It's so delicious that I sigh because I want to eat it again. I've been trying to visit since last year, but the timing never worked out... This time, I was able to get in as there seemed to be a cancellation. First, there was a dish with uni on red and white, topped with jelly. The jelly was delicious. The soup had white miso with sansho pepper. I never knew white miso and sansho could go so well together. I'd like to try it next New Year's. The sashimi was so fatty, it seemed like meat. They served a crazy amount of wasabi (I thought it was a punishment?), saying, "If it's not this much, it won't have an effect." But the fatty texture made it surprisingly not spicy at all! I love the karasumi daikon. The simmered kueh was my favorite dashi I've ever had. I of course drank it all up. The meat. I really love this broth too. Lily root. I asked to change the rice-only dish to a TKG set out of selfishness, and it made me so happy. It was also delicious. (The rice from the TKG set is a special order for selfish customers and is not usually served. Please visit often and become friends to order it. It was really delicious.) Dessert. I forgot the name, but it was like a mix of yuzu and grapefruit. I had it for the first time and it was delicious. They say you can also use it in cooking. I'd like to try that dish too. Thank you for the always enjoyable conversations and delicious food. I'll definitely be back. Thank you for the feast.

Located on a side street just off Hanami-koji, this place exudes a truly Kyoto atmosphere. The dishes are all beautifully presented and delicious. The head chef, who honed his skills at Tankuma for 9 years, delivers impeccable culinary expertise. We thoroughly enjoyed the seasonal bamboo shoots, and the Kanazawa sake served in a nightingale-shaped Tokkuri was delightful. The staff were quite friendly and made our dining experience enjoyable. While it may be a bit pricey, this is definitely a restaurant worth revisiting when in Kyoto.

The restaurant has been awarded one Michelin star in the Kyoto Michelin Guide for 2023, 2022, 2021, 2020, and 2019. The dishes include green asparagus and hairy crab, sea urchin with egg yolk vinegar and jelly vinegar (wasabi and yuzu), mugwort tofu, simmered rockfish and koshiabura with yuzu, tilefish from Akashi and needlefish from Seto Inland Sea sashimi, Kyoto bamboo shoot, grilled wood buds, assorted appetizers, sesame-dressed white radish, sea bream milt with ponzu vinegar, chirashi sushi with shrimp and caviar tofu, fuki miso, salt-boiled inch beans, sea bream kelp-wrapped chumaki sushi, duck and eggplant simmered in yuzu with minced ginger, bamboo shoot simmered in young bamboo shoot, wagyu beef shabu-shabu with sansho pepper, bamboo shoot rice, Kyoto strawberries and sakura mochi, matcha, and Kuro Ryu Junmai Daiginjo sake.

The first crab was incredibly delicious with the flavor of yuzu and sea urchin added. The sashimi had a good portion and was also very delicious - bonito, squid, and sea bream. The ceramics were all lovely. The restaurant was also beautiful. The head chef was kind and attentive. There was absolutely no negative aspect in any aspect.

I visited "Gion Fukushi," a restaurant located in Kyoto. It is a one-star kaiseki restaurant that opened in December 2017 and operates by reservation only. The restaurant is conveniently located about a 5-minute walk from Gion-Shijo Station on the Keihan Main Line. It can also be accessed from Kawaramachi Station on the Hankyu Kyoto Line and Kiyomizu-Gojo Station on the Keihan Main Line. The restaurant is situated in a Kyoto-like street off Hanamikoji Street, near the Kamogawa River and Yasaka Shrine. The interior is warm and clean, with counter seats made from a 200-year-old hinoki cypress plank. In addition to the counter seats, there are also table seats available. The chef, Takayoshi Fukushi, trained at prestigious ryokans and traditional Japanese restaurants in Ginza. The menu I had included various dishes such as chrysanthemum greens with snow crab and sea urchin, steamed matsutake mushrooms and conger eel, and sashimi of bonito and sea bream. The meal was a delightful experience, and I enjoyed the performance by the chef at the counter seats. The serene atmosphere, along with delicious food, made for a memorable dining experience.

Gion Fukuji Michelin Kyoto 2021 1-star restaurant. The belief of treating others with warmth and care is heartwarming. Reservations are by appointment only, starting from one person. They serve both lunch and dinner. Located a 5-minute walk from Gion Shijo Station, just off Hanamikoji in Gion. The interior has 7 counter seats and 6 table seats, creating a serene atmosphere with traditional Japanese architecture. They offer 2 course options. The owner trained at renowned establishments like Kaizoku and Tanukuma Kitatei Honten before opening this restaurant in 2017. The name "Fukuji" reflects the owner's philosophy of treating everyone and everything with care. Guests can enjoy delicious dishes in a warm and welcoming atmosphere created by the owner and hostess. Thank you very much. Itadakimasu. ¥15000 course: - Kikuna, Watarigani, Uni, Bowfuu, Dobinmushi, Hamo and Iwate Matsutake sashimi - Kyushu Yaito bonito sashimi - Akashi sea bream, Kyushu Kensaki squid - Grilled ayu fish with wood sorrel vinegar - Simmered abalone and grilled eggplant - Hairy crab and chrysanthemum ankake - Soft-shell turtle chawanmushi - Matsutake mushroom rice - Dessert: pear, Shine Muscat grape, raspberry, blueberry, gingko nut mochi with white miso.

Just off the main street of Hanamikoji, tonight there are two groups at the counter, and another group seems to be local industry people. The chef used to work at a famous restaurant in Shanghai and Milan, and the conversation is enjoyable. The ingredients for the dishes are top-notch in Kyoto, and the skills are solid. They have a good selection of drinks, and making a reservation is not too difficult, but it can be a bit pricey.

I visited the restaurant during lunchtime in March, and it was featured in the spring issue of a travel magazine. I was captivated by the beautifully presented cherry blossom-themed dim sum inspired by Shion Tabata's dry mountain landscape (featured in the 22,000 yen course). The owner, Takayoshi Fukushi, originally from Aomori Prefecture, has a kind smile that seems like his trademark. The restaurant, run by him and his wife, was named "Fukushi," adding the character for "heart" to "shi." On that day, there was only one other party, and I felt nervous facing Mr. Fukushi at the unfamiliar high-class counter. However, an older lady accompanying me engaged in lively conversation with Mr. Fukushi, and the sake flowed freely, allowing me to experience the hospitality of a counter-style restaurant. I received a business card and would love to visit again. The courses included: - Appetizer: Crab, sea urchin, jellied vinegar dish - Soup: Clam, mugwort tofu, bracken - Sashimi: Ark shell, sea bream, scallop - Grilled dish: Confit, bracken fern - Grilled trout with wild vegetables - Assorted dish: Chrysanthemum greens, clams, butterbur, ark shell, wood sorrel, shrimp, rice octopus, icefish roe - Vinegar-marinated dish: Squid, scallop, spring onion - Steamed sushi: Beef, wild chives, udo, koshiabura - Dessert: Japanese sweets, green tea

First visit to Gion Fukushi in Gion Minamimachi. The owner is from Aomori Prefecture and has honed his skills for many years at a famous Kyoto ryotei. The space is bright and clean. There are about 6 counter seats and one table. We started the enjoyable feast with a pre-dinner drink (seasonal masterpiece). The menu from October 2018 included horsehair crab, sea urchin, matsutake jelly vinegar, matsutake and conger eel steamed in a pot, bonito grilled over charcoal, sashimi of Akashi sea bream and Ise lobster, an assortment of dishes (shrimp caviar, eel roll, mackerel sushi, ginkgo nuts, ikura miso pickles, etc.), nameko mushroom grated soba, turtle steamed egg custard, matsutake mushroom rice in a clay pot, and soybean kuzu mochi. It's a traditional and seasonal menu that values simplicity and is exceptionally beautiful Japanese cuisine. The ingredients are high quality, and the presentation is elegant. The fact that it is run by just the couple makes the pricing very attractive. In terms of food, atmosphere, value for money, and service, in my opinion, this ryotei is definitely among the top class of places I have recently visited. I look forward to visiting again in a different season.

One night, I visited "Giin Fukushi" with Yamalog-san, M Haru-san, and Intel Kyoto-san. The restaurant is located on Hanamikoji Street on the south side of Gion district, heading west from there. It's a place where lining up in front of the store is prohibited, creating a somewhat tense atmosphere. Inside the restaurant, a splendid hinoki cypress counter shines brightly. We started our meal with light conversation with the owner. "Dishes we enjoyed" ● Sea urchin, matsutake mushroom, snow crab, jelly vinegar ● Steamed conger eel and matsutake mushroom in a pot ● Smoked bonito tataki ● Sashimi of Akashi sea bream and Ise lobster with kelp soy sauce ● Wood sorrel vinegar, shrimp caviar, ginkgo nuts, rolled omelette, sweetfish, mackerel sushi, salmon roe miso pickles ● Nameko mushroom soba noodles ● Softshell turtle and lily bulb chawanmushi ● Matsutake mushroom clay pot rice ● Kudzu tofu with soybeans ● Green tea "Drinks" ● Beer, sake, wine, etc. Since there were only four of us that day, we could enjoy conversations with the owner while spending time together. The carefully selected ingredients were all wonderful, providing a sense of peace. The atmosphere was elegant, and it was a very lovely restaurant. I definitely want to visit again. Photo: 9000D+EFS10-18mm

This restaurant was opened by someone who trained at inns such as "Kaizakura" in Yugawara, "Seimi" in Ginza, and under Dojo Rokusaburo, and worked for 17 years at the main branch of "Tankuma Kitamise" in Kyoto. The interior of the restaurant is splendid with a 200-year-old hinoki cypress counter. The omakase course for the evening seating is priced at ¥15000, ¥18000, and ¥22000. This time, we opted for the ¥15000 course. ●Aperitif● Threaded melon, Hishikani crab, pounded okra, citrus jelly - Hishikani crab refers to snow crab. It is a refreshing dish that smoothly melts in the mouth. ●Meigetsu Sesame Tofu - Sesame tofu shaped like the moon in a lovely dish! Smooth and gentle sesame flavor. ●Conger Eel and Matsutake Mushroom Dobinmushi - Using mushrooms from China and Iwate Prefecture. It has a delightful aroma and tastes deliciously gentle. ●Grilled Conger Eel - Thickly sliced conger eel expertly deboned, tender and delicious. ●Bonito Tataki - Served with Akashi sea bream salt, soy sauce, and garlic soy sauce. The sea bream is delicious, and the sticky texture of bonito is also nice. It was great that the garlic soy sauce did not leave a lingering taste. ●Ayumono with Roe, Ginkgo Nuts - Ayu from Lake Biwa, grilled over charcoal then fried, can be eaten whole. It has a fragrant and delicious taste. ●Hassun - Chrysanthemum greens, chrysanthemum flowers, matsutake mushroom ohitashi. Grilled eggplant, saury, jelly of delicious dashi. In the Akebi container, there are steamed small taro with shrimp, caviar, and steamed duck. Visually appealing and all delicious☆ Especially delicious were the grilled eggplant and saury in the front. The jelly was also very delicious! ●Meal - Grilled Kamasu sushi, pickled mackerel, Akashi sea bream - They do not usually serve typical mixed rice dishes here. On this day, it was sushi. The mackerel didn't have much fat yet, but it was still delicious♪ ●Fruit - Figs from Joyo, Kyoho grapes, Muscat grapes. ●Green tea - Overall, the dishes were stable. In a time where more young people are becoming independent, this restaurant offers a grounded and relaxing atmosphere with solid food and service. The head chef and the hostess were very friendly, and we had a nice long chat (^-^) I look forward to visiting again☆

This was my second visit. This time, it was with our friends, a couple from England. The taste was impeccable. It's a restaurant worth visiting every season. The chef mentioned that they were unexpectedly listed on Tabelog's Top 100 restaurants. I'd like to visit again before summer.

I don't have any photos to share as I used this restaurant for entertaining guests. The dishes by Mr. Fukushi, from "Tankuma," were beautiful and satisfying in taste, such as the appetizer "pike conger" and the grilled and fried "sweetfish." One thing to be careful about at this restaurant is the alcohol. Since there is no drink menu, you have to leave it to Mr. Fukushi after telling him your preferences. However, some very expensive drinks, like a 7000 yen glass, may be included. If you are knowledgeable about sake, you may be delighted by the brands served, but if not, like me, it's best to inform them of your budget beforehand to avoid a hefty bill. The food is excellent, so it's advisable to communicate your alcohol budget when making a reservation to avoid any surprises at the final bill.

Michelin-starred Gion was a dream come true. I was overwhelmed by the hinoki counter and the amazing food, it was a blissful time. My happiness turned into gratitude. The chef was kind and I definitely want to visit this restaurant again when I go to Gion.

I visited Restaurant Fukushi for the first time, and it was simply delicious.

First visit. The Kyoto cuisine enjoyed at the counter was a luxurious time that indulged all five senses. Thank you very much.

The taste is delicious!