This restaurant is located in an old house at the foot of the Kitayama mountains, away from the center of Kyoto. It is a popular place that is difficult to reserve. Upon entering a little before 12 o'clock, you will be guided to the waiting room. A beautiful picture of the "Battle of the Monkey and the Crab" is drawn on the ashes of the central hearth, overflowing with hospitality. While waiting, you will be served with a soothing perilla tea. The interior of the restaurant has only a counter with 10 seats. The pillars and furniture are shiny black, and even the newly made parts blend in seamlessly. You will be called by name and guided in order. The kitchen seems to be in the back, with the head chef and 4-5 other staff members working behind the counter. The "appetizer" consists of homemade tofu, conger eel, crab, turnip, shiitake mushrooms, and shimeji mushrooms with broth poured over them. The turnip leaves are fried and placed on top. The broth is rich with bonito flavor and just the right amount of salt. The "soup" includes scallops, potatoes, shimeji mushrooms, komatsuna greens, carrots, and yuzu. The broth is similar to the appetizer. The potatoes are surprisingly delicious. The "sashimi" includes sea bream, yellowtail, and beltfish, garnished with autumn leaves picked nearby. Served with ginger soy sauce, salt, and lemon. Under the leaves are two small dishes with shredded fish meat and white fish. The "pickled small fish" has a good flavor but is served in a small portion. The "oyster fry" is topped with persimmon sauce. The "taro in white miso" includes taro skin, silk pods, and red chili peppers in a gentle white miso flavor. The "hot pot" includes pork, shimeji mushrooms, shiitake mushrooms, greens, watercress, shimeji mushrooms, green onions, gluten, and red konjac, with walnut sauce, grated ponzu, and black shichimi pepper served on the side. It is served in a clay pot over a brazier, but they transfer it to a bowl before it boils down. The pork belly flavor is rich, and the variety of ingredients makes it enjoyable. The "pickles" include kelp and cabbage. The "rice" is refillable, with crispy rice offered. The hot pot makes for a perfect accompaniment to the rice. The "dessert" is sweetened bean paste with chestnuts. The total cost is ¥5,940. Despite not using expensive or rare ingredients, the variety of ingredients and cooking methods make it a good value for money and enjoyable experience.

Grated chili peppers with grilled eggplant, onion soup, lucky seven vegetables, carrots, lotus root, ginkgo nuts, nanjing, assorted sashimi, sea bream from Akashi, flatfish sashimi, yellowtail from Akashi, grilled saury, grilled mackerel with miso, winter melon noodle soup, pike conger hot pot, taro dumplings, and traditional sweets. This is a favorite restaurant with excellent knowledge and skills, even though it doesn't serve high-end ingredients.

Conger eel miso soup, octopus and potato salad, sea bream from Akashi, seared saury, horse mackerel, deep-fried pickled vegetables, straw-grilled mackerel from Akashi, somen noodles, pickled meita flounder, eggplant dengaku, steamed buns with eel, complimentary vegetables, always amazing vegetable dishes.

I went with my mother and used this restaurant. After waiting for a few minutes in the waiting room, we lined up at the counter and enjoyed the dishes. Every dish was delicious and made us feel the season. I was impressed. The owner's stories were also very enjoyable, and it was a happy time. I want to go again.

It was difficult to make a reservation for the lunch menu, but I managed to get one after calling for about an hour. The cost performance is amazing, with a variety of dishes made with seasonal ingredients. In April, bamboo shoots were used generously in each dish. I even had three extra servings of rice cooked in a clay pot, with pickled plums on the side. For dessert, I had cherry blossom mochi. This is a restaurant I want to visit every month.

For dinner, we had kasujiru, crab and potato shinjo, assorted sashimi (sea bream, seared Spanish mackerel, yellowtail, Akashi flounder), green onions from Takagamine with clams and oysters, turnip hot pot, spicy sauce for yellowtail tail, and rabbit-shaped sakuramochi. It's a bit pricier now, but still great value for money and delicious!

The inside of the restaurant has only a counter. The dishes were delicious and beautifully presented, starting from before 7 o'clock. The Japanese cuisine was quite tasty. The head chef was friendly, and I was moved by the hard work of the young graduates from a vocational school who were working there, giving me courage.

Pumpkin dishes with somen noodles at the bottom. Steamed in a clay pot. Assorted sashimi with sea bream, red snapper, wild yellowtail, Awaji Island cuttlefish, and boiled whitebait. Seared mackerel and swordfish. Various dishes made with taro. Boiled bamboo shoots. Chicken sukiyaki. Fried softshell turtle. Pickled conger eel. Sweet chestnut paste. Two special dishes to accompany alcohol. The vegetables are always delicious. As autumn approaches, root vegetables are becoming more prominent.

On the third night of my visit to Kyoto, I had the opportunity to dine at the highly popular and Michelin-starred restaurant "Kamigamo Ryori Akiyama" located in Kitayama. We started the evening by enjoying a cup of tea in a separate room with a hearth surrounded by illustrations of wild boars, deer, and butterflies. Soon, we were guided to our seats in the main dining area, where I had a prime seat at the counter right in front of Chef Akiyama Naohiro. The meal began with a trio of appetizers, including a dish featuring fresh Hishigani crab, vinegar-marinated yellowtail, and pickled mushrooms and greens. As October was Halloween month, we enjoyed a playful dish of octopus and colorful pumpkin puree. The soup course consisted of a steamed dish with matsutake mushrooms and pike conger eel. The following course showcased a variety of seasonal delicacies, such as seared bonito, red sea bream, and swordfish sashimi. In between courses, we were served a unique black rice porridge and grilled matsutake mushrooms. The meal continued with grilled saury, cinnamon-flavored pumpkin, and a noodle dish with ayu fish, taro, and fuki. The main course featured a hot pot with wild boar meat, matsutake mushrooms, and konjac, served with freshly cooked rice and sweetened small river fish. The meal concluded with a variety of side dishes, including pickled vegetables and condiments.

I visited the highly recommended restaurant, Okurikamo Goryori Ayama, which I had always wanted to try. The variety and volume of dishes served were impressive, and everything was incredibly delicious. The prices were also reasonable. However, Okurikamo is quite far in Kyoto. Nonetheless, the hospitality of the knowledgeable chef was outstanding. #OkurikamoGoryoriAyama #JapaneseCuisine #KaisekiCuisine #KyotoGourmet #KyotoDinner #KyotoMichelin #GourmetInstagram

Grilled conger eel with summer vegetables. Eggplant simmered in miso with corn. Octopus soup from Akashi. Sashimi. Mackerel. Steamed conger eel with onions. Chicken sukiyaki. Burnt rice. The vegetables and fish at Akiyama's are always delicious. Lunch reservations are difficult to come by, but the quality makes you want to come back again.

We visited the traditional Kyoto-style restaurant, Oryori Akiyama, located in a quiet residential area in Kamigamo. We started with tea in a tea room with a hearth, creating a cozy atmosphere, before being seated for our meal. The dishes included a variety of delicacies such as horse mackerel, conger eel, tomato with red shiso tea, octopus with pumpkin, and more. Each dish was beautifully presented and made with seasonal ingredients. The highlight was the rice cooked in a clay pot, which was delicious. The chef's lively conversation added to the warm hospitality, making the dining experience truly memorable.

The course menu is centered around seafood and vegetables as usual. While there are no high-end ingredients, each dish is delicious and satisfying. It is my favorite lunch spot in Kyoto. The only downside is that it can be difficult to get through when making a reservation. However, with some effort, anyone can visit this excellent restaurant.

Today, for dinner in Kyoto, I visited the restaurant Goryori Akiyama near Kamigamo Shrine in the northern area of Kyoto. They serve an omakase course that includes a variety of dishes made with local vegetables and seafood from Akashi. The atmosphere of the restaurant is cozy and nostalgic, with a counter next to the hearth and irori. The highlight of the experience is the friendly and heartwarming talk from the owner, Mr. Akiyama. The teamwork in preparing the dishes is excellent, and the use of local vegetables adds a special touch to the meal. The menu included dishes like grilled buri, miso soup with daikon and carrot, steamed rice with burnt crust, and more. The special spice of the restaurant is the combination of local vegetables and the owner's talk. The total cost for the omakase course for two people was 14,850 yen.

Recently, it seems that the world of Japanese cuisine in Kyoto is dominated by chefs who have trained at "Wakuden," but this restaurant was opened in 2006 by Naohiro Akiyama, who honed his skills for over 10 years at "Kyoto Kitcho" and "HANA Kitcho." The restaurant is located in a renovated 80-year-old traditional house, with a nostalgic and traditional Japanese atmosphere, featuring local seasonal vegetables and seafood from Akashi in kaiseki cuisine. It is a popular restaurant where foodies and renowned restaurant owners and chefs from all over the country visit. The location is in Rakuhoku, Kamigamo, far from the bustling areas of Higashiyama and Chuo wards where famous restaurants are crowded. It is a quiet residential area about a 10-15 minute walk from Kitayama Station on the Karasuma Line. The restaurant is surrounded by a hedge, and upon entering through the wooden door, you are transported to a different world away from the hustle and bustle. Most visitors probably take a taxi, but we enjoy walking in unfamiliar neighborhoods, so we visited on foot. Upon entering, you are first guided to a separate room with a hearth, where seasonal tea is served. Once all the reserved guests have arrived and the kitchen is ready, each group is called by name and guided to the dining area. The menu consists of only one course for both lunch and dinner, and all reserved guests start at the same time. The dining area consists of a long counter seating for 12, along an open kitchen. The room, renovated from an old traditional house, uses a 200-year-old chestnut tree for the counter, as well as trees such as zelkova and ginkgo, reflecting the "autumn mountains" after which the restaurant is named. Antique chairs from England for the counter seats blend harmoniously with the warm atmosphere. In the corner of the kitchen, there is an open hearth. The setting, with its high-quality white wood, exudes a sense of nostalgia and warmth in contrast to the elegant atmosphere. In front of us, Chef Akiyama and 6-7 apprentices work efficiently. The meal starts with a greeting from Chef Akiyama. There is no menu description, so there may be many inaccuracies, but below is an overview of the dishes served that day.

It was my first visit, but I enjoyed delicious seasonal vegetables and mushrooms in a very atmospheric and peaceful restaurant. The chicken sukiyaki I had as the main dish went really well with the white rice. In between, I enjoyed grilled saury and walnut miso as rice accompaniments. The chestnut sweet potato dessert with delicious sweet bean paste inside was also very tasty.

Kappo Kyoto Kamigamo Goryo Akiyama is a popular restaurant located a 10-12 minute walk from Kitayama Station. It is a traditional Japanese restaurant housed in a charming old folk house, offering a complete reservation-only dining experience. The restaurant has been selected as one of the top 100 Japanese cuisine restaurants in the west in 2021, and has also been awarded the Eat Log Bronze Award for four consecutive years since 2018. The atmosphere is warm and inviting, with the friendly owner creating a relaxed environment that is free from the usual tension associated with high-end dining establishments. I ordered the lunch course, which consisted of a series of beautifully presented kaiseki dishes featuring seasonal ingredients such as pumpkin, conger eel, steamed hot pot, assorted sashimi, grilled conger eel, and a dish highlighting sweet potatoes. Each dish showcased the skillful use of ingredients and attention to detail, with the chicken sukiyaki particularly standing out for its rich flavor. The dish was finished off with a beaten egg and served with crispy rice, enhancing the overall dining experience. If you are a fan of Japanese cuisine, I highly recommend visiting this renowned restaurant. Thank you for the delicious meal!

First time at Akiyama. The seasonal dishes are presented with meticulous explanations for each dish. The restaurant is located in a renovated old farmhouse that was on the verge of collapse. The chef is from Yoshitaka, so the high quality of each dish is to be expected, and the visual presentation is also enjoyable. A must-visit restaurant to experience the seasonal dishes.

It was wonderful! I had a great time for 2 and a half hours, enjoying not only the food but also the sights and sounds! My friend made a reservation for this day by calling repeatedly on the first day of the previous month. It was a quiet, quaint old house located about a 15-minute walk from Kitayama Station. Upon arrival, we were served tea in a separate room before being seated. The food was brought out all at once, allowing us to watch the show-like process of the staff working behind the counter. The staff, about 6 people, efficiently served around 10 customers. Each dish was meticulously prepared, and the detailed explanations by the owner made the experience even more enjoyable. The crispy rice from the bottom of the pot was a delightful surprise, and every dish was so delicious. The lunch cost 5940 yen including tax, which was a great value. I would definitely love to visit again!

Received on August 2021. Lunch course consisted of: - Salad of mackerel and conger eel with vinegar (tomato vinegar and mashed miso) - Saba (grilled), Conger eel (grilled with frost), Kamo eggplant (boiled), Cucumber (chopped), Manjushage chili pepper (grilled), Coriander, Corn - Ebi and kabocha no shiruko, Zucchini, Somen - Sashimi of sea bream (Akashi), Yellowtail amberjack (Akashi), Sawara - Kamaage of whitebait and pickled nanohana flowers - Sunomono of kuushinsai, nanoha, and fish - Tachiuo (charcoal-grilled) - Steamed conger eel and onions (steamed with conger eel broth), Fish paste and potato, corn dumplings - Grilled red pepper on charcoal, Itachigur cucumber, Akaza, Myoga, Ponzu and vinegar dip with eggplant and Tanba jidori chicken cooked with new ginger - Rice with pickles, Egg and rice soup, White rice (with burnt rice), Refill (with salt, miso) - Oku-Aizu Kinyama natural carbonated water 330ml Red