The quiet streets of Kyoto gently guide you to the restaurant. Despite being a residential area, there are many famous restaurants here, making it a competitive area. The building next to the fire station serves as the restaurant's landmark, and by climbing the stairs to the second floor, you'll find a signboard with the restaurant's name. The restaurant recently switched from a two-shift system to a single shift starting at 6 p.m. The cozy atmosphere with only counter seats is nostalgic and warm. The ordered course menu (19,800 yen) included: ・Kawachi duck: Lightly smoked duck with lotus root mochi, refreshing seasoning. ・Scallop and broccoli: A dish combining winter vegetables and scallops, stimulating the appetite. ・Flounder: Flavored with lemon and olive oil, with a chewy texture, incredibly delicious. ・Saddleback: A sweet and sour dish with a good balance of acidity, with pear as an accent. ・Papaya: A soup inherited from the chef's acquaintance, a classic served in May and December, a unique mix of shark fin and papaya flavors. ・Japanese beef loin: Incredibly juicy meat, with apple as a refreshing side to cleanse the richness of the meat. ・Cloud, magakuri, shrimp sorbet: The best dish of the day, a magical dish where the main flavor changes in a spring roll with shirako, cheese, and shrimp. ・Sweetfish: Packed with the unique flavor of sweetfish. ・Today's noodles and rice: Despite feeling full, the light crab fried rice and tantan noodles were easy to eat. Being able to enjoy two dishes is satisfying. ・Dessert: Almond jelly refreshes the stomach. Apart from the delicious food, the warmth of the chef and landlady is wonderful as always. From the composition to everything, it's perfect, making you want to come back again. Given the location in Kyoto, how many more times can one visit? Despite their age, seeing them energetically cooking in the wok, I hope to continue receiving their dishes. I definitely want to visit again.

It is always a fun restaurant. Vegetables from the farm, green onions, ginger, grilled hamo fish, saddleback fish sashimi, minced biwa trout, matsutake mushrooms, edamame, shrimp clear soup, shark fin, lotus root, silk umbrella mushroom, horse radish, Omi beef sirloin steamed, winter melon, yuba, today's fresh fish, biwa trout noodles, fried rice. Thank you for the delicious meal today.

-Information-☆Visited a Michelin-starred Chinese restaurant opened in 2009 with 6 people (private party) Beijing Duck course 44,000 yen (tax included) + 10% service charge Pu'er tea (total payment of 49,368 yen) -Memo- I was invited to a restaurant I had been wanting to visit and finally made my long-awaited first visit. Thanks to the organizer, who seemed to be a regular, we were able to visit during lunchtime, which is not usually available. Thank you! The menu for the day was a Beijing Duck course limited to 6 people. It was twice the price of the regular course at 22,000 yen, but it was a first experience to enjoy Beijing Duck to the fullest, so my stomach and heart are full. The seasoning and the chef's personality were all gentle, and despite being Chinese cuisine, it was heartwarming. Heartwarming. The course for the day was as follows: ◉Fresh shrimp with mountain vegetables such as fiddleheads, broad beans, and snap peas to feel the spring in Japan, topped with Chinese spring mountain vegetables called Xiang Chun (chan-chin). A stylish start with a scent typical of China when you bite into it. ◉Bean fish with bean sprouts, green onions, and ginger and sansho pepper sauce. A satisfying dish with simple ingredients. ◉Abalone with black abalone and asparagus liver sauce and asparagus sauce. The umami of the abalone is irresistible. ◉Fish sashimi with a fun and delicious appearance and texture. ◉Spring rolls with three stages of flavor change from crab to cheese. From cheese to... what was it again? ◉Fish maw with yoshikiri shark fin, the most refined finish among the shark fin dishes I have ever eaten. ◉Sweet and sour Kyoto pork with double sweetness of pork and black vinegar sauce that makes you want rice. The batter is surprisingly firm and has an interesting texture. The fruit added at the end refreshes the sauce, and I finished the sauce beautifully! ◉Roasted duck with seven grain duck course, the main Beijing Duck. A style where you roll your own meat, condiments, and sauce on the dough, and the meat keeps coming out until you finish a whole duck. The amount that comes out is enough for half of the companions to give up halfway. I ended up eating about 4 servings or 10 pieces of Beijing Duck... (sweating) It's the first time I've ever been full from Beijing Duck! By the way, you can enjoy the skin only on one plate at the beginning, and bone and meat tempura at the end. Really, really full. Laugh. ◉Duck frame soup with whole egg noodles. On this day, it was tantan noodles. You can choose from a normal size to an extra-large from one bite. The soup was also elegant, with an ethnic touch reminiscent of Southeast Asia. ◉Three desserts: a drink of bird's nest and passion fruit, drinkable almond tofu, and a mochi roll with an unreadable official name. You can also have seconds of almond tofu and mochi roll. It's extremely satisfying.

The restaurant offered a variety of delicious dishes such as steamed dumplings, crispy chicken with creole sauce, sautéed fish with squid aroma, fried flounder, and hand-pulled noodles in hot pot. The reviewer enjoyed the meal until the end!

This year's first visit to Kyoto, at Shizuka-san's restaurant. We enjoyed dishes such as karasumi daikon mochi, hokki clam and greens stir-fry, sweet and sour pork, simmered sea cucumber, icefish, fava beans, and shrimp spring rolls. We also had Omi beef sirloin, soft-shell crab, sour fried dumplings, and all-you-can-eat almond jelly and fruit tea. The gentle and delicious dishes always soothe my heart. Thank you for the feast! 🍽️

A luxurious restaurant I first visited over 20 years ago for work. It has since relocated to Kyoto, and though it's been quite some time, I finally made my first visit. The restaurant used to focus on table dining, but was renovated to only have a counter a few years ago. The dishes included daikon mochi with karasumi, stir-fried surf clam with greens, flounder sashimi with lemon and olive oil sauce, sweet and sour pork, abalone tempura with shark fin soup, ice fish spring rolls with spicy sherbet, Wagyu sirloin with tomatoes, soft shell crab, boiled dumplings, almond jelly, fruit tea, and dessert. The prices are quite high, but each dish is intricate and delicious. The hospitality is also wonderful.

I visited Shizuka in Kyoto on January 23rd for the first time. It's a well-known restaurant in the highly competitive Chinese cuisine scene in Kyoto. The course menu was initially 15,000 yen (now possibly 20,000 yen?), which is very reasonable considering the great atmosphere. I had a wonderful time and would love to visit again. Thank you for the delicious meal. The dishes included Karasumi (bottarga), Daikon Mochi, Surf Clam, Greens, Spinach, Flounder Sashimi, Sweet and Sour Pork, Prawn, Seigoin Daikon Spring Roll, Omi Beef Sirloin, Soft Shell Crab, Water Dumplings, Amber Sugar with Ginger, Pistachio Karinto, and Almond Tofu. #ShizukaKyoto #Shizuka #Kyoto #KyotoFood #KyotoGourmet #HeianJinguGourmet #KyotoDinner #KyotoRestaurant #ChineseCuisine #KyotoChinese #NouvelleChinoise #ChineseRestaurant #Chinese #KyotoDinner #KyotoFood #KyotoGourmet #Dinner

【Menu】Sour Plum Soup with Summer Double-Flavored Ishigaki Clam, Kamo Eggplant with Honey Char Siu Saddleback, Seika Fish Sashimi Platter with Flounder, Jellyfish, Daikon Three-Flavor Spring Rolls, Spicy Ice Cream with Matsutake Mushroom, Majakuri, Shrimp, Spicy Sorbet with Winter Melon Abalone Soup, Megai Abalone, Winter Melon Explosion with Loach, Akashi Sea Bass with Green Pepper Beef, Omi Beef Sirloin, Million Temple Pepper and Ginger Baked Crab, Hamanako Do-man Mapo Tofu Rice, Superior Noodle Soup, Two Desserts, Fresh Fruit Tea【Impression】Delicate and gentle flavors in Chinese cuisine. However, it doesn't feel lacking at all. With the help of the chef's friendly personality, I could enjoy the dishes in a pleasant and calm atmosphere at the counter.

This is my first visit to a one Michelin star Chinese restaurant in Kyoto and I was truly impressed! The dishes were so memorable that I would always recommend this place whenever asked for a recommendation. I was invited for a reservation and visited for lunch, but the menu is the same for both lunch and dinner. Cancelation information seems to be shared on their official Instagram. Some of the dishes that left a lasting impression on me include the spring rolls with the aroma of matsutake mushrooms and possibly cheese inside. The filling changes depending on the season. The "ma la sorbet" served with the spring rolls was also delicious and refreshing. The char siu (barbecue pork) hanging behind the chef was exceptional, and I haven't found better char siu since. I would love to have it right now. The sea urchin rice was also memorable with its rich and gentle flavors. The dishes like Qingjiao Rousi (shredded pork with green peppers), flounder with nuts, and crab soup were all delicious. I even had three servings of the Bang Bang Chicken. I definitely want to revisit soon!

Located near Heian Shrine on Niomon Street, this building houses a café on the first floor and a beauty salon next to it. It's about a 15-minute taxi ride from Kyoto Station. The menu includes dishes like fried bamboo shoots, squid and chicken skewers, Tyra Gai Sadleback, Kagoshima pork spring rolls, Sayori fish with jellyfish and daikon, clam soup with chawanmushi, stir-fried Omi beef sirloin with mustard greens, flounder with sweet and sour sauce, edamame, and shrimp fried rice. They also serve tantanmen noodles, egg noodles, almond jelly with strawberries, pistachios, kohakuto, and dragon fruit tea.

This is my long-awaited first visit to Higashiyama, Kyoto. It's a 5-minute walk from Higashiyama, and the modern and simple interior is very cozy. Starting with the seafood cold appetizers, the light saltiness and the sauce with leeks create a perfect balance of saltiness and umami, setting high expectations for the meal. The Ezo abalone with fire cooking is fantastic, harmonizing the aroma of Shaoxing wine and the deliciousness of the abalone. The rare Saddleback pork char siu is just right in sweetness and umami, absolutely delicious without being too fatty. The spring rolls and the numbing spicy sherbet were the best dish of the day, showcasing a wonderful fusion of skilled technique and a continuously evolving sense of taste. The spring roll ingredients include ice fish, mountain vegetables, and Majakuri cheese, creating a gradient of flavors. The hot spring rolls have a hollow tip where the scent of spring bursts out, followed by the richness of cheese and the satisfying saltiness of shrimp. The numbing spicy sherbet adds a nice contrast in the middle of the meal. The chilled dish of saury, jellyfish, and daikon provides a refreshing break. The shark fin simmered dish was another surprising dish, featuring a generous amount of shark fin in a light soup with a two-layer structure of superior broth and clam dashi. The meat dish of Tajima beef and white asparagus was perfectly cooked. The luxurious Ise lobster in chili sauce features plenty of whole lobsters in a flavorful chili sauce with the aroma of lobster miso. The finale offers a choice between noodles and rice, both served in large portions. The soybean and karasumi fried rice is a simple yet flavorful dish with plenty of karasumi umami. The dessert of almond tofu was another delightful dish, with a silky texture that melts instantly in the mouth, a subtle almond aroma, and a light milkiness. It was so delicious that I had three servings. Lastly, the fruit tea and tea confectionery feature strawberries coated in hot syrup right before your eyes. The entire dining experience was delicious until the very end. I was able to encounter another wonderful restaurant. Thank you very much.

The warm personality of the owner is reflected in the dishes, offering very gentle Chinese cuisine. 😊 Dishes included: Duck and rapeseed blossoms with mustard dressing, Ezo abalone stir-fried with Shaoxing wine, Honey-glazed BBQ pork, Spring rolls (crab, magayaki shrimp, prawn) + Spicy numbing sorbet. The filling changes depending on where you bite. Delicious and definitely want to eat again. Also enjoyed: Sayori fish, Jellyfish, Daikon radish, Shark fin, White asparagus, Ise lobster with chili sauce, Karasumi and edamame fried rice, Handmade egg noodle tantanmen, Almond tofu, Strawberry candy. Thank you for the feast.

Rice porridge with dashi sauce made with Kanagawa ham and dried scallops, topped with karasumi (bottarga), served with sautéed spinach and scallops spring rolls with three kinds of flavors (cheese), accompanied by yuzu sorbet. Salad of flounder and jellyfish, Seigoin daikon soup, sweet and sour pork, mapo tofu, steamed beltfish, almond jelly. I was happy and full.

I visited a famous Chinese restaurant in Kyoto. I parked at a nearby parking lot. Since the restaurant is on the second floor, it's better to rely on a map to find it. Inside, there is only a counter where you can see the owner's attentive service. Each dish was deliciously prepared with care.

The main event of this Kyoto expedition was the Michelin one-star Chinese restaurant, Kyo Seika. The course, excluding tax, costs 15,000 yen, and the first seating starts at 5:00 PM for two rounds. The restaurant has only a counter seating. The dish includes cloud ear mushroom tempura with black vinegar sauce on lotus root mochi, swordtip squid, and caviar on a base of grated lotus root mochi that looks like rice, and char siu from Fukutome Komakibata ranch finished over charcoal fire. It had a deep lingering taste. The three-flavor spring rolls with spicy ma la sorbet is a surprising taste experience. Alternating between hot spring rolls and ma la sorbet, you get a spicy kick. The spring rolls have sections of crab, green apple, cheese, and shrimp. It was a completely new dish in every sense. The Kyo Seika fish sashimi is thinly sliced halibut in a Chinese-style. Served with Chinese jellyfish, daikon radish, and Setouchi lemon, especially with olive oil sauce. The Zhou family papaya soup served in a papaya bowl with shark fin, enoki mushroom, and Chinese ham was quite filling. The stir-fried scallops and Ohara root vegetables in salt, steamed-baked Omi beef with cilantro and fermented soybean sauce, angel prawn chili, and poached egg were accompanied by a 1958 mapo tofu rice dish with an explanation of the origin of mapo tofu. Cooked in a clay pot, mixed grain rice, hand-cut egg noodles, and soup noodles are refillable. Almond tofu coated in candy-coated strawberries fruit tea. Based on the price, a glass of wine costs around 2,000 yen, but the 10-year-old Shaoxing wine was excellent. It's a lively counter-style Chinese restaurant where the chef's movements are precise and masterful, almost like watching a master at work. Amazing. Wonderful.

This restaurant is located a short 10-minute walk from Higashiyama Station. A friend from Tokyo made a reservation for us, and it was my first visit. We visited during the 19:30 time slot, which was the first seating. We arrived right on time and were seated at the counter. There were only two groups of three, totaling six customers. The dishes we enjoyed included steamed cloud ear mushrooms and lotus root, swordtip squid tartare with caviar, sautéed red snapper, flounder with jellyfish and daikon radish, papaya with bird's nest, simmered Ezo abalone in Shaoxing wine, stewed Yoshikiri tail fin and shark fin, duck dish inspired by Peking duck on brioche with foie gras, lobster with scrambled eggs, Mapo tofu rice from 1958, hand-cut egg noodles in superior broth, and two desserts: almond tofu with candied strawberries and nuts. The dishes were all delicately seasoned and easy on the stomach. While everything was delicious, my personal favorites were the sautéed red snapper, Shaoxing wine-simmered abalone, and shark fin. The chef and the hostess provided excellent service, making the dining experience very enjoyable. Despite being a bit far, I would love to revisit if given the chance.

[Omakase Course] ¥15000 + Small Two Dishes: Cloudy Child's Sour and Spicy, Lotus Root Cake, Sumika, Caviar Honey Roasted Pork, Kyoto Mochi Pork Shoulder Spring Rolls, Seco Crab, Green Apple, Shrimp Marasol Sorbet, Seika Fish Sashimi, Flounder, Jellyfish, Radish Zhou Shigu Papaya, Shark Fin Explosive Abalone, Scallop, Ginkgo Salt-Baked Beef, Tajima Beef Cilantro (Changed from Omi Beef), Dried Shrimp, Angel Shrimp, Dropped Egg 1958 Mapo Tofu Rice Bowl Clear Noodle Dessert Two Courses: Almond Tofu, Mountain Hawthorn Jelly, Sesame Dumplings, Nut Fruit Tea, Conto, Lafon (Du Radu Set) Sauvignon Blanc Sancerre 2018, Chablis Pulmi Eclu Monte de Tonnerre 2019.

"Kyoto's 'Tawaraya Ryokan' was the first place that truly showed me the depth of Kyoto, despite having visited Kyoto hundreds of times due to my experience living in Kansai. The bath made of high-quality Japanese cypress at Tawaraya Ryokan is truly rejuvenating for both the body and soul. Located near Heian Shrine, this Michelin-starred restaurant has recently gained popularity surpassing Fushimi Inari in terms of international appeal. With only 9 counter seats, the restaurant operates in two rounds from 5-7pm and 7:30-9:30pm. The first floor houses a pizza shop, while the restaurant is located on the second floor with a beautifully coordinated interior featuring a single mocha beige wooden board and shiny stainless steel cooking equipment. The owner, Chef Miyamoto, decided to pursue a career in cooking at the age of 28. After attending the cooking school 'Chinese Culinary Academy' by Kenmin Chen, he established 'Kyoto, Shizuka' in Hamamatsu, Shizuoka. Following studies and training in Taiwan and Hong Kong, he relocated to Kyoto in 2008. The restaurant continues to thrive with a staff of 6-8 people and loyal patrons. Chef Miyamoto engages with each guest upon seating, showcasing his skills in timing and presentation like a seasoned actor, captivating diners with his movements. The restaurant offers a selection of red and white wines, Shaoxing wine, and Chinese tea. The wine pairing with Michelin Chinese cuisine was not exceptional, so I started with a Sancerre white wine and a standard 10-year-old Shaoxing wine. Now, onto the dishes: - Two appetizers: Shanghai crab sauce over rice porridge, deep-fried scallop paste topped with finely chopped squid sashimi seasoned with caviar. The rice porridge was gentle in flavor, while the combination of caviar, scallop paste, and squid sashimi was quite delicious. - Honey-glazed char siu made with Kyoto's sticky pork shoulder loin. This dish resembled the sweet roast pork seen in Cantonese restaurants like those in Hong Kong. The pork had a slightly off-putting smell typical of pork meat. - Three-flavor spring roll and spicy Sichuan pepper sorbet: a large spring roll served with a spicy sorbet made with doubanjiang and Sichuan pepper. The spring roll had three sections of flavors, with the spicy sorbet enhancing the overall taste experience. While I appreciate the intention behind the three-part structure, the sorbet should have been less oily and the portions slightly smaller to prevent overwhelming diners, especially women. - Shizuka sashimi: colorful sashimi of the day's fish garnished with nuts and fragrant spices."

After finishing lunch at Kiou-san, I returned to the hotel for a nap. I drank quite a bit of sake personally, so I got drunk haha In the evening, I went to Kyoseika-san, which was reserved by a friend in a white shirt. I had always wanted to go there. Two days ago, I had a wonderful mapo tofu made by their apprentice, Akika-san, and my expectations were raised involuntarily haha I didn't know much about it when I visited, but it seems there are courses for ¥15,000 and ¥25,000, and they ordered the ¥15,000 course. Since I drank too much at lunch, this time I went for Perrier without alcohol. Below are the dishes that came out in order. 1. Twin Taste Small Plates - Kaga Lotus Root, Swordtip Squid, Caviar ♡♡ A small dish with Kaga lotus root mochi topped with swordtip squid tartare and caviar. The texture of the lotus root mochi, the sweetness, the chewy sweetness and umami of the swordtip squid, and the saltiness of the caviar. Ah, it's incredibly delicious from the first dish~. - Shanghai Crab Steamed in a Tea Bowl ♡ Steamed tea bowl with Shanghai crab sauce. Seasonal Shanghai crab is here!! The richness of the miso flavor and the gentle taste of the steamed tea bowl contrast beautifully! 2. Honey Glazed Char Siu Saddleback ♡♡♡ Char siu made with saddleback pork from Fukudome Ranch in Kagoshima City. I was introduced to it by Western food Ogata-san. It's incredibly delicious~. When you chew it, the deliciousness of the meat juice and the gentle sweetness make you ecstatic (*´Д`)ﾊｧﾊｧ 3. Three-Flavor Spring Rolls, Ma La Ice Cream, Sweet Snapper, Tanba Black Beans, Shrimp, Ma La Sorbet ♡♡♡ I met the best spring rolls! When you eat from the right side of the spring roll, the ingredients and seasonings change in three stages: sweet snapper, Tanba black beans, shrimp. In the middle, eating the Ma La flavored sorbet, yes, K.O.! I was incredibly impressed! 4. Kyoseika Sashimi, Today's Fresh Fish ♡♡ Salad of Meita Flounder, jellyfish, daikon, nuts, etc., dressed with lemon and olive oil. Enjoy the umami of the Meita flounder, the fun texture with other ingredients, and the refreshing acidity. 5. Superior Shark Fin Soup with Sea Cucumber ♡ Shark fin in a light and elegant superior soup. A deep and flavorful taste. Ah~ε-(´∀｀*)ﾎｯ such a delightful taste. 6. Mapo Eel, Pufferfish, Ginkgo, Chili ♡♡ Stir-fried pufferfish and ginkgo with chili. Cooked right in front of you, so even the air is spicy haha It has a kick, but with the flavor of sansho pepper, the disappearing spiciness is pleasant. 7. Salt-Baked Beef, Omi Beef ♡ Omi beef baked in a salt pot. Served with doubanjiang and coriander (cilantro) sauce. 8. Steamed Fresh Fish, Akashi Sea Bream Steamed Akashi sea bream. Topped with celery root and fermented tofu sauce. The soup is incredibly delicious, but the spoon is a fish sauce spoon, so it's hard to scoop... but I desperately scoop it up haha 9. Noodles or Rice Noodles or rice were on the menu, but they suggested having both, starting with rice. - Mushroom Rice Since my friend can't eat mushrooms, I had seafood rice. It contains various mushrooms, and it smells good and tastes great! Next, the noodles. - Dan Dan Noodles My friend and I asked for a large serving haha The homemade noodles are outstandingly delicious! The flavors were overall gentle and pleasant. 10. Desserts Two Ways and Fresh Fruit Tea - Almond Tofu Same as what I had at Akika-san! It seems they make the same thing there too. It's really delicious. - Herb Tea with Dragon Fruit - Cashews and Peanuts - Sesame Dumplings - Plum and Sanzashi Jelly Wow, it was amazing! The pinnacle of refined and sophisticated Chinese cuisine. Japanese-style Chinese cuisine. Originally from Shizuoka, but I thought it was very suitable to be in Kyoto. Chef Miyamoto is a wonderful person. He is a charming gentleman who doesn't boast or show off. And Madam's hospitality, the staff's ==========

Michelin Guide Kyoto Osaka 2021 One Star Listing 2021.10.29 (Fri) Dishes received: Double-flavored small plate, small crab steamed egg custard, BBQ pork saddleback, Three-flavored spring roll, Spicy ice cream, Sweet snapper, Tanba black beans, Shrimp, Spicy sorbet, Fresh fish, Today's sashimi, Shark fin, Unagi eel, Ginkgo nuts, Chili salt-baked beef, Omi beef, Steamed fresh fish, Sea bream noodles or rice, Chinese mushroom rice, Two desserts, Fresh fruits, Tea, Sesame dumplings, Jelly, Nut brittle, Perrier.

Tonight, I went to this restaurant. I made a reservation about 3 weeks ago. It's located on the second floor, so it might be a little hard to find. There were only 2 groups dining at 8:30 in the evening. I ordered rose tea for drinks. The menu is in Chinese, so I couldn't understand it, haha. But there are Japanese explanations below. I heard that the dishes are recreated from Chinese literature and classical Chinese texts, so I'm really looking forward to it. The course meal costs 15,000 yen and includes various dishes such as Kaga lotus root tartare topped with Kenzaki squid and caviar, steamed matsutake mushrooms from Shinshu with dried scallops and ham, honey-glazed pork saddleback with Kagoshima char siu and figs, mixed spring rolls with red sea bream, shrimp, and spicy sorbet, steamed fish of the day with Chinese-style sashimi, and more. The total bill was 18,960 yen. Thank you for the wonderful meal.