The Tabelog Award 2021 silver winner. I had always wanted to visit this restaurant in Kagoshima, and I am grateful that it has relocated to Kyoto. Since there were only two of us at the counter, we were able to enjoy our meal quietly in a private setting. The restaurant makes use of cutting-edge cooking utensils such as the Gastrovac, resulting in many beautifully presented dishes. If you have never tried dishes cooked with a Gastrovac before, I highly recommend it. We opted for the non-alcoholic pairing, which was unique and recommended. The "Chef's Choice Lunch Course" included dishes like Lettuce Water with Lemongrass using the Gastrovac, a sour drink reminiscent of autumn made with Pioone and Blueberry Rosé Wine, and many more creative dishes. The meal ended with a delicious dessert of Pear Compote with Pistachio Gelato and Matcha Latte. Thank you for the wonderful meal.

The onion pie wrapped in butter-sautéed with parmesan cheese ice cream is divine! The grilled fish is cooked to perfection - juicy meat and crispy skin. The fish itself, called "isaki," is delivered fresh using a method known as nerve tightening. It takes polished skills to grill fish to this level. Kudos to Chef Shiozawa. The staff is fantastic and provides great service. I will definitely visit again when they reopen.

I went to try the fusion cuisine version. I also tried wine pairing. There were about 10 dishes. Sushi with a tomato-based shari, white fish is carp, the processing of shrimp is amazing, very delicious, the skin is on the other hand even more fish, delicious. It was an interesting kind of dish!

Three years have passed since the relocation from Kagoshima to Kyoto. The second floor of good nature station in Shijo Kawaramachi has been a hub for interesting shops influenced by cainoya, but due to the impact of the pandemic, it lacks excitement. There are doubts about the Michelin rating, especially with amateurish shops in the same building getting upgraded. My previous visit was for a lunch set where you could choose between curry and hashed beef, but this time I tried the weekend-only short course. They have reduced staff intentionally, operating with just three core members. The chef handles most of the cooking alone, making even the limited lunch menu quite challenging. The kitchen feels slightly underutilized. Despite the already limited seating, weekend reservations were full, but they seem to have reduced the number of available seats. Known for their extensive dinner courses, the lunch portion is just right in terms of volume. You can still enjoy the essence of their original courses. They incorporate cutting-edge and analog cooking methods, showcasing the chef's dedication. While there may be a certain clientele, the reliance on luxury ingredients and wines can be a bit flashy, but it adds to the charm. The wine pairings show precision unique to a small team, but I hope they strive for a lineup that stands out more without relying on ultra-premium rare wines. With plans for further transformation and growth in mind for 2023, it's an exciting restaurant to look forward to.

CAINOYA is not just food, it's art... #Kyoto #KyotoGourmet #KyotoLunch #KyotoDinner #KansaiGourmet #KansaiLunch #cainoya #japanesefood #japanfood #likesforlike #like4likes #innovativefood #michelinstar #JapaneseCuisine #KyotoCuisine #Michelin #MichelinKyoto #MichelinOneStar

1,629 characters ★ Year-End Rush Award Restaurant Review (Review from June, a season opposite to the current season) OMAKASE (39,930 yen including tax) Duration: Approximately 2 hours 10 minutes I have come from Tokyo to Kyoto prefecture. As a fan of Gastrovac (GV), I had heard about this restaurant from my time in Kagoshima prefecture (4.00 rating). I asked the owner, who is from Kagoshima, if it's okay to visit alone, and while I was considering going, the restaurant relocated from Kagoshima prefecture to Kyoto prefecture. And the prices went up as well. A super convenient location just a stone's throw away from the Shijo Kawaramachi intersection, which can be considered the heart of Kyoto. In this area, even on Tabelog SILVER, they charge around 50,000 yen just for the food. Kyoto has become an inflationary price destination that rivals the city center as Japan's number one tourist spot and ancient capital. So, although it can't be helped, following the recommendation, we had the pairing as suggested, and below is what we ate and drank, with a total payment of 60,439 yen. (We found an available slot on the online booking site OMAKASE and visited the restaurant.) Pairing (18,150 yen) Half shot of Meloncello (2,359 yen) OMAKASE (39,930 yen) 01. Lettuce GV with lemongrass water 02. Deep-fried conger eel GV with kelp and porcini mushroom, zucchini sauce 03. Chilled Vichyssoise, butter gelato 04. Onion pie caramelized with butter for 3 hours, Parmigiano gelato, Parmigiano and sake lees sauce 05. Owan (Japanese soup bowl) (sansho pepper, pork cartilage, winter melon, okahijiki, mustard seeds) 06. Barrel-fermented barrel-shaped eggplant (Izumisano water eggplant) wrapped in Parmigiano, baked in a frying pan 07. GV nigiri (mackerel, small fin, red shrimp, red snapper) 08. Tamba chicken liver butter in red wine sauce 09. Crystal salad 10. Nagano Murasawa beef sirloin 11. Kagoshima Fukudome Komaki Farm happiness pork fillet 12. Kagoshima farmed eel marinated with balsamic vinegar and red wine 13. Grilled risotto of Nagano Tenryu ayu (sweetfish) 14. Homemade mango gelato, water shield, mojito, passion fruit 15. Peach compote soaked in syrup and herbs GV, milk gelato 16. Petit fours (Castella soaked in vinegar and yuzu chocolate) We started with lettuce that had transformed into a crispy texture through Gastrovac. Gastrovac is an advanced cooking technique. However, unfortunately, as someone who has visited the number one presenter in Chiba Prefecture, Sugi, over 20 times, I have eaten Gastrovac lettuce many times, and Sugi used to charge 4,000 yen for lunch. I can't help but feel the lack of cost performance in the composition of a 40,000 yen course that includes just one lettuce leaf as an amuse-bouche. The conger eel, despite producing a strong dashi, turned out to be unexpectedly light in flavor. Transforming it through Gastrovac (and frying it as well) made the flesh incredibly delicious, but having experienced the almost identical GV conger eel fritter at Sugi, it was rather unfortunate. Despite only receiving 16 dishes (Sugi serves 25 dishes), there were many vegetable dishes such as lettuce, onion (pie), potato (Vichyssoise), eggplant, salad, and vegetable plates, and the ingredients in the Owan were pork cartilage, and both eel and sweetfish were farmed. I can't help but feel that the high land rent in Shijo Kawaramachi is squeezing the ingredient costs. Perhaps Sugi, who used to serve natural eel for less than 10,000 yen, is just going mad. We did enjoy the unique deliciousness of GV nigiri, where you can enjoy four different types of toppings, which is unique to this restaurant, but when it's called a 40,000 yen course, I can't help but want to experience an even more amazing impression.

I visited Kainoya located in the Good Nature Station Building in Kyoto. Kainoya has one Michelin star in Kyoto and has been selected for the Bronze Award on Tabelog. Chef Kainoya Saltzawa is very famous for having a significant impact on local eateries in the 2010s. The course at Kainoya was impressive, with various dishes served. One standout was the lettuce with gastrobac, a symbolic signature dish. Another interesting dish was a sushi interpretation of shrimp and pork rolls, which was not typically found in traditional Japanese sushi restaurants. The sushi was innovative and delicious. The reviewer, who is from Hiroshima, mentioned the challenges faced by Hiroshima's sushi scene due to the lack of local fish quality and potential. Kainoya's approach to sushi was seen as a solution to this issue, introducing new ideas and possibilities for the future of sushi. The reviewer was impressed by Kainoya's forward-thinking approach and felt inspired to share these ideas with sushi chef friends in Hiroshima. The reviewer also enjoyed a fish dish with saba and white miso broth, which was a familiar and comforting taste for many Japanese people. Overall, the reviewer appreciated Kainoya's innovative and future-oriented approach to traditional Japanese cuisine.

This is a restaurant that offers innovative fusion cuisine using gastro techniques. The edamame omelette that came out first was the most delicious. The sushi was strange. They told us to accept it with an open heart, but I couldn't quite grasp it... I've never had it before, but I felt like I was eating a California roll. It seems like it would appeal to inbound tourists? There were two course options, and I chose the cheaper one, so the portion was relatively small. It felt a bit overpriced. ~Order Details~ ■ ESSENTIALS DINNER Light Course ¥28,600 Lettuce infused with lemongrass-scented water Edamame omelette Vichyssoise, butter gelato, pepper foam, potato chips Non-alcoholic cocktail with wild grapes and black currant Asparagus with white miso and wood sorrel sauce Broth soup with various ingredients, soy sauce base, Kagoshima's happiness pork, sansho pepper Paprika, onion, zucchini pickled ratatouille, tomato sheet Cherry snapper marinated in kelp, aqua pazza soup with gastro back, Dekopon jam, crystal salad, kelp broth, tomato water Aged fertile farm beef from Shimane Prefecture, mashed potatoes One drink cost 33,000 yen.

I ordered the Essential Dinner Light Course with Wine Pairing. It was my first time trying dishes using gastrobags, and each dish brought out the maximum flavor of the ingredients, allowing me to enjoy the rich taste of each ingredient. One wine was paired with each dish (one wine per piece of sushi). Every wine matched the dishes perfectly, and although I don't usually drink wine much, I was able to enjoy all the varieties until the end. There were about 18 types of digestifs, and each one was carefully explained while lined up in bottles. It was the first time I was moved not only by the food but also by the paired drinks. It was very delicious. *Regarding babies* Visited with a 7-month-old infant in a private room. Baby strollers were allowed for entry. The staff were kind to the child, and I was grateful for that.

A gastronomic restaurant in Kyoto. Located on the second floor of a commercial building. It's an amazing gourmet building with other famous restaurants. Until the opening time, there are chairs outside where you can enjoy alcohol or non-alcoholic drinks while waiting. Due to the impact of the coronavirus, there is a great lunch course available, which is very reasonable compared to dinner. For first-timers, it's a must-visit. Everything is delicious, the pairings are great, and the service is excellent, so I was surprised why it's not difficult to make a reservation. Fushigiya.

Returned to the restaurant for the evening full course. They also offer a reasonably priced lunch course at 30,000 yen including pairings which seems good too. I want to try Kai no Ya's pasta again after a long time. However, if you want to fully savor their signature dishes, the full course here is the way to go. Kai no Ya's signature includes the famous onion pie from their Kagoshima days, as well as exquisitely seasoned and low-temperature cooked fish and meat. The perfect balance of salt that doesn't need any sauce is truly surprising. It's a testament to the chef's skill as too little salt leaves the flavor lacking, and too much makes it overly salty. The seasonal soup was also delicious, especially the richness of the pork. I'd love to take home the lamb panini for lunch the next day. I left fully satisfied. It's undeniably delicious. They also have a late-night bar time where you can enjoy the panini. How delightful! The sushi seemed slightly different after the relocation, but the shrimp was particularly delicious. It pairs well with the tomato sushi rice. This time, I didn't opt for pairings and enjoyed a glass of champagne and red wine each, totaling around 48,000 yen. Satisfaction seems to increase when it's under 50,000 yen. I believe the charm of Italian and New World wines lies in their approachability, so personally, I find it a bit challenging to order French wines at around 20,000 yen inclusive of service charge. If I have the chance, I'd love to visit for lunch or bar time next time. The menu included: Lettuce with lemongrass scent, New onion panna cotta, Bissouée, Potato butter-style onion pie, Asparagus pork shabu-shabu with Sichuan pepper soup, Couscous sushi with dried tomato sushi rice, Flounder, shrimp, mackerel and gizzard shad, white fish, Saury salad, Meat from Nagano Prefecture Murayama beef, Shintama Boya Farm lamb panini, Firefly squid risotto, Spring cabbage tiramisu, Blood orange Americano, Fava bean dorayaki, Vinegar castella, Tea with orange blossom.

A restaurant that gathers domestic and international foodies in Kagoshima, "CAINOYA," has relocated to Kyoto. It will be located on the second floor of GOODNATURESTATION in Shijo Kawaramachi, where up-and-coming restaurants gather. The restaurant floor is amazing, with "TAKAYAMA" and "VELROSIER" also having earned Michelin stars in addition to our restaurant. The passage to the interior is somehow fashioned like a waiting bar, where you can enjoy a welcome drink until the show starts. It's easy to imagine an approach like "81" in Nishi-Azabu. The kitchen inside the restaurant is blasting with BGM, and although it seems flashy at first, the soundtrack playing is from the new Evangelion movie, which was quite appealing. The interior has only one row of counter seats facing the kitchen. There seem to be private rooms available (with a separate fee), but spending time at the counter is definitely more enjoyable. Chef Takayoshi Shiozawa is from Kagoshima Prefecture. His grandfather ran "Kainoya Shokudo," and his father continued the restaurant business under the name "Kaino-ya," before Chef Shiozawa transformed it into an Italian restaurant called "CAINOYA" and moved to this city in December 2019. Currently, he is passionate about the theme of "Innovative Japanese cuisine." His trademark is Christian Louboutin sneakers. Dinner is confidently priced at ¥40,000 for food alone, and it easily exceeds ¥60,000 with pairing. However, due to the popularity of the lunch short course during the state of emergency, they have continued to offer a lunch limited to Fridays, Saturdays, Sundays, and holidays even after the state of emergency was lifted, priced at around ¥30,000 with a drink pairing. After all, over ¥60,000 is still a hesitant amount no matter how delicious it may be. The chef uses a pressure cooking device called "Gastrovac" extensively, so a lettuce leaf is served first to help guests understand its mechanism. By reducing pressure and heating, moisture is temporarily removed, allowing cells to open up, ready to absorb dashi or other flavors when added. Look up the detailed mechanism if interested. Next is a soup made of Anno sweet potatoes and Jerusalem artichokes. The crispy texture of the potatoes and a hint of earthiness are appealing. The truffle aroma is not overpowering but just right. This is followed by a Kyoto sweet potato soup with scallops infused with the saltiness and umami of bacon using Gastrovac. It was skillfully flavored with a nice smokiness. The specialty "Gastrovac Temari Sushi" utilizes the technique of pressure cooking for sushi, but it's more like a dish shaped like sushi. It includes blowfish, shrimp, gizzard shad, and tuna, but there's too much information to elaborate on each. In short, they are all uniquely delicious. The yellowtail daikon dish is made by extracting and then reintroducing yellowtail essence, going through a complicated process. It's undeniably delicious, but one might wonder if there was any benefit to extracting and reintroducing it. The specialty "Crystal Salad" is fantastic. Firstly, it looks beautiful. Additionally, the generous portions of each vegetable make it easy to understand what you're eating. While Brasserie Gargouille's salad is also great, the small portions of each vegetable can make it confusing to know what you're eating. The main course is steak made from beef from a ranch in Shimane, offering a deep and robust taste with a firm texture of lean meat. The moderate amount of fat adds to the flavor without being overwhelming. The accompanying vegetables were exquisite, continuing the deliciousness of the "Crystal Salad." For the carb finale, there's Pici, a Tuscan regional dish similar to Sanuki udon noodles. It's cooked in a pressure cooker, resembling the texture of Sanuki udon. The chewy texture allows for repeated chewing while retaining its elasticity. The sauce is Amatriciana with lamb ragu, which is incredibly delicious. The dessert features strawberries. I wonder if the strawberries were also pressure-cooked.

Ranked 4.26 on Tabelog Bronze Ranking and awarded the 2021 Tabelog Silver Award, this renowned innovative restaurant in Kyoto holds 1 Michelin star and specializes in "Gastrovac" cuisine. The Gastrovac technique, similar to sous-vide cooking, is a bit different and still relatively new in Japan. Located on the second floor of the Good Nature Hotel in Kyoto, this restaurant shares the space with several other famous dining establishments. The head chef hails from Kagoshima, where the main branch is located, and they opened this restaurant in 2019. While the entrance may seem dim, the main dining area features a spacious open kitchen with a 7-seat counter. The design of both the tables and kitchen is lovely and expansive. The lunch course menu is priced at around 16,500 yen, with an additional pairing menu costing approximately 12,000 yen per person. The course menu consists of about 9 dishes, each containing multiple unique components. Dishes include lettuce with lemongrass, Jerusalem artichoke, sweet potato, and black truffle, scallop with bacon dashi and hazelnuts, and more. Almost every dish incorporates the Gastrovac technique, infusing the main ingredients with distinctive flavors and textures. The standout dishes for me were the Pici pasta and the grilled Shimane beef, both offering exceptional taste and texture. The other dishes also featured interesting and unique flavor combinations. Overall, it was an enjoyable dining experience. Trying new flavors beyond your usual preferences can be a great experience. The service was excellent, and the ambiance of the restaurant was very pleasant. The cost-performance ratio was above average for a lunch meal. The variety of wines for wine pairing was extensive, and each wine complemented the courses well.

The meal started with a large plate and a single lettuce leaf, leading to a whirlwind of flavors. All dishes were interesting. It seems like they dehydrate the ingredients once and then inject flavor back in, resulting in complex and fresh textures with a mysterious depth of taste. While I may not be able to discern the finer details with my palate, I hope to fully understand these dishes someday. The roasted pork, in particular, was amazing. Despite being very fatty, it didn't feel heavy at all. It was the first time I could easily devour a fatty piece without feeling overwhelmed. It was truly a great way to end the year.

On Thursdays, head to "木曜日のcainoya" for lunch. While cainoya usually offers only chef's choice courses, on Thursdays they provide a casual and relatively affordable lunch option. You can choose between curry and hayashi, and this time I tried the hayashi. According to the madam, the chef prefers curry while she prefers hayashi. The corn soup was the first dish, and it had a strong corn flavor that was surprising. Not only sweetness and richness but also a hint of the greenish aroma from the corn husk. It seemed like they used some kind of extracted oil too. The salad, which was vacuum processed, was one of their specialties. It had a clear appearance and a crisp texture. I have tried various dishes using gastro backs at INACASA, but I truly felt the chef's skill and creativity in enhancing both the taste and appearance of the dishes. The assorted appetizers were all meticulously prepared, with each dish looking beautiful. Using vacuum cooking to infuse flavor while preserving the quality of the ingredients is something that cannot be achieved through regular cooking methods. Moreover, each dish was served at the right temperature, which was wonderful. When the hayashi was served, I was amazed by the aroma and texture of the rice. It had a freshly cooked aroma that was not often found in restaurants. I believe they have selected the right amount of water as the grains were separate, shiny, and had a good firm texture. It seemed like they used a barmicula, and they were able to bring out its goodness. I usually cook rice only in an earthen pot or Staub, but I am thinking of doing some research on this. The hayashi sauce looked attractive with just the right amount of fat mixed in, shining, and very inviting. I believe they used good quality meat, as it was moderately firm, had elasticity, and could be easily cut with a spoon. Lastly, I had gelato for a refreshing finish. The cup with a logo that was used for events was cute, and it could sell well even on its own.

Located in a stylish dining building in Shijo Kawaramachi, I visited this restaurant back in 2017 during the Kagoshima era and had a good impression. However, there were some negative reviews, so I was a bit hesitant this time. The dishes were well-balanced and delicious. The innovative flavors were top-notch. The quality of wine and sake was high, and even the champagne served at the perfect temperature. Additionally, all the wine glasses were handmade by Sugahara, providing an excellent touch. Despite the small portion size for lunch, it was sufficient for the average person.

The impression of the restaurant can be summed up as exciting and thrilling. I made a reservation for a private room! In the private room, you can play your favorite music from your smartphone via Bluetooth, so you can enjoy your meal in a fun mood. The stylish atmosphere makes the private room highly recommended! I tried the non-alcoholic pairing, and it was delicious! The dishes are colorful and plentiful! There are quite a lot of dishes! Even though I eat a lot, I was worried I couldn't finish everything due to the amount. But if you can't finish, they will wrap it up for you to take home, so it's reassuring. The staff's service is also good (^_^) There were quite a few dishes with unique seasonings that I had never tasted before, so it's a place where you can enjoy the excitement.

At CAINOYA, they use a cooking device called a gastrovac to create dishes that offer a unique and unforgettable culinary experience not found elsewhere. Starting with the lettuce dish cooked in the gastrovac, all the following dishes are prepared using this method. Among them, I would like to highlight the dishes that impressed me the most: Temari sushi, Flounder marinated in kelp, Mackerel tartare, Tomato risotto with tiger prawn, Sushi with sea urchin and mullet roe, and Galician-style octopus from Akashi. The sensation of flavors and aromas bursting in your mouth the moment you take a bite, thanks to the infusion of essence from the gastrovac into the ingredients, was truly a remarkable and unparalleled experience. The pairing with each dish was also delightful, and as a lover of alcoholic beverages, I was thoroughly satisfied. Without a doubt, I believe this restaurant is the best I have ever visited!

Chef Shiozawa creates a unique and innovative Japanese cuisine at the heart of Kyoto's food culture. Stepping away from the Italian influence they've had as a base for 20 years, Chef Shiozawa now pursues an ideal and original dish, interpreting a new Japan under the theme of Innovative Japanese. The non-alcoholic pairing includes watermelon juice, sweet potato drink, Chinese Pu'er tea, amazake (corn and ginger), champagne with hachihashi and plum, axis tea, Awa bancha, and sencha. The price is 31,000 yen including tax. The ESSENTIALS course includes various dishes like gastrobac lettuce, fried conger eel with zucchini puree, chilled potato vichyssoise with butter gelato, sushi, black sea bass with white miso, crystal salad, wagyu beef steak, chicken meatball pasta, peach dessert, and Japanese red tea with sweets.

I went to a restaurant listed on Tabelog Silver, which might also have a Michelin one-star rating. The private dining room was relatively spacious, but not having windows made it feel a bit claustrophobic. They mentioned that you could play your favorite music via Bluetooth, but since I hadn't prepared any, it was silent, which was fine by me. Overall, the food was delicious, but what exactly is "innovative fusion"? It seems to blend Japanese, Western, and Chinese elements, creating a genre that doesn't fit into any of those categories. Personally, I prefer more straightforward distinctions like Japanese, Western, or Chinese cuisine. The restaurant seemed to have a strong focus on gastronomy, with a whopping 17 dishes on the menu. Even just the meat dishes alone totaled 2 items. At first, I was warned about the large quantity, so I asked for adjustments midway through, but it didn't seem to make much of a difference. There was no shortage of food; in fact, there was too much, to the point where I couldn't walk due to feeling uncomfortably full. I didn't need much alcohol, but they persistently recommended a pairing, so I eventually agreed. As a result, the bill came out to around 55,000 yen per person, which is quite pricey. Considering the cost-performance ratio, my satisfaction level was low, hence my rating. Nevertheless, the food was undeniably delicious.

I tried everything with a pairing at Instagram @rikogurume! The satisfaction level is amazing. Thank you for the meal! Bonito and eggplant SARTARELLI / Balciana 2016GV Crystal salad SUENEN / C+C Blanc de Blanc Grand Cru Extra Brut NV Iron steak VINARIUS ~Vintage Red Wine~ Kotletta of happy pig and fig LS MENDAL / Amfora (2) 2018 Eel L'ARCO / Amarone della Valpolicella Classico Tendo ayu grilled risotto with dashi chazuke LA TOSA / Sauvignon 2017 Mont Saint-Michel mussel porridge GRAVNER / Breg 2001 Porcini and Ovoli Boscaiola PACCERI SKIGH WINE / Strange Brew Granache Shine Muscat and Panna Cotta Peach and apple black vinegar gelato Mighty Leaf Maritotto & Chocolate