I participated in a private dining event at a renowned restaurant where reservations are hard to come by. The taste was flawless, every dish was deeply delicious. The staff attentively served each dish to the members who arrived late (I'm sure it caused them some trouble), and the service was excellent. For the final rice dish, we were able to choose two types of our liking, leaving us full, satisfied, and thoroughly enjoying the experience.

I visited Noguchi-san's restaurant for the second time, having become a fan of the meat dishes and the head chef during my first visit. I revisited after a year, enjoying the chef's recommended sake and course dishes. After finishing the course, I also ordered a couple of dishes a la carte. The other dishes were delicious as well, and the meat dish I had for the second time was just as I remembered, very satisfying!

"Noguchi Tsugi," which opened as the second branch of the famous and hard-to-book Kyoto restaurant "Kyotenjin no Guchi." I initially started going here as a sister restaurant to Noguchi, but now I love this place itself and visit often. While inheriting Noguchi's cuisine, Chef Yoshida's unique touch is evident, and I always leave satisfied with the delicious food. The menu is primarily course-based, with options to add seasonal ingredients or popular à la carte dishes. The course this time included: Frozen half portion of shark fin, Meat suki (meat and water eggplant), Sashimi of Biwa trout, Uni and botan shrimp sushi, Grilled white sea bream, Matsutake mushrooms and eel with sansho soy sauce, Rice accompaniment set, and Matcha rare cheesecake. From the à la carte menu, I chose: Crab and shrimp cream croquette, Crab shumai, and Corn tempura. Overall, everything was delicious, but the signature Meat suki was exceptionally tasty, with the perfectly combined high-quality meat and seasonal vegetables. The Uni and botan shrimp sushi was melt-in-your-mouth delicious, and the eel with crispy matsutake mushrooms drizzled with sansho soy sauce was addictively flavorful. The variety on the à la carte menu is satisfying on its own, but I couldn't help but add more. The dessert at the end, always handcrafted by Chef Yoshida, is a delightful ending to the meal, especially when paired with coffee."

Located between the bustling Gion Tatsumi Bridge filled with foreign tourists and the dumpling shop where foreigners line up, this place offers a narrow pathway leading to seating space inside. There are souvenir items displayed inside, which are so appetizing that they immediately whet your appetite. The beef bowl is exactly as shown, not made from trimmings.

I had the seasonal course menu and some à la carte dishes!! Everything was so delicious... ❤️ The signature "Niku-sui" dish had a thick sauce with a kick of sansho pepper, incredibly tasty and satisfyingly filling. Then, we selected some items from the à la carte menu. The final rice dish was amazing! Even just the pickles and white rice were delicious, but there were so many tempting options that it was hard to choose. We tried the salmon roe rice and the mullet roe rice! And the homemade sake lees pudding. I was wary because I don't usually like sake lees, but it was so delicious that I finished it in no time! This is a restaurant I definitely want to visit again.

Michelin-starred Kyotenjin Guchi-san's à la carte version ❤️❤️ Just hearing that makes my heart race (*^o^*) ❤️ I had a great time with delicious food, drinks, and conversations. Even though it's a Japanese restaurant, the katsu sandwich was amazingly delicious ❤️❤️❤️ I look forward to trying various dishes as the seasons change (о´∀`о) I will definitely visit again! Thank you for the wonderful meal (*☻-☻*)///

I visited a restaurant that inherits the taste of Kyoto Tenjin Noguchi and wanted to try their specialty dish, Nikusui. I was able to make a reservation 2-3 weeks in advance. The location is right in the middle of Gion, making it easy for tourists to visit. The interior is clean with counter seats. The Nikusui was good, but not as exceptional as I had hoped. Other dishes were tasty as well, but the portion sizes didn't quite match the prices. They guide you through an a la carte menu towards the end of the course, where I chose popular dishes like shrimp and crab cream croquette, tender octopus simmered in soy sauce, and a mouthful of curry with karasumi. This flexibility was enjoyable. The shrimp and crab cream croquette had thick skin, making it a bit difficult to eat. It was different from the Western-style restaurants where the batter is thin and creamy. Each dish should be ordered from the restaurant specializing in it. The service was good.

Located near Gion and Shirakawa Tatsumi Bridge, this restaurant exudes a Kyoto-like atmosphere. "Noguchi Tsugu" is the sister restaurant of Kyoto Tenjin Noguchi. The name "Noguchi Tsugu" comes from the idea of connecting the flavors of the main restaurant, connecting customers and chefs, and connecting customers with each other. This Michelin-starred popular restaurant is known for its difficulty in making reservations. The cozy counter has 12 seats spaced out for a comfortable dining experience. The chefs and staff create a welcoming atmosphere with thoughtful care. The head chef and his wife are both wonderful, making dining a leisurely and enjoyable experience. Today, we had lunch. The set menu includes 3 dishes, including the famous "Niku-sui," rice, and dessert for 11,000 yen (tax included). You can add additional orders based on your preferences. Our course included Ruinart champagne, a chilled jellied dish, sakuramasu and bamboo shoots, the famous "Niku-sui," fugu shirako yakitori, butterbur sprout tempura, grilled shiitake mushrooms, edamame, and rice dishes. The meal was delicious, and we had a wonderful time. Thank you for the delicious food and lovely experience.

Now, let's talk about Kyoto. This is the 100th review of Kyoto. The main destination of this Kyoto expedition is "Noguchi Tsugu," a Michelin one-star restaurant. It is a sister restaurant of the well-known "Kyoto Tenjin Noguchi." After the usual greetings, the unique style here is to order individual items from the menu. The specialties here include a soup dish of clams and seared golden eye snapper, sashimi of cold flounder with bamboo shoots, and simmered meat with mushrooms. The highlights are the giant whitefish hand-rolled sushi, seasonal vegetable assortment, scallops, firefly squid, baby octopus, cherry trout, white asparagus, and butterbur miso. Additionally, there is an option to add a special assorted delicacy set (squid ink, horse tongue smoke, horse mackerel, whale bacon, duck prosciutto), shrimp and crab croquette, simmered conger eel, giant Moroko fried, rice set with shirimen, salmon belly, cherry blossom flakes, salmon roe, sea urchin rice, tuna rice, squid ink rice, and blackthroat seaperch dashi black ramen. For dessert, there is sake lees pudding, coffee, and bread for the stomach. The total cost is 28,500 yen per person. Noteworthy is the excellent choice of Japanese sake by the restaurant owner. It was a collection of simply delicious dishes.

- Number of people: 2 - Since it was a holiday and the restaurant was fully booked, we were accommodated during a gap in reservations with a shorter time limit. - Ordered the course menu: "Kabura and Fuguhire" (sushi with a soup made from soft-shelled turtle), "Ayu" sushi with roe in a broth, "Niku-sui" (meat dish), grilled matsutake mushrooms with kujo green onions, grilled kamashita fish with fresh tendon, kue fish with maiko mushrooms, hiratake mushrooms, and rice accompaniments (tai fish flakes, salmon belly, shredded dried fish with mountain pepper), red miso soup, sweet chestnut yokan, coffee, and tea. - A la carte menu: Duck prosciutto for 800 yen, shrimp and crab cream croquette for 1400 yen, grilled eel with sansho pepper soy sauce for 2000 yen. - Drinks: Shuho sake. - Impressions: The unique feature of this restaurant is that a 5-course menu is required, followed by the option to choose from the a la carte menu. Everything was delicious, especially the "Ayu" sushi, "Niku-sui," and salmon belly. The fluffy tai fish flakes were also interesting. There is a wide selection of sake cups to choose from, and the coffee cups are very stylish. While there are about 9 types of rice dishes like egg rice and truffle rice that you can have as many servings as you want, we only had about 90 minutes due to the gap in reservations, so we ended up with plain white rice. The a la carte menu presents seasonal recommended ingredients first, and the broad bean dish looked delicious. The beef cutlet sandwich and curry also caught our attention. The owner is from the Goto Islands, and when we mentioned having visited there a while back, they responded very warmly despite being busy. The woman next to us dining alone seemed to be a regular customer. The food was incredibly delicious, the atmosphere was calm and pleasant, so we would like to visit again!

This restaurant has become one of my go-to places recently, much like Yesterday's Today. It's great that I can adjust my meal with a la carte options after the omakase course depending on how full I am feeling. As always, the food was delicious. From the a la carte menu, I tried the Hokkaido-grown horse clam (ubagai) that resembles tridacna. It had a similar texture but felt a bit rougher. It was my first time trying it, and it was a treat.

This is my third visit. You can order a la carte to supplement the course menu, so you can eat until you are full. Particularly good dishes include fried horse mackerel, meat skewers, and sweetfish sushi. These seem to be the specialty classic dishes here, and they are highly recommended for their delicious taste. I enjoyed these dishes along with beer and sake, spending around 26,000 yen in total. In summary, not only the taste but also the cost performance is decent (although it's not cheap).

This is my second visit, a promise fulfilled for a repeat visit (lol). The specialty dish "nikusui" was delicious as always, with duck and eggplant underneath. I got carried away and indulged in plenty of ribeye steak from the a la carte menu this time. Planning a small party on the second floor next time instead of the counter seats on the first floor. Thank you for the wonderful meal.