Hakusan Higashiyama's hidden gem kaiseki restaurant is now reservation-only, accepting reservations for parties of one or more. They serve both lunch and dinner. Located in a quiet residential area about a 20-minute walk from Nanajo Station, the restaurant is housed in a renovated traditional Japanese house. The interior features two rooms with L-shaped counter seats made of white wood, accommodating around 10 guests in total. The decor is charming, with a view of the garden adding to the pleasant atmosphere. The menu consists of a set course, with dishes showcasing the chef's expertise in bringing out the natural flavors of the ingredients. The chef trained at the renowned "Miyamaso" in Kyoto before opening his own restaurant in Ginza and later relocating to Kyoto to establish this restaurant. Each dish is simple yet beautifully presented, with attention to detail in both the tableware and plating. Various types of cooked rice are available to satisfy your palate. The warm hospitality combined with the exquisite dishes make for an unforgettable dining experience in this picturesque setting. Thank you for a wonderful meal. Omakase course ¥15000 includes warm appetizer of cod milt with yuzu, cold appetizer of homemade karasumi and ikura, assorted appetizers, sashimi platter, soup with lobster and matsutake mushrooms, grilled fish, simmered dish, rice with matsutake mushrooms, dessert, and matcha drink. Sake: Kyohei-ji 14th generation.

I was invited to a friend's private lunch party on this day. It was nice to have lunch in a building with a Kyoto-like atmosphere. The kaiseki cuisine was delicious, and the ayu fish was crispy on the outside and tender on the inside, giving it a unique flavor. I also enjoyed trying three different types of rice cooked in a clay pot. The dessert, castella, was also delicious. Overall, it was a satisfying meal!

Arashiyama in Kyoto, Shiro-yama, which opened in front of Kyoto Joshi University, is a renovated mansion with a stunning garden. The uni and kani dashi jelly, the eight-course meal with various dishes such as salmon and corn, and the atmosphere of the place were all amazing. The staff's service was great, and the price for the quality of food and experience was surprisingly reasonable at just over 20,000 yen. It's getting harder to make reservations, so it's recommended to go early.

Nestled at the foot of Toyokuni Shrine in Higashiyama, Kyoto, surrounded by the grounds of Kyoto Women's University, stands "Shirayama". While it may appear to be a luxurious mansion at first glance, it is actually a high-end kaiseki restaurant with a splendid garden. It is truly humbling to dine on kaiseki cuisine in Kyoto, but thanks to an invitation from OY, we were able to attend a meal at this magnificent restaurant. I would like to express my gratitude to OY for the invitation and to all the guests who were present. Sitting at the L-shaped counter, watching the chef prepare the dishes, and admiring the beautiful garden behind, was an exciting experience. Today's course included: - Steamed crab and boiled yam stem with Hokkaido sea urchin and dashi vinegar jelly - Assorted dishes: gold-threaded grass, rock pear, steamed abalone with liver sauce and wasabi, simmered taro, octopus, okra, grilled salmon and corn flour fritter - Sashimi: Alfonsino and Ishigaki clam served on lotus leaf - Grilled fish: Grilled salted sweetfish from the Azumigawa River in Shiga - Vinegared dish: Asparagus and shrimp with a strong vinegar jelly sauce - Simmered vegetables: Kamo eggplant and Man'yoji chili pepper - Rice dish: Mixed rice with autumn salmon and new ginkgo, mixed rice with conger eel and myoga, corn rice, and assorted side dishes - Dessert: Homemade castella cake with peach and Shine Muscat fruits Each dish was meticulously prepared, showcasing the chef's skills and the quality of the ingredients. The kaiseki meal ended with a variety of delicious rice dishes, including a must-try second serving of the mixed rice with autumn salmon and salmon roe. The dessert was a perfect ending to a memorable dining experience.

I was invited to visit a new restaurant that has been open for about a year in Higashiyama, Kyoto, and I was very excited to go. Location: Located in a quiet residential area just north of the main gate of Kyoto Women's University in Higashiyama, Kyoto. The serene atmosphere of the surrounding area, mostly part of the university grounds, enhances the ambiance, especially at night. I visited by car, and before going to the restaurant, I took the opportunity to visit the special exhibition of Kyoto's National Treasures at the Kyoto National Museum. It was a truly delightful day filled with the beauty of Japanese art. Atmosphere: The restaurant is beautifully set up with a counter seat facing a Japanese garden. The traditional Japanese craftsmanship can be seen in the decor, including the lattice work, flooring, and chairs. The spacious Japanese garden seems like a place where you can enjoy the changing seasons throughout the year. Parking: The restaurant does not have its own parking lot, but there is a parking lot at the nearby Toyokuni Shrine, which is available for public use (paid parking). Food: - Fresh sea urchin and snow crab with jellied taro stem: Served in a wooden box chilled with ice, the presentation was refreshing with a touch of elegance. - Assorted seasonal dishes (hassun): A variety of beautifully arranged dishes, including boiled octopus and okra, steamed abalone, and grilled salmon. - Sashimi of Akou (rockfish) and turban shell: Served on a lotus leaf, the presentation was visually appealing. - Sweetfish sushi on skewers: The fish was tender and flavorful, complemented by the vinegared rice. - Eel soup: A traditional summer dish in Kyoto, the soup was delicious and comforting. - Grilled natural ayu (sweetfish) from Shiga: The fish was grilled to perfection, allowing the natural flavors to shine. - Asparagus and shrimp vinegared dish: A tangy and refreshing dish that may be too strong for those who are not fans of vinegar. - Seasonal rice dishes: Three types of rice dishes with various toppings, including salmon and ginkgo nuts, eel and myoga ginger, and corn tempura. - Castella cake with the restaurant's logo: Served with Shine Muscat grapes and peaches, the peaches were a bit firm, but the overall presentation was lovely. Overall, the chef's dedication to detail and the beautiful presentation of the dishes made the dining experience truly enjoyable. It would have been even better if the explanations of the dishes were a bit more detailed to enhance the appreciation of the food. The chef's sincerity and the meticulous preparation of the dishes were evident throughout the meal.

The taste leans towards Kanto style, different from the light taste (dashi flavor) of Kyoto. It might be a familiar taste for those from Kanto, but for people from Kansai, the soy sauce flavor might be a bit too strong. It feels more like Kanto cuisine than Kyoto cuisine... but the taste is good. The chef's skills are definitely there. It felt disappointing compared to the first visit, and I was hoping for an improvement from the last time... but the service level is disappointing. It's not a high-end restaurant. I feel sorry for the guests who came for the private party... I will delete the previous review that was written with high praise.

I visited the elegant house called "Hakusan" located in Higashiyama Shichijo, north of Kyoto Joshi University, and had the opportunity to participate in a private event organized by OY-san, who always invites me to wonderful places that I would not have access to otherwise. The setting of the place, resembling a high-class traditional Japanese restaurant with a beautiful Japanese garden, filled me with high expectations. Here is the menu of the exquisite dishes prepared by the chef: - Sea urchin and crab with taro stem jelly: The sweetness of Hokkaido sea urchin and crab, combined with the tartness of taro stem jelly, was delicious. - Assorted dishes: Each dish, from sea cucumber intestines to grilled salmon, was incredibly tasty. - Akou and Ishigaki shellfish sashimi: The flavorful Akou from Akashi and fresh Ishigaki shellfish were beautifully presented on a large lotus leaf. - Gizzard shad sushi: Sushi is always a delightful addition to a Japanese meal, and the gizzard shad sushi was exceptional. - Eel soup: Eel is a must-eat in Kyoto during the summer, and the soup was exceptional. - Grilled natural ayu from Lake Biwa: The salt-grilled ayu, which was swimming just moments before, was a true delicacy. - Asparagus and shrimp vinegar dish: The freshness of the asparagus and shrimp was a delight. - Kamo eggplant, Man'yo-Ji chili pepper, and red bell pepper dish: A dish that brought out the umami of Kamo eggplant, a Kyoto specialty. - Three types of rice dishes: The variety of rice dishes, including salmon and ginkgo, eel and myoga, and corn, was a pleasant surprise. - Dessert: Castella cake, Shine Muscat grapes, and peaches. - Matcha tea: Ending the meal with a cup of matcha tea was pure bliss. The chef, who trained at prestigious establishments like Miyamasou and Michelin-starred restaurants in Tokyo, has brought his talent to Hakusan in Kyoto. The experience of enjoying exceptional cuisine in the company of fellow guests, overlooking a beautiful Japanese garden, was truly delightful. I am grateful to OY-san and all the participants for this wonderful experience. Thank you for the delicious meal.

Today, I was invited by a generous host to a private gathering with my foodie friends, titled "Friends from Afar." While Confucius' friends may not be coming from afar, spending time with like-minded people enriches life. As Confucius said, one of life's greatest pleasures is sharing a meal and conversation with close friends. Even with many acquaintances, it is rare to find people who share the same interests or enjoy spending time together. Therefore, I truly appreciate the opportunity to interact with my foodie friends. The restaurant we visited today is located slightly outside the bustling streets of Kyoto, almost like a hidden gem. From the outside, it may be difficult to imagine what it looks like inside, but stepping in reveals a brand new counter surrounding a live kitchen. The garden transitions from dusk to night, beautifully expressing the passage of time. The raw, textured wooden floors are comfortable to walk on and create a harmonious and lovely atmosphere. We sat directly in front of the head chef, adding to the live cooking experience. The overall impression of the restaurant was classic Kyoto cuisine, using a variety of seasonal ingredients. The dishes were not only visually appealing but also delicious and enjoyable. One particularly memorable dish was the rice - three types of rice: mixed pot rice, autumn salmon and fresh ginkgo nut rice, and conger eel and myoga rice. Despite being already full, I couldn't resist trying all three, and even went for seconds of the impressive corn rice. The assorted side dishes were also delightful (vegetable miso, boiled and dried shrimp, salmon roe with autumn salmon, pickled cucumber, grated yam with purple shiso, yuzu radish). These accompaniments added to the overall enjoyment of the meal. It was a wonderful experience, expanding my culinary horizons and deepening connections with the host and fellow diners.

I had been a little curious about this restaurant before. This time, I was fortunate to receive an invitation from MyRepi, and once again had a great time. Being the organizer for a private reservation can be quite challenging. I am grateful to MyRepi for making it possible! Now, about this restaurant, it is located near Kyoto Women's University in a quiet neighborhood. This is my first time at a restaurant in this area. It's a residential area... There are no coin parking lots around, but you can use the parking lot of a nearby temple. It costs 500 yen during the day and 1500 yen at night. If you are driving, it's best to park there. The restaurant is tucked away in a narrow alley. You take off your shoes at the entrance and enter the restaurant. It has a counter with 10 seats and 3 staff members - the owner in his 40s and two waitresses. The owner single-handedly takes care of all the cooking. The dishes served were: zucchini, snow crab, sea urchin, and jelly; octopus, taro, okra, shirasu, deep-fried corn, golden grass, rock pear, and abalone liver; ark shell sashimi on a leaf plate; pressed sushi of gudgeon; eel from Awaji Island in a soup; Ayu fish from Azumigawa; asparagus and shrimp vinegared dish; simmered eggplant and chili peppers; three types of mixed rice - corn rice, eel and myoga rice, and return salmon and ginkgo nut rice; pickled vegetables, two side dishes; red miso soup; peach and shine muscat grapes; Japanese sweets with matcha. This restaurant is straightforward and each dish is well-prepared. The highlight is the three types of mixed rice, a unique feature of the restaurant. It's a great choice for mixed rice enthusiasts, but might be a bit heavy for those who prefer plain white rice. The Ayu fish and gudgeon pressed sushi were particularly delicious. Overall, it was a delightful dining experience. I am grateful to the organizer for always choosing interesting and enjoyable restaurants for our private events. Looking forward to the next one!

This is a revisit since February. When we arrived for our 6 pm reservation, we were seated at a different table than the live kitchen side we had requested, which upset my companion. They offered to move us, but since another party was already seated at the requested table, we decided to stay put. Personally, I didn't mind the table with a good view of the garden, but it did put a damper on the experience. We were served: chilled sake, seasonal appetizers, sashimi, seared snapper sushi, grilled sweetfish, simmered dish, salmon rice, cherries, mango, grilled plum, and matcha. The food was quite flavorful, with the soup and simmered dish being particularly rich. We had requested extra shellfish, which was provided in larger quantities than usual, but it was a bit watery and difficult to eat as sashimi only. It would have been better if it was served in a different form like seared. The traditional atmosphere of the restaurant, with its beautiful garden view, offers a sense of escape from everyday life. The price is reasonable for the experience. However, the ambiance was somewhat ruined by another couple at a nearby table engaging in inappropriate behavior.

I visited "Hakusan" in Imakumano, Higashiyama-ku. It may take over 15 minutes on foot, so taking a taxi might be a good idea. It is located near Kyoto Women's University in a residential area. The beautiful Japanese house has been renovated, and the view from the counter inside is truly stunning. The restaurant was opened in June 2020 by a chef who trained at places like "Miyamaso." The dishes I had included: - Zuike with steamed abalone, liver yamaguchi sea urchin, and yuzu jelly - Guji with shrimp, asparagus, edamame, octopus, loofah, and wasabi flower - Amberjack and turban shell sashimi - Mackerel stick sushi - Conger eel and junsa in soup - Grilled Miyama sweetfish - Grilled conger eel and white asparagus - Kamo eggplant, hiryu head, and sasagarei simmered dish - Thin bean rice - Guji, myoga, and me negi rice - Cherries and peaches - Homemade kudzu steamed buns The presentation of the dishes is visually stunning, with simple items on plain plates and more elaborate dishes in vibrant dishes. The appetizers are particularly impressive. The cuisine is traditional Japanese with a Kansai-style richness balanced by a Kanto-style lightness. Personal impressions: The "simmered dish" was comforting with the flavors of dashi, sasagarei, Kamo eggplant, and hiryu head. The "guji rice" had a deliciously smoky and savory flavor, with myoga and me negi providing a refreshing touch. It went down smoothly. Thank you for the delicious meal.

Tonight, we visited a popular Japanese restaurant in the Kyoto area that has been the talk of the town recently. After hearing everyone's praises, I was fortunate enough to be invited by a friend to dine there. It was about a 10-minute walk from the Keihan Shichijo Station, passing by the rarely visited Kyoto National Museum and Kyoto Women's University on a drizzly evening. Surprisingly, we stumbled upon a magnificent villa-like house on the way to the restaurant. Being the first ones there, I couldn't resist taking a peek at the rumored beautiful garden. Despite the rainy weather, the garden was quite impressive. However, since we were not seated at the main counter, all we could see during the meal was the kitchen. Nonetheless, visiting early was definitely the right choice. The chef, Mr. Yamashiro, trained at Kyoto's "Miyamasou" and later opened "Shiorian Yamashiro" in Tokyo, earning three Michelin stars for three consecutive years until last year. The only option available is the omakase course for 15,000 yen. We started with a toast with beer. [Food] 1. Clams (Kuwana) and udo - A light and refreshing small dish to start with, with a hint of sansho pepper. 2. Hassun - A luxurious assortment featuring smoked bonito with green onions, boiled icefish (young ayu from Lake Biwa), rice octopus, carabinero prawn, stir-fried nanohana, snow crab with celery, wasabi leaves, and morning glory roots. An incredibly lavish hassun for the price. 3. Sashimi - Red snapper (from Genkainada) and ark shell (from Ube). The red snapper aged for a day and the fresh ark shell were bursting with flavor. 4. Tempura - Tempura of young ayu, bracken, wild vegetable shoots, and butterbur buds fried in rice flour. Seasonal Japanese cuisine that allows you to enjoy the changing seasons. 5. Mackerel sushi (from Kyushu) - A small yet thick mackerel sushi with a perfect balance of shiny silver mackerel and vinegared rice. 6. Soup - Soup with sweetfish, sea squirt, orchid, dandelion, and bonito flakes and kombu dashi. The controversial soup that has been causing a stir. A mild and gentle flavor, but perhaps lacking a bit of impact. 7. Grilled dish - Charcoal-grilled cherry salmon (from Aomori). The seasoning and grilling were excellent, although the fish was difficult to cut due to the incisions made on the skin. 8. White bamboo shoots (from Oharano) - White bamboo shoots, warabi, and butterbur buds served with a lightly flavored soup of bonito flakes and kombu. A Kyoto-style dish. 9. Rice dish - A luxurious two types of mixed rice cooked in an earthenware pot. The mixed rice with white fish (from Lake Shinji) and burdock root, and sansho pepper was delightful. The other dish was mixed rice with green soybeans and seasonal firefly squid, with vibrant green soybeans adding a beautiful touch. The color scheme of the dishes stimulates the appetite. A good way to end the meal is with ochazuke, served with sweetfish soup and pickles (cucumber, turnip, nanohana). 10. Dessert - Contrast of light snow strawberries and rich strawberries. The homemade manju with sweet red bean paste was a favorite for me. Matcha prepared by the chef. Although I didn't have many opportunities to chat with the chef, Mr. Yamashiro, due to him being busy in the kitchen, I managed to have a brief conversation with him. He seemed quite reserved. The restaurant offers a very reasonable and conscientious pricing. Unlike the foraged cuisine of "Miyamasou," the restaurant serves traditional Japanese cuisine, which was a pleasant surprise. While all the dishes were delicious, none particularly stood out. I couldn't help but wish for a signature dish that would leave a lasting impression. Despite my amateur opinion, the meal was enjoyable. Thank you for the feast.

After receiving an invitation from MyRebi and a few days after the announcement of the cherry blossom blooming, I visited Kyoto. I arrived at Nanajo Station by Keihan Express and as usual, the rain was still pouring down - the rain god is still active! I took a photo of the Kamogawa River flowing under the Nanajo Ohashi Bridge and then walked 1.3km east along a gentle uphill slope lined with cherry blossoms that were only 50% bloomed, all while being pelted by rain. I finally arrived at "Hakusan," a Japanese restaurant that I had reserved for 6 pm. This restaurant, which opened last June, has the atmosphere of a villa and is like a hidden gem. After taking off our shoes at the entrance, we were led into a room with a white wooden counter. Unfortunately, there was another group of 6 guests besides our group of 4, so we couldn't fully enjoy the beautiful garden as it was completely separated. It felt a bit lonely at the 4-person counter, but it's reassuring during the pandemic. The quiet chef, who used to work at the famous Kyoto restaurant "Miyamasou," was in the kitchen directly opposite, with a female assistant, a female proprietress, and a young female staff member managing the service. We enjoyed the following dishes, all prices excluding tax and service charge: - Drinks: Suntory Premium Malt 900 yen, Sawaya Matsumoto Brewery "Savory Departure Ocho" (Kyoto Matsumoto Brewery) 1 cup 1000 yen, Takasago Junmai Daiginjo (Mie Koyamasa Brewery) 1 cup 1400 yen, Tomio Junmai Ginjo (Kyoto Kitagawa Honke) 1 cup 750 yen - Course: 15000 yen. The meal included various dishes such as clams, smoked bonito with green onion, boiled ice fish, rice octopus, shrimp, rape blossoms, Zuwai crab with celery and wasabi, and much more. The meal ended with a dessert of strawberry anmitsu and homemade red bean paste. We shared the sake and started with beer and a toast. The meal began with a savory appetizer of clams and udo, followed by a colorful dish of smoked bonito and various spring vegetables that paired well with the sake. The sashimi was fresh and delicious, especially the red clam with salt and sudachi citrus. The tempura of young ayu fish and spring vegetables was crispy and flavorful, and the mackerel sushi was a refreshing palate cleanser. The meal continued with a grilled dish of cherry trout and a steamed dish of white bamboo shoots and warabi. The main course was a flavorful rice dish with white fish, burdock root, and sansho pepper. The meal ended with a comforting red miso soup and pickles. Each dish was beautifully presented and highlighted the seasonal ingredients. Overall, it was a delightful dining experience in a tranquil setting, despite the rain.

In March 2021, I went to "Shirayama" in Higashiyama Imakumano, Kyoto, with an invitation. The owner, Mr. Yamashiro, trained at "Miyamaso" before becoming independent in Ginza and returning to Kyoto. We had a reservation for 6:00 pm and sat at the counter. The menu was omakase, and we enjoyed a course of various dishes and sake. The dishes included clams, smoked bonito, sashimi, tempura, sushi, grilled cherry salmon, rice with whitebait, and more. The food was beautifully presented and had a gentle flavor, perfect for spring. The service was attentive, and the overall experience was very satisfying. Thank you for the wonderful meal.

A spacious house with a large garden tucked away in a slightly secluded location, about a 15-minute walk from Kyoto Joshi University, passing in front of the National Museum from Shichijo Station. This place is truly fitting to be called a hidden gem. You might need to turn on your smartphone's GPS and walk carefully to avoid getting lost. From what I researched beforehand, the chef here trained at Miyamaso, launched Ishinoka under Miyamaso's supervision, and then moved to Ginza where he earned three consecutive Michelin stars at "Shiorian Yamashiro". This day, there were only two groups dining, so the seating arrangement was a bit irregular with dividers on the L-shaped counter. Unfortunately, I couldn't fully enjoy the spacious feeling of the garden from my seat near the live kitchen. The cuisine is traditional Kyoto-style, with beautifully arranged dishes and two types of cooked rice, making for a visually stunning presentation. The cost performance is good and the balance is nice, but I felt that there was a lack of surprise or interesting combinations. It could be just a matter of personal preference. The bill came to 24,000 yen, including a food charge of 15,000 yen, a drink charge of 5,000 yen, a 10% service charge, and a 10% consumption tax. I have provided explanations with the photos. Thank you for the meal.

I visited after half a year. There was a door between the seats, creating a private room-like atmosphere. They remembered my previous visit and apologized for seating me in the same spot, but I was happy to be able to watch the chef cooking. The appetizer was as beautiful and delicious as ever. Looking forward to my next visit.

Recently, I have been hearing a lot about Kyoto's traditional Japanese cuisine. A chef from Miyamasou in Tokyo's Ginza district, who earned a Michelin 1-star rating under the name "Shiorian Yamashiro," opened a new restaurant in a renovated traditional Kyoto house. The restaurant has a beautiful garden view from the counter, creating an exciting atmosphere. I had the opportunity to visit for lunch, which is not typically offered, thanks to the schedule of a regular customer from the chef's time in Tokyo. The course menu was priced at 15,000 yen and the dining experience was truly delightful. The white wooden counter extends from the original living room to a veranda overlooking the garden, ensuring a clear view of the garden from any seat. The meal included a full course with no corners cut, including mackerel sushi and a luxurious trio of kama-meshi (rice cooked in an iron pot). The lunch atmosphere was refreshing and leisurely. The chef's impressive background is evident in the cuisine, which is traditional Japanese rather than the wild vegetable dishes from Miyamasou. Although the dashi in the soup was not to my taste, the experience of dining in a large traditional house while enjoying the garden view was truly luxurious. We enjoyed some Ruinart champagne and a bit of sake, and although the bill was on the higher side, it was worth it for the experience. If you focus on the sake selection, considering the included seating fee, the overall price is reasonable for a wonderful dining experience. The photos show some of the dishes from that day. Even though the cherry blossoms were still asleep, we had a blissful early spring moment.

Nearby Four Seasons and Kyoto Women's University, there is a renovated traditional Japanese restaurant called "Hakusan" located in a quiet residential area. Upon entering, you are greeted with a sleek L-shaped counter, exuding a sense of luxury and comfort. The counter offers seats with a view of the garden as well as seats by the live kitchen, providing an interactive dining experience. On this particular day, there were only two groups dining, so we had a semi-private experience at the live kitchen side of the counter. The owner, Mr. Yamashiro, originally from Okinawa, trained at Miyamaso in Hokkaido before establishing his own restaurant in Ginza. Last June, he relocated to Kyoto and opened this new establishment. The name "Hakusan" is a clever play on words, reading "hakuzan" when reversed from Mr. Yamashiro's name "Shiroyama," meaning white mountain. The dishes we enjoyed included Ebisu bottled beer, chilled sake, a variety of appetizers, sashimi, tempura, rolled sushi, soup, grilled dishes, crab and turnip ginger sauce over rice, and a strawberry and sweet potato dessert. The cuisine, originating from Miyamaso, is traditional Japanese with a focus on seasonal ingredients, offering a consistently delicious and simple dining experience. The option of two types of rice dishes was a nice touch, and I look forward to returning in the future.

Clouds, sea urchin, mibuna incense box crab, fugu, mackerel, pressed sushi, soup, goby, shiitake mushrooms, grated turnip, assorted sashimi, bonito, shrimp, taro, arrowhead, bracken, squid ink, daikon radish, ayu fish, sweet potatoes, foie gras, sea cucumber, duck meat, crab, lotus root, kudzu, wild boar meat, daikon radish, dancing mushrooms, burdock, green onion, crab feast, rice ice fish, rice pickles, rice miso soup, pickles, panna cotta, strawberry sweet red bean soup.

This is a restaurant that I came across on Tabelog and was very interested in, so I had been wanting to visit. It is located very close to Kyoto University for Women. I walked up the hill from the bus stop on Higashioji Street with an empty stomach, hoping to enjoy a delicious meal, but the area was very quiet with few lights, and I started to feel a bit uneasy thinking if there really was a restaurant here... However, when I arrived, the staff was waiting at the entrance to welcome me, which put me at ease. Originally, it seemed to be a private residence, but the approach to the entrance after passing through the gate was lovely. I took off my shoes at the entrance, left my coat, and opened the sliding door... and behind the large L-shaped counter, I could see a beautifully lit up garden with autumn leaves. "Wow, how lovely~!!" My friend and I were mesmerized for a while. The owner of this place trained at Miyamasou, later opened Ishinoka under the supervision of Miyamasou, and then opened Shiori An Yama Shiro in Ginza. The Ginza restaurant apparently won the Michelin award for 3 consecutive years, but in June last year, he returned to Kyoto and opened Hakusan. We started with drinks and a toast, and then the meal began: - Taro with sauce - Kegani crab - Hassun - Sashimi (Kue from Tsushima and sea urchin) - Mackerel sushi - Soup (Guj and shiitake mushroom and turnip) - Grilled dish (Managatsuo's Yūan-yaki and fried chestnut) - Botan nabe (peony hot pot) - Meal (2 types of kegani crab and myoga and shimeji mushroom rice, chestnut and ginkgo rice) - Dessert (persimmon and chestnut filled rice cake) All the dishes were delicious and to my liking, but the most impressive was the Hassun. It was served on a large plate for two people, and each dish was beautifully arranged with vibrant colors. The combination of ingredients like sea urchin with ponzu sauce, karasumi with kwai, and sweet simmered ayu fish with ginkgo nuts were perfect for sake, and my husband would have been delighted if he was here... The fact that there were two types of rice cooked in an earthen pot was also delightful and felt very luxurious. The crispy skin dessert with delicious sweet bean paste and seasonal chestnuts in the middle was also delicious. "This place is really good, isn't it?" "I couldn't make it here last time, so I want to come back with the friend I invited next time~" Both of us agreed. After the meal, the owner asked me where I was from, and when I mentioned a very small town, he surprisingly said that he used to live in the neighboring town when he was in Ginza. I was amazed~! There are still few reviews on Tabelog, but I tried to make a reservation for January when my friend from Nagoya will visit Kyoto, but it was already fully booked. It seems that this place is becoming popular and reservations are becoming difficult. I hope I can revisit before the end of the year. It was a delicious meal! Thank you very much♡

This is a popular restaurant in Kyoto. The dishes are beautifully presented and I was very satisfied with being able to enjoy three different types of rice. As it is now the season for autumn leaves, having lunch allows you to enjoy the view of the garden, creating a perfect atmosphere. I will definitely visit again in a different season. 【Price】Around 20,000 yen 【Reservation】Accepted by phone.