On the first night of my trip to Kyoto, I arrived at 6pm for my reservation, but the restaurant was already full. I ordered the chef's choice course (monthly special) and they served the dishes at a pace that suited us. We enjoyed a variety of dishes including 5 types of appetizers with draft beer, assorted sashimi, grilled dishes, simmered dish, tempura, snow crab rice, red miso soup, pickles, and fruits. Each dish was delicious and highlighted the natural flavors of the ingredients. The service was also excellent and I would definitely want to visit this restaurant again.

Today's goal was to have sashimi of Pacific saury, but the chef said they didn't have any good ones today, so I ended up having thinly sliced conger eel instead. It was prepared as hirazukuri, and I also enjoyed some sweetfish with roe. The appetizer had a sesame-flavored fig, which was a perfect seasonal touch. Even though it wasn't on the menu, I finished with chilled meat for a great energy boost. Looking forward to coming back again soon.

I had to cancel my previous reservation due to a person being hit by a Hankyu train at Katsura Station. I finally made it today for a return visit. The atmosphere of the Gion Festival is no longer there, but the food remains the same. However, today they had fried fugu prepared in a simmered style as the main dish. Before that, I enjoyed matsutake mushroom appetizer and hamo (pike conger) sashimi, making it a satisfying revenge meal. I look forward to visiting again.

During the Gion Festival in summer, I always crave the "Grilled Conger Eel with Frost" cooked over charcoal at this restaurant. I visited during the festival period, which made it easy to move around Kyoto city without any hassle. I made a reservation and sat at the counter on the first floor. I started with a toast with a recommended dry sake from Gifu Prefecture called "Sanchi Morosaki Daiginjo." We were served a variety of appetizers including pickled vegetables, simmered dishes, and salads. Then came the delicate and flavorful sliced conger eel sashimi and the freshly grilled conger eel cooked over charcoal right in front of us. The grilled conger eel was a masterpiece, with a rich aroma, tender texture, and a perfect balance of flavors. I couldn't resist ordering an extra serving. We also enjoyed a fluffy rolled omelet, a savory grilled conger eel, and a crispy conger eel bone cracker. Everything was delicious and paired perfectly with the sake. The experience was made even more enjoyable by the friendly chef and his skilled craftsmanship.

In Kyoto, the summer ingredient is conger eel! I had a big one today. It was washed and served for me to eat. Also, I had a new experience of eating boiled white asparagus with bonito butter sauce and wasabi as an accent. It was delicious. It's been a while since I finished all five dishes. Thank you for the meal.

I visited Kappo Yamashita twice! It's a fantastic restaurant where they cook seasonal recommended ingredients according to the customer's preference. This time, I had rock oysters, clams, wild vegetables, conger eel, cockles, and bamboo shoots. The conger eel was from Korea, but it was incredibly delicious and the best I've ever had. I'm looking forward to visiting again in a different season.

Yesterday's delicious meal✨ Met up with a friend from Tokyo in Kyoto city at the traditional Japanese restaurant #Wakapon Yamashita. The standout dish was the steamed lotus root, a true masterpiece of Kyoto cuisine. It was incredibly delicious and paired perfectly with the sake we were enjoying. From trout to tiger fish to oyster mackerel sushi to shiitake mushrooms, everything was excellent. We enjoyed a variety of dishes a la carte while sipping on drinks, making it a fun and enjoyable dinner. Thank you for the wonderful meal!

Used for a banquet. There were 5 skilled chefs for about 10 counter seats! The dishes were all delicious. The head chef was very friendly and a good listener, which is probably one of the reasons for their popularity. The sashimi platter with 3 types was amazingly good. The thickness and tenderness were surprising! The grilled moroko fish from Lake Biwa was only available from November to April. Just made it in time! The shiitake mushroom croquette was thick and juicy. It can also be made into tempura. The beef steak (fillet) disappeared in an instant. It was so tender, it was like a drink! The hot pot with sansho pepper was amazing! We also enjoyed other delicacies and new noodles while drinking a lot of shochu. Thank you for the feast! ♫

Today's highlight was the Sansho pepper hot pot. It's a rare menu item that can only be enjoyed once or twice a year. Even though my relatives couldn't make it to Kyoto with me, I still enjoyed this special dish on my own. The simmered Sansho pepper was also delicious, with a tingling spiciness that paired well with Japanese sake. Thank you for the meal.

I visited the traditional Japanese restaurant "Wakihon Yamashita" near the Takase River ❤︎ I made a reservation for the lunch kaiseki in advance and arrived about 20 minutes earlier than the reservation time. They kindly welcomed us and started serving the dishes promptly! Each dish was delicate and had a gentle flavor... We were satisfied with the meal, and it cost just a little over 10,000 yen for two people, which was great value for money. The restaurant had a cozy atmosphere, and we could enjoy Kyoto cuisine without feeling uptight. It was a wonderful place to dine ☺︎ Thank you for the feast!!

Today, I visited this traditional Japanese restaurant in Sanjo, Kyoto for the first time. It is necessary to make a reservation in advance to secure a seat. I chose the "Miyako Tori" course this time. According to the waitress, the "Miyako Tori" course includes two types of sashimi. The ingredients for the dishes vary depending on the course selected. I enjoyed a variety of delicious Kyoto cuisine in a private room this time. Due to my health condition, I cannot drink much alcohol, but the delicious food went perfectly with the drinks. Once again, I found delicious food in Kyoto. I had a luxurious time enjoying the cherry blossoms along Shirakawa and Kamo rivers, fitting for the season.

It's the season when spring mountain vegetables are on the menu. I heard that firefly squid season has ended. I ordered simmered spear squid, which had roe. I also enjoyed the tempura of mountain vegetables that can be tasted at this time of year. The chef joked that it smelled like wild garlic. Thank you for the delicious meal.

I entered the restaurant with some hesitation because it was a traditional Japanese cuisine place, but the cozy and welcoming atmosphere surprised even my French friend. The course meal was satisfyingly filling, perfect even for men. The impeccable service, from start to finish, left us truly impressed.

I used Takumi Yamashita, a Japanese restaurant, during my trip to Kyoto. I chose it because it had good reviews on Tabelog. The restaurant has about 10 seats at the counter and more seats on the second floor. I ordered the monthly omakase course. Everything was delicious! The staff were attentive and the head chef was friendly. I took a taxi back and I want to come back again.

This was my first dinner at Yamashita this year. After expressing my feelings for the relative who passed away last year, I enjoyed a meal. We started with appetizers, followed by the chef's recommended flounder sashimi. The udo was seasoned with Hatcho miso. It was a good strategy to consider the amount of miso while eating. Thank you for the delicious meal.

This is the last visit to Yamashita-san this year. I have been visiting every month to express my gratitude for fighting against the coronavirus. I have been able to experience the joy of being Japanese every month, and I am truly grateful for your help throughout the year. As I was leaving, I heard that one of the staff members will be starting a catering business from next year. Every meeting is a once-in-a-lifetime encounter. I look forward to the day we meet again. Thank you for the wonderful meal.

I made a same-day reservation over the phone and was guided to a private room where I could enjoy my meal at a leisurely pace. I decided to try the seasonal dishes recommended by the staff. Each dish was impressive and delicious. The food was made with care and was very tasty. I also tried Kyoto's local sake and Momonodzuki for the first time, and they were delicious! I wanted to try the mackerel sushi as well, but I was too full to order more. I'll look forward to it next time. The chef even saw me off as I left, and I felt truly happy as I made my way home. I will definitely visit again!

Today, for the first time in a month, I went to Yamashita-san's restaurant. Surprisingly, the counter was already full by around 5 pm! This change in the usual flow made me hesitate with my order, and I ended up not eating any vegetables and just having three main dishes in a row, which didn't sit well with my stomach. I couldn't even make it to the next dish. As I was leaving, I mentioned to the chef that it was a mistake in my ordering. The food was delicious, but eating in the wrong order led to this unfortunate situation.

It's the season for snow crab. Unlike last year when there was poor catch, this year there is a big catch. However, it seems that the fishing will soon come to an end as the catch limit has been reached. It may be a difficult situation reflecting the current circumstances. Nevertheless, I am very happy to be able to enjoy it today. I will have the Matsuba crab from Tsuiyama Port in Hyogo, both raw and boiled. The grilled crab has a unique aroma, while the boiled crab has excellent sweetness. Winter has begun in Kyoto.

This month, I had the last of the season's pike conger and sweetfish. The pike conger was served as sashimi, and the sweetfish was grilled with salt! Since the chef mentioned that there was also sea bass available, I asked for a recommendation on how to eat it, and he suggested steaming it with sake! I enjoyed the steamed sea bass along with the appetizers, and finished the meal with some noodles in the broth from the steamed dish. I look forward to enjoying more delicious meals in the future. Thank you for the wonderful meal.

I can't believe I could eat conger eel, ayu with roe, matsutake mushrooms, and blowfish all at once!! How much happiness is there in the world like this?? I had these four dishes together, and the matsutake mushrooms were served as a salad and fried as well! What a sight it must have been from the outside looking in. But being able to eat such delicious seasonal ingredients together, there's nothing but happiness. Thank you for the feast.