Tonight, we visited the popular Chinese restaurant, Hirosawa Chuka, which has gained popularity in both Kyoto and Osaka. Mr. Hirosawa is a skilled chef who previously worked at Kyoto's "Renge" and Osaka's "Renshin." He recently opened his own restaurant in Kyoto in March, after being recommended by an acquaintance. The old Kyoto townhouse is located in a perfect location just a 5-minute walk from Karasuma. Mr. Hirosawa runs the restaurant with a female chef and two female staff members. The staff members are friendly, and the atmosphere of the restaurant is pleasant. Tonight, we enjoyed Chinese cuisine with a dining companion we often dine with. Since it is quite hot today, we started with cold "ROCOCO White Beer" and "Jin Xuan88 Golden Tea" for a toast. 1. Fig, sea urchin, and sweet shrimp - A visually appealing seafood dish reminiscent of Japanese cuisine with figs as a key ingredient. Mixing all the ingredients with the century egg tofu at the bottom gives it a unique Chinese twist. 2. Yakiniku-style pork from Shimanto - A speciality of Mr. Hirosawa, the yakiniku-style pork is marinated in honey and miso, with a side of spicy miso that enhances the flavor. Even though my dining companion is not a fan of spicy dishes, the mild umami of the spicy miso seemed enticing. 3. Shark fin and matsutake mushroom winter melon soup - The tender winter melon, shark fin, and matsutake mushroom soup is a superb delicacy. The piping hot winter melon can be enjoyed almost to the skin, but be careful as it's scalding hot. This dish seems like it could be a specialty, but it's a shame that winter melons are only in season for a limited time. Mr. Hirosawa uses hundreds of them during this season, and sourcing these small-sized winter melons seems to be a challenge. 4. Oyster crepe rolls with chili sauce - The well-cooked oysters peeking out of the crepe look delicious. The rich oysters paired with a simple crepe and punchy chili sauce create a perfect harmony of flavors. Despite being a bold and hearty Chinese dish, it has a delicate taste. 5. Black wagyu beef and Kamo eggplant hot pot - A dish featuring seasonal Kamo eggplant and black wagyu beef cooked in a sweet soy sauce. The bubbling hot and creamy sweet soy sauce is maintained until the end. 6. Deep-fried Densuke eel with aromatic vegetables - The thickly coated Densuke eel has a crispy texture on the outside and a hot and fluffy inside. Lightly seasoned with Chinese spices like fish sauce, the fresh aromatic vegetables serve as a palate cleanser. 7. Abalone simmered fried rice - A fried rice dish where abalone simmered soup and Yatsushiro seaweed are mixed with rice coated in egg to lock in the flavor of the abalone. The simmered abalone and rich liver create a flavorful fried rice, with the Yatsushiro seaweed adding a nice touch. The simmered abalone is rich in flavor, and the fried rice itself has a rich taste. 8. Finishing rice dishes: 1. Sesame cold noodles with sea bream - The sesame cold noodles with a large sea bream fillet have a Chinese flavor, with the noodles perfectly complementing the sea bream. 2. Mapo tofu - The mapo tofu, with a milder level of spiciness than it appears, pairs well with the firm tofu. 3. Chicken salt ramen - The light chicken meat and thin noodles in a light salt soup are refreshing. A dish that rivals specialized ramen shops. 9. Homemade vanilla ice cream - Rich vanilla ice cream mixed with tapioca and yogurt, served with finger lime and passion fruit. Mr. Hirosawa has experience in Japanese cuisine at "Gion Saki" and French cuisine at "MOTOI," allowing him to create complex flavors using a variety of spices, adding depth and character to the dishes.

I finally got to visit. A casual lunch option with a set course price of 25,000 yen for a clear bill. The first two dishes were delicious, but the quality of the flavors started to decline as we went along. Since it mainly focuses on Cantonese cuisine, it's good for those who are not fans of spicy food as it is easy to approach.

The evolution is amazing. I became captivated in one visit by Hirozawa-san, and this is my third visit❣️ Yet again, it has been upgraded✨✨ Yes❣️ The chef from the #ultra-difficult-to-reserve restaurant, Renshin, has opened a new restaurant in March. It has already become a highly anticipated and difficult-to-reserve place. Even though it's only been about three months since my first visit, the upgrade is incredible. By the way, Renshin-san is rated 4.38 on Tabelog, a Tabelog Silver, and in the Tabelog Top 500. The omakase course is 25,000 yen. ▫️ Songbinjun Chinese rice cakes with plenty of corn - the rice cakes are chewy and smooth, with a crispy texture from the corn and a rich sweetness from the large shrimp, balanced perfectly with the spiciness of XO sauce and chili. The cream cheese was also excellent, almost like a chijimi. ▫️ Roasted BBQ pork - a specialty since Renshin-san's time, and it has become even more delicious, with improved texture, juiciness, and tenderness, along with a thick and sweet miso flavor. ▫️ Steamed surf clam with spring onions - the surf clam was chewy and flavorful, complemented by a gentle onion sauce and a hint of lime, with the mountain vegetable adding a great texture. ▫️ Shark fin, duck, and matsutake mushroom steamed soup - the shark fin was tender and delicious, paired with meaty duck and flavorful matsutake mushroom dumplings in a subtly flavored broth, with a comforting texture and aroma. ▫️ Snow crab and yuba spring rolls - crispy and hot, with a soft and smooth interior, gentle crab flavor, and refreshing touch of shiso leaf, complemented by kelp salt. ▫️ Steamed mussels with watercress - a delightful combination of fragrant watercress and plump mussels, creating a refreshing dish. ▫️ Nagasaki tilefish and matsutake mushroom hot pot - a delightful hot pot with a 26.6kg tilefish, thick and flavorful, accompanied by a ginger-infused sauce, fried shiitake mushrooms, and Kujo green onions, truly delicious. ▫️ Wagyu beef and pine nut chimaki - a rice lover's delight, with a chewy texture, rich wagyu beef flavor, and a hint of pine nuts, wrapped in lotus leaf aroma. ▫️ Tofu sesame ramen - Hirozawa-san's second time trying the sesame ramen, which was incredibly delicious, with cold noodles that were firm yet chewy, and a delightful nutty flavor from the nuts. ▫️ Crispy rice with sour and spicy sauce - a crispy and chewy rice dish with a tangy and spicy sauce, packed with flavor and large scallops, satisfying and delicious. ▫️ Almond soup with vanilla ice cream - a silky almond soup with a strong vanilla flavor, complemented by a refreshing melon aftertaste, a delightful ending to the meal. My top 3 favorites are... 1st place: Roasted BBQ pork and tilefish hot pot, 2nd place: Tofu sesame ramen, 3rd place: Songbinjun. It was incredibly delicious today as well - truly a happy experience. #Yuichin's recommended gourmet✨ I love it so much❣️ Tables fill up in 5 minutes, so it's a fierce battle, but before it becomes even more difficult, be sure to visit. And yet, Hirozawa-san's character remains unchanged⟵.

Chef Hirosawa, who was immensely popular in Kita-shinchi, Osaka, opened a new restaurant in Kyoto in March 2023. The restaurant, named "Renshin," was known for being nearly impossible to make reservations at during the Osaka days, but thanks to a kind invitation from Mr. M, I was able to participate in a private party. The restaurant is located in a renovated traditional house with a splendid garden, slightly away from the bustling tourist areas near Shijo and Karasuma stations, making it a perfect location. The dishes I enjoyed included: Corn mochi with button shrimp, cream cheese, and XO sauce, Roasted pork (Shimanto pork) cooked in a handmade kiln, Whelk with scallion sauce, water chestnut, and lime, Shark fin with duck and matsutake mushroom dumplings, Steamed crab (from Shizuoka), yuba, and shiso spring rolls, Watercress, shijimi clam, garlic, Stewed sea bass (26kg, aged for 10 days) with shiitake mushrooms, shallots, and kujo negi, Beef and pine nut chimaki, Tofu and sesame tantan noodles, Crispy rice soup with spicy and sour sauce, scallops, and wood ear mushrooms.

In September 2023, I was invited to a private event at Kyoto's "Hirosawa" restaurant. It was my first time visiting since moving from Kitashinchi's "Renshin" restaurant. The restaurant in Kyoto is located in a narrow approach unique to Kyoto, with a lovely open space that expands beyond the counter seats overlooking the garden. We started with a toast with sparkling wine and enjoyed a course meal with dishes such as corn mochi, peony shrimp with cream cheese and XO sauce, kiln-roasted char siu (using Shimanto pork), and more. The atmosphere was enhanced by the beautiful garden visible from inside the restaurant. The meal ended with a choice of three desserts, and my personal favorite was the spicy and sour soup with scorched rice, scallops, and wood ear mushrooms. Overall, it was a delightful dining experience, and I look forward to visiting this restaurant again in the future.

The dishes keep getting more and more delicious, which is wonderful. They were so delicious. I was very satisfied! Sonmaiben, corn mochi, shrimp xo sauce, cream cheese char siu, scallop and leek in oil, water spinach, Peking duck with shark fin, cabbage ankake soup, duck and matsutake mushroom dumplings, crab and yuba spring rolls, watercress and clam kue, ginger, shallots, kujo green onions, shime beef with pine nuts, tofu sesame tantan noodles, Sanratan scorched rice, almond, vanilla ice cream, melon.

This was my first visit since I went to Shinchi. The renovation of the 100-year-old traditional house was wonderful. The deliciousness was doubled with this atmosphere. Today, we had a private reservation and the course included Peking duck. We had a bottle of champagne, and the dishes seem to change monthly, but all of them were fantastic. The wine, champagne, and of course, Shaoxing wine were all perfect. Thank you for the delicious meal.

This is my first visit since they moved to Kyoto. It's a short walk from Karasuma Station, less than 10 minutes. The restaurant, renovated from a machiya, has a lovely garden and a stylish interior. The dishes were even better than when they were at Renshin, and everything was delicious. We chose the medium size for all three types of desserts for the finale. It was a satisfying and fulfilling meal.

The cuisine by Mr. Hirosawa from the "Renshin" era in Osaka was fantastic, but the flavors since he moved to Kyoto as "Hirosawa" are even more amazing, deeply touching with his further honed skills. It's hard to find the right adjectives. He brilliantly layers the dynamic umami of Chinese cuisine with the warmth of Japanese cuisine, paving the way for new possibilities in Chinese cuisine. His sense of balance in flavors rivals that of renowned Japanese restaurants. The delicate seasoning that perfectly defies the appearance of rich Chinese flavors is truly genius. On this day, unexpectedly, "asatsuyu" was available. We enjoyed it in a full bottle, getting intoxicated by the genius cooking in the evening of Kyoto.

"Hirozawa" ♫ I love Chef Hirozawa so much, and this is my third regular visit to "Hirozawa," the new establishment in Kyoto. This time, I want to enjoy Chef Hirozawa's world in the height of summer. It feels like just yesterday when I first visited "Renshin" in the peak of summer, jumping into a cancellation slot for OMAKASE... I wonder what kind of dishes will delight us tonight? I was a bit worried if all the members would gather the day after a typhoon hit, and indeed, one person arrived late. It can't be helped when schedules get disrupted like this. I also had concerns about whether the beautiful garden of "Hirozawa" had suffered any damage, but Chef Hirozawa cheerfully reassured me, "I protected it!" So, I felt relieved that there was no damage. Now, I'm looking forward to immersing myself in Chef Hirozawa's world. ⭐︎ Sparkling Wine: Cremant de Bourgogne ● Century Egg Tofu with Fig, Rebon, Purple Sea Urchin, and Ishikawa Sweet Shrimp - We start with the Century Egg Tofu shining with fig, sweet shrimp, and purple sea urchin. When mixed together, these four unique ingredients create a wonderful harmony! The Century Egg was not overpowering but delicately flavored, maintaining a perfect balance. ◉ Oven-roasted Char Siu of Shimanto Pork with Spicy Miso - The Shimanto Pork Char Siu, roasted in the new oven, continues to improve with each trial and error (though there were no errors). It's getting more tender and fragrant with each attempt. So delicious! I should have asked for more Char Siu. ⭐︎ Leaf Wine Jasmine Cedar Grove ◉ Winter Melon Soup with Shark Fin and Matsutake - Next is the winter melon soup, reminiscent of the one I first tasted at "Renshin" in the summer. The soup is light and refreshing, allowing us to savor the winter melon shavings to our heart's content. ● Crepe Rolls with Oysters in Chili Sauce - Large oysters tossed in chili sauce by the chef's dynamic cooking, then wrapped in crepes with scallions right in front of us. The hot oysters almost jumping out of the crepe are skillfully balanced with the overflowing chili sauce, allowing us to enjoy the flavor of the oysters. Delicious! ◉ Simmered Black Wagyu Beef and Kamo Eggplant in Sweet Soy Sauce - Tonight, the beautiful pottery by Ichiben-sensei is adorned with Kamo eggplant and Black Wagyu beef simmered in sweet soy sauce. The sweet and savory soy sauce, the lean Black Wagyu beef, and the eggplant coated in plenty of sauce are a perfect match. ⭐︎ Shaoxing Fine Wine Aged for Ten Years with Soda ● Deep-fried Conger Eel with Hong Kong Sichuan Pepper and Fragrant Vegetables with Lemon and Salted Fish Sauce - Next is the fried conger eel. The frying technique has significantly improved! Despite being coated with a generous amount of sauce, it remains crispy and retains its plump texture. The salted fish sauce with the umami of the conger eel and the acidity of the lemon was also delicious. ◉ Abalone Simmered Fried Rice - Coating the rice coated with egg with simmered abalone liver, Yatsushiro seaweed, and large abalone. This simmered fried rice embodies Chef Hirozawa's signature richness and lightness! The aroma of seaweed further enhances the dish. I indulged in the sweetness! From here, the final three dishes! Of course, I ordered all of them in large portions tonight. ● Sesame Cold Noodles with Sea Bream - First, sesame-flavored cold noodles using medium-thick noodles from Menya Teioku! Topped with plenty of fresh sea bream sashimi. Rich yet refreshing! ◉ Mapo Tofu & White Rice - Mapo tofu, which has become increasingly delicious recently. By simmering the sauce more carefully while stirring the pot, the sauce is - ==========

Hirozawa's char siu is exquisite. Thankfully, there was no impact from the typhoon on Hirozawa's Kansai landing. However, today's brave soul faced a great confusion on the Shinkansen, arriving late after a journey of over 5 hours. Their stay at Hirozawa was about 15 minutes, quickly having a meal before heading back home, showing deep dedication to Hirozawa. It was a day trip to Kyoto for over 10 hours just for Hirozawa. Now, onto the popular special seats. - Century egg tofu with fig, sweet shrimp, and purple sea urchin: Mashing the century egg creates a smooth texture, spreading the sweetness of fig. The sweet shrimp has a sticky texture and savory taste, enhancing the deliciousness of the fig. - Char siu: The flagship product is indeed delicious char siu that doesn't become tough when grilled. - Winter melon, shark fin, and matsutake mushroom soup: Winter melon is steamed whole to serve as a vessel for the soup. Breaking the winter melon while eating, the matsutake mushroom scent is still subtle, indicating the early season. The shark fin soup with winter melon at Renshin was topped with Jinhua ham, a nostalgic touch. These are just a few of the dishes mentioned in the review.

"Hirosawa" in Nakagyo-ku, Kyoto, I am grateful to have the opportunity to visit again. This is my second visit to "Hirosawa." In the midst of the hot summer in August, it makes me crave Chinese cuisine even more! Chef Hirosawa always meets expectations whenever I visit. I was excited to see what dishes he would showcase today. Many thanks to the organizer who always invites me, thank you very much. Now, let's enjoy Chef Hirosawa's summer dishes! The first dish was chilled century egg tofu with fig, sweet shrimp, and premium sea urchin from Rebun Island, Hokkaido. The century egg tofu was rich and melted in the mouth. Next was the signature dish, Kama-yaki char siu of Shimanto pork with spicy miso. The pork was tender and flavorful, and the aroma from the kiln added to its deliciousness. The winter melon soup with matsutake mushrooms and shark fin was a favorite, with the winter melon being soft and fresh. The fried oyster crepe roll with chili sauce was a unique twist with a perfect balance of flavors. The clay pot stew of Kamo eggplant and wagyu beef in sweet bean sauce was a delightful combination. The fried conger eel with hamyu sauce, star anise, Sichuan pepper, and citrus sauce had a great balance of acidity and numbing sensation. The abalone fried rice was coated with egg and flavored with black abalone and Aosa seaweed from Yatsushiro, resulting in a deliciously moist fried rice. The meal ended with three dishes, including sesame cold noodles with sea bream. Overall, it was a satisfying and delicious dining experience at "Hirosawa."

I was fortunate enough to have a private party at this restaurant! For the exact menu names, please refer to other reviews. Here are my personal impressions. The drink selection seems quite extensive, with options like wine, sake, and Shaoxing wine. Since I wanted to avoid alcohol and caffeine, I opted for carbonated water. The century egg tofu with fig had an amazing aroma! The sweetness and softness of the sweet shrimp and fig, paired with the smoothness of the century egg and the scent of perilla leaves, were a perfect match and incredibly delicious! The roasted char siu was so tender and flavorful, with a perfect balance of umami and the sweetness of the sauce. The Peking duck was moist and packed with flavor, with a crispy texture from the breadcrumbs. The winter melon soup with shark fin and matsutake mushrooms had a delicious taste that was truly irresistible. The oyster crepe rolls with chili sauce were a delightful combination of plump oysters, umami, slight bitterness, and a sweet chili sauce. The Kamo eggplant and beef hot pot had a refreshing taste due to the minimal fat content, allowing the sweetness of the eggplant and meat to shine through. The fried conger eel had a fermented aroma and a sauce that combined the richness of the eel with the refreshing citrus flavor of yuzu. The abalone fried rice was amazing, with the perfect texture of the abalone. The sesame cold noodles with sea bream had a lovely sesame flavor, and the fish was incredibly delicious, retaining its texture and umami. The mapo tofu was spicy and flavorful, with a refreshing touch of Sichuan pepper that made you want more. The ramen with yuzu fragrance was a beautiful salt ramen with delicious chicken meat. The dessert was a rich vanilla ice cream, tangy egg yolk yogurt, and refreshing coconut, all elegantly sweet and irresistible. Overall, this restaurant was a delightful experience, and I may consider it my favorite among high-end Chinese restaurants. I am truly grateful for the wonderful time and delicious food.

Since the relocation and opening in March this year, it has been 5 months. This is an event organized by Ten no Koe-sama, who has a strong bond with Chef Hirosawa. Thank you very much m(._.)m It was nearly 40 degrees Celsius on this day, but I'm looking forward to it because they have specially included Peking duck in the menu. I enter the restaurant passing through Hirosawa's long approach, ignoring the line at the neighboring shop "Umezono" probably there for shaved ice (?). I feel a dignified atmosphere. And excitement too!! (o^^o) Chef Hirosawa's course that I love so much begins ♬ Course of the day: 29,000 yen (including tax) 1. "Century egg yolk & yuba" - Century egg tofu with fig, topped with sweet shrimp & sea urchin, scattered with shiso flowers 2. Homemade kiln-roasted Shimanto pork char siu with spicy miso 3. Peking duck "skin and meat", with cucumber, crepe roll sprinkled with fried bread crumbs 4. Salt-steamed winter melon pot (2 hours), thickened soup with shark fin & matsutake mushrooms 5. Crepe roll stir-fried with tomato sauce made from fried oysters 6. Miyazaki beef sirloin and fried Kamo eggplant in sweet bean sauce pot 7. Densuke conger eel (from Tsushima Islands, Nagasaki Prefecture) "Densuke conger eel, over 1m long" fritter, with anchovy salted fish, star anise, Sichuan pepper oil, and citrus sauce 8. Black abalone meat & black abalone liver with Yatsushiro nori, egg-fried rice 9. Red snapper with sesame sauce cold noodles 10. Mapo tofu 11. Chicken salt ramen, steamed chicken breast, topped with grated green yuzu peel 12. Rich vanilla ice cream with egg yolk, served with yogurt, coconut milk, tapioca, passion fruit, finger lime, and mint, and wine: Domaine Billaud Pere et Fils Cremant de Bourgogne Brut (sparkling wine, France) - grape varieties: Pinot Noir, Chardonnay Guy Allion Domaine du Haut Perron Touraine Sauvignon Blanc 2021 (white wine, France) - grape varieties: Sauvignon Blanc, others Time passes in a blink of an eye ♬ Exciting dishes that showcase Chef Hirosawa's sense ♪ Every time I eat the char siu, it seems to get more delicious. I was looking forward to the Peking duck! Not just the skin, but the meat too! The fried bread crumbs are a great accent and it's incredibly delicious ♪ The thickened soup with shark fin and matsutake mushrooms is soothing with the aroma of matsutake. The crepe roll with fried oysters is irresistible with the umami of tomatoes and the richness of oysters. Miyazaki beef and Kamo eggplant go perfectly together ♪ The Densuke conger eel is incredibly delicious! It's plump, perfectly fatty, and I love it~ ♪ Of course, I'll have three types of desserts to finish. Chef Hirosawa's mapo tofu seems to get more delicious every time I eat it. I want to take some home!! It's the best feeling to have everything, including the last dessert, incredibly delicious~ ✨ To the organizer and everyone who was there, thank you very much for allowing me to have a delicious and enjoyable time together m(._.)m

Now, Hirozawa's August cuisine. This time, they incorporated Peking duck, which is usually priced at 24,000 yen (tax included), into a special course for 29,000 yen. It was a private event with food bloggers. Thank you to everyone who participated. While last month's chefs had a bit of a greasy touch to their dishes, Chef Hirozawa has overcome that this time. This month's oil-based dishes included fried oysters wrapped in crepes, with one dish featuring fried Densuke eel. The crepe-wrapped fried oysters were cleverly balanced with a tomato chili sauce to cut through the greasiness and add a refreshing touch. The Densuke eel, flavored with a fermented Chinese seasoning called ham yui, was skillfully processed to manage the greasiness with the acidity of fermentation. By combining these oil-based dishes with other ingredients, Hirozawa successfully resolved the common issue in Chinese cuisine where some food bloggers complain about the greasiness. Many acclaimed restaurants aim for Tokyo, but Hirozawa, carrying the reputation of Osaka, is expected to make a triumphant return to Kyoto, creating a beautiful store and garden while serving high-level cuisine. The pressure from fans is intense. Maintaining cleanliness since the opening, Hirozawa also impeccably cares for the challenging moss garden, ensuring the greenery is well preserved. With such meticulous management by Chef Hirozawa, I must also tighten up to ensure thorough customer management and avoid becoming unable to secure reservations. Let's stop discriminating based on age, loudness, or nose size. Oh, wait, having large nostrils is not good? Hmm, that's me all over (>_<).

Today, I met someone for the first time after being invited, so I visited the restaurant with a little excitement. Just as I had heard wonderful things about the person from my dining companions, I am truly grateful to everyone who brought us together. I look forward to continuing our relationship. The restaurant we visited was the highly popular Hirozawa, which has incorporated the charm of Kyoto that is completely different from its Osaka days. From the specialty roasted pork cooked in a homemade kiln to the glistening Beijing duck we ordered extra, as well as winter melon, oysters, shark fin, matsutake mushrooms, Miyazaki beef, black abalone, and Densuke eel, we indulged in luxurious ingredients. The perfect lineup of fried rice, sesame sauce cold noodles, mapo tofu, and chicken salt ramen for the carb finish was an ideal combination. Hirozawa is undoubtedly steadily establishing itself as a leading Chinese restaurant in Japan. The menu for today was ¥41,000, and the special course with Beijing duck was ¥29,000. The menu was borrowed from Fuhito-san.

Approximately a 10-minute walk from Shijo Station on the Kyoto Municipal Subway, I arrived at the restaurant "Hirozawa" after utilizing a map app. Located on a small alley extending from the main road, the restaurant is a renovated traditional Japanese house with a beautiful garden in the style of tea ceremony houses, which doesn't resemble a typical Chinese restaurant but has a Kyoto-like atmosphere. I received another invitation for a meal, and I can only express my gratitude to the organizer. The dishes by Chef Hirozawa have been fantastic since his days at "Renshin" in Osaka, and even after relocating to Kyoto, his brilliance has only increased. He skillfully adds a touch of "Chinese essence" to the deeply refined flavors that encapsulate "purity." As I am not particularly fond of spiciness, I have started to feel that Hirozawa's cuisine alone is more than enough for me. The omakase course (including tax, ¥29,000) with additional drinks brought the total bill to ¥35,000. I have attached explanations to the photos. Thank you for the wonderful meal.

I was invited by my mentor, Mr. Mitsuo Goto, to a new Chinese restaurant in Kyoto called "Hirozawa." I had heard great things about Chinese cuisine in Kyoto, so I was really looking forward to it! The restaurant's appearance inside and out didn't look like a typical Chinese restaurant at all. We started our dinner at a counter seat with a fantastic view of the beautiful garden. The menu for the day included: Century egg tofu, sweet shrimp, sea urchin, fig, Roast pork, Peking duck, winter melon soup with matsutake mushroom and shark fin, oyster with chili sauce wrapped in crepe, Miyazaki beef sirloin with eggplant in sweet bean sauce, conger eel fritters with ham, abalone with seaweed fried rice, sea bream sesame cold noodles, mapo tofu with rice, chicken salt ramen, rich vanilla ice cream with passion fruit tapioca and yogurt. We also had 4 beers and 2 bottles of Shaoxing wine. The total bill came to 42,000 yen per person. The food was indeed delicious as rumored! Just thinking back on it makes my mouth water! Thank you for the wonderful meal.

Occasionally at a private party hosted by someone else. They requested the Chinjanyu dish. It certainly has an impact. The precision of the fried food and char siu is still wonderful. The fish and sauce in the Chinjanyu were served separately, but personally, I prefer it soaked in the scallion oil soy sauce until the flavor permeates inside, so it's a matter of preference, I suppose.

After moving to Kyoto and being open for six months, the atmosphere has become much calmer compared to the pre-opening period, and the space feels comfortable with the dishes. ❤️ I felt warm and cozy with the gentle Chinese course that reflects the chef's personality. The eel dish that you eat with your hands was particularly impressive this time. Inside the fragrant eel, it was so tender that you didn't need to chew much, and the wood sorrel and eggplant were nice accents.

I've always loved fried food, but Hirozawa's fried dishes are exceptionally delicious. I enjoyed them in the midst of the Gion Festival. Vietnamese-style fried spring rolls with shrimp, tomato, raspberry vinegar, chashu clam with green onion sauce, flat clams, mirugai eel and eggplant crepe, Ako's fried chicken, winter melon soup with pork and dried scallops, mashed potatoes, abalone noodles, whole wheat corn tamales, sudachi cold noodles, chashu and egg rice, chicken and mango pudding, sweet potato.