One of my favorite restaurants in Kyoto is "Otagi." On this day, I enjoyed their original dishes and heartwarming hospitality. I always feel grateful for the experience at "Otagi." It's a place that truly embodies the charm of Kyoto. Here are the dishes I had on this day: - Scallop and yuba mousse with chawanmushi, sweet shrimp jelly, sea urchin, and caviar. - Eel and softshell turtle egg tofu in a soup with ginger flavor. - Fresh sashimi with monkfish liver. - Fried blowfish with tender meat. - Otoro tuna from Oma. - Assorted dish with squid noodles, blowfish milt, homemade karasumi, conger sushi, sesame seasoned kikuna, and ginkgo nuts. - Grilled taro with crab meat and green onion. - Cold noodles with horsehair crab. - Beef simmered in sansho pepper with freshly picked sweet potatoes. - Choice of rice dishes including white rice, tamagokake gohan, hayashi rice, and blowfish porridge. - Red madonna jelly. - Mitarashi dango with green tea. Although I felt a slight sense of lacking compared to previous visits, the food was still delicious. The warm atmosphere and kind service from the staff make "Otagi" a special place. However, there was a price increase of about 20% due to rising ingredient costs, making the total bill around 35,000 yen. Despite this, I still plan to visit "Otagi" whenever possible, even if it means reducing the frequency of my visits. If you're considering dining at a restaurant in a similar price range in Kyoto, I highly recommend "Otagi." While prices have increased like many other places, it remains a wonderful dining experience worth the cost. Thank you for the delicious meal.

Mr. Otagi (^｡^) Located in Takamine, north of Kyoto City, the fact that there is a parking lot at the restaurant is very convenient♪ First visit ♡ ◆ Citrus fresh juice Before the meal, start with a non-alcoholic juice♪ ◆ Chilled Kamo eggplant Teriyaki with Yura's red sea urchin The sea urchin on top has a rich sweetness, and the Teriyaki miso has a nice balance of sweetness, making it a high-level appetizer! ◆ Round bowl of Gooji and winter melon A flavorful bowl♫ Simply delicious! ◆ Sashimi. Tai (sea bream) and Kensaki (swordtip squid) with soy sauce and Ariake seaweed ◆ Natural bird clam from Noto It was my first time eating Noto's bird clam, but it was plump and had a good umami flavor♫ ◆ Hassun (appetizer plate). Noto mozuku seaweed, cucumber with sesame dressing, clam and scallion nuta (miso paste), half-cooked butterfish, karasumi (bottarga), mackerel sushi Each dish is carefully prepared and of high quality♡ Extremely delicious and goes well with alcohol (*^o^*) ◆ Grilled Ayu (sweetfish) from Yuragawa Fresh Ayu from Yuragawa just after the fishing season opened♪ The flavor is still mild, but it has a fatty taste similar to Biwako's Ayu♡ ◆ Murasawa beef kainomi (skirt meat) seared The vegetables served with the meat are also delicious! The dressing is amazing (*^o^*) ◆ Matcha udon with Jun-sai (water shield) and hand-cut udon If this were available at an udon restaurant, I might order this all summer? Refreshing and delicious♡ ◆ Conger eel tempura with Takamine chili pepper First conger eel of the season♡ The bones are removed well and you don't feel them♫ ◆ Meal. Steamed rice, ◆ Tamagotoji (egg and rice) Hayashi rice Hayashi rice with Japanese broth♪ Delicious Hayashi rice is like a drink already♪ ◆ Negitoro bowl Fatty tuna from Oma♡ Luxurious and delicious (*ﾟ∀ﾟ*) ◆ Ripe mango pudding, new tea paste yokan, light tea Honestly, I was impressed! It was more delicious than I imagined, and I regret not coming here earlier♡ The chef and the hostess were friendly and the atmosphere was very pleasant♪ Of course, I made a reservation for the next visit before leaving^_^ Fully satisfied and full♡ Thank you for the meal (^o^)!

About a 20-minute drive from downtown Kyoto is an area called Takamine, which used to be known as Atagi County until 1949. The owner, Mr. Baba, was born and raised here, with the current restaurant location being his grandfather's house. As a rare Kyoto native in the world of Japanese cuisine, Mr. Baba honed his skills as head chef at "Wakuden" for 10 years before opening his own restaurant. The modern and newly relocated establishment offers a tasting menu priced at 33,000 yen. The menu includes citrus juice, black sea urchin with sweet shrimp jelly and avocado, a clear soup with smooth burdock and sesame tofu, white tilefish, assorted appetizers, charcoal-grilled bamboo shoots, roasted fillet of Kameoka Hirai beef with sansho pepper sauce, house-made soba noodles, spring roll with snow crab and yuba, and more. The meal ends with strawberry mousse, milk jelly, and sakura mochi. The attention to detail and hospitality of the staff, including the hostess tying the obi with a rare elephant pattern, make this a memorable dining experience.

It is a very delicious and beautifully delicate dish. Coming from Wakyuuden, the dashi, vegetables, and fish are all outstanding, and everything is exquisite and impressive. I always patronize Mr. Kiyama, and I was grateful for the homey and kind service provided by the female proprietress, possibly due to the fact that they only serve dinner and have few apprentices. The freshly cooked rice and dessert were also impressive. I left the restaurant wanting to go back many times, but I may not be able to go frequently because I overate and fell ill from not being used to eating so much at night. The dishes were simply amazing, and I ended up eating more than usual. It is recommended for those who can eat a lot. Although the prices have gone up, making it a bit more expensive, it seems that it is easier to make reservations. However, it is still a place where you need to make reservations in advance. Everything was delicious, and the sashimi was especially outstanding.

It was a bit far from Kyoto Station. Located in Takagamine, next to "Matsuno Shoyu", there was a single-family house restaurant called Otagi-san. The owner, Mr. Kazuaki Baba, who has two Michelin stars, worked at the famous ryotei "Wakuden" for 10 years, eventually becoming the head chef before starting his own restaurant. After 6 years of building trust with his customers, he was able to make the move to a new location, as I read in a certain magazine. The dishes are elegantly seasoned with a subtle taste that allows the dashi (broth) to shine through, showing compassion in each bite. The "okoze" (goby fish) dish was so delicious that I wished I could keep eating it forever. I was able to get seconds of rice, and for my second serving, I had egg over rice. I was captivated by the beautiful yolk and enjoyed it wholeheartedly. Thank you for the wonderful meal ❤️

- Fresh juice of apples and citrus fruits - Tofu with butterbur sprouts, black abalone, and mountain vegetables - Black rockfish, snow bamboo shoots, and mochi gluten soup - Sashimi of thread-sail filefish - Fatty tuna roll - Grilled belt fish with salt - Stewed turtle meat, Kyoto beef, gold sweet potatoes, and taro with grilled wheat gluten - Mashed bracken with grated yam soba noodles - Tempura of white fish and cod sprouts - White rice, miso soup, pickles, salted kelp - Oyakodon (chicken and egg rice bowl) - Tamagotoji-don (egg and rice bowl) - Hayashi rice - Citrus jelly dessert with camellia mochi Located about a 20-minute taxi ride from Kyoto Station, in a quiet residential area, this restaurant is run by Chef Baba, who previously served as the head chef at the main store of the prestigious Wakuden group. The restaurant has earned two Michelin stars in the Michelin Guide Kyoto Osaka 2020. The interior is clean and simple, with a view of a lovely garden through a wall of glass windows. The cuisine is a modern take on traditional Japanese dishes, with unique offerings like miso-infused beef stew and fatty tuna rolls. The colorful dishes are a feast for the eyes as well. The meal ends with a variety of options for the final course, following the Wakuden style. Despite the difficulty of making reservations months in advance, the quality and variety of the courses are well worth it. I look forward to visiting again in the future. Thank you for the wonderful meal.

Fugu sashimi and grilled crab were a bit pricey this year, but they were satisfying. The tender beef was also delicious for a meat lover like me. The Kyoto-style ozoni made with Matsuno soy sauce white miso next to it was exquisite. The rice served with the meal was perfectly cooked, and we even got some to take home as a gift. It stayed moist until the next morning, and my wife and I enjoyed it at the hotel. They offered a second helping of rice with egg over rice or hashed beef rice, and I chose the hashed beef rice. It had a nice slightly spicy flavor without using curry spices. It was even tastier than the curry at Gion Okumura in Kyoto. The homemade soba noodles and yokan made by the owner were also fantastic. We enjoyed some drinks as well, and for the price, it was definitely great value for money!

High-end Japanese restaurant in Takamine. It has two Michelin stars and a high rating of 4.01 on Tabelog (as of January 7, 2022). Although I think it's quite hyped, I was told by an acquaintance that it's very famous in the Kitaoji area. The course menu is only omakase for 22,000 yen including tax. The menu includes apple and citrus juice, chestnut-stuffed lily root bun (with ginkgo bean paste and river shrimp), sashimi (red snapper), sashimi (bonito), conger eel and matsutake mushroom soup, three dishes (sea urchin, beef burdock, and squid), grilled ayu fish, hand-made soba noodles, simmered dish (beef), grilled matsutake mushroom rice, tamago-don (rice bowl with egg), dessert (fig and mitarashi dango), and green tea. The red snapper from Wakasa was aged for 3 days, resulting in a fatty texture and rich flavor. The bonito was seared over charcoal, giving it a fragrant and concentrated taste. Both dishes were quite delicious. The conger eel and matsutake soup had a strong umami and saltiness, almost too intense for my liking. However, the quality of the conger eel (Seto Inland Sea) and matsutake mushroom (Wakayama) was top-notch. The grilled ayu fish had a crispy exterior and tender interior. The soba noodles were hand-made at the restaurant and served with a dashi broth flavored with bonito flakes, which complemented the noodles well. The beef dish was simmered in a broth made from bonito flakes and onions, resulting in a slightly sweet flavor that I found too cloying. The grilled matsutake mushroom rice and tamago-don were also heavily seasoned, with strong umami, saltiness, and sweetness. The dessert, mitarashi dango, served at the end was exceptionally delicious. The restaurant offers a range of affordable drinks, and the service, while not perfect, was attentive. The quality of the ingredients justifies the price, but the location in Takamine requires a taxi, adding to the overall cost. Despite my aversion to such costs, I believe the experience is worth it, especially for those who enjoy bold flavors.

I interviewed Mr. "Otagi," who won the "Michelin Guide Kyoto-Osaka 2020 Two Stars" award. The location is a bit far from Kitaoji Station, so I took a taxi there, which took about 15 minutes. This restaurant is by reservation only, and it is known to be difficult to book due to its many regular customers and fans. It is a simple single-story house with a spacious and calming interior. The dishes I had this time included: Fresh citrus and pineapple juice, Purple sea urchin from Aomori and grated nagaimo with kelp and kelp jelly, Emerald eggplant and soft-shelled turtle with young ginger soup, Tottori Sakaiminato tuna and gizzard shad sashimi, Hamo plate, Grilled Miyama sweetfish, Kameoka beef straw-smoked and served with Man'nenji chili pepper and scallion sauce, Homemade hand-cut udon with junsa and new tea, Crab meat wrapped in yuba with homemade karasumi, Clay pot rice with pickles and red soup, Tamagokake gohan, Homemade hayashi rice, Mango jelly and bracken mochi. Each dish was prepared with a delicate and soothing flavor using dashi, typical of Kyoto cuisine, and matched the atmosphere of the restaurant. Personal impressions... "Purple sea urchin" was seasonal and rich in flavor, especially towards the end. The combination with kelp and kelp jelly added a refreshing and pleasant touch. "Hamo plate" offered various ways to enjoy one ingredient, from blanching to sauce katsu, and I found it very enjoyable. "Homemade hand-cut udon" had a summer touch with junsa, and the udon had a tea-like aroma when chewed, making it irresistible. The dashi was also delicious. I am very satisfied. Thank you for the wonderful meal.

Second visit following the end of last year. Enjoyed a variety of summer ingredients (eel, sweetfish), carefully selected delicacies (sea urchin, softshell turtle, marbled rockfish), and classic dishes like tamago kake gohan until the end. The eel assortment was a rare experience. The highlight was the marbled rockfish from Wakasa Bay aged for three days. The rich flavor that slowly spreads and the texture between crunchy and chewy were exceptional. This time, I tried all types of rice dishes. I even thought that fatty tuna is more suited for negitoro donburi than sashimi. Each dish had its own unique touch, yet maintained a traditional and authentic Japanese cuisine. [Apéritif?] Fresh juice of pineapple and citrus [Appetizer] Purple sea urchin from Aomori, grated nagaimo, jellied broth of seawater and kombu [Soup] Eggplant and softshell turtle soup. Fresh ginger [Sashimi] Honmaguro from Sakaiminato, marbled rockfish from Wakasa Bay (aged for 3 days) with wasabi soy sauce and ponzu [Assorted appetizers] Eel: sashimi, tataki, otoshi (plum soy sauce), fry, nanbanzuke (first lightly grilled) [Grilled dish] Grilled sweetfish from Miyama, served with tade vinegar [Grilled dish] Grilled wagyu beef tenderloin from Kyoto, with Takaoka chili pepper, sauce made from Shaoxing wine and bonito broth reduced [Palate cleanser] Handmade green tea udon noodles with junsai (Akita's perilla junsai) [Fried dish] Yuba-wrapped deep-fried hairy crab from Hokkaido, homemade karasumi [Main course] Clay pot rice, red miso soup (with grilled and fried ingredients), pickles, kombu sprinkle Tamago kake gohan, tamago donburi, negitoro donburi, hayashi rice (hayashi without roux. Red miso, white miso, fruits, and bird's eye chili) [Dessert] Mango from Miyazaki, homemade warabi mochi Finished with matcha.

I have been dining at this restaurant for over 10 years, since the time of the previous owner. Every time I go, I am amazed by the wonderful dishes, and end up making another reservation. The courses make the most of seasonal ingredients, and you will understand once you try it!

Today's dinner in Kyoto took me to Otagi-san, a Michelin-starred restaurant located about 30 minutes north of Kyoto Station. The chef and owner, Kazuaki Baba, who previously worked at Wakuden for 10 years, served us a delightful spring course. The dishes were not only delicious but also beautifully presented, showcasing the chef's talent. The highlight was the Sansho pepper, which left a pleasant tingling sensation on the tongue and lips. The dishes, made with a delicate dashi base, featured ingredients such as yuba, sea urchin, Ise ebi, Wakasa guji, Isaki, duck, and sweetfish, each bringing out the natural flavors. The combination of ingredients like chopped green onions, ginger, plum paste, fuki buds, shiso leaves, Sansho pepper, and karasumi enhanced the flavors to perfection. Otagi-san captured my taste buds with its exceptional cuisine and warm hospitality, making it a must-visit restaurant. The omakase course we enjoyed cost 47,000 yen for two people, while the regular course is priced at 20,000 yen. The menu included various dishes like yuba mousse, Kumamoto sea urchin jelly, edamame soup, Ise ebi with raw ginger, aged Wakasa guji sashimi, Isaki tataki with plum sauce, grilled bamboo shoots, French duck with fuki miso, homemade soba with Sansho wasabi, sweetfish and shishamo tempura, homemade karasumi powder, rice with raw egg, homemade hayashi rice, and a dessert of orange jelly and genmaicha pudding.

First visit. The sashimi was excellent. Normally, it is recommended to let it sit for a few days, but today's fugu was too good to wait, as it was just caught. [Pre-meal drink] Fresh juice of Aomori apples and citrus fruits [Appetizer] Coppe crab from Tsuiyama, Chinese cabbage, simmered in dashi [Soup] Clam (or prawn) and winter leek miso soup with yuzu [Sashimi] Thinly sliced fugu, green onions, grated daikon. Served with homemade ponzu sauce, which was so good that I drank it all up [Fugu course] A variety of fugu dishes. Fried, miso-marinated charcoal-grilled, shirako (slow-cooked at 80°C), served with myoga, winter leek, and aged ponzu sauce [Grilled dish] Black conger eel from Akashi, served with wasabi soy sauce [Steamed dish] Kinshibari carrot and taro, served with homemade tangy squid ink and miso sauce [First palate cleanser] Winter mackerel sushi from Awaji Island [Second palate cleanser] Handmade soba noodles, served cold with sesame sauce [Deep-fried dish] Kameoka beef roast beef and winter bamboo shoot skewers, served with miso-infused homemade demi-glace sauce. Served with a salad of baby turnips and watercress [Main dish] Rice (Sagahinohikari), pickles (cucumber, radish, shizumurasaki leaves), namako red miso soup. Served with salted kelp sprinkles (diced salted kelp cooked in clam broth). Additional option of tamagoyaki rice bowl [Dessert] Jelly of red mandarin oranges, and homemade smooth red bean paste yokan. Matcha tea