Today's Kyoto dinner was the fifth time in 5 months~ I visited Nijo Yamagishi, a hot pot specialty restaurant that offers seasonal dishes and hot pots. I was looking forward to enjoying the Sansho pepper hot pot today ( ^ω^ ) The highlight of today's meal is the Sansho pepper, which has a very short eating season~ The aroma of Sansho pepper fills the air, making saliva overflow from the mouth to the stomach (･_･; Placing plenty of Sansho pepper on the thinly sliced beef shabu-shabu, the mild fat melts and creates a rounded flavor. When you savor it in your mouth, the enchanting sensation of sweetness and umami spreading throughout the mouth with a tingling sensation is unforgettable... Every spring, I naturally remember that moment of savoring it (･_･; Nijo Yamagishi is a precious restaurant where you can enjoy the most shining seasonal ingredients through their hot pots. It is a valuable place that always satisfies its customers with high hospitality, suitable for various occasions such as girls' gatherings, dates, and business meetings. I recommend visiting this stable and valuable restaurant to enjoy seasonal ingredients and a lively atmosphere for conversations~ Today's menu: ¥28,180 Lobster, sea urchin, inch beans, sesame tofu with bracken, Kyoto Tsukahara, bamboo shoots, fiddleheads, sakura shrimp sukiyaki, yuzu tuna, Hokkaido sea urchin, Nagasaki swordtip squid, nori roll, egg yolk soy sauce, firefly squid sashimi, firefly squid shabu-shabu, assorted appetizers with udo and hairy crab, mozuku, bonito tataki, beach bluster, bamboo shoots, taranome, young sweetfish, shirauo from Lake Shinji, urui, bottarga, sakuramasu from Fukui, wood sorrel miso sauce, white asparagus with egg yolk sauce, red sea bream with cherry blossom aroma, rapeseed blossoms, Sansho pepper hot pot, beef shabu-shabu, red miso, onsen tamago zosui, sakura cookies, matcha, and other drinks.

I visited Nijo Yamagishi, a sister restaurant of Tomikoji Yamagishi, to try the seasonal Sansho pepper hot pot. The appetizer consisted of mugwort tofu with sea urchin, shellfish, and jelly with inch beans. The refreshing aroma of mugwort and the sweetness of sea urchin spread in the mouth, making the colorful inch beans a dish that evokes the season. The clear soup featured cherry shrimp and a mixture of spring vegetables like aigamo duck, bracken, and fresh bamboo shoots. The vibrant pink color and elegant presentation instantly brought the essence of spring to mind. The rich aroma and velvety texture clung to the palate, offering a luxurious experience. The sea urchin, tuna, and firefly squid with yolk soy sauce were served as sashimi and hand-rolled sushi, both equally delicious. The firefly squid was presented in two variations: sashimi with olive oil and salt, and shabu-shabu with broth. The raw firefly squid had a slight fishy scent but its tender texture, combined with the sweetness of the olive oil and salt seasoning, created a unique and delightful flavor. The assortment dish included bonito sashimi, crab with seaweed vinegar, fried young ayu fish, taranome shoots, simmered sea bream roe, and white fish with flying fish roe. A luxurious and delightful menu for seafood lovers. This was followed by grilled cherry salmon with yuzu, and sweet snapper wrapped in cherry leaves. The intense umami flavor of the sweet snapper with kelp marination was exceptional. Finally, the highlight was the beef and Sansho pepper hot pot. Premium Sansho pepper was generously sprinkled over the pink beef, creating a beautiful visual contrast and a truly exquisite dish. The beef wrapped in Sansho pepper, enjoyed with onsen tamago and sweet miso sauce, offered a tantalizing combination of melting meat, crunchy Sansho pepper, and a tingling sensation on the palate. The meal ended with egg rice porridge cooked in the flavorful broth, accompanied by dried small fish and cod roe. The simple yet satisfying egg porridge was enough for me. The first dessert was a bavarois of sake lees and blue cheese topped with orange. The bavarois had a strong sake lees flavor, perfect for sake enthusiasts. The second dessert was matcha with cherry blossom cookies. A classic combination, but in Kyoto, matcha always tastes exquisite. Overall, I thoroughly enjoyed the menu that captured the essence of a vibrant spring. I heard that the head chef is planning to open his own restaurant, and I am looking forward to that as well.

[February 2023 Visit] On this day, I had dinner at this restaurant in Nijo Yamagishi, Kyoto. It's the second branch of Tomikoji Yamagishi, specializing in nabe kaiseki cuisine. I was really looking forward to it. It's within walking distance from Nijo Station, and you can also take a bus from Hankyu Karasuma. I took the bus there and walked back to Karasuma with my friends, chatting and laughing. The entrance was lovely, with a souvenir shop at the back. Let's stop by on the way out. The rooms are private with sunken kotatsu tables, very comfortable. - Delicious sparkling sake, it was so good I was entranced. - Umeshu soda, also delicious. - White miso and sake lees, marinated daikon radish and clam tempura. It was Setsubun, and the clam was delicious. - Karasumi mochi, it was so delicious I thought I might faint. - Hassun platter: sea bream sashimi, udo, sea urchin, buntan citrus, ankimo (monkfish liver), Nara pickles, teppanyaki okame-san, sea cucumber, shinwakame seaweed with vinegar, spear squid and rapeseed blossoms (with yuzu pepper, lovely). - Nimono: Matsuba crab shinjo, turnip (a type of turnip), Kyo kabu turnip with grated turnip sauce. - Sea urchin, toro, and squid salad hand rolls, incredibly delicious as you can see. - Fried flounder with nori seaweed, plum sauce, and Yatsushiro nori fragrance, the aroma of Yatsushiro seaweed was amazing, and the flounder was delicious. It was incredibly delicious. The balance with the dashi was perfect. I even finished all the dashi. - Salad: chrysanthemum greens, udo, ginkgo nuts, shiitake mushrooms in white sesame dressing, the white sesame dressing was beautiful and, of course, delicious. - Nabe: wild vegetable and beef nabe. I just ate in silence. It was so delicious. Plus, you can enjoy changing the flavors. The service was excellent. Classic meat and onsen egg. It was fantastic. - Donabe rice: spring mixed rice, it was so delicious that I had seconds. The pickles were also delicious, I wanted more. - Dessert: two types were both incredibly delicious. It was an amazing restaurant. I'd love to go back when the seasons change.

️Kyoto Trip♪⁡I can't forget the excitement of not being able to make a reservation at Yamagishi-san... This time, we went to a hot pot restaurant in Nijo. @nijo_yamagishi⁡The pre-hot pot dishes are in the same Kyoto kaiseki style as the main branch.⁡And the monthly changing hot pot featuring Wagyu beef❗️⁡Beautiful sirloin & mountain vegetables✨⁡The chef carefully simmers it in the room and serves it individually, providing exceptional hospitality❤︎⁡It's incredibly delicious❤️⁡Monthly changing hot pot kaiseki for 22,000 yen◆Appetizer◇ Fried soybeans with sansho pepper, auspicious fortune paper strip for the beginning of spring. A February-themed arrangement.◇ White miso with sake lees, including daikon and clams. Very elegant but with a deep clam flavor.◆Karasumi mochiThe chef grills it over a charcoal fire, which is quite exciting♪ And it's accompanied by additional karasumi❗️Another dish unique to February. Despite the generous amount of karasumi, it's surprisingly not overly salty, retaining its elegance.◆Hassun◇ Abalone, urui (hosta shoots), sea urchin, and pomelo citrus jelly vinegar◇ Ankimo (monkfish liver) and Nara pickles◇ Sea pineapple and fresh wakame seaweed in vinegar◇ Pregnant spear squid◇ Rape blossomsThe use of dishes related to Setsubun (the day before the beginning of spring) added a seasonal touch. Ankimo in the demon dish, vinegared dish in the good fortune dish. A variety of small dishes to enjoy little by little♪ Sake goes down smoothly❤️◆SoupMatsubagani (snow crab) and uguisuna (winter greens) with yuzu. Seigoin kabura turnip suri-nagashi (grated and strained) soup. A luxurious soup where you can enjoy the high-grade ingredient, Matsubagani, in a clear broth. It's pure bliss‼️◆Hand-rolled sushi with sea urchin, squid, and fatty tuna. You get to roll it yourself❣️Generous amounts of high-quality toppings, as expected‼️This seems to be their signature dish.◆Fried aburame (Japanese butterfish) with plum flavor and grated daikon with Yatsushiro nori (seaweed). Top-notch ingredients as well.◆Chrysanthemum greens, udo (mountain asparagus), shiitake mushrooms, Aichi ginnan (Ginkgo nuts) in white sesame dressingWhite sesame dressing, a favorite of mine, also makes an appearance❗️Loaded with ingredients, very satisfying♪◆Nabe (hot pot)Shojin garlic, myoga (Japanese ginger), Wagyu beef sirloin, deep-fried butterbur sprouts. The chef personally shabu-shabu cooks it in the hot pot and serves it on plates❣️This main hot pot dish changes monthly. It's incredibly lucky to have Wagyu beef. The meat is tender, chewable with the gums, and melts in your mouth❤️It's a sensation of deliciousness‼️Enjoyed with onsen tamago (soft-boiled egg), salt ponzu, and sansho miso♪◆Sakuradai (cherry sea bream), takenoko (bamboo shoots), and fuki (butterbur) clay pot rice with picklesThe finale is clay pot rice‼️It was cooked perfectly. Cherry sea bream rice with early bamboo shoots is the best‼️It was very delicately flavored♪◆Dessert◇ Sake lees pudding◇ Camellia mochi◇ Matcha green teaPerfect until the very end❣️It was meticulously prepared.⁡It's no wonder it's a branch of a Michelin-starred restaurant.⁡I understand why it's so popular among top celebrities...❤️⁡You can relax in a completely private room here〜♪It was incredibly delicious and impressive. Thank you for the meal（╹◡╹）♡⁡Visit Score 3.75⁡Nijo Yamagishi⁡8-1 Nishinokyo Shokuji-cho, Nakagyo-ku, Kyoto City⁡☎️075-801-7900⁡⏰17:00 to last seating at 20:00⁡Closed on Tuesdays and Wednesdays⁡3 minutes walk from JR Nijo Station⁡⁡#NijoYamagishi #KyotoDining

In Kyoto, it's nearly impossible to get a reservation at the famous traditional Japanese restaurant, Tomikojima Yama Gishi by yourself... but fear not, their sister restaurant here at Nijo Yama Gishi is also quite challenging to book! The nearest station is Nijo on the JR Sanin Main Line, about a 10-minute walk from Omiya on the Hankyu Kyoto Line. This place specializes in hot pot kaiseki cuisine. There's a retail space with sweets and dashi stocked. You'll need to take off your shoes before entering the private rooms, which are sunken kotatsu style. During our visit in February, the seasonal atmosphere was unique. Here's a glimpse of the menu: - Monthly changing hot pot kaiseki course for 22,000 yen - Various dishes like crab, sea urchin, and wagyu beef hot pot - Delightful desserts like sake kasu pudding and matcha. The meal starts with a white miso and sake kasu soup with big clams, followed by a luxurious dish of sea urchin, tuna, and squid for hand-rolled sushi. Each dish showcases seasonal ingredients and flavors. The wagyu beef and mountain vegetable hot pot is prepared right in front of you, served with different condiments to enjoy. The meal ends with a satisfying dish of rice with sakura sea bream and bamboo shoots. Despite being full, the food was too delicious not to have seconds! The attention to detail in each dish made the dining experience truly memorable. Grateful to my friend who brought me to this wonderful restaurant - I'd love to visit again in summer or autumn. Thank you for the feast, Nijo Yama Gishi!

At Nijo Yamagishi in Kyoto, the main dish is hot pot cuisine. This time, I was pleasantly surprised by the deliciousness of the shirako and fugu hot pot! The piping hot pot, enjoyed while feeling the warmth from the attentive staff, warmed both my body and soul. ❤️

The restaurant in Kyoto's Nijo was very delicious, a Michelin-starred restaurant famous for its hot pot. First, they served warm yuzu, with a very nice fragrance, and delicious appetizers from within that yuzu. There were many delicious appetizers like sea urchin, elegantly presented. Next came dishes like snow crab, mozuku seaweed, and then blowfish, shirako, and white miso soup, followed by dishes like whole radish, kamasu fish, and karasumi bottarga, all delicious. The shrimp and taro were also delicious. The highlight was the incredibly delicious and fresh fatty tuna, sea urchin, miso, and wasabi, wrapped in seaweed and rice to make rolls. It was amazing. Then came a palate cleanser of Western pear and monkfish hot pot, followed by an apple pudding and finished with chestnut daifuku. It was delicious until the end. -Reviewer: HaraPekoMakku Time: 22:16

Thanks to the warm hospitality of the head chef, the hostess, and everyone, my heart was warmed. The crab hot pot course was just right for women. I was looking forward to visiting as it's a sister restaurant of Yamagishi-san. The atmosphere in the private room was nice and relaxing. I am grateful for all the thoughtful gestures.

There are 12 courses of matsutake mushrooms, conger eel, and beef, with surprisingly large portions and high quality. The sea urchin was fresh and delicious. The conger eel was fatty and delicious, perfect for the autumn season. The hot pot was cooked perfectly and tasted great. The matsutake mushroom and conger eel rice was too much to finish. The service was warm and it was a very good restaurant.

Weekday 6pm advance reservation hot pot course (¥16,500) This restaurant, which I have been curious about for a while, is a new store from the famous Yamagishi. It is a kaiseki cuisine with chicken hot pot as the main dish. Japanese restaurants in Kyoto are of a very high standard, so I am usually quite satisfied wherever I go, but overall, this time I felt a low level of satisfaction. While everything was well presented, there was no particularly impressive dish, all were just average. I have been to various restaurants in Kyoto in the same price range, but this one left a rather ordinary impression. Even the main chicken hot pot lacked a remarkable deliciousness, it was somewhat mediocre. I couldn't quite understand what they were trying to emphasize or what their unique selling point was until the end.

Located near Kyoto's JR Nijo Station, "Nijo Yamagishi" is a Japanese restaurant that mainly focuses on hot pot courses, and is the sister store of the renowned Kyoto restaurant "Tomikoji Yamagishi." During my visit, they were serving a course featuring fresh conger eel, as it was in season. Each dish, aside from the hot pot, was of excellent quality and quite generous in portion size. I recommend savoring each dish attentively until you reach the freshly cooked rice served at the end. The hospitality of the staff, especially the landlady, was exceptional, creating a very cozy atmosphere. It's a restaurant I definitely want to visit again.

This is the second branch of Tomikoji Yamagishi. It is a newly renovated restaurant near Nijo Station and is beautiful. The wife of the owner of the main store is in charge here, and she kindly finished the hot pot right in front of us. She had a gentle demeanor and provided very polite service, leaving a good impression. Thank you for the delicious meal!

This is a restaurant that is the second branch of the popular Kyoto traditional Japanese restaurant "Tomikojima Yamagishi", which is known for being difficult to make reservations at! I had always wanted to go there before, but the high barrier was a bit intimidating... However, this time, thanks to a wonderful connection with a regular customer, I was given the long-awaited opportunity to make my first visit... Thank you very much! After work, I headed to Nijo via Kyoto Station! This is a restaurant where hot pot dishes are the main focus, and this time we were guided to a private room. From reading Mr. Myrebi's review, it seems like the head chef has trained at renowned establishments such as "Wakuden" and "Kiyama"! Anyway, I ordered a bottled beer and raised a toast~♪➖➖➖➖➖➖➖➖➖➖➖➖➖➖➖➖★Menu Items Received★♦︎ Hairy Crab and Sea Urchin Vinegar DishIn celebration of Children's Day, iris leaves were garnished. A refreshing delicacy where the presence of hairy crab and sea urchin, the firmness and smoothness of mozuku seaweed, and the jelly of citrus fruit blend together harmoniously. Captivating from the start!♦︎ Batico Rice Steamed with SakeA slightly undercooked batico that is a delight for sake drinkers. The harmony between the light fragrance of beans and the crunchy texture of flat clams is irresistible!♦︎ Softshell Turtle Egg CustardA softly cooked turtle egg in a rich softshell turtle broth. A supreme broth where the richness and umami of softshell turtle are condensed. This is... definitely sake material!♦︎ Assorted Appetizers - Fried Eggplant and Okra, Deep-fried Young Sweetfish, White Sesame Dressed Lotus Root, Roast Beef, Yellowtail with Plum SauceHere comes the assorted appetizers! They were all undeniably delicious, but the crispy texture and slight bitterness of the deep-fried young sweetfish were outstanding... Also, the white sesame dressed lotus root! The richness of the cheese is balanced by the fragrance of myoga, making my cheeks relax with every bite.♦︎ Uni, Toro, and Squid Hand-rolled SushiTaking the initials of uni, toro, and squid to create "uito". Roll up seaweed, sushi rice, and toppings yourself, and enjoy it like a hand-rolled sushi. A playful and enjoyable delicacy.♦︎ Kinmedai Grilled with Yuzu SauceCrispy skin and perfectly cooked tender kinmedai. The white asparagus with excellent texture is entwined with egg yolk sauce, and the side is complemented by none other than sansho pepper!! Ah, it's beyond amazing...♦︎ Tomato and Shepherd's Purse Vinegar DishA palate cleanser at this point. The well-balanced sweetness and acidity of the tomato, along with the slippery texture of shepherd's purse. Wrapped in gentle acidity, completing a mouth reset!♦︎ Shabu-shabu Hot Pot with Sansho PepperThe main hot pot is shabu-shabu with beef loin! And to finish, they added the earlier mentioned sansho pepper (*ﾟ∀ﾟ*). This sansho pepper apparently costs around ¥30,000 for 100g, and ¥350,000 for 1kg... Well, it couldn't be anything but delicious, right? The trio of flavors from the sansho pepper, beef, and watercress is exquisite when enjoyed with the broth. They also provided a soft-boiled egg for flavor variation, but I drank it separately later because it seemed a waste to put it in the hot pot.♦︎ Hot Pot with Bird Clam and Garlic ChivesOh my, they even brought out a hot pot with bird clam and garlic chives. It's usually a choice-based hot pot, but they kindly offered a version with bird clam... What a delightful surprise (；∀；). I was surprised by the bird clam liver! It was my first time trying it, and it had a unique chewy texture and a subtle bitterness. I had the precious experience of tasting it!♦︎ Clay Pot RiceMy stomach was quite full by this point, but my mouth and stomach were craving carbohydrates. The rice was cooked slightly soft, and incredibly sweet!! Just plain rice, but extremely delicious! I added some shredded mountain pepper and mentaiko for flavor variation in the second half... I ended up eating about 3 bowls in total.♦︎ Finishing PorridgeI was already quite full, but I wanted to have some porridge! They added the clay pot rice to the shabu-shabu broth!! And on top of that, they included extra sansho pepper! Ah, it's beyond amazing...♦︎ Warabi Mochi with MatchaFor dessert, there was a silky warabi mochi with matcha. The head chef prepared it. A completely satisfying meal until the end!

On this day, I finally visited "Yamagishi" as I had been wanting to for a long time. Since it is quite difficult to make a reservation at the main store, we first went to "Nijo Yamagishi". It was a gourmet gathering organized by a senior blogger who is a regular at "Yamagishi" and three other gourmet bloggers. They put their hearts into their work, deepened their knowledge of carefully selected ingredients and sake, and at times, looked at hospitality and operations from the perspective of the restaurant. By deepening their understanding of the restaurant in this way, they introduce the restaurant to others. And always having a mindset of discovering new restaurants that they have not yet seen is what makes them conscious gourmet bloggers. It's about staying true to the essence without resorting to superficial tactics, which I think applies in any field. A gourmet gathering with such members is always enjoyable. Unlike the main store, "Nijo Yamagishi" has private rooms. Gourmet conversations naturally become lively. The sake is also carefully selected by the landlady. The crisp and spicy "Tengu Dance Super Spicy Junmai Sake" complements the dishes well. The monthly changing hot pot kaiseki course starts from 16,500 yen. Although hot pot kaiseki gives off a "drinking party!" vibe, I was amazed by the delicate and luxurious dishes made with seasonal ingredients. I ended up adding too much and the price went up, but the content was so convincing. - Hair crab and sea urchin vinegar dish arranged for the Boys' Festival. To ward off evil and ensure children's health with iris and mugwort. My stomach will also grow healthily. Hair crab and sea urchin with mozuku and pomelo jelly. The refreshing citrus and vinegar enhance the umami. - Bachiko rice steamed with fragrant beans and flat clams, steamed rice with half-cooked bachiko. The flat clams are crunchy and satisfying, while the bachiko releases umami as you chew. Finished off with the scent of yuzu peel. - Soft-shelled turtle egg soup At first glance, it looks like egg soup, but you get lost in the deliciousness of the soft-shelled turtle broth. Ah, this will extend my lifespan. - Eight-course meal Deep-fried eggplant and okra in spicy miso for accent. Young ayu fish with crispy rice crackers, sprinkled with karasumi. Zucchini, mirugai clam, and lotus root in white sauce. Rich with cheese, harmonized with the pungency of myoga. The low-temperature roasted beef is so tender it makes you grin, with scallion salt koji sauce and real sansho soy sauce that are also delicious. The fatty Kanna Hachi is refreshing with plum paste. Many meticulous works. Enchanting. - Uni-toro-ika salad Taking the initials of sea urchin, fatty tuna, and squid. You can eat it as it is, or make sushi rolls yourself. - Kinmedai yu-an grilled Crispy skin and plumply grilled golden eye snapper. The refreshing aroma of flower sansho with egg yolk sauce, white asparagus, and flower sansho! I've been wanting to eat flower sansho this season, and it's finally here! The refreshing scent of flower sansho complements the richness of the golden eye snapper and mirin. Superb. - Tomato and junsa vinegar dish To cleanse the palate. Tomatoes with a stronger sweetness than acidity. Almost like a dessert! - Flower sansho shabu-shabu With the flower sansho from earlier, we were presented with flower sansho shabu-shabu!! The most exciting moment. Served with vividly red fresh beef (forgot the origin) and seasonal green watercress. It's so beautiful it's enchanting. The chef carefully prepares the shabu-shabu. Slightly pink rare finish. And generously sprinkled with flower sansho. This year, it's an extra luxurious ingredient at 30,000 yen for 100g. The melting fat is light and crispy but incredibly flavorful. It's already delicious on its own, but today, it's with a mountain of flower sansho. Is it okay to have such happiness? Slightly sweet and refreshing. The more you add, the more delicious it becomes. It's an ingredient that even adults fight over. You can also change the taste with red miso and onsen tamago, but there's no need for that here. - Chicken and yellow chives hot pot Originally, you choose between flower sansho shabu-shabu or chicken and clams, but I asked to add a little bit of the latter. After all, this year's chicken and clams have just started.

This is a sister restaurant of the popular and hard-to-book traditional Japanese restaurant in Kyoto, "Tomikojima Yama Kishi." This place focuses on hot pot dishes and offers private rooms for a leisurely dining experience. The dishes include delicacies like hairy crab and sea urchin to celebrate Children's Day with iris leaves for protection. The balance of flavors in dishes like steamed rice with rare sea bass, turban shell, and light beans is exceptional. The turtle egg custard with a unique deep flavor and the beautifully presented assortment of small dishes are also highlights. The hand-rolled sushi with sea urchin, toro, and squid is a luxurious treat, while the grilled golden snapper with yuzu sauce and white asparagus is exquisite. The vinegar dish with tomatoes and shepherd's purse is refreshing, and the main hot pot options include fresh scallops or wagyu beef with Japanese pepper. The wagyu beef shabu-shabu hot pot with Japanese pepper is a must-try, and the clay pot rice is delicious on its own or as a porridge with the hot pot broth. The water cake with matcha is a delightful dessert to end the meal. Overall, this restaurant offers a satisfying dining experience with its impressive cuisine and ambiance at a more affordable price compared to the main branch, Tomikojima Yama Kishi.

This restaurant emphasizes hot pot dishes, which are served as a finale in a kaiseki-style meal. The rice in the clay pot was a bit soft, but everything was delicious. The monthly special hot pot featured mountain vegetables and beef, with the beef being melt-in-your-mouth delicious. The restaurant also has a nice room where they sell souvenirs, showing their dedication to business. A favorite hot pot spot for me is Tomikoji Yamagishi.

The atmosphere of the restaurant is lovely. The proprietress is very cheerful and delightful, making the experience enjoyable. We had a lot for lunch - dashi, seasonal ingredients, presentation. Everything was wonderful. It seems they offer takeout, so I'd like to try ordering once.

At Tomikoji Yamagishi, the hot pot changes with the seasons. During this visit, they had a summer Kyoto specialty, conger eel hot pot. It was delightful to enjoy a casual meal of conger eel hot pot at this price point. The course included: - Appetizer: Clear tomato juice and jelly with sea urchin and water shield on lotus leaf - Soup: Prawn, taro, and collinkey soup without any seasoning - Assorted dishes: Corn husk-grilled horse mackerel, loofah with vinegar sauce, dried sweetfish, conger eel sushi, and more - Sushi hand roll: Sea urchin, fatty tuna, and squid hand roll made in front of you - Grilled dish: Fillet of beef with miso and green fig miso - Palate cleanser: Sudachi sherbet - Fried dish: White sea bream with seaweed sauce, Kamo eggplant, and ginger - Eel hot pot: Eel with soy sauce and plum, served with vegetables and udon noodles - Rice: White rice in a clay pot with assorted side dishes - Dessert: Lotus mochi with elegant sweetness.

There were cute radish lanterns with candles inside, which was fun. The monthly hot pot with mountain vegetables and beef was delicious, especially the melt-in-your-mouth beef. The dishes were great, and the landlady and chefs were refined. The finale of rice in a clay pot with condiments was also amazing! The staff were wonderful. I want to go back again.

I enjoyed a luxurious crab hot pot recommended by a friend at this place. I heard that the type of hot pot changes every month, and this month it was crab and kue. I thought it was just hot pot, but various dishes kept coming out, and they were all delicious!! I was already satisfied to the max before going for the hot pot. (laughs) There were three choices for the end, but I couldn't decide (laughs), so they prepared a little bit of each for us. The landlady and the very young chef were friendly, yet provided sophisticated service. Being in a completely private room also made it a relaxing experience. On our way out, they kept watching us until we turned at the straight street. It may not be a place you can easily visit multiple times due to the price, but it's definitely a special restaurant that I want to visit again.

Located about a 5-minute walk from Nijo Station on the Sanin Main Line, in a residential area close to Nijo Castle, "Nijo Yamagishi" is the second branch of the renowned Japanese cuisine restaurant "Tomikojima Yamagishi," known for its Michelin one-star rating in the "Michelin Guide Kyoto Osaka 2018" and its reputation as one of the most difficult restaurants to book in Kyoto. This restaurant, specializing in a hot pot kaiseki centered around enjoying the rich dashi broth from the main branch, opened in October 2019. The menu includes dishes such as "steamed rice," "chestnut steamed rice," "steamed sea bream with salmon roe and ginkgo nuts," "clear soup with white matsutake mushrooms," "conger eel tempura," "hassun platter," "red and white vinegar-dressed namasu with Hokkaido scallop," "kazunoko, deep-fried taro," with cheese inside the fried taro. "Steamed shrimp and turnip," "seared kamasu fish," "utomaki (sea urchin, fatty tuna, squid)" mixed with egg yolk soy sauce, rolled in nori seaweed, and called "utomaki" after the initials of each ingredient. "Grilled mantis shrimp liver," "lotus root and green bean sesame salad," "boiled minari water dropwort and shimeji mushrooms," "fried cloud-like egg yolks with fig in white miso sauce" with sliced figs at the bottom, topped with fried shirako (milt), white negi (Japanese leek), and served with white miso sauce. "Conger eel and matsutake mushroom hot pot" with plenty of sudachi citrus. Accompanied by two types of condiments, sansho pepper miso and plum paste. "Hand-stretched somen noodles from Shodoshima," "clay pot rice," "special eight-flavor mentaiko seasoning," "sticky enoki mushrooms," "shredded yuba with sansho pepper," "pickles," "ice cream sandwich" filled with hojicha tea ice cream, chestnut, and sweet red bean paste. "Green tea."