. Grilled Bonito with Roasted Sesame - The roasted sesame was fragrant and delicious, complementing the mild bonito perfectly. 7. Simmered Dish - Taro, Kamo eggplant, Shishito pepper, shiitake mushroom, and Nanjing. The color scheme was wonderful, with a sophisticated Kyoto-like taste. Such a luxurious simmered dish is delightful~(^^) 8. Rice Dish - Freshly cooked rice served with rolled omelet, sansho pepper, marinated Japanese beef, and pickles. 9. Dessert - Strawberry ice cream. The modest owner sometimes forgets to explain the dishes, prompting reminders from the proprietress. It seems like the husband is easygoing, possibly contributing to the serene Kyoto-like atmosphere the restaurant exudes. Nonetheless, there seems to be no doubt about the owner's culinary skills. A Kyoto-style restaurant where you can leisurely enjoy a meal. Surely, the relaxed ambiance is a reflection of the owner's "ma" (interval). Thank you for the feast.

【Menu】Appetizer (Hairy crab), Clear soup (Conger eel and Matsutake mushroom), Sashimi (Red sea bream), Sashimi (Yellowtail), Buckwheat noodles, Grilled dish (Fatty Spanish mackerel), Hot pot (Spiny lobster), Rice dish, Dessert (Matcha). 【Impression】Despite using such high-quality ingredients, we were able to enjoy a meal at a high level for 20,000 yen.

Located a 3-5 minute walk from Shijo Station, Ayakoji Karatsu is a Japanese restaurant known for its attentive service and great atmosphere, ranking among Kyoto's top eateries. Not only listed in the 2021 Japan Cuisine West Top 100, but also awarded the 2021 and 2022 Tabelog Bronze. With only 8 counter seats and 4 private rooms, seating is limited, but advance telephone reservations are possible. This time, we ordered the popular lunch kaiseki course. Enjoying seasonal seafood and vegetables, it's a great deal just slightly over 10,000 yen. The variety of six small dishes served at the start is a nice touch, with standout seafood dishes like the Akashi sea bream with the delightful texture of kelp tempura and the mackerel with perilla seeds. The soba noodles with spicy daikon, vegetable simmered dish, and the egg and salmon roe rice for the finale were all satisfyingly portioned and delicious! A must-visit renowned restaurant for Japanese cuisine lovers, so be sure to check it out. Thank you for the meal!

The restaurant is located about a 10-minute taxi ride from Kyoto Station on Ayakoji Street. They offer dishes such as red tilefish with shrimp and chili, black bean soybeans with red tilefish, Hokkaido hairy crab, sea bream with mushrooms from Iwate in clear soup, tuna from Oma, blowfish, chili vinegar, seaweed soy sauce, sesame, summer soba noodles with Nameko mushrooms from the original tree, buckwheat from Tochigi, sweetfish from Shiga, assorted seasonal vegetables, rice, pickles, miso soup, rice topped with raw salmon eggs, and honey ice cream.

I visited "Ayanokoji Karatsu" with a Tabelog rating of 3.96 stars, awarded bronze in 2022 and 2021. The restaurant is located in Kyoto, near Shijo, and is housed in a traditional Kyoto-style building that exudes a sense of history. The interior, with a row of counter seats, has a charming atmosphere. This establishment, led by chef Masasaku Karatsu, has won the bronze award for two consecutive years. Chef Karatsu, who honed his skills at the renowned restaurant "Kyoto Kicho," offers classic Japanese cuisine that embodies the essence of the seasons. The meticulously prepared dishes, including appetizers, soup, sashimi, summer soba, grilled dishes, simmered vegetables, rice, miso soup, pickles, and dessert, are truly impressive. The handmade soba noodles and simmered vegetables were particularly memorable. The soba, made by the chef himself, is served year-round and is delicious. The colorful and visually appealing simmered vegetables are cooked to perfection separately. This restaurant is definitely worth revisiting throughout the changing seasons.

On August 16th, I had lunch at the Japanese restaurant "Ayakoji Karatsu," managed by the couple Karatsu Masatsugu and his wife, which is run by a Michelin-starred establishment. The meal was a kaiseki course starting with a sake toast by Karatsu-san at 12 o'clock, with reservations for 7 guests. The meal began with a variety of appetizers, including octopus eggs, simmered black abalone, homemade whale bacon, vinegar-marinated silk gauze, boiled black beans, bitter melon, and conger eel bone crackers. The main dishes featured a beautifully presented soup with conger eel, followed by flounder and bluefin tuna sushi. The meal also included grilled ayu fish with tade vinegar, a simmered dish of Kyoto vegetables, and a hearty rice dish with various accompaniments. The dessert consisted of a honey ice cream made with rare and expensive honey from Misaka, served with lemon for added flavor. The meal was finished with a serving of green tea and roasted tea prepared by Karatsu-san and the hostess. The meal may have seemed light in terms of the number of dishes, but the quality of ingredients used was exceptional, especially the flounder, tuna, and conger eel.

<This is a review from the closed comments section> ◆Hassun◆ Aburame and Shiitake Mushroom Soup◆ Sashimi: Squid, Flounder, Tuna◆ Kawari Soba is insanely delicious. The head chef is amazing!◆ Maguro Katsuo: Sesame-seared with Koshiabura from Miyama◆ Other dishes include bird clam, King Crab, Shark, Heartland.

Located in the Kyoto-like townhouse style of Ayakoji Shinmachi, this restaurant has a calm atmosphere with a spacious counter and a view of the backyard once you step inside. The head chef, Masasaku Karatsu, hails from Shimabara, Nagasaki. After working at his family's Japanese restaurant, he trained at Kyoto's Kichotei before opening this restaurant with his wife in 2017. They renovated the old building and even planted camellia trees in the garden. The restaurant has since earned a Michelin 1-star rating and is a popular spot listed in the Tabelog Top 100 restaurants. I visited for lunch on a weekday in February with a 12:00 reservation. Despite encountering heavy snow on the way, I managed to arrive on time thanks to the kind response from the chef when I called to inform them of the delay. The lunch consisted of a single course priced at a very reasonable 11,000 yen (including tax) for Kyoto standards, offering a rich dining experience. Each dish was meticulously prepared, showcasing the chef's dedication. From the appetizer to the final rice dish, every course exuded a comforting and gentle deliciousness, reflecting the chef's calm and kind personality. If you're looking to impress someone with a subtle recommendation for dining in Kyoto, guiding them to this restaurant will surely establish you as a Kyoto connoisseur!

- Hamo (pike conger) and icefish mixed with vinegar, crab miso and Matsuba crab, herring roe pickled in vinegar, whitefish tempura with persimmon seeds, sea urchin and crab soup, tiger puffer sashimi (with chili vinegar, butterbur soy sauce, and sesame salt), yellowtail amberjack and bigfin reef squid sashimi (with chili vinegar, butterbur soy sauce, and sesame salt), soba noodles, sautéed Japanese grenadier anchovy with sesame seeds, clam and Kujo green onion simmered dish, ancient rice and red bean traditional Japanese sweets, matcha green tea. - The head chef, originally from Kyoto's Kitcho, opened this restaurant in November 2017. It's a renowned establishment that has even earned a Michelin one-star rating. I visited for lunch this time. As the title suggests, it's traditional Japanese cuisine that exudes a sense of compassion rather than extravagance. We enjoyed a meal for just over 10,000 yen at lunch. The restaurant is run by a husband and wife, and their quiet and attentive demeanor seemed to reflect the essence of the dishes themselves. It was a comfortable space to be in. A traditional Japanese cuisine that embodies both great value and the essence of Kitcho. I look forward to trying their evening course next time. Thank you for the wonderful meal.

Located just a few minutes' walk from Shijo Station, "Ayakoji Karatsu" ❤️ The chef, who hails from Yoshitake, has earned one Michelin star. The restaurant, renovated from a 100-year-old townhouse, has a wonderful atmosphere and provides heartfelt service (it's a lovely restaurant run by a couple ❤️). I want to make this my regular spot... With one Michelin star and a bronze award on Tabelog, the food is incredibly delicious ✨✨ I thought, "I want to make this my regular spot!!" The regular couple sitting next to me said they come here every month ❤️ I was deeply moved by the wonderful time and food.

When it comes to autumn, it's all about the fall foliage and illuminations. At the age where you want to see the autumn leaves, a meal of Kyoto cuisine is a must. This time, we went to Karatsu-san's place, run by the head chef and the hostess. A friend from Tokyo suddenly decided to join us, and even though the plan changed a bit, they welcomed us warmly. If you're from Kyoto, they wouldn't let you in for sure! We had a lively conversation about the head chef's hometown and other topics. Both the head chef and the hostess talked a lot, making it a fun experience. Thank you for accommodating us until late. The dishes really made us feel the autumn vibes, including the Oma tuna and the amazing beef mixed rice. We also enjoyed quite a bit of sake (laughs). We truly savored the delicious food! Thank you for the feast.

I went to Ayakoji Karatsu with my girlfriend to justify a little luxury and celebrate our 3.5 years together ✨ It was just the two of us that day, so we were able to enjoy a leisurely meal while chatting with the chef and the hostess, making it a great indulgence. The highlight was definitely the assorted appetizers, which were fantastic. Personally, I really liked the soup in the bowl, it suited my taste. #AyakojiKaratsu #KyotoGourmet #KyotoDinner #Shijo #ShijoKarasuma #ShijoGourmet #JapaneseCuisine #Washoku #KaisekiCuisine #KyotoWashoku #Tabelog #TabelogHighRating #Tabelog3.5Plus #TabelogAward #TabelogBronze #TabelogTop100 #Michelin #MichelinOneStar #KyotoMichelin #WantToConnectWithPeopleWhoLoveEating #WantToConnectWithGourmetLovers #GourmetInstagram

This restaurant is located about a 5-minute walk from Shijo Station. The head chef, who trained at Kyoto Kitcho, opened this restaurant in November 2017. The restaurant, renovated from a 100-year-old townhouse, has a very nice atmosphere. Despite arriving more than 30 minutes early due to a misunderstanding of the reservation time, we were politely accommodated. The lunch course for 11,000 yen included dishes such as shrimp, whale, green soybeans, hairy crab, tilefish, conger eel, bone senbei, summer soba, raw bonito, sesame grilled chicken, winter melon rice, ohagi, and matcha. Each dish is delicate, allowing you to enjoy the flavors of the ingredients. Everything was delicious, but personally, I really liked the raw bonito. The winter melon also had a wonderful taste. The finale of rice was incredibly delicious and paired well with the egg. I wanted seconds. The sweet ohagi dessert is unique in that it uses mirin, giving it a flavor similar to rum but very delicious. The atmosphere, service, and taste were all excellent, and I left the restaurant very satisfied. Since I couldn't drink alcohol this time, I look forward to enjoying it slowly next time.

<Comment section closed> Finally, I was able to drink alcohol and visited. I really wanted to support them when alcohol was not allowed, but I'm sorry. ◆Appetizers: octopus, maruten (deep-fried fish cake), saury marinated in miso, edamame, shrimp, abalone, whale bacon ◆Soup: conger eel and junsai (water shield) ◆Sashimi: flounder from Akashi, swordtip squid from Nagasaki ◆Grilled dish: white sea bream and zucchini ◆Main dish: Kumamoto beef with sansho pepper sauce ◆Simmered dish: shinodamaki (stuffed cabbage roll), duck eggplant ◆Rice: sansho pepper, pickled vegetables, rice topped with raw egg ◆Dessert: black rice and plum ohagi (sweet rice ball), sake instruments Masamune, gold crane, red glass

Today for dinner in Kyoto, I visited Karatsu-san, a skilled Japanese cuisine restaurant that has been awarded with one Michelin star and a bronze rating on Tabelog. I enjoyed their seasonal Cha-kaiseki course (*^ω^*) Their expertise in showcasing the unique flavors of seasonal ingredients, with a focus on seafood from the Goto Islands in Nagasaki, based on the traditional Japanese cuisine and hospitality of Cha-kaiseki, was truly remarkable. The dishes included fuki no to with a unique bitterness added to soy sauce, sashimi of flounder and tuna from Goto Islands, and mozuku vinegar, among others. The combination of seasonal seafood, mountain vegetables, wild herbs, and bamboo shoots created a taste that truly embodies the arrival of spring. Karatsu-san's specialty, the brass pot with high thermal conductivity used to cook the piping hot rice, was outstanding. It paired wonderfully with dishes like scallops and raw egg over rice (TKG) (^^)/ The meticulously prepared dishes, reflecting the owner's sincerity and sophistication, were all delicious... Highly recommended (*^ω^*) Today's menu was priced at 59,300 yen for 2 people, with the seasonal Cha-kaiseki course at 27,500 yen including dishes like clam and kogomi fern, asparagus, and other seasonal vegetables, Awaji Island octopus with turnip miso sauce, sashimi of flounder and tuna from Goto Islands with chili vinegar and fuki no to soy sauce, and more.

This is a review with the comments section closed. It features only menu items and photos. For more details, please refer to past reviews. ◆ Shibayama's crab ◆ Yuba, scallops, shinjo ◆ Kue, maguro with fukinoto soy sauce and chiri vinegar ◆ Snapping turtle chawanmushi ◆ Hassun with black beans, ankimo, namako, kumoko, shira-ae, citrus ◆ Grilled dish: grilled fatty mackerel, Kanekura (hot sake), Nozomi (from Tochigi), Sharaku nama-jo, beer x1

Hello, I'm Mitomi Emon! Instagram "@mitomi_emon" blog "http://ameblo.jp/nobuhiromitomi" In Kyoto, there is a Japanese restaurant called "Karatsu" located in Shijo-Karasuma. "Karatsu" is the name of the head chef, and it has no relation to Karatsu in Saga Prefecture. He is actually from the neighboring Nagasaki Prefecture, which can be a bit confusing. After working at a Japanese restaurant in Nagasaki, Karatsu further honed his skills at Kyoto's Kitcho. Enamored by the beauty of Kyoto, he decided to open his own restaurant there in 2017 instead of his hometown. The cuisine is traditional kaiseki, emphasizing depth of flavor over extravagance. The chef's personality shines through in both the dishes and the restaurant's ambiance. His skills polished at Kitcho have earned him a Michelin star. Despite the traditional style, there is a unique touch to the dishes, with favorites like the "Koppe Crab and Grated Yam Steamed Dish" standing out. The crab is covered with grated yam, creating a visually and taste-wise unique dish. The subtle addition of aosa seaweed should not be overlooked. Even though he has moved to Kyoto, the essence of Nagasaki is still present, which adds to the charm. The "Tuna and Firefly Squid" appetizer we had that day was from Iki and Goto Islands respectively, bringing a hint of Nagasaki to the Kyoto experience. This kind of approach is greatly appreciated. The lineup of dishes included: "Spiny Lobster," "Sea Urchin and Yuba Tofu Soup with Matsutake Mushroom," "Fugu Sashimi" from Awaji Island with vinegar dressing, "Tuna and Firefly Squid" from Iki and Goto Islands, "Hassun" with scallop sesame tempura, squid ink, salmon roe, cloud ear fungus, grilled chicken with pine nut sauce, marinated flounder with kelp, and grilled butterfish liver, "Grilled Fatty Spanish Mackerel," "Black Wagyu Beef Cheek Meat" from Kagoshima with wasabi and onion sauce, "Taro and Wild Eel" from Lake Biwa, and the "Main Course" with burdock root, lotus root, carrot, and dried fish. Thank you for the feast.

Kyoto Shijo "Ayakoji Karatsu" is a Michelin-starred restaurant where you can enjoy delicious Japanese cuisine by the head chef from Kyoto Kitcho at a reasonable price. The restaurant is well-renovated from an old machiya, and the spacious counter seating area provides a comfortable dining experience. On this day, we had "sashimi" with Amatokarei from Awaji, Mongoyika, and salt-kettle tuna, and the balance of "chirizu" when eating the white fish was excellent. The "chestnut sweet potato" with roasted chestnuts and a hint of kesu nuts underneath was rich and sweet, a delicious roasted chestnut dish. The "hassun" included various ingredients like pufferfish simmered in soy sauce, salmon roe, black edamame, red snow crab, crab brain, grilled saury with miso, and fried scallop chips. Other dishes like the crab and shimeji mushroom soup, natural softshell turtle soup with yuba and seared Rausu amberjack were also delicious. The meal ended with rice, egg yolk, white miso soup, pickles, and roasted chestnut sweet potato. A matcha tea was served at the end of the meal.