Date of visit: Dinner on October 9, 2021 Ordered: Seasonal Chef's Choice Course (27,500 yen) Drinks: Sapporo Lager (Akita), 1 serving; Romaru (Nara), 1 serving; Tedorigawa (Ishikawa), half serving; Kei (Shimane), half serving Yesterday, I watched the Nara tournament at the Sato Yakuhin Stadium from the morning. Afterwards, I moved to Nijo and had dinner at the Japanese restaurant Nijojo Furuta. Although the closest station is Nijo Castle, I had some time so I walked from Karasuma Oike, which took about 15 minutes. I visited at 6:30 p.m. The interior of the restaurant was very quiet, with a simple layout of 4 counter seats and 1 table. There were only 2 of us, including me, on that day. I had reserved the higher-priced seasonal Chef's Choice Course. The dishes included: - Ginkgo nuts, chestnuts, and batico rice - Matsutake mushroom tempura with homemade karasumi - Matsutake and white sea bream soup - Bonito, yamakake, and Karatsu seaweed - Hokkaido shrimp and grilled barracuda with karasumi - Shiitake mushrooms and konowata sushi - Abalone with liver sauce - Steamed white sea bream with matsutake - Eel rice - Sudachi somen - Dessert The matsutake on that day was from Shinshu. It had a good texture and aroma. The most impressive dish was definitely the grilled barracuda, the fat was excellent. The eel rice was also delicious. I couldn't finish everything, so I had it packed for breakfast the next day. The bill was about 40,000 yen. Everything was delicious, but it was a bit expensive. There were many luxury ingredients, so it couldn't be helped. Thank you for the meal.

Anago and bamboo shoot in ankake sauce, karasumi clams and bamboo shoots in a bowl, 10-kilo flounder from Kyoto, hirame sashimi, zaru sushi with nori, new onions with grated daikon, fugu karaage from Tango, squid with wasabi flowers from Noto, fresh shiitake mushrooms with white miso, green onions, ayanose young sweetfish, and marigold buntan.

Kyoto Nijo Castle, a Japanese cuisine restaurant called Nijojo Furuta, located in the west, is run by Chef Machiowakuden, a former apprentice of Kitcho. Their homemade karasumi is delicious. The proprietress and chef work together to provide attentive service. The omakase course starts with shrimp and taro, a Kyoto specialty that is delicious and satisfying. Seasonal dishes such as blowfish, yellowtail, and crab are also served. Although the prices are a bit high, we enjoyed a meticulous Japanese meal. Thank you for the feast.

A townhouse built at the end of the Meiji era was renovated. Trained at "Shinno Wakuden," "Yukimura," and "Gion Okada." Same course for both lunch and dinner. The cuisine has a hint of "Shinno Wakuden" style, focusing on ingredients while also being creative. Each dish has a clear statement and is superb. The seasoning is to my liking, making it my favorite Japanese restaurant in Kyoto.

I visited for the first time during my visit to Kyoto and finally got to visit a shop I had been eyeing for a while, so my expectations were naturally at a maximum. This time, I ordered the full course of Kyoto kaiseki. The master's work was impeccable, and I enjoyed it until the end. Kyoto cuisine is generally known for its light flavors, but perhaps because they knew I came from Sapporo, the flavors seemed a bit stronger. The master was friendly and easy to talk to. I may have had a bit too much to drink, but he didn't show any signs of displeasure and I am extremely grateful for the hospitality. Thank you for the meal, I will definitely come again!

"Located in a residential area on the way from Karasuma Oike to Nijo Castle, 'Nijo Castle Furuta' is just a 5-minute walk from Nijo Castle Mae Station. The building appears to be a renovated old Machiya, giving off a very Kyoto dining vibe. The interior is stripped of all unnecessary elements, with a counter seating for 5-6 people and a single table. It seems to be run by a couple, and reservations are taken with plenty of flexibility. Chef Kohei Furuta, originally from Shiga Prefecture, honed his skills at places like 'Shinowakuden,' 'Yukimura,' and 'Gion Okada' before opening this restaurant in his 30s. The restaurant has been awarded 1 Michelin star and a Bronze Medal on Tabelog. The drink menu does not list prices, which can be a bit intimidating. I wonder why Japanese restaurants (such as Japanese cuisine, sushi, tempura, etc.) tend to avoid specifying the prices of alcohol. It seems that if prices were clearly stated, customers would be more likely to drink within their budget, ultimately increasing sales. Starting with white asparagus, the dish presents the ingredient in a straightforward manner, with a thick size and a well-jackrolled texture. The sauce, incorporating seaweed, shows a good sense of taste, almost reminiscent of French cuisine. Next, a tempura dish of mountain vegetables and white fish topped with homemade karasumi. The unique bitterness of the mountain vegetables blends with the umami of karasumi, making it a delightful dish that goes well with sake. The clam soup features Hamaguri from the same region as Nishino Kana, with a rich metallic aroma. The soup is boldly seasoned with salt, leaving a memorable taste. The sashimi consists of Tai from Akashi and Uni from Yamaguchi. This Tai is delicious, boasting a satisfying texture and elegant umami with each bite. The Isaki from the Goto Islands is lightly seared on the skin side, resulting in a semi-raw state. The crispy skin and juicy fat, combined with a multi-layered texture and flavor, create a complex taste experience. The Ayu from Lake Biwa and bamboo shoots from Oharano are a standout dish, showcasing a clear, unadulterated flavor with a distinct earthy aroma. The Wagyu fillet with Hanazansho pairs well with the refreshing fragrance of Hanazansho, complemented by the spring-like flavor of rapeseed flowers. As a bonus, a piece of karasumi was presented as we were drinking sake. The generous-sized kamaboko-shaped karasumi was irresistibly delicious with sake. The fish dish featured Kinmedai, prepared in a French-style sauce made with white miso and garnished with fragrant sakura shrimp. While delicious, the dish was slightly too rich, overshadowing the flavor of the fish. The meal concluded with firefly squid and bamboo shoot takikomi rice. The ingredients were tasty, and the rice was well-seasoned, making it a dish that could be enjoyed on its own or paired with sake. For dessert, a large strawberry was served with lemon ice cream (or gelato) and mikan. The strawberry, a variety called 'Marihime' from Wakayama, was as big as an adult male's nose, and it was simply delicious to eat as is. After enjoying all these dishes and some drinks, the bill came out to 33,000 yen per person. While I wish it were a bit cheaper, considering the need for a certain quantity and quality of ingredients to highlight their flavors, this price point seems reasonable. In contrast to the flashy, over-the-top Japanese restaurants in Minato-ku that top Uni with truffles and caviar, this restaurant offers a straightforward and robust taste experience. It may not be flashy, but for those who want to enjoy authentic Japanese cuisine that showcases the ingredients, this is the place to go."

The final dinner of 2021 was at Furuta at Nijo Castle, with Matsubagani (snow crab) as the main dish. The dishes exuded a sense of strength with delicate and bold combinations that showcased originality. The saltiness was well-balanced, especially the abalone and sea urchin sauce, tilefish and turnip in miso soup, pufferfish milt sauce, and white miso hot pot were delicious. The menu for the day included: abalone and sea urchin with yuzu, fried white sea bream with smelt roe, tilefish with turnip in Shojin-style, pufferfish milt sauce, grilled mackerel, grilled Matsubagani from Kasumi Port, Kuwae chips, smelt roe mochi, nanohana salad, shrimp with taro, kujyo green onion in white miso, and horsehair crab rice.

Elegant Kyoto-style Japanese cuisine! Visited on a Sunday night. They only serve 2 groups at the counter for one round of service that night, allowing us to enjoy a leisurely meal and chat with the chef. Each dish was refined and simple, truly representing Japanese cuisine! Personally, I especially enjoyed the sea bream - it was delicious! The yuzu-flavored broth paired perfectly with it. The final dish of cooked rice was wrapped up for us to take home, and it made for a delicious breakfast the next morning.

Eat log ★ 3.96, awarded bronze in 2021 and 2020. Continuously awarded bronze for 4 years. In 2021, it was listed in the top 100 Japanese cuisine restaurants in the west, at Nijo Castle Furuta. The location is right in front of Nijo Castle. The exterior is a traditional Kyoto-style house with a nostalgic atmosphere. Inside, there are 4 counter seats and 1 table. The chef and a young woman, totaling 2 staff members, take care of the customers. I often stay at ANA Crowne, which is right behind the restaurant, so it's within walking distance. I love the hotel's large communal bath and spacious sauna, so I stay there frequently. Since it's nearby, I finally had the chance to visit. The restaurant offers only one omakase course. The dishes include: - Chicken and seaweed jelly - Fried tai white liver with karasumi (bottarga) - Okoze (stonefish) soup with seasonal vegetables - Sashimi of kisu (Japanese whiting), sea urchin, and flounder - Karasumi - Fried amadai (tilefish) with simmered vegetables - Kyoto-produced Hira beef chateaubriand with sansho pepper - Hot pot with new ginger, nodoguro (blackthroat seaperch), and taro stem - Rice with usui beans and karasumi, pickled cucumbers, miso soup - Dessert: watermelon, mango, sherbet This is truly traditional Japanese cuisine at its finest. You can enjoy seasonal ingredients such as chicken and shellfish, okoze soup, and usui beans in spring. From sashimi to soup, grilled dishes, fried foods, and simmered dishes, you can savor exquisite dishes that reflect the changing seasons. The restaurant is relatively quiet, which adds to the feeling of having a special dining experience. With its meticulous Japanese cuisine, this is undoubtedly a great restaurant, don't you think?

Located in front of Nijo Castle, this traditional Kyoto-style house exudes a charming atmosphere. Just a 3-minute walk from the station, it's a convenient spot to enjoy a meal while taking in the view of the castle. The dishes are made with carefully selected seasonal ingredients, not only pleasing to the eye but also incredibly delicious. When in Kyoto, why not give it a try?

It was my first visit to this restaurant for lunch. Located in a corner of Kyoto, there are many traditional Japanese restaurants, including some famous ones. However, this particular restaurant is not flashy like the ones my friends post about on Instagram or Facebook. It's more understated. When I arrived, the curtain was down, and there was only one chef inside. It seemed like he was running the place alone that day. Honestly, I usually prefer not to go to restaurants where there's only one person working because it can be awkward to ask for even just a drink, and when the chef has to do everything, the service can slow down and even feel a bit risky. Luckily, there were only a few customers that day, so my worries were unfounded. But still, I couldn't relax and enjoy my meal knowing that the chef was handling everything alone. As for the food, since it was winter, the meal started with crab. The combination of taro and crab was excellent. The cod roe and cod milt soup showed the high level of the cuisine. The yellowtail sashimi was fatty, but when eaten with grated radish, the richness was balanced perfectly. We tried a few other dishes, and the main course was duck fry. It was well thought out. This time, I had a relatively affordable lunch course, so I didn't get to experience the chef's full potential. But I would love to come back for dinner and try the best course they offer. Overall, it was a restaurant where I felt like I could explore the chef's skills further.

I was planning to eat crab in Fukui, but had to cancel due to heavy snowfall...(-.-) Fortunately, this place accepted my last-minute reservation, so I am grateful☆ They said they can open for lunch with a reservation (^_^) I chose the 15000 yen course for my first visit and lunch (*´▽｀*) Cheers with champagne! Let the course begin! (^o^)●Ebiimo (shrimp and taro) with Matsuba crab●Cod milt with Karasumi (bottarga) and miso soup●Buri (yellowtail)●Biwako Honmoroko (fish from Lake Biwa) with ripe sudachi citrus●Akashi anago (saltwater eel)●Duck fry●Mahata fish with seri (Japanese parsley) and burdock root●Mukago (yam sprouts) and watercress rice●Apple ice cream with Western pear and red Madonna pear(*´▽｀*) Every dish was delicious and enjoyable☆ Maybe because of the season, it was relatively easy to make a reservation and I could relax and enjoy my meal♪ Thank you for the feast!

I could see Nijo Castle lit up from the Oshikoji-dori street, at a restaurant with a bronze rating on Tabelog. There was only one person at the counter when I arrived, but by the time I left, there was a lively year-end party with young male and female teachers at the table. I was surprised by the high price of crab in Kyoto, but even without crab, the food was delicious enough.

Recently, I went to Furu Ta at Nijo Castle as a thank you for the curry my girlfriend made for me. I wanted to eat delicious food together during this cold season, and I was satisfied with the hot pot I was looking forward to. Surprisingly, the owner and I are from the same hometown and even went to the same elementary school. After the meal, we had a fun time talking about our hometown. #Furu Ta at Nijo Castle #Japanese cuisine #Kaiseki cuisine #Michelin #Michelin one star #Highly rated on Tabelog #Tabelog rating 3.5 or higher #Tabelog award #Tabelog Bronze #Kyoto gourmet #Kyoto dinner #Kansai gourmet #Nijo Castle #Nijo Castle gourmet #Foodies #Foodstagram

I went on an adult field trip to Kyoto during the beautiful autumn foliage season! The cityscape is truly picturesque (*^^*). We visited the renowned Furuta restaurant while strolling around during the autumn dusk! We started with a toast with beer (*^^*) ★ Shrimp and cod milt with kikuna sauce ★ Guji sea bream and matsutake mushroom soup ★ Aged kue sashimi ★ Grilled fish from Yamaguchi, Kumamoto, and matsutake mushrooms ★ Grilled mackerel with grated radish and bonito flakes ★ Shiga-grown shiitake mushrooms with nuta miso ★ Homemade karasumi ★ Wild mushrooms hot pot ★ Chestnut, sprouts, and sweet potatoes mixed rice ★ Various desserts We enjoyed it all with Japanese sake! The chef's dishes were truly delicious, and we felt so happy to have come all this way (*^^*) The landlady's explanation of the sake was also enjoyable while having the food! We will visit again (*'▽'*) Thank you for the feast! Thank you very much♪

Thank you for viewing. I visited the Michelin one-star and Tabelog Award 2020 Bronze-winning restaurant "Nijo Castle Furuta". The service by the head chef and his wife is excellent, and the prices are reasonable, making it a convenient place to dine. The dish that left the biggest impression was the beef hot pot with Sansho pepper. The broth was delicious, and I ended up drinking it all. I would love to visit again if given the chance. Thank you for the delicious meal. The dishes I had that day were as follows: "Shrimp, scallop, Hamaboofu, sea lettuce and seaweed salad", "Sea bream soup with sea flavor", "Katsuo tataki with garlic soy sauce and Mongou squid with vinegar and salt", "Young ayu fish and bamboo shoots", "White fish, tilefish, udo tempura with homemade squid ink sauce", "Firefly squid, ark shell and rapeseed flowers with mustard vinegar miso dressing", "Beef hot pot with Sansho pepper and warabi (onion, conger eel and bonito broth)", "Pickles", "Sea bream, bamboo shoots and butterbur rice", "Homemade strawberry ice cream with mango and strawberries".

Nijo Castle Furu Ta Eat Log Award 2020 Bronze Award-winning restaurant. The access is about a 5-minute walk from Exit 1 of Nijo Castle Mae Station. The interior of the restaurant has about 4 counter seats and one table seat. The owner, Yukimura, has trained in the restaurant. We tried dishes such as sansho pepper and karasumi. The course meal has a large portion for each dish, and I think the cost performance is good. The ¥15000 course includes plum sake, appetizer, sazae and flat clam with sesame sauce, shiitake mushroom and watercress soup, red snapper and young bamboo shoot simmered dish, sashimi, bonito with garlic and squid with myoga, grilled blackthroat seaperch, grated radish, fried dish, fried red snapper scales, deep-fried koshiabura, fuki no tou with karasumi, vinegar dish, scallop snack, snow pea with sansho pepper, duck and warabi rice, bamboo shoot, mango and fig ice cream.

The first visit to Nijo Castle Furuta for a meal gathering and birthday party went smoothly and ended successfully, giving a sense of relief. On this day, I had a meeting with the head chef and we decided on the year-end celebration with Matsubagani (snow crab) as the main dish. The dishes recommended by many people did not disappoint, with the flavors being particularly to my liking - I was impressed by how I could eat and eat without feeling heavy. #NijoCastleFuruta #JapaneseCuisine #KyotoGourmet #Crab #Matsubagani #PrivateReservation #Michelin #Gourmet #Foodies #Delicious #ConnectingWithFoodies

Today, I visited Furuta at Nijo Castle, which shines with Michelin stars, to enjoy their seasonal omakase course for dinner. The restaurant is located on Oshikoji Street, where you can enjoy a fantastic view of the Nijo Castle's Ninomaru Palace at night. The restaurant's exterior, designed in a traditional Kyoto townhouse style, and the interior with a charcoal grill and counter seating combined create a lively and enjoyable atmosphere. The seasonal omakase course I had included a variety of fresh ingredients such as taro, snow crab, uni, turnip, red snapper, mullet roe, fugu, shirako, Matsuba crab, ankimo, moroko, and nodoguro. Each dish was expertly prepared to bring out the best flavors of the ingredients. From the creamy taro to the flavorful Matsuba crab, every dish was a delight to the taste buds. The highlight of the meal was the Matsuba crab from Hamasaka, which was cooked and served in various ways, showcasing its sweet and rich flavor. The meal ended with a delicious dessert of persimmon and a refreshing sherbet. Overall, the high-quality dishes, warm hospitality, and cozy atmosphere at Furuta make it a highly recommended dining experience. Total cost for today's meal was 74,100 yen for two people, including the seasonal omakase course priced at 30,000 yen.

I visited this restaurant because it was Christmas Eve and the shop was nearby! It is located near Nijo Castle, and there are surprisingly delicious restaurants around here!! The atmosphere inside the restaurant was sophisticated and adult-like, but the staff were friendly and engaging, making the experience at the counter seats enjoyable. The dishes were meticulously prepared rather than having a big impact, and each dish was made with care! On this day, there was a course featuring Matsubagani (snow crab), and I couldn't help but glance at the neighboring table and think how delicious it looked. It was a course that made me want to try it too.

It's a night in November 2019. I spent the evening of the day I came to Kyoto for work near Nijo Castle. The restaurant is located on a quiet street just off the main road. It was a bit far from Karasuma Oike when I walked, but it was a good warm-up for my stomach. Inside, the large flower vase with ikebana on the other side of the counter was impressive. The restaurant is run by two people, and they stagger the entry of several customers, rather than all at once. This made the timing between dishes smooth and surprisingly efficient. The course I had that day was as follows: - Shirako with spring chrysanthemum sauce: A dish that brings a smile from the crispy fried rich shirako with refreshing spring chrysanthemum sauce. - Soup with Taimeshi and Matsutake: The soup was a bit weak in flavor, but the strength of the sea bream and matsutake complemented each other perfectly. - Sashimi with natural yellowtail: The sashimi of yellowtail with rich fat was a pure enjoyment of the elegant fat without any extra seasoning. - Seared barracuda with grated ponzu sauce: After the yellowtail, the barracuda was lightly seared and served with ponzu sauce for a refreshing taste. - Grilled matsutake: I couldn't resist adding the matsutake from Wakayama for an additional fee. The simple grilled dish over charcoal was a delight to the senses, with the aroma rising from the plate and the juicy umami bursting in the mouth. - Honmoroko from Lake Biwa: It was still early in the season, but this moroko caught in the net was exceptionally flavorful. - Bonito tataki: Another fatty fish, bonito, served with ponzu sauce and spring onions. - Kegani crab: The season had just started for the kegani crab, and the meat and eggs were irresistible with sake. - Grilled shiitake mushrooms: Contrasted with the grilled matsutake, the shiitake mushrooms had a rich aroma and delicious umami that was unique to shiitake. - Grilled black squid and ohitashi: Homemade black squid and ohitashi as a sake accompaniment. The delicious black squid was complemented by the perfect acidity of the ohitashi. - Simmered saury hot pot: Saury that had just started to release its umami, simmered with spring onions and shimeji mushrooms. The broth of saury and shimeji mushrooms seeped out, and I drank every last drop. - Matsutake rice: Opening the lid of the clay pot was like entering heaven. The fragrant matsutake knocked me out with each bite of rice soaked in the taste and aroma of matsutake. - Dessert: Assorted fruits. The restaurant focuses on the quality of ingredients and lets the ingredients shine, showcasing both their ability to source high-quality ingredients and their skill in bringing out their best. In addition to the food, the conversation skills were superb. I was the only customer at first, but I was drawn into the conversation with the owner. I made a reservation because they were open on Sundays, and it turned out to be a great choice. I would love to visit again when I come to Kyoto. Thank you for the wonderful meal.