Visited my favorite Japanese restaurant, Koku-san, in Kyoto during the summer. It has become a favorite since my first visit around the same time last year, and I now regularly visit for lunch. This time, I invited a special guest for a party of three. The lunch course prices have been consolidated from spring, with only a course costing around 14,000 yen including tax. We arrived a little early to match the 12 o'clock start time and began our meal once everyone was seated. We selected three sake options from the lineup for the day. Let's savor Koku-san♪ We started with cold green tea and a sake cup from Hanaya. Kure Kappa, a special junmai namazake with a refreshing umami and acidity, followed by Domaine Soga's Erotic, a unique moist umami and acidity from live yeast brewing, and Daisinshu's special junmai, a crisp dry sake with a mineral finish. The summer vegetable assortment included pumpkin, shiitake mushroom in sansho pepper, grilled shishito pepper, eggplant in Dutch sauce, seaweed okawakame, and super fruit tomato. Koku-san's dishes began with a subtly delicious vegetable assortment that showcased the use of dashi. Each component, from the sweet pumpkin to the umami-rich eggplant, was carefully balanced to create a dish that highlighted the five basic tastes while also showing depth and complexity. The next dish featured white bamboo shoots and seaweed layered with Oma Kitamura sea urchin. The crunchy bamboo shoots in a perfectly balanced vinegar and dashi sauce complemented the richness and sweetness of the sea urchin. The hot pot dish of conger eel with green yuzu and plum paste was the most impressive. The thick slices of eel in a hot dashi broth, accented with plum paste and green yuzu, had a delightful sourness and a lingering aroma that was truly satisfying. The eel's melt-in-your-mouth texture and the transformation of flavors as the dish cooled down demonstrated the chef's skillful use of dashi. Next, we enjoyed Awaji sea bream, which could be eaten with either vinegar or soy sauce. The firm and flavorful sea bream paired well with both condiments, while the refreshing myoga garnish added a light touch. The Tanabata-themed seasonal appetizer included chimaki-style sea bream sushi, assorted delicacies, and vinegared sea bream. Each item was thoughtfully prepared to reflect traditional Japanese cuisine while also offering a depth of flavors that paired well with different types of sake. The vinegared sea bream, in particular, stood out with its well-balanced combination of umami, sweetness, and acidity from the onions. This dish highlighted Koku-san's mastery of dashi and flavor composition. Overall, the Tanabata-themed appetizer showcased the chef's attention to detail and ability to create harmonious flavors that delighted the palate.

【Key Points】■ Enjoy seasonal Kyoto cuisine from the head chef from the renowned Kyoto kaiseki restaurant Sakurada■ Course duration: 2 hoursKoKu, a kaiseki restaurant in Kyoto that continues the flavors of a famous Kyoto kaiseki restaurant, Sakurada. Located near the historic Kamigamo Shrine, just a 4-minute walk from Demachiyanagi Station. The exterior features a renovated traditional townhouse with a refreshing blue noren curtain. Inside, there is a serene and beautiful space with a white wooden counter seating for 9. Chef Maeda, who hails from the now-closed Kyoto analytical cuisine restaurant Sakurada, continues the legacy of the renowned eatery by using seasonal ingredients in the courses. Enjoying dishes while listening to the meanings behind the courses of the month of Minazuki (June) is a delightful experience. The lunch course menu we had included:■ Warabimochi sesame tofu with Oma tuna sea urchin and perilla sproutsMade with real fern powder, the sesame tofu has a chewier, mochi-like texture and a fragrant aroma. The sea urchin pairs well with it, creating a refreshing dish.■ Conger eel soupThe richness of the kelp broth is prominent, and the conger eel is sizable, offering a satisfying portion.■ Awaji sea bass with vinegar and saltThe sea bass from Awaji is sweet, chewy, and delicious.■ Hors d'oeuvre: Kyoto-style horse mackerel sushi, corn rice steamed, Yao edamame, shrimp tamajime, Okinawa Koruri pine white dressingA summer-themed hors d'oeuvre featuring the sweetness of corn rice steamed.■ 2 ayu fishGrilled over charcoal, these lively ayu fish have a great texture and flavor that signals the start of summer.■ Kamo eggplant with white miso sauce and Japanese pepperThe refined sweetness and richness of the miso sauce pair well with the eggplant, creating a harmonious blend with the broth.■ Rice with fresh ginger and Man'yoji pepperThe refreshing ginger and the taste and texture of the Man'yoji pepper blend well with the rice. A subtly sophisticated ending dish.■ Creme bruleeA moist and elegant creme brulee with just the right amount of sweetness. A course where you can savor the Kyoto-like atmosphere and seasonal ingredients. I would love to visit again!Lunch Course:■ Aperitif■ Warabimochi sesame tofu with Oma tuna sea urchin and perilla sprouts■ Conger eel soup■ Awaji sea bass with vinegar and salt■ Hors d'oeuvre: Kyoto-style horse mackerel sushi, corn rice steamed, Yao edamame, shrimp tamajime, Okinawa Koruri pine white dressing■ 2 ayu fish■ Kamo eggplant with white miso sauce and Japanese pepper■ Rice with fresh ginger and Man'yoji pepper■ Silver shari■ Miso soup, pickles■ Creme brulee, Sato Nishiki◆ I hope you find this translation helpful and feel free to save it for reference ◆_________________instagram: 66shukiTwitter: 66shukiTikTok: 66shuki_________________

I visited the traditional Japanese restaurant "Koku" in Demachiyanagi, Kyoto. It is owned by Mr. Maeda, who trained for a long time at "Sakurada." I believe that there are two types of delicious food: the ultimate everyday deliciousness and the extraordinary deliciousness. While working in the food industry, I often search for extraordinary flavors, but if I have time to relax, I prefer the everyday deliciousness. This place subtly showcases Kyoto's flavors, with hidden techniques here and there. The vinegared rice in the first course of bamboo-wrapped sushi is soft, but the subsequent dishes bring out the vinegar tang, evoking the essence of summer in Kyoto. The fish here is exceptional. Red snapper can often have an off-putting smell, but there is none in the soup here, and the sashimi presentation is stunning. Once again, I am reminded of the excellence of Kyoto's traditional restaurants.

Enjoying pleasant conversations with the friendly restaurant owner and his wife, we were served with delicious Kyoto-style dishes. The dishes were served promptly according to the season. The Inari sushi, as well as the sashimi of sea bream, sea bream roe, and octopus in a clear soup, were exquisite. Before we knew it, we were savoring the last dish of parent and child rice bowl. Thank you as always for the wonderful meal!

I visited the renowned Japanese restaurant Koku located near Shimogamo Shrine in Demachiyanagi, a little north of the central area of Kyoto for the first time. I had heard of its popularity before but never felt compelled to visit until I was introduced by a bar owner and managed to make a reservation for lunch. The restaurant is located in an area with a lot of foot traffic, near the longstanding traditional Japanese sweets shop Demachi Futaba (as rumored, there is always a line) and a shopping street. Upon entering, we were seated along with another group of four, making a total of six diners. The head chef had trained at the now-closed renowned Kyoto restaurant, Sakurada, specializing in Japanese cuisine. We opted for the lower-priced lunch course at 8,190 yen (tax included) as it was our first visit. The sake pairing included five varieties served in half cups, each complementing the dishes perfectly. The meal began with a flavorful assortment of appetizers, including a refreshing vinegar-marinated squid and a juicy eggplant and pumpkin dish. The highlight was the hot and flavorful eel soup, followed by a unique sashimi of matured i...

I was invited to this restaurant. Although it's not a Michelin-starred establishment, I truly enjoyed the meal. The chef was friendly and engaging, which added to my satisfaction. I strive to improve myself every day so that I can dine here on my own! The fresh oysters were incredibly delicious.

【Date of Visit】October 2, 2021, Dinner 【Order】Chef's recommended course: Heartland, Southern Beauty, Northern Snow, Arigatamai, Kizuna, Moto, Kinou Yesterday, I really wanted to see the Morishita at the Kyoto International Forest, so I headed to Wakasa Stadium in the morning. After enjoying two games, I had Japanese cuisine for dinner. It was my first visit to Koku-san in Demachiyanagi, a place full of memories. There were only three groups at the counter, starting at 6:00 p.m., and as usual, I was the only one dining alone. I made a reservation for the higher course. The dishes had quite innovative combinations, such as spider crab with potatoes and yuzu pepper, abalone with figs and udon, and nori seaweed with white zucchini and sea urchin, which left a strong impression. The chirashi sushi made with my favorite nodoguro fish didn't quite suit my taste. The head chef provided detailed explanations about the history and wonderful tableware, which was very educational. It was a fun evening with some surprising reunions. Thank you for the wonderful meal.

I visited a restaurant with a senior colleague that is usually difficult to make a reservation at, but we were able to secure one during these times. Being selected as one of the top 100 restaurants, the dishes and tableware were beautiful. The service and hospitality were also top-notch, and you could feel the chef's passion in every dish. Each item we ate had some kind of information embedded in it, so it was very educational. I especially enjoyed the appetizers, which had messages related to the Choyo no Sekku (Double Ninth Festival). If I have the chance to make a reservation again, this is definitely one of the restaurants I would like to visit. Thank you for the wonderful meal.

Thank you for viewing. I went to the Michelin one-star Japanese cuisine restaurant "Koku" for lunch. The location is about a 5-minute walk from Demachiyanagi Station. It's about 15-20 minutes by taxi from Kyoto Station. The service was decent compared to typical Kyoto restaurants, with the hostess being attentive. The dishes were meticulously prepared, especially the appetizers were beautifully presented and delightful. The dessert of grapefruit jelly and crème brûlée was delicious. Reservations are now easier due to the impact of the pandemic, but lunch seems to be popular. I would like to visit for dinner next time. Here is what I had that day: "Roasted green tea", "Scallop, hamo fish, with Tosazu vinegar", "Soup with moss (flathead fish) and komo tofu", "Mie octopus, Nagasaki flounder, nagaimo kan, Mizuna", Appetizer, "Quail egg, Kagoshima beef roast beef, yuba, snap peas, Shimonita konjac, shrimp, moro lemon marinated in Nanban style, kogomi tempura, Ryukyu holly (Okinawan pineapple) salad, Itaya shellfish and sea bream milt salad, simmered anago sushi, pickled ginger", "Surume squid with butterbur sprout and seaweed, sansai", "Pickles", "Red miso soup", "Bamboo shoot rice", "Grapefruit jelly", "Crème brûlée".

At the usual Koku-san, we had Aburame and Komodofu Wanmono, Su and Mizunasu Tempura Takotai, Nagaimo Sake and Vitamin Daikon, and Nodoguro Wakatake Wanmono... I forgot to describe them in detail due to being moved by the delicately combined dashi and ingredients. Thank you always, Master, and looking forward to your continued support! ❤️

I visited this restaurant in Seiryu-cho, Kyoto. I made a reservation the day before, and the landlady, I think she is, provided extremely polite service for which I am truly grateful. Now, as for me, I'm still not quite accustomed to the delicate Kyoto cuisine, so it was a challenge. Starting with the first course of crab and taro shrimp, the dashi broth was amazing! It was so delicious, you know? The chef explained that subtle flavor and light dashi broth are different things. Yes, indeed, the dashi flavor was exceptionally good. The content, order, and ingredients of the dishes were all excellent. And God is in the details. The plates, the interior of the restaurant, the noren curtain, the restroom, the inner garden, the presentation – everything was the culmination of the young chef's carefully crafted vision. It was a place where you could feel the soul that had been meticulously polished. The chef's conversation was also very lively and entertaining. Although I didn't intend to drink while experiencing his dedication and taste, I ended up having a lot of sake. The standout dishes that left an impression on me were the half-cooked spiny lobster sashimi, the steamed miso blowfish milt, and the tea-marinated sashimi finale – the dashi that connected all the dishes was top-notch. This is a restaurant that I must revisit. It's a place where you can feel the changing seasons.

Former famous restaurant "Sakurada" run by the head chef. I made a reservation for 12:30 during the 11:30-13:00 serving time. Upon entering, I noticed that other customers (probably mostly regulars) were already in the middle of their courses, making me feel like I should have arrived earlier. I was seated at the far end near the entrance, with well-worn trays for serving dishes and brief explanations of the food. Initially, I felt like I was experiencing the refined atmosphere of Kyoto. However, as the course progressed, the head chef displayed his sense of humor and engaged in enjoyable conversations. When they realized my interest in the dishes, they showed me photos of ingredients from their own farm and explained in detail. I heard interesting stories about Kyoto from the head chef, who is not originally from Kyoto but has been there for 20 years, and from a neighboring guest who is from Kyoto but has lived in Tokyo for a long time. Both the head chef and the hostess were strikingly attractive, giving off a similar impression. The hostess was particularly knowledgeable about the dishes. While I didn't find anything exceptionally delicious, I enjoyed trying various unique Kyoto ingredients. There's a special charm to Japanese cuisine in Kyoto. I visited on the 27th, the last operating day of the year, as they were focusing on preparing New Year's dishes from the next day. Thank you for the precious time in Kyoto at the end of the year. The bill was just under 9000 yen. ★7 Started with a dashi broth, reminiscent of tea-flavored rice porridge. ★7 Aperitif - a Kyoto sake called Nanzan with a slight bitterness. ★7.5 Yuzu-kamayaki - simmered in a yuzu pot, featuring Hokkaido cod milt lightly seared. ★7 Crab shinjo soup - the crab fibers crumbled easily, but it was quite ordinary without much excitement. ★7.5 Hirame sashimi - parts with good fat content and parts for sashimi; I preferred the fatty parts. ★8 Radish with grated daikon, yuzu, tamari soy sauce, and ichimi togarashi sauce was delicious and paired well with the meat. ★8 December's hassun - first captivated by its delicate charm; the decoration changed from autumn leaves to snow-themed after the recent snowfall. ★8 Lotus root tofu - crispy on the outside, similar to yamaimo inside, delicious and crunchy. ★7 Ako's grilled yuba - firm texture with a flavorful white fish. ★7.5 Sweet potato chips. ★7.5 Tamago matsukaze - similar to quiche. ★8 Duck breast simmered dish. ★6 Horikawa beef burdock - a large piece about 7 cm in diameter, with a bold taste and soft texture resembling burdock but closer to yam. ★8.5 Shiitake white miso salad - my favorite taste among the dishes. Tofu flavor, rich sweetness, beautifully presented on a bed of red and snow-covered maple leaves. ★8 Yuba and shrimp - hidden in a house-shaped container. ★8 Steamed assortment - the main dish of the day, featuring handmade konjac from Shimonita that is not commonly available, with a rustic texture and a good bite. It's simmered for 3 hours in chicken broth made from Hyogo hydraulic onions, daikon, and chicken. The chicken was said to have lost its umami, so it is used for staff meals. Spinach harvested from the Shugakuin's own farm, with a sweet taste, is rare. Each component is cooked in a different broth and combined at the end! ★8 Turnip rice - soft like porridge with juicy turnips, overall moist and refreshing. ★8.5 Creme brulee. ★7.5 Apple. ★8 Turnip rice onigiri.

This is a Michelin one-star restaurant. I made a reservation over the phone about two months ago. It's located near Demachi shopping street, where Futaba is famous for its bean daifuku. When I arrived for my 6:00 pm reservation, the 8-seat counter was already full. We had the evening omakase course, with a variety of dishes including sashimi, grilled fish, tempura, and crab. The main dishes were crab and softshell turtle, both of which were delicious. However, while the seasonal presentation was beautiful, I found the flavors of each dish to be a bit lacking in delicacy. Lastly, they asked for a 5% credit card fee, which I ended up paying in cash. Overall, it left a slightly disappointing impression.

First visit. It was lunch time, but we ordered the evening course. - Aperitif - Conger eel and matsutake mushroom - Salmon roe rice bowl - Egg tofu with abalone - Red snapper and tuna assortment - Komatsuna and shimeji mushroom ohitashi - Fried ginkgo nuts - Gizzard shad sushi - Taro - Edamame - Chestnut assortment - Roast beef - Mackerel - Conger eel sushi - Squid ink - Eel with grated daikon, cucumber, and green onion - Grated nagaimo with cold somen noodles and tomato - Conger eel hot pot - Myoga ginger - Sweet pepper from Mannou Temple - Crème brûlée - Nashi pear jelly