The score when visited was 3.74 (August 2023). When in Kyoto, I want to enjoy Japanese cuisine. This is a genuine Kyoto restaurant that has obtained a Michelin star, not just a Bib Gourmand. I made a reservation for lunchtime. I visited after the Obon holidays to avoid the crowds at tourist spots. Although it is a typical Kyoto townhouse, there are few places that maintain the atmosphere of "eel's bedding" like this one. They also have measures in place to combat the heat, including sprinkling water. I arrived earlier than my reserved time. The narrow approach to the restaurant is charming and well-maintained. The Michelin star is well-deserved. I was seated at the counter. When I glanced to my right, I saw a dry landscape garden and a shrine, both typical of Kyoto. The welcome drink, plum wine, served in an elegant vessel with plenty of ice, allowed me to enjoy the changing flavors as the ice melted gradually. I ordered a bottled beer for 900 yen. The appetizer was a cool dish with jelly, deep-fried tofu skin, corn, Moroccan beans, and bell pepper, which was refreshing and comforting. The edamame tofu and conger eel dish called for sake, and I enjoyed it with a delicious sake from Matsumoto. The sashimi of sea bream and tuna with grated ponzu sauce was recommended, but the ponzu sauce slightly overpowered the delicate flavor of the sea bream. I tried the Juraaku sake for 2,200 yen, which is produced by the family of the Kyoto-born actor Kuranosuke Sasaki. The sake, decorated in gold, was a fitting tribute. The grilled sea bass, rolled omelet, conger eel skin, black beans, green chili pepper, and lemon-cooked fried tofu were a delightful combination of flavors from the sea and land. The ayu fish tea rice was a gentle and flavorful end to the meal. The water yokan with lily root and matcha, a specialty of the restaurant, was beautiful and delicate. Despite it being a lunch, the cost exceeded 10,000 yen due to drinking sake, but thanks to the Seishun 18 ticket, I could afford to dine at such a place! I stopped by a standing bar before returning to my accommodation to cool off. Thank you for a wonderful meal. Goodbye, and thank you for the memories.

【Michelin Guide: ★ One Star】 Just a step away from the hustle and bustle of Gion and Shijo Street, a narrow road leads deeper into a world of culinary delights. Established in 1979, "Ajitabeka" has been operating as a kaiseki restaurant in Kyoto's Gion district for over 40 years under the guidance of Chef Masahiro Ajitabeka. The meticulously crafted dishes continue to impress with their beauty, deliciousness, and ability to evoke emotions. Since the publication of the Kansai edition of the Michelin Guide, the restaurant has maintained its one-star rating. - Location: Approximately 4 minutes on foot from Keihan Shijo - Time of entry: 6:00 PM - Duration of stay: About 130 minutes - Weather: Rainy - Situation: 1 person at the counter, group customers on the 2nd floor - Number of visitors: My wife and I - Service: The current young head chef is fantastic - Serving speed: Smooth and just right - Exterior: The entrance is narrow from the main street, look for the curtain as a landmark - Interior: Simple and tranquil atmosphere with counter and table seating. Private rooms available on the 2nd floor for groups. - Rating at the time of visit: 3.74 Chef Ajitabeka was off, but the dishes at Ajitabeka were exceptional. The meticulously crafted dishes were surprisingly delicious. [COURSE: 22,000 yen] - Plum juice - Aperitif: Peach droplets - Appetizers: Grilled eggplant, thick tofu skin, corn, paprika, steamed abalone, Moroccan green beans, uni jelly - Soup: Winter melon and pike conger - Sashimi: Fresh pike conger, medium fatty tuna, sea bream - Cold soba noodles - Grilled ayu fish on bamboo leaves - Seasonal hassun: Chicken egg with pike conger roe, Camembert cheese, duck loin, sea bream hand-pressed sushi, etc. - Noto's fine mozuku seaweed, vinegar-pickled myoga ginger, live octopus from Akashi - Kamo eggplant stew, shrimp and yam - Eel with new ginger, shiso leaf soup - Fruits: Gold kiwi, melon, blueberry - Lily root water yokan - Roasted green tea The dishes, with a summer-like coolness, allowed us to savor the flavors of the ingredients. From rare ingredients like fresh pike conger and its roe to powerful dishes like grilled ayu fish, each dish showcased the chef's dedication and skill. The delicate flavors of the appetizers and hassun were a delight. It was a wonderful summer meal in Gion in the Reiwa 4 era. Thank you very much. I am looking forward to my next visit for another delightful meal. Bon appétit! m(_ _)m

On this Kyoto trip, since the hotel I stayed at did not offer Japanese cuisine, I decided to eat out. After much deliberation, I made a reservation in advance at Michelin-starred restaurant Ajisenshi in Gion. As I walked down a small alley off Shijo Street and passed through the curtain, I found the restaurant at the end. The atmosphere was amazing even before entering the restaurant. The proprietress came out to welcome us and ushered us in. The restaurant had a counter with 8 seats, 2 tables, and even private dining rooms for banquets. In the back of the restaurant, there was a splendid household Shinto altar. I later learned that they had found a dilapidated altar during the renovation of the restaurant, and they decided to refurbish it and place it there. It was a heartwarming story unique to Kyoto. For the meal, I ordered the monthly course priced at 21,780 yen per person (inclusive of tax and service charge). The plum wine was aged for 4 years and had a very refined taste. The appetizer consisted of tofu, sea urchin, and water shield, each fresh and perfectly complementing each other. The simmered dish with conger eel and plum had a delicate balance of flavors. The sashimi plate with shrimp, sea bream, and tuna was visually stunning and each piece was exquisite. The mugwort soba had a great aroma and texture. The grilled young sweetfish was exceptional when dipped in a special vinegar sauce. The assorted dish was beautifully presented and meticulously crafted. The cold dish with shellfish, Chinese cabbage, and myoga was refreshing. The simmered dish with eggplant, shrimp shinjo, and green beans had a delicious broth. The rice topped with conger eel was tender and flavorful. The baked sweet rice cake dessert was delightful. The fruit dessert with whiskey jelly was sweet and refreshing. The matcha tea was prepared by the chef himself. The proprietress shared that the salted plum in the simmered dish was aged for 4 days. She showed me the bonito flakes used, and I could see the careful handling. They explained how they use different parts of the bonito flakes for various dishes, showcasing their attention to detail and dedication. The staff, including the young 24-year-old chef, were all welcoming and had a genuine smile. The restaurant had a relaxed atmosphere and felt more affordable compared to other Kyoto cuisine establishments. It's a place where you can drop by and be greeted with a smile. I found a gem of a restaurant and will definitely visit again when in Kyoto.

It was a nice restaurant where you can enjoy the harmony with your eyes and taste buds. It's great to feel the proper dashi broth, which you can't experience at home, adding to the sense of escapism. The location is easy to find along the street. They also provide English service, so it seems suitable for bringing overseas guests.

First visit. Located in a great location in Kyoto, the change in atmosphere from the hustle and bustle outside to the entrance is excellent. The quality and taste of the food are worth the price, and it is delicious. Private room use is recommended. The service and atmosphere are also good, and the Shimo-yaki and Ko-Imari dishes were excellent. Suitable for business meetings or dates.

The appearance of the restaurant is located along the shopping street on Shijo Street, heading from Gion-Shijo Station on the Keihan Main Line to Yasaka Shrine. The approach to the restaurant is through a narrow, dimly lit path that continues for about 10 meters until the entrance, where a curtain with the name of the restaurant and the light leaking from inside create a strange sense of relief and excitement. Upon entering the restaurant through the secret base-like entrance, a tense atmosphere welcomes you with a counter made of paulownia wood. The hostess guides you to your seat with a gentle "welcome," making you feel the presence of Kyoto. The counter is decorated with plum blossoms, giving a sense of the season and the essence of Kyoto throughout. The menu consists of course meals only, with different contents depending on the price. As the restaurant is very popular, it is recommended to make a reservation before visiting. Upon reaching the Plum Tea Room, a cup of tea was served. It was a plum tea, evoking a sense of the season with a pleasant aroma and the flavor of the rice crackers inside. Even though the quantity was minimal, it conveyed the hospitality of the restaurant. I requested the "Tenshin" lunch course, available only on weekdays, and since I had made a reservation, I was shown the menu only. As it was a cold day, I wanted to enjoy Kyoto sake served hot, so I asked for the "Sawayamatsu" from Matsumoto Sake Brewery in Fushimi, Kyoto. Initially, the hot sake felt sharp, but as I continued drinking, it became mellow with a pleasant aroma enveloping me. The appetizers included simmered beans, white miso with fresh wheat gluten, miso-stewed sardines, and field vegetables. The bean dish was served in a small cup, allowing you to enjoy sake with it. While the ingredients were not particularly rare, the dishes were subtly flavored yet substantial. The soup course featured crab and sesame tofu, with the fragrance of yuzu and the taste of Kyoto vegetables enhancing the flavor. The sesame tofu had a delightful texture and flavor, while the crab was tender and full of flavor. The sashimi course included flounder from Aomori and firefly squid from Fukui, both sweet and with a moist texture. The fine knife cuts made it easy to savor the fish's umami flavor. The side dishes comprised egg omelet, grilled salmon, flounder temari sushi, pickled vegetables, and duck. The egg omelet was layered like a mille-feuille, with a savory dashi flavor. The grilled salmon was seasoned with miso, cooked perfectly, and had a delightful taste. The pickled vegetables with persimmon were a well-balanced accompaniment. The simmered dish included daikon radish, fish balls, and konjac, with a beautiful presentation and rich flavors. The daikon and fish balls were packed with umami, and the red konjac from Shiga Prefecture was a unique touch. The meal ended with rice, ochazuke, and pickles. The kombu seaweed in the ochazuke was wrapped in bonito flakes, adding a refined touch to the rice. The ochazuke had sea bream and miso mixed in, with a rich flavor and elegant presentation. The dessert was red and white plum-shaped sweets, made of white kidney beans and red beans, with a delightful balance of sweetness. The matcha tea was from a tea shop in Uji, with a delicious aroma and taste. Review: "Definitely coming back again!"

The attached photo is of Otani Hombyo-in at Daikaku-ji Temple. I took my parents for a visit after a year and we started with a kaiseki meal. I had been visiting Mr. Matayoshi and Mr. Tokuo several times recently, so this time I decided to try Ajisenshi for the first time. Although I have walked around the area from Yasaka Shrine to Gion Shijo many times, I had never noticed this restaurant before. Walking through a narrow alley, we entered a different space that felt calm and peaceful, far from the hustle and bustle of the main street. I had reserved a private room on the second floor. We had the lunch course, which was not extravagant but each dish was traditional, delicious, and beautifully presented. The portion sizes were satisfying, and I started feeling a bit full around the hassun course. Maybe it was because of the sake we had? The rice dish at the end, topped with a refined crab sauce, was surprisingly easy to eat. From the final dessert to the matcha, the whole meal lasted two and a half hours, allowing my parents and me to leisurely enjoy the kaiseki cuisine. We were seen off warmly as we left the alley. Afterwards, we took a taxi to Daikaku-ji Temple. We visited Otani Hombyo-in and Kibai-in, which were open to the public for a limited time, and enjoyed the late autumn atmosphere in Kyoto while still feeling a bit full from our meal. We stopped by Daikokuji Ichikyu, located next to Daikaku-ji Temple, to buy Daikokuji fu as a snack to go with sake, but unfortunately, we hadn't made a reservation and couldn't get it. What a shame!

The shop faces Gion Shijo Street, but it is located down a long alley from the street, creating a relaxed atmosphere in a different world. Although the overall seating capacity seems ample, the first floor has around 20 seats and gives off a small impression. Purchased items (tax included): - Dim Sum (6,500 yen) - 3.6 stars - Appetizer: Persimmon namasu - Soup: Egg tofu with scallop - Side dish: Flatfish and tuna - Assorted dishes: Rolled omelette, grilled mackerel, shredded fish, tea towel twist, sea bream temari sushi, sea bream nanban yaki, mushroom and spinach salad, lotus root kinpira, mixed rice with sea bream and turnip - Rice: Rice with sweet bean topping - Dessert: Oshiruko The clear and gentle broth, the delicious soup with scallop, and the consistently good assorted dishes were particularly delicious. The dessert was highly praised for not taking the easy route of serving a simple dessert. - Oolong tea (605 yen) I previously wrote a review about this place, but upon reviewing it, I found it to be quite nonsensical, so I have decided to delete it. The restaurant seems to be mainly run by apprentices since I never saw the head chef. Nevertheless, the food was consistently delicious and the ambiance was great, making it a good restaurant in my opinion.

When you slip into a narrow alley from Shijo-dori in Gion, the hustle and bustle fades away. Walking on the quiet stone pavement, you'll find the entrance curtain of Aji-Tsuba. The owner is Mr. Masahiro Aji-Tsuba, who honed his skills at the renowned Shofukuro in Shiga, and established this sister restaurant of the famous soba and udon shop, Gonbei, over 40 years ago. The standout dish is the exquisite soup served in a bowl, reminiscent of Shofukuro's style. Thinly sliced turnip arranged to look like thin ice, with a refined taste and a delicate texture. The moist sea bream in the soup stock made with arrowroot is delicious. The modest yet talented dishes leave a deep impression on the palate. It's a modest but skilled Kyoto-style restaurant. They also offer affordable lunch courses, making it a welcoming place. If you're looking for down-to-earth gourmet dining in Gion, this restaurant should definitely be on your list.

The autumn leaves had just started to turn, and Kyoto was already getting crowded even on weekdays for lunch. However, I made a reservation at this place because the location was just right and the prices were reasonable. The restaurant was tucked away in a narrow alley, and inside, there was a counter with tables separated by screens. It was a very casual place, making it easy for even first-time tourists to enter. They started us off with a welcome drink of roasted green tea, followed by a petit kaiseki course. There was no menu, which was a first for me. I even forgot to ask for explanations at the beginning, but the food was the lightest I've ever had! The seasoning was minimal, almost to the point of eliminating salt, allowing the natural flavors of the ingredients to shine through. It's the essence of Japanese cuisine, but they hardly used any dashi stock, resulting in a very light taste. I enjoy light flavors, but this was really bold. Once you get used to it, it becomes delicious. The presentation was also great. At one point, a dish I had never heard of before was served, which turned out to be a simmered fish head. It was mostly bones, and I had no idea how to eat it, so I ended up dismantling it and enjoying the soup by breaking down the meat. It was a fun experience, although it was a bit disappointing to hear someone loudly slurping their food from behind the screen. Thankfully, they left soon after, and we were able to enjoy the rest of our meal in peace. Towards the end, as we were starting to feel full, we overheard a conversation at the counter. I was curious about it, but then I noticed that the chopstick holder was plain, and the restaurant's name was only revealed when you unwrapped it, with the folding intentionally done in a way that obscured the name. When asked, they explained that they would only display the name once the food became even more delicious, a tradition they had maintained for decades. It seemed like a way to stay true to their roots. For dessert, we were served sweet red bean soup, which I initially thought was a strange choice after a full meal. However, it was served in a small teacup, which was just the right amount. I always find it disappointing when a kaiseki meal ends with sorbet, so having something warm was a pleasant surprise, and red bean soup was a unique way to finish the meal. We had a choice between roasted green tea and matcha, so we opted for matcha. It was also delicious! Overall, it was a relaxing and delicious dining experience. Thank you for the meal!

Located quietly in the heart of Gion, along Shijo Street, is the exquisite restaurant "Ajisenshu". Awarded with one Michelin star in 2010, this prestigious establishment has maintained its star status until 2022. The traditional noren curtain and bold calligraphy of the restaurant's name exude a strong presence, while the approach to the restaurant, guided by a faint light, evokes a sense of elegance reminiscent of an eel's sleeping quarters. Despite the restaurant's serious facade, the interior exudes a modest and serene atmosphere. The first floor features a refined counter seat made of white wood, with a small shrine dedicated to the goddess Benzaiten, and traditional Japanese motifs subtly incorporated throughout, embodying the essence of Kyoto. The second floor offers elegant and luxurious private rooms suitable for various occasions such as family gatherings, couples, or business entertaining, allowing guests to admire the skilled craftsmanship of the chefs from the counter seats. Dispelling any preconceptions of exclusivity often associated with the neighborhood, the warm and welcoming atmosphere allows solo diners to enjoy exquisite food and drinks without feeling out of place, creating a blissful dining experience. On this particular day, we indulged in the Snow Course: - Hairy Crab, Grilled Dancing Mushroom, Sea Urchin, Nagaimo, Chrysanthemum - Simmered Soup with Remaining Moon Egg Tofu (with pike conger eel), Matsutake Mushroom, Yuzu - Sashimi: Sea Bream, Japanese Spanish Mackerel, Japanese Cuttlefish - Rice Dish: Chestnut, Ginkgo Nuts, Steamed Rice - Grilled Dish: Pregnant Ayu Fish, Dried Ayu Fish - Hors d'oeuvre: Shonai-style Wheat Gluten Cheese, Dried Young Sardines, Enoki Mushroom, Salmon Roe, Edamame, Lotus Root, Char Grilled Trout, Pacific Saury Sushi - Cold Dish: Fig, Sesame Soy Sauce, Lemon - Simmered Dish: Small Turnip, Conger Eel, Red Konjac, String Beans - Rice Tea Pickles - Dessert: Hatsugan, Matcha One dish that left a lasting impression was the Pregnant Ayu Fish. This dish defies the conventional concept of ayu fish by deboning and filleting it, seasoning the roe separately, lightly sun-drying the flesh, and turning the bones into crispy bone crackers. The homemade sauce, made with tade vinegar and aged with rice added to Kyoto's Chidori vinegar, with finely chopped tade added just before serving, offers a rich and mellow flavor that is equally surprising and delightful. The dessert, inspired by the first geese flying south, is a Japanese sweet made with black honey, kudzu, and lily root, offering a simple and authentic taste experience. The elegant and graceful presentation, vibrant colors, and seasonal elements woven into each dish showcase the exquisite beauty of the culinary artistry. Throughout the meal, the delicate and overwhelming flavors, crafted with precise Japanese culinary techniques, bring forth the full potential of seasonal ingredients, creating a mesmerizing and unique dining experience. The harmonious blend of a formal yet relaxed atmosphere caters to various occasions, from romantic dates to special celebrations. The refined and delicate flavors, coupled with generous portions and vibrant colors, provide a visual feast and a delightful experience for photography enthusiasts. The attention to detail in hospitality, traditional techniques, and the charming tableware that embodies the essence of Japanese hospitality all contribute to the warm and inviting ambiance of the restaurant. The impeccable service and genuine hospitality from the gracious hostess and talented chefs, combined with the exquisite dishes and captivating ambiance, make for an unforgettable dining experience. Whether enjoying the lunch or dinner course, guests are sure to be enchanted by the culinary masterpieces and the heartfelt hospitality that sets this restaurant apart.

Visited for the first time in September 2022 and had a wonderful experience at Ajisaka, located along Gion Oodori. The approach to the restaurant was lovely, with a welcoming atmosphere and traditional Kyoto-style garden visible from the counter seats. The hostess and staff were very attentive, making the dining experience even more enjoyable. Reservations were easy to make, making it a great choice for those looking to enjoy authentic Kyoto cuisine. We opted for the 6500 yen lunch course, which started with a refreshing plum wine served over crushed ice. The presentation of the dishes was elegant and charming. The eel with vinegar was delicious, and the white sesame tofu in the soup was rich and satisfying. The sashimi, assorted appetizers, and grilled trout were all excellent, complemented by a selection of Kyoto sake. The fluffy and juicy rolled omelette was a standout, showcasing the chef's skill. Other dishes included cucumber and eel skin salad, marinated lemon, and eel rice cooked with glutinous rice. The dessert, a sweet new yuzu root yokan, was exquisite. It had a refined sweetness and a delightful texture. Overall, the meal was a delightful experience, and I look forward to visiting again. Thank you for the delicious meal!

[August 18, 2022 revisit] - Kaiseki course "Yuki": 14,300 yen (including tax) * Service charge of 10% will be added separately From appetizers to the main course, the course consists of over 10 dishes. [Starting from July 1, 2022] - Dim Sum: 5,000 yen (including tax) → 6,500 yen (including tax) - Kotobuki: 8,800 yen (including tax) → 10,000 yen (including tax) - Yuki: 13,200 yen (including tax) → 14,300 yen (including tax) - Tsuki: 17,600 yen (including tax) → 19,800 yen (including tax) - Hana: 22,000 yen (including tax) → 24,200 yen (including tax) If you use a private room, there will be an additional room charge: - Small room (2-4 people): 2,200 yen (including tax) per room - Large room (5-12 people): 3,300 yen (including tax) per room For reservations and inquiries: Misono Ajisensha (Kaiseki course "Yuki") 050-5457-2508 246 Gionmachi Kitagawa, Higashiyama-ku, Kyoto, Kyoto https://tabelog.com/kyoto/A2601/A260301/26000265/

Despite making a last-minute reservation, they were able to accommodate us. Located right near the Gion-Shijo Station exit 7 of the Keihan Line. At noon, the hostess greeted us outside the restaurant despite the hot weather. Upon entering, there was a long straight hallway with a nice atmosphere. The main dishes were all about conger eel, which is said to be from the Seto Inland Sea. Of course, there were no small bones to worry about. The sashimi was especially delicious, with highlights being the bluefin tuna, spear squid, fatty tuna, and squid. The sweetness of the squid was amazing, showcasing the chef's knife skills. I learned that sea bream and grated daikon with ponzu sauce go well together. The soup with conger eel, tofu, and water shield was incredibly delicious with a rich flavor despite not feeling salty. The tofu was silky smooth. The grilled sweetfish had no fishy smell at all and was delicious. The rice dish was like a conger eel version of unagi don, with sticky rice that was lighter and more delicate than eel. I thought about turning it into a chazuke-style dish with the soup that came with it, but decided against it. The dessert, a soft and delicate yokan, was incredibly delicious. I was able to relax at the counter, drinking sake in the afternoon. Before I knew it, a couple of hours had passed, thanks to the friendly chef who chatted with us. Thank you very much.

I visited Kyoto in April 2022 to enjoy the fresh greenery. This time, I focused on enjoying lunch. On the first day, I went to "Ajisensu" in Gion. It is located a little off from Shijo Street in Gion, in front of Minamiza Theater and slightly towards Yasaka Shrine. There is a small sign on the main street indicating the entrance to the restaurant. The narrow entrance leads to a beautifully renovated restaurant. We were seated on the second floor tatami room. For lunch, they offer bento boxes starting from 5000 yen, but we had reserved the course menu "Kotobuki" for 8800 yen. The dishes had a transparent quality and each one had a distinct yet not overpowering flavor. The clear soup, high-quality sashimi, and the elegant appetizers all left a gentle and satisfying taste. It was a truly satisfying dining experience with a Kyoto essence. The course menu included rice cake with rice cracker, aperitif, white fish with sea urchin and rapeseed blossoms in vinegar miso, shrimp and bamboo shoot soup with bracken and yuba, assorted sashimi with sea bream, squid, and tuna, simmered dish with bamboo shoot, steamed egg custard, and bonito flakes, assorted appetizers with cherry salmon, pickled sea bream, sea bream roe, duck breast roast, firefly squid, and fish cake, steamed sushi with shrimp and shredded omelette, red miso soup with seaweed and butterbur sprout, cherry blossom mochi, homemade sakura rice cake, and matcha tea. The total cost for two people was 24,700 yen.

A hidden gem in the bustling district of Gion in Kyoto. Despite its prime location, reservations are easy to come by. The restaurant has a relaxed atmosphere and offers casual Kyoto cuisine that appeals to a wide range of ages, including solo diners. I tried the 8000 yen course and it was a satisfying lunch experience with traditional Japanese flavors. Thank you for the delicious meal! ❤️

I made a lunch reservation to compare the food with Sakuragawa-san, choosing a full course meal at the same price. The restaurant was fully booked on both the first and second floors, with the master chef and two apprentices, along with some helpers, managing the place. There were many women customers, and they took great care of us. I enjoyed tasting three different types of sake - Momonoshizuku, Ura-kasumi Junmai Namazake, and Kamikura Muroka Namazake. Every dish from the beginning to the end was delicious, but I especially liked the shrimp and potato soup, the miso-marinated bamboo shoots, and the fried bamboo shoots with goby fish. The yuzu mochi served with the spring trout and the visually appealing appetizer plate made the sake go down smoothly. Lastly, we were served handmade Japanese sweets and green tea. The elderly master chef personally saw me off until I left the street, which was a touching gesture. It's a famous restaurant with no hint of arrogance. It must be because of the kind nature of the master chef...

I visited during lunchtime on a regular day. I had made a reservation about a week in advance, so entering the restaurant was no problem. Upon entering the restaurant, I noticed that the staff all spoke in a clear Kyoto dialect, creating a very Kyoto-like atmosphere. It felt a bit strange for me, even though I have been living in Kyoto for a while (laughs). I ordered the lunch special dim sum for 5,000 yen. The dishes were all delicious, beautiful, and fragrant. They brought joy to my body and left a lingering deliciousness. The overall seasoning was subtle, which was a bit of a contrast for me as I have been eating more heavily seasoned foods recently. I enjoyed every dish, right up to the matcha and higirimen dessert at the end!

There is a restaurant in Gion called "Mashita" which offers great lunch options. It is located in a good area, has good value for money, and the food is delicious. It is recommended to make a reservation in advance when visiting the area to ensure a seamless Kyoto trip. Many of Kyoto's delicious restaurants do not offer online reservations or have high competition, making it challenging to prepare for the visit. However, Mashita allows reservations through Tabelog, making it convenient and preferable.

I used it for a face-to-face meeting. There was only one group in the private room on the second floor, and the infection prevention measures were perfect. The chairs made it very easy to stand up and sit down. The taste of everything was elegant and light. The flavor of the broth was firm and very delicious. The Japanese sweets were also lightly sweetened, so you could eat them even when you were full. Everything, including the matcha at the end, was delicious.