Recently favorite store! Last time we asked for a course, but when we looked at the menu, the a la carte options looked delicious, so this time we went with a la carte! We started with a complimentary dish of flounder with grated yam and ponzu sauce, and stick sushi. Oh, this complimentary dish is delicious. A sashimi assortment, beef tongue. Tempura of white shrimp. I wish this was a bit crispier. Steamed clams. Beef cutlet. This is really delicious! The outside is fluffy and crispy. The inside is rare and juicy. They served two types of sauce, salt and sauce, but I preferred the salt. Almost everyone else in the restaurant had ordered this dish. Grilled conger eel. I was undecided on the finale, so I consulted the chef and ended up getting two dishes in small portions. Uni rice bowl and simmered noodle. Both were incredibly delicious and I left fully satisfied. This has become a restaurant I definitely want to visit again.

I finally visited this place after hearing rumors about how delicious it was for a while. This time, I ordered a course meal, but the a la carte dishes also looked very appetizing, so I would like to visit again next time for a la carte.

During the day, I had lunch with a friend while my husband was doing something else, so for dinner, we decided to go to a restaurant where we could order a la carte. We don't know many good traditional Japanese restaurants that allow this, but we have two favorite places: Mr. Umezawa and Mr. Ichikawa. We always enjoy going back to these restaurants. This time, after enjoying the two appetizers, we were able to order whatever we wanted a la carte. The dishes were all consistently delicious. The first appetizer, with pressed sushi using cherry blossom leaves, was a delightful touch that brought the scent of spring. My husband started with beer but soon switched to cold sake and had about three cups. The friendly and kind chef and the cheerful and warm hostess always make the atmosphere wonderful whenever we visit. We had a delicious meal. Thank you!

Met my husband in front of Minamiza Theater and headed to my favorite restaurant, Umezushi. The restaurant was welcoming with the chef, hostess, and one apprentice. We spent the evening without encountering other customers. We started with a toast of non-alcoholic and ginger ale. Instead of a course meal, we opted for a la carte, choosing our favorite dishes in desired quantities. It was my first time spending such a leisurely and relaxed time at Umezushi, chatting with the chef and hostess. The atmosphere was different from usual, but the food was delicious as always. In early August, our whole family completed the second dose of the vaccine using workplace and local resources. We discussed how my eldest child's workplace conducts PCR tests every two weeks, so if the child doesn't test positive, the family is likely safe. Nevertheless, we remain cautious with daily temperature checks, wearing only non-woven masks correctly, frequent handwashing and gargling, carrying hand sanitizer in our bag, focusing on boosting immunity with fermented foods and supplements, using high-quality ingredients, shopping at a designated supermarket within walking distance, and prioritizing stress reduction and smiling. We choose what we believe is right from various information and strive to live accordingly. We'll visit again. Thank you for the wonderful meal!

After finishing the girls' night out following a lunch party, we checked into the hotel. That night, we visited our favorite Umetsu-san. "Umetsu-san, your New Year's osechi cuisine is the best, right?" "I want osechi made by the head chef and apprentices at the restaurant, not some supervised by someone else!" "I only had it once a while back, but it was so delicious." "This year, with staying at home for New Year's, I want to eat it again." My daughter said, and my husband agreed, "Yeah, sake goes so well with it." So, we decided to order osechi on that day. This time, a very cheerful and lovely landlady was also at the restaurant, which made us very happy. She remembered us, which was so nice. Since we had a Chinese course for lunch, we ordered the osechi starting after 8 pm, but we couldn't eat much. The head chef kindly allowed us to take home the mackerel sushi. I'm sorry... I was planning to visit again at the end of the year, but I had to give up going to Kyoto due to the current situation with the coronavirus. I'm looking forward to enjoying the delicious osechi on New Year's Eve and planning to write another review. I hope to visit again when things settle down around our wedding anniversary and if we can go to Kyoto. Thank you for the always delicious food. I look forward to the osechi's arrival on New Year's Eve. Thank you for the feast! (The amount spent this time does not include the osechi meal per person)

On the second night in Kyoto, my husband and I visited Umetsu, a restaurant he absolutely loves. It had been three years since our last visit, and my husband expressed how he wanted to come more often. We noticed that the staff member who usually took care of us was not at the counter, and we learned that he was currently working as a head chef at a hotel overseas. The owner happily told us that he would be returning at the end of the year to help with making New Year's dishes. The staff at Umetsu have been working there for a long time, and the warm atmosphere of the kitchen is something my husband really loves. While they offer courses, we decided to order a la carte this time. The food was delicious as always, and we enjoyed the cozy ambiance of the kitchen. There are so many great restaurants in Kyoto, but Umetsu is definitely one that we want to visit regularly. Easy to make reservations and high revisit rate. We had a great meal once again and will definitely be back. Thank you for the wonderful experience.

On this day, I went to "Umetsu" in Gion for dinner. Octopus vinegar, horse mackerel sashimi, whale bacon, horse mackerel fry, and simmered round noodles. It's a great restaurant!

I had the opportunity to dine at the famous restaurant Umez in Gion. They are known for serving delicious à la carte dishes, but this time (July 2019), I opted for the 17,000 yen course menu. The other customers were all regulars, ordering à la carte dishes. While the course menu was undoubtedly delicious, the à la carte options looked equally appetizing. In particular, everyone seemed to order the rolled omelette, which looked delicious fresh out of the oven.

This time, it was rare for three of us to visit. We were recommended to sit at the counter corner seat, which makes it easy to talk. While enjoying the appetizer of firefly squid with urui, we were excited about what to eat today, which is one of the pleasures of a traditional Japanese restaurant. When the sashimi was served, it was just to my liking - kizushi, torikai, and toro with the sand-rubbed parts. My friend laughed and said that just this would make us drink two cups of sake. He ordered simmered bamboo shoots, steamed Gyuji from Tsushima, fragrant mountain vegetable tempura, and grilled asparagus. I chose rice octopus and tai no ko-ni, renkon manju, and slowly grilled Murasawa beef to reduce the fat. I noticed the chef pounding something on the cutting board, and when he saw us enjoying our sake, he placed a bowl in front of us. When we opened it, there were cow meatballs with fuki no to. We cherished it with deep affection. We also had fun with dishes like funazushi and others, served by the chef who had a handsome appearance with a serious attitude during busy times and a smiling face when attending to us. Unusually for me, I also had Gyuji and bamboo shoot rice, and a pudding to take home. My friend was attracted to the deliciousness of the ox noodle soup. It was a delightful time of eating and drinking a lot. Thank you for the feast!

I was taken to this restaurant by a regular friend for my first visit. I enjoyed my favorite dishes a la carte. We started with a selection of appetizers, followed by marinated dishes, mackerel sushi, assorted sashimi, and red snapper. The flavors were comforting and relaxing, typical of the Kansai region. The fried taro, grilled beef tongue, and crispy fried gudgeon were all delicious. As it was cold outside, we warmed up with a hot pot, savoring the essence of traditional Japanese cuisine. The friendly service, possibly due to the presence of regular customers, left a lasting impression on us as we left the restaurant.

I visited the restaurant with my usual friend. We started with a delicious appetizer of tamadome and ankimo, which went well with the sake. It was so good that we ordered more ankimo. I left the rest of the ordering to my friend and just enjoyed the food and drinks. We had sashimi, kizushi, and horse meat sashimi. I think it was mane and shoulder meat. We also had simmered daikon radish, manju chili peppers, vegetables in silver sauce, simmered golden eye, and quail yakitori from the chef. There was something being grilled slowly, which turned out to be eel hot pot. It went perfectly with sweet onions. Then the chef served beef for shabu-shabu. It was obviously delicious. Even though we drank a lot, we couldn't stop eating, so we tried the grilled pickled herring. I really like that. We finished with mackerel sushi and red miso soup. It was a satisfying night for both our stomachs and hearts. Thank you for the feast!

I was taken to a completely unknown restaurant by a slightly older brother. I had no idea that such a good restaurant existed here, and I was surprised to see mostly men as customers. The quiet master and the beautiful female owner were there, and it was an old-fashioned traditional Japanese restaurant. I thought it might be a set course based on the price information I saw beforehand, but it turned out to be all à la carte. You can order as much as you like of your favorite dishes. It seemed a bit intimidating to go on my own, but I also like this kind of atmosphere, so I was very happy to be taken there. I heard from the person who took me that it is said to be the most reliable fishmonger in Kyoto, and the sashimi was exquisite. The menu also had a wide variety of seafood dishes, and the prices were reasonable. I had a blissful time having my favorite dishes made in front of me while chatting with the master, and the female owner adding her touch to the experience.

Tonight, I visited a restaurant with my friend. I had already eaten, so I just nibbled a bit, but I definitely had a few drinks (laughs). I heard they had good sushi, so I started with that. The balance was nice, with the mackerel flavor standing out. After enjoying some clams and asparagus sautéed in butter with beer, I had some warm sake with a friend who loves meat. The moist duck had a strong umami flavor that paired well with the sake. And of course, we couldn't resist ordering the beef cutlet (laughs). I couldn't help myself and ended up ordering my favorite red snapper head stew, leaving me momentarily speechless. To finish, I had my usual udon noodles. Once again, it was a satisfying meal.

When I visited Kyoto in mid-October, I had the chance to stop by this restaurant. Located in a traditional Kyoto alley, the place was lined with various shops. After turning a corner and going further in, I arrived at Umezushi. Instead of ordering a set course, I decided to go with a la carte and chose my favorite dishes. I had the seasonal matsutake mushrooms with vinegar, which was delicious. I also enjoyed dishes like shirako, steamed matsutake mushrooms, assorted sashimi, and even grilled sanma, which was not on the regular menu. The chef was friendly and welcoming. This cozy restaurant with only a counter had a lot of charm, with many customers showing their love by sticking their votive tablets on the walls. I thought it was a place truly beloved by many. I hope to visit again in winter.

On a quiet evening, I escaped the crowds of people in Kawaramachi, avoided Shijo Street, and headed to the meeting spot in the northern part of Gion. I visited the restaurant Umezu, located on the so-called "rich people street" in Gion's northern area. Despite the bustling atmosphere, I enjoyed a beer and some appetizers like octopus and saury. The sashimi was fresh and delicious, and the sake selection, although limited, included a special recommendation from the chef. I also tried grilled eel and eggplant, simmered dish, and fried dishes like potato and blackthroat seaperch. My friend ordered the beef cutlet made with Matsuzawa beef from Minami Shinshu, which was rich and flavorful. We ended the meal with cold noodles and conger eel sushi. The restaurant offers an a la carte menu, allowing for a personalized dining experience with the chef's recommendations. The staff was friendly and the atmosphere was relaxed, making it a delightful dining experience.