On the 4th day in Kyoto, the highlight of the day was enjoying morning porridge at Hyotei Main Store. A friend from Nagoya made the reservation for us, and this time, there were four of us. Hyotei has a main store and an annex, with the annex serving morning porridge throughout the year, while the main store offers it only from July 1st to August 31st. The prices differ (annex: 5,445 yen, main store: 6,957 yen), and the contents vary slightly. The annex has table seating where you dine with others in the same space, while the main store provides individual tea rooms. To reach the tea room, you pass through a garden, and the head hostess guides each group. The tea room we were led to was a spacious room with sunken seating. The alcove in the room displayed a Gion Festival decorative long sword hoko and a scroll featuring a cormorant. The room exuded a dignified atmosphere, with a lush garden visible when glancing to the side. Although there were four of us, we were seated in probably the largest room among the sunken seating rooms in the main store, allowing us to relax comfortably without the need for formal seating. The course at the main store began with a tray containing Hyotei tamago (egg) and chimaki, a plate with man'nenjii and yamaimo rolled omelet, and a three-tiered lacquerware box in the shape of a gourd. The three tiers held dishes such as cucumber and jellyfish salad, sea bass and mozuku seaweed, myoga and eggplant miso, and yuba with gluten. Each dish had a robust flavor, indicating careful selection and preparation of ingredients. There were no unpleasant odors, and the flavors were clean and deeply satisfying. Despite the substantial amount of food, it settled easily in the stomach. Next, a bowl dish was served, featuring tofu topped with plenty of shredded nori seaweed. The tofu was silky smooth and slid down the throat effortlessly. Although soft, the tofu held its shape when picked up with chopsticks. Following this was the Biwa Lake grilled ayu fish, a dish exclusive to the main store, served with tadezu vinegar. The skin was crispy, and the flesh was tender. Despite being a large ayu fish, there were no bones or head to worry about, allowing us to enjoy the entire fish. Lastly, we were served porridge, pickles, and kudzu bean paste. We savored the plain porridge first and then enjoyed it with the bean paste on the second serving. After finishing the meal and preparing to leave, we encountered the 14th generation owner, Mr. Eichi Takahashi, in the garden. He was dressed in a suit, seemingly making courtesy visits for the Gion Festival. Modestly, when asked if we could take a photo together, he responded, "I apologize for not wearing a white coat, is this attire acceptable?" His humble and gentle demeanor truly surprised and humbled us. After taking the photo, he kindly asked where we were from and invited us to visit again, leaving us deeply moved. Everything about the experience at Hyotei Main Store was incredible! I felt so happy to have enjoyed morning porridge there. I sincerely hope to visit again. For those considering having morning porridge at Hyotei, I highly recommend experiencing it at the main store, even though it's limited to the months of July and August. This 450-year-old establishment, continuing for 15 generations, is truly a treasure of Kyoto, Japan. Thank you for the wonderful meal.

In the hot summer, it's best to start your day early! At Hyotei Honten near Nanzenji Temple, having morning porridge will warm up your chilled insides from the air conditioning and make you feel refreshed. The silky texture of the Hyotei Tamago, the savory flavor of the sweetfish, and the gentle taste and broth sauce over the porridge offer a delightful variety of flavors. The simmered dish of eggplant, yuba, and wheat gluten, as well as the seaweed and tofu soup, have delicious broth that seeps into every corner of your tired body, relieving you from the heat.

I arrived at Hyotei after a few minutes' walk from the hotel. It was a pleasant morning walk as it wasn't too hot yet, and I enjoyed a delicious breakfast. Everything was tasty, but I particularly liked the deep-fried simmered wheat gluten. The tofu had a pleasant combination of nori and dashi flavors, very comforting. I enjoyed the ayu by nibbling on it from the head. The bitterness of the tade vinegar and ayu's innards is a perfect match. It's delicious to pour plenty of sweet red bean paste over the okayu. When I poured the remaining paste over the last bowl, the aroma and dashi flavor were very good. From the moment of entering, I was guided by a very polite tatami room attendant, which also put me in a good mood.

It has been selected as a three-star restaurant in the Michelin Guide Kyoto-Osaka from 2010 to 2023. The 14th generation owner, Mr. Eiichi Takahashi, received the Mentor Chef Award, which is the first in the Kyoto-Osaka Michelin Guide. It was also selected as a 4 toque (17.5/20) restaurant in the Gault et Millau 2023. It was chosen as one of the Top 100 Japanese Cuisine Restaurants in the West on Tabelog in 2021/2023. I ordered the morning rice porridge (5,445 yen). It started with plum tea. Next, a three-tiered lacquer box with the famous "Hyotei Tamago" was served, with side dishes on the first tier, vinegar dishes on the second tier, and simmered dishes on the third tier. The Hyotei Tamago is a traditional dish passed down through generations, made with eggs laid by hens 3-5 days prior, resulting in a half-cooked egg with no mixing of white and yolk when cut in half. Other dishes included Kyoto bamboo shoot dishes, such as bamboo shoots and butterbur sprouts, and steamed Spanish mackerel. The large broad beans were cooked in jade green and had excellent seasoning. The egg omelette contained dried scallops, adding great flavor and texture. The bite-sized pressed sushi wrapped in cherry blossom leaves was filled with conger eel. The tofu in broth had a rich bonito flavor, with crispy seaweed complementing the smooth tofu. The finale was rice porridge with Yoshino kudzu broth, to be enjoyed with accompanying side dishes such as shredded Japanese pepper, simmered kelp, and pickled turnip. If you liked the review, please follow the account and save the restaurant.

This restaurant in Kyoto has a history of about 450 years. I revisited it after a long time. The 15th generation is currently running the restaurant, and I had heard that the 14th generation had retired, but on this day, the 14th generation came out to see us off with a calm and dignified smile. He humbly mentioned, "I'm already 84 years old," and I truly felt a sense of respect for him and realized there is much to learn from his attitude. We were led through a stone-paved path surrounded by small fences to a private room in the back. The green moss surrounding the stone paving was dazzling to the eyes, instantly transporting us through time. Inside the alcove hung a scroll with the words "Spring night, a moment" and a painting of a gourd box. Opening the sliding doors revealed a beautiful garden with delicate pale purple azalea flowers. The vivid sight made me involuntarily gasp in amazement. I realized that engraving history is truly about the unique atmosphere that cannot be replicated elsewhere. On this day, we had a lunch course priced at 35,000 yen. Here is the breakdown of the dishes: 1. Appetizers: fried inch-sized bean cake, Sichuan pepper, celery wrapped salmon, codonopsis lanceolata, rapeseed flowers, Yuzu citrus jelly with red sweet potato vinegar, and crushed wood sorrel. 2. Hassun: sliced red sea bream with Awaji soy sauce, tomato soy sauce, uguisuna greens, and wasabi. 3. White miso soup with lotus root tofu, bracken fern, and mustard greens. This white miso soup is truly delightful and a must-have. 4. Half-moon lacquerware dish with a lid painted with gold cherry blossoms: Tamago egg, pickled cherry blossom leaves sushi, pickled ginger shoots, bamboo shoot miso dengaku, fresh baby bamboo shoots, white fish simmered in white broth, taro sprouts with sesame vinegar, and lily root petals. 5. Abalone and fuki miso for chopstick rest. 6. Grilled dish: grilled abalone with vinegar and codonopsis lanceolata. 7. Steamed dish: bamboo shoot, young sea bream, warabi fern, and fresh wood sorrel. 8. Main dish: Awaji beef roast beef with white asparagus, fuki no to miso dressing, and flower sansho pepper sesame dressing. 9. Simmered dish: oil-cooked arrowroot starch dumplings, young bracken fern, and yuzu citrus. 10. Steamed rice with white bamboo shoot, scallop, and pickled vegetables. 11. Dessert: strawberry, orange, choux cream. 12. Main sweet: warabi mochi. 13. Thin tea served by the landlady after the meal. The teacups had a unique design with dragonflies, with different sizes fitting into each other. The sake served was "Matsuya Kyubei Junmai Daiginjo." It was an incredibly enjoyable meal, reflecting on the intense dedication to preserving 450 years of tradition while continuously evolving and striving for excellence in between.

Michelin Guide Kyoto Osaka 2023 three-star listing Michelin Guide Kyoto Osaka 2022 three-star listing Michelin Guide Kyoto Osaka 2021 three-star listing Michelin Guide Kyoto Osaka 2020 three-star listing Michelin Guide Kyoto Osaka 2019 three-star listing Michelin Guide Kyoto Osaka 2018 three-star listing Michelin Guide Kyoto Osaka 2017 three-star listing Michelin Guide Kyoto Osaka 2016 three-star listing Michelin Guide Kansai 2015 three-star listing Michelin Guide Kansai 2014 three-star listing Michelin Guide Kyoto Osaka 2013 three-star listing Michelin Guide Kyoto Osaka 2012 three-star listing Michelin Guide Kyoto Osaka 2011 three-star listing Michelin Guide Kyoto Osaka 2010 three-star listing March 21, 2023 (Tuesday) Dishes received: - Inch bean (mochi flour fried) with sea bass, mandarin orange, rapeseed blossoms, and yolk vinegar dressing - Purple sweet potato vinegar jelly - Sea bream with fuki, uguisuna, and Tosashoyu (soy sauce made from tomatoes) - Bracken, yomogi tofu, and white miso in a bowl - Bonito flakes with baby sardines and wasabi - Bamboo shoots with nanohana miso and tara no me - Whitefish simmered in broth - Egg custard with vinegar udo, warabi, bamboo shoots, and komomijiso - Steamed scallops with asari clams - Egg custard cream and eco-ginger choux cream with apple comfort and strawberry warabimochi (Kyoto) - Matcha, rice wine, special junmai 720ml - Kirin Lager Beer 500ml bottle

I was fortunate to be guided to a room that has been in place since the establishment. The atmosphere was excellent, and I enjoyed sake from lunchtime. Featured in the Michelin Guide Kyoto Osaka 2023, 2022, 2021, 2020, 2019, 2018, 2017, 2016, Michelin Guide Kansai 2015, 2014, Michelin Guide Kyoto Osaka 2013, 2012, 2011, 2010, the tabelog award 2023 Bronze, 2022 Bronze, 2021 Bronze, 2019 Silver, 2018 Silver, 2017 Bronze, Tabelog Japanese Cuisine WEST Top 100 2023, 2021. The dishes included: Inch bean (rice flour fried), sea bream, tsukushi, uguisuna, Tosa soy sauce, soy sauce (made from tomatoes), bracken, yomogi tofu, white miso bowl, bonito, high-grade raw child (waridashi and wasabi), bamboo shoots, wood bud miso, teriyaki tara bud cherry blossom leaf roll, white fish simmered in broth, Hotei egg moroko (Lake Biwa), vinegar, sea bream child, bracken, wood buds, bamboo shoots, scallops steamed in white, steamed clams, shinjo soup, incense, custard cream and eco ginger cream puff, apple comfort, strawberry bracken rice cake (Kisaragi), matcha rice sake special junmai 720ml, Kirin Lager beer 500ml bottle.

I made a reservation for 12:00 on the weekend. It's located about a 6-minute walk from Keage Station on the subway, near Nanzenji Temple. It's a restaurant that has been awarded "Michelin Guide 2023 Three Stars" and "The Tabelog Award 2022 Bronze." It started about 450 years ago as a gatekeeper's office within the Nanzenji Temple grounds and became a tea house called Matsurin Chaya outside the main gate of Nanzenji Temple. In the 8th year of Tenpo (1837), it became a long-established traditional restaurant. The restaurant consists of various rooms such as the original thatched roof building, the separate Senen-tei, the new room with impressive round windows, and the spacious room with distinctive legroom seats, totaling 98 seats. In the Senen-tei where I dined, the professional service by the room-exclusive waitress (in kimono) was impeccable. I ordered the "Kaiseki Lunch 25,300 yen" this time. Here is the content and evaluation: [◎, 〇, △] Tea 〇 - A light-flavored green tea to warm the stomach, enjoyed with fine chopsticks. Appetizer - ◎ - The finest Tai from Akashi with either Tosa soy sauce or tomato soy sauce, using Yuzu oil for a seductive taste. Starter #1 - ◎ - A Kyoto-style white miso with vegetables, enjoyed by mixing in Kyoto-style white miso with chili, served with lotus root tofu and raw enoki mushrooms. Tamago Jirou - ◎ - A specialty dish using eggs from young chickens raised by the famous Tosa Jirou, with grated Karasumi radish. Sushi - ◎ - Sushi rolls of Tai wrapped in sushi seaweed and turnip, served with spicy radish, greens, and squid ink and crab roe salad. Main Dish - ◎◎ - A dish of deep-fried taro with a rich topping sauce, served with ginkgo nuts and sautéed Kikuna greens. Rice Dish - ◎ - A crab rice dish made with seasonal ingredients, served with pickles. Soup #2 - ◎ - A luxurious soup with sea urchin wrapped in sea cucumber, made with bonito flakes and Rishiri kombu, served with shiitake mushrooms, carrots, and Kyoto greens. Pickles - ◎ - Simple yet ultimate pickles that bring out the goodness of the ingredients. Dessert - ◎ - A dessert made with Nara's Nishiyoshino specialty persimmons, with a magical soft texture. Overall, the experience of food, utensils, setting, and service was overwhelming and truly deserving of the Michelin Three Stars. The attention to detail in utilizing ingredients and the flow of the dishes by the 15th generation head chef, Yoshihiro Takahashi, was impressive. It was a delightful two-hour slow lunch in the ancient city of Kyoto, filled with tradition and innovation. Thank you for the feast! After that, I went for a leisurely walk around Nanzenji Temple in early winter...

I visited Kyoto to see a large-scale Shinsengumi exhibition. I heard that this restaurant was once favored by Shinsengumi soldiers, so I made a reservation. I was guided through a lush Japanese garden to a thatched private room. The room, designed like a tea ceremony room, felt like a scene from a period drama. With the sunlight shining through the autumn leaves and the sound of acorns falling, I almost felt like samurais from the end of the Edo period would appear. The sesame-dressed appetizer had a smooth texture, the fresh sashimi, and the savory grilled saury were all classic Japanese dishes. The timing of the dishes being served was good, allowing me to leisurely enjoy the flow of time. The hospitality of the proprietress and the staff was also pleasant. Truly living up to its centuries-old legacy, the price was appropriate, and being able to experience the spirit of the beloved Shinsengumi was wonderful.

I revisited "Hyotei Main Store" near Keage Station in Kyoto. This restaurant has won The Tabelog Award Bronze in 2022, 2021, 2020, and 2017, and The Tabelog Award Silver in 2019 and 2018. Additionally, it was selected as one of the Top 100 Japanese Cuisine Restaurants in the West by Tabelog in 2021. The restaurant is located in a quaint and quiet area with a traditional atmosphere. Hyotei is said to have started as a tea house about 450 years ago. Upon arrival, the staff warmly welcomes you. Passing through a well-maintained garden, you are led to your room, making you think about the predecessors who must have walked this path to enjoy their meal. The view from the room is splendid and full of charm. The menu I had this time included Hyotei's famous "Hyotei Tamago" and seasonal "Asagayu." Hyotei is known for these dishes, attracting many visitors from around the world. The cuisine, prepared by the 15th generation chef Yoshihiro, maintains the history and flavors while adding original touches, resulting in delicious dishes. What left a lasting impression was the Asagayu and the famous Hyotei Tamago. The rich flavor of the dashi soy sauce and the creamy texture were exquisite. It's no wonder these dishes have been beloved since the Edo period. I was deeply touched by the hospitality and thoroughly enjoyed the delicious food. I will definitely visit again. Thank you for the wonderful meal.

This is the famous morning porridge set at Hyotei. It starts at 10:00. Just like last time, they seated us in the oldest room. According to the waitress, it's based on arrival order, so it's lucky that we always arrive early. However, since it's a tatami-style room, it might be tough to sit for a long time. For VIP customers, it seems there are explanations about the menu and seating arrangements.

During the equinoctial week, I visited a temple where my ancestors rest in the morning, and then went to Hyotei for lunch. This time, I dined at the tea room "Kuzuya," which has been preserved since the founding of Hyotei 450 years ago. Kuzuya refers to a thatched roof. The roof is gabled, and the simple materials used in the construction of the tea room evoke a sense of wabi-sabi, with the interior ceiling shining black from the soot of Japanese candles over the years, creating a feeling of solitude. The tea room consists of a four-and-a-half tatami mat room and a two-tatami mat alcove, and I noticed a water shed at the entrance on my way out. The garden was featured as "A Garden Passed Down Through Generations" on a special episode of "Mi no Tsubo" that premiered on February 12, 2022. During my three-hour stay in the tea room, I experienced a rare opportunity to enjoy the garden and savor the cuisine amidst changing weather from sunny to cloudy, rainy, and back to brightness. It was a precious experience to appreciate the garden and enjoy the meal with Riku chopsticks, a kaiseki meal while reminiscing about my ancestors. It was a wonderful meal.

I had heard rumors about this place, and it truly lived up to the hype. The taste of the dishes was exceptional, and the atmosphere and service were also great. I realized that dining is a holistic experience. The flaws in the ingredients (like any unpleasant smell or excessive bitterness) were completely gone, as if by magic. It was truly impressive to see how much difference careful work can make. This is the kind of place that you'll want to visit again and again, a place to seek out the essence of work and life.

Staying true to tradition without any unnecessary flair, orthodox cuisine embodies this concept perfectly. I enjoyed osechi dishes for New Year's. Each dish, from white miso soup with rice cakes to herring roe and karasumi (bottarga), was meticulously prepared, exuding a sense of tradition. I savored a kaiseki meal in a detached room, listening to the babbling of the stream flowing from Lake Biwa near Nanzen-ji Temple. It was truly a moment that encapsulated the essence of Kyoto.

First visit to Hyotei near Nanzen-ji in Kyoto. The atmosphere at Hyotei was very calming and pleasant. The overall food was also good, and I now want to try their dinner menu next time. Thank you again.

I visited Hyotei. This is my second time. The first time was a long time ago, more than 25 years ago. It was during a company trip to Kyoto for one night and two days, and we ate there on the morning of the second day. At that time, I was around 25 years old and more interested in quantity than quality of the food, thinking, "This bean paste is so delicious." But I remember feeling that the portion was small. Hyotei is a renowned Kyoto cuisine restaurant, frequented by many famous people. Its history cannot be built overnight, and even if a restaurant suddenly gains fame for its exquisite cuisine, it cannot replicate the elegance and atmosphere that Hyotei has. I sometimes see the owner, Mr. Takahashi, on TV, and I find it interesting to think about the challenges of preserving tradition and the heavy responsibilities in Kyoto's culinary world that he carries. Having a traditional Kyoto meal at night is luxurious, of course. My family mentioned wanting to go there once, and when I suggested it, they said, "If it's rice porridge, it's easy." That's true. However, it still takes two hours Door to Door from home to the restaurant. So, we didn't go, but since I was temporarily back in Japan from Malaysia and about to move to Tokyo soon, I decided to stay at a hotel the night before and go with plenty of time. It's next to "Muryin-an," the former residence of Yamagata Aritomo that I visited before. I knew it was around there, but... There were several groups of guests with reservations waiting on the floor cushions in front of the restaurant. We were called in after a short wait, had our temperature checked and hands sanitized before being led to our table by a server. We were asked, "Would you prefer a room for sitting cross-legged or a table?" I thought they wouldn't force us to sit cross-legged in a tatami room. It was a meal in a room reminiscent of a rustic hermitage. The garden leading to it is wonderful. It looks like the plants are left to grow naturally, but in reality, the garden is meticulously maintained, not overly neat but showing the care put into it. There's a carbon dioxide concentration meter inside, which seems out of place but is installed for the current situation. Now, the rice porridge cost around 6,500 yen. For the first time this year, I tried the salt-grilled ayu fish and the famous Hyotei tamago (egg). The porridge was surprisingly generous in portion and satisfying as a meal. I heard that this porridge originated from Kyoto men in Gion who, after tea house visits until morning, went to Hyotei when they got hungry and asked, "I'm hungry. Can you make me something?" It's a proper summer meal. Indeed, enjoying the atmosphere of where you eat it is also an experience. However, it's unfortunate that the attitude of the server, a woman of a certain age, was not suitable for a restaurant. It's a shame that she lacked hospitality. It's not about being in the capital, but her unfriendly demeanor was disappointing. If only she could smile a bit more. What a shame.

- Takigawa tofu, sea urchin, abalone, abalone jelly - Akou sea bream, winter melon, nyu-men noodles, black shichimi pepper - Sea bream appetizer, tomato soy sauce - Hassun (Hyotei egg, red potato stem with sesame dressing, conger eel, conger eel sushi, sandfish with yukari seasoning) - Grilled sweetfish, vinegar lotus root - Salt-grilled conger eel, jade eggplant, sweetened edamame paste - Edamame rice, red miso soup - Tofu and egg ice cream, peach compote and liqueur jelly, Shine Muscat grapes, melon - Sosou sweet confection [Drinks] - Homemade enzyme drink with Kawauchi late mandarin soda - Homemade ginger ale with cinnamon, cloves, cardamom, and bird's eye chili [Souvenirs] - Sweet-simmered red plum - Conger eel with sansho pepper - Three types of cooked miso set - Dried young sardines and enoki mushrooms - Quail senbei Visited Hyotei, a Michelin three-star restaurant with a 450-year history for the first time. In Kyoto, known for its historical dining establishments, Hyotei stands out as one of the oldest. Hyotei is famous for its signature "Hyotei egg" and seasonal "morning porridge." The unchanged "Hyotei egg" recipe from 450 years ago has a deep umami flavor from the soy sauce broth, and experiencing it was a nostalgic journey through history. The cuisine is overall delicately flavored and gentle. The building and garden exude a nostalgic charm, making you feel as if dining in a designated cultural property. I had a rich and fulfilling time starting from lunch. It's a wonderful establishment that I would like to pass down to future generations. I look forward to visiting again at a different season. Thank you for the feast.

There is also a separate building in the same row, and I mistakenly went there - the main store has a charming entrance where you can fully feel the Japanese atmosphere. The morning porridge is limited to 1 hour, with three sessions at 8, 9, and 10 o'clock. The main difference from the separate building is that the prices are higher, and it is located near an old-fashioned garden with private rooms, so I decided to go to the higher-priced main store since I was there. I was able to choose my seat preference and experienced a Japanese tearoom - dining on tatami mats was a bit unfamiliar, but I enjoyed it with a refreshing feeling. It started with plum kelp tea, which gently soothes the stomach. The famous Hyotei Tamago and Sasazushi, as well as hamo served in a three-tiered gourd-shaped container - the first tier with sasage, the second with suzuki and mozuku, and the third with awafu, yuba, and eggplant with yuzu miso - all had elegant flavors. There was also yudofu, which was gentle on the stomach and body, providing a relaxing start to the day. The main store also serves grilled ayu with tadezu, which was delicious - I went to the Ibi River in May to enjoy ayu, but it was completely different. The ayu at a Kyoto ryotei is exceptional and different from what I have experienced before - I made the right choice in choosing the main store. Finally, there was porridge with sweet red bean paste, which was light as it was morning. It was delicious when combined with jakko and pickles, but the Hyotei Tamago I had been saving until then was particularly delicious. The thoughtful and elaborate dishes were delicious, and dining in the serene tearoom for an hour felt a bit lonely. The special atmosphere, the Japanese garden visible in front of me, and the flow leading to the outdoor restroom all exuded elegance. The history of morning porridge is ancient and still carefully preserved. Hyotei stands in a prestigious area of Kyoto's Nanzen-ji, and I would love to visit again if given the chance!

I had rice porridge at the annex 8 years ago. This time, I tried rice porridge again with a fresh feeling! I was able to make a reservation at the main store even a few days ago. Passing through the garden, I entered the room. The view from the window was also wonderful. The service is a bit... well, you could say it's a bit flowing, haha. The porridge was plentiful. The sweetfish was okay. I wonder if there are morning porridge shifts where the children start to become independent from here.

While visiting the grave of the father of Yasaka-san at the Otani Sohonzan, we stopped by Nanzen-ji for breakfast. This is the Kyoto-style morning meal that you often see in women's magazines. It is said that the tradition of morning porridge here started when the wealthy elite of Kyoto would carouse in Gion until morning and then ask for breakfast to be made. The area next to it is the former residence of Arisawa Yūtomo, called "Muryōan." Since the Meiji era, this area has been a retreat for the political and business elite, with many maintaining their original architecture. It feels like a different time is flowing in this corner. We reserved the main building with tea ceremony architecture, but during busy times before COVID, those who are not wealthy elites like us are accommodated in the annex. We were led to a private room resembling a tea room with a garden view and served plum tea with kelp to suppress an indescribable sense of excitement. First, we had the famous Tamago-Hamono, with sea bream pressed sushi inside bamboo leaves. The three-layered round lacquer box contained Kyoto eggplant miso dengaku that was unbelievably delicious. The tofu in the light salt broth with seaweed made us sigh in delight. The large sweetfish, naturally fatty and thick, was a first for us. Finally, the white porridge with sweet kudzu bean paste and a gentle dashi matched perfectly. Breaking the leftover Tamago-Hamono on top of it was incredibly delicious. Initially, my mother said, "Just boiled eggs and porridge," but she was left speechless halfway through. I want to eat this breakfast again before I die. Booked for breakfast.

Today I visited Hyotei main branch for a meal. The daily menu included cucumber and sesame dressing, saury sashimi, duck and eggplant simmered together, tofu soup, grilled sweetfish with pickled sansho pepper in sweet vinegar, and rice porridge. The restaurant is located about a 30-minute walk from Kawaramachi, which was nice for a morning stroll. The service was polite, typical of Kyoto. The price was ¥6,000, and I made a reservation by phone. The staff seemed a bit reserved, which felt very Kyoto-like. The meal was quite filling for breakfast, so be prepared. The small dishes were delicious, but I felt the overall price was a bit high. Thank you for the meal. The sesame dressing had a gentle sweetness and was delicious. The duck and eggplant dish was also good. The rice porridge was just like any other rice porridge.