This is a Kyoto cuisine restaurant located a short walk from Hanami Koji in Gion, down a side street. There are many top-class restaurants nearby, such as Maruyama and Sakagawa. Inside, there is a counter that seats about six people, as well as table seating in the back. We ordered a lunch course for around 10,000 yen this time. The course consisted of about five dishes, ending with rice cooked in a clay pot. The first dish, an appetizer platter, was quite luxurious, and provided a satisfying amount of food. This was followed by a soup, sashimi, fried white shrimp, and a simmered dish. The highlight was the rice cooked with fresh ginger and whitebait in the clay pot at the end, which was very delicious. After finishing dessert, the owner kindly made rice balls with the remaining rice in the pot. Thank you for the meal.

In Kyoto, where numerous traditional Japanese restaurants compete with each other, it is said that Japanese cuisine is cheaper compared to Tokyo. One popular restaurant in Gion, called Iwasa-oki, is known for pairing its dishes with Champagne. The location is tucked away in the labyrinthine alleys of Gion, making it hard to find even with Google Maps, so it's recommended to go there with some extra time. The lunch course costs 12,000 yen and includes a glass of Champagne, but we found it insufficient and ended up ordering a bottle as well. The menu features famous dishes, and we opted for the Daramotto Champagne. The eight small dishes were all explained to us, but it was hard to remember them all. The flavors ranged from spicy Manjanshi pepper to chilled plum. The rolled sushi with mackerel and conger eel was specially prepared for the Gion Festival and paired well with Champagne. The soup with prawns, yam, and junna was rich and flavorful, but the Kyoto broth remained elegant. The sashimi included conger eel, bluefin tuna belly, and spear squid, with a surprising sesame oil and salt accompaniment for the squid. The grilled dish featured salt-grilled ayu, with a fun presentation on a boat-shaped plate. The tempura dish included white shrimp from Toyama and a cold dish of knotweed. The tempura dashi signaled the effects of the daytime alcohol... The rice dish with new ginger and whitebait cooked in a hearth was simple yet exquisite. The meal ended with red miso soup, pickles, and a cold dessert. Although the sake list did not include it, the Kuhachiji "Born in Camargue" sake was delicious, but it was quite pricey. We enjoyed the relaxed atmosphere at the counter seats and were able to fully savor Kyoto cuisine.

It is clear that attention to detail in ingredients, dishes, and tableware is important. From start to finish, it was an impressive experience. Not only was the taste of the dishes excellent, but even the champagne flutes were a work of art! Even the grilling table was made of Shigaraki ware! The hospitality was overflowing with warmth.

Well, for this Kyoto expedition, the main event was a visit to Gion Iwasa, a restaurant with a concept of pairing Champagne with Japanese cuisine. Back when I was studying wine, I was known as the Champagne Prince in certain circles, so I couldn't pass up the chance to visit such a place. I made a reservation for the 24,000 yen course, and was surprised to find a bottle of Henri Giraud on the wine list for 16,000 yen. I immediately ordered it. We started with a welcome Champagne. The first course was Hokkaido hairy crab, which was so delicious that I wanted to eat it until I died. The sashimi platter included mackerel sushi, salmon roe, ginkgo nuts, miso-marinated mozzarella cheese, sandfish, shrimp, sweet potato, fig, and shishito pepper, all served on a large platter. Each dish was perfectly paired with wine. The soup course featured Nara matsutake mushrooms and conger eel, a direct hit. The broth, with just the right amount of soy sauce, paired perfectly with the Champagne. The sashimi platter included 180-kilogram bluefin tuna from Shiogama, freshly caught sea bream from Akashi, squid from Nagasaki, and stone clams from Ishigaki, served with soy sauce, lemon salt, and sesame oil. The lemon salt paired well with the Champagne. The bluefin tuna was enjoyed with sesame oil, but being a Japanese, I opted for soy sauce. The grilled dish of blackthroat seaperch and Nara matsutake mushrooms with kabosu citrus was perfectly cooked. The matsutake mushrooms were exceptional. The dish was a harmonious universe. Bravo. The main dish was live oysters from Hokkaido, figs steamed in sake, and walnut miso. A textbook perfect pairing. The simmered dish of wagyu beef tail from Okuizumo was rich and flavorful, pairing well with Champagne. The matsutake mushroom rice was outstanding. No complaints here. We were able to enjoy the leftovers as onigiri. The dessert platter was a combination of sweets. I've always believed that Japanese cuisine and Champagne go well together, but this restaurant's dishes are expertly crafted for perfect pairings, so there's no way they wouldn't match. I highly recommend this restaurant for Champagne lovers.

On the third day in Kyoto, we headed to Gion's Michelin-starred restaurant, "Gion Iwasa-ki," where chef Iwasaki Michikazu used to work. We started with a smooth "Castella Tamago" with yam, mackerel sushi, carrot salad with flying fish roe, and more. The meal continued with a flavorful soup with sea bream and somen noodles, followed by a dish featuring swordtip squid, sea bream, and striped horse mackerel. Each dish was carefully prepared and delicious, showcasing the chef's skill. We also enjoyed sake with the meal, enhancing the dining experience. The meal ended with a fragrant rice dish with young ginger and pickles. Overall, it was a memorable and delightful dining experience at Gion Iwasa-ki.

This was my third visit to the restaurant. It's a favorite of mine. I used it again for a birthday celebration this time. When I first visited, there were still many people refraining from going out, so there were few customers, but this time it was full ☺️ I'm happy to see my favorite restaurant full. I want to remember all the explanations of the dishes and record them without missing any, but it's hard to record everything... I might be making mistakes. Each dish was delicate and had a superb taste that I had never experienced before. The excellence of being a Michelin restaurant is truly convincing in both the food and the wonderful restaurant owner, female owner, and apprentices. I'm completely captivated by this restaurant, and I will continue to request Iwasaki-san when I go to Kyoto in the future ♡ (I want to go alone too!) Mackerel sushi, sweet and spicy chili pepper, whitebait senbei, edamame roll, chilled corn soup, lotus root tofu, simmered sea bream, raw isaki with sudachi and apricot Carol Seven, white wine pickled Dutch stew from Nasu, sea bream from Akashi, shishito pepper and corn rice, dessert was Tsuruhime melon from Yamagata Prefecture, Tadao Gold pineapple from Okinawa Prefecture, and Cafe's pudding. It's truly a blessing to be able to enjoy this wonderful food at a price that ordinary people can afford. Thank you for the feast.

This is my second visit to this wonderful restaurant. The atmosphere, the food, the owner, the hostess, and the assistant are all amazing. I requested to go there for my birthday because I wanted to go back again. This time, we reserved a special celebratory menu, which included dishes like sea bream and red rice, beautifully presented with cherry blossoms. Each dish was meticulously prepared and full of heart, making it a joy to eat. I listened carefully to the explanations of each dish before enjoying them, as they were all truly delicious. I couldn't remember all the details of the ingredients, but I took notes in the photos. The menu included dishes like sea bream, fuki-no-to miso, cod, walnut castella, tofu and arugula salad, sashimi, scallop shinjo, Inaniwa udon with spicy daikon radish, white fish with minced powder, burdock and kettle-boiled whitebait rice, and dessert with blood orange, passion fruit, and warm salted caramel pudding. The meal was so satisfying that I had to ask for less rice, but they kindly made onigiri for me to take home. I was also touched when the hostess remembered my drink preference from my last visit and recommended a drink for me this time. I will definitely come back to this special place for any occasion. Thank you for the wonderful birthday lunch. It was truly the best.

Chef Michiichi Iwasaki, who has honed his skills in the world of Japanese cuisine for many years, opened "Gion Iwasaki" in 2016 and quickly earned a Michelin 1-star rating. One of the themes that characterize our restaurant is the "marriage of Kyoto cuisine and champagne." When you take your seat, you are first served a sip of champagne. The drink menu offers a good selection of wines at reasonable prices for a Japanese restaurant. On the other hand, the prices of sake range from 800 yen to several thousand yen per serving, offering a wide range of options. Embracing the concept, it would be fine to go through the evening with a bottle of champagne. Starting with a chawanmushi with sea urchin, the warm dish is comforting on a cold day. The New Year was approaching, so the hassun was festive, with many items that pair well with sake, and I particularly enjoyed the simmered taro. The soup with scallop and shrimp is simple yet delicious with its straightforward dashi and tender scallop. The sashimi platter is generous, featuring surume squid, striped jack, fatty tuna, and flounder, creating a delightful and satisfying experience. It was interesting to eat the surume squid with sesame oil and salt, resembling raw liver. The whitebait shirako and densuke anago are both excellent, with the latter being enhanced by the generous use of Ariake seaweed sauce. The large serving of ankimo has a rich and creamy flavor that pairs well with sake. The chef seems to enjoy ingredients with high richness and a melt-in-your-mouth texture, whether it's the chawanmushi, whitebait shirako, or ankimo. The red sea cucumber vinegar cleanses the palate, preparing for the next dish. The meat dish features slow-cooked beef tail served with clear soup and local vegetables, all tender and flavorful without any unpleasant smell. The portion of pickles served with rice is so generous that it easily becomes a regular sake snack. The meal concludes with crab porridge and grilled mochi, with the crispy grilled mochi expanding the stomach. The crab flavor in the porridge, combined with the gentle egg, slides smoothly into the stomach. Finally, watermelon and chestnut ice cream, and hot pudding are enjoyed after the meal. After eating and drinking lightly, the bill came out to less than 20,000 yen per person, which is reasonable for enjoying a Michelin 1-star Kyoto cuisine in the heart of Gion. The guest next to me enjoyed a more expensive course with flashy ingredients, looking like they were having a great time, so I might try that next time.

In the rainy month of February, snowflakes dance in the heart of Kyoto, and the snow is far from melting. For lunch today, I quietly visit a place tucked away in a corner just off the charming Hanami Koji street. As I step through the entrance adorned with a splendid cedar ball, I am seated at a table in the back, with a beautiful white wooden counter catching my eye on the side. For my drink, I start with a beer (Heartland - 840 yen) as the first sip of beer always seems necessary on a cold day. After a toast, I decide to pair my meal with a Kyoto Fushimi junmai matsumoto sake (960 yen). The meal I requested today (6000 yen) includes: - "Appetizers": A beautifully arranged assortment inspired by the Peach Festival. It includes dance-like tofu made to look like Hishimochi with Kinshi Tamago, topped with Ikura and grated wasabi, followed by a dish of clams with ginger served in a hina doll-shaped container, a salad of leeks, sarubo shellfish, and torigai in vinegar miso dressing in a cute hina doll container, a dish of fuki buds with mustard dressing in a large clam shell, kinpira of fava beans, red konjac, and udo, simmered shrimp, pine nut castella, fuki bud tempura, and a plate of hirame with peach buds. The dance-like tofu is made with peanuts and has a firm yet soft texture. The fuki buds provide a delightful subtle bitterness. The clams with ginger are a perfect match, offering a gentle flavor. Each dish is intricately prepared and delicious. - "Soup": Steamed flounder with turnips, with a dashi broth garnished with nori, wasabi, and sweet potatoes. The texture of the lily bulbs adds a nice touch, and the broth is delicately flavored. Mixing in the wasabi creates a whole new flavor profile that is refreshing. - "Sashimi": Flounder from Kumamoto, surume squid, and honmaguro tuna from Amakusa. Served with three condiments: Okinawan natural salt, sesame oil, yuzu salt, and soy sauce. The squid and yuzu salt complement each other well, offering a soft and rich taste. - "Grilled dish": Grilled Spanish mackerel with kuwai chips, honeyed flower beans, and pickled ginger. The Spanish mackerel surprisingly has a refreshing taste, with a crispy kuwai chips that are also delicious. - "Palate cleanser": Inaniwa udon from Akita with grated Kyoto spicy daikon radish. The udon has a nice chewiness, and the spicy daikon radish is a refreshing and tasty accompaniment. - "Fried dish": Crab shell tempura served with salted tomatoes and buds of rapeseed. The crab shell tempura is like a gratin croquette, filled with plenty of vegetables and crab, and paired with homemade rakkyo and egg vinegar. The salted tomatoes are sweet and have a jelly-like texture, while the rapeseed buds add a slightly bitter taste that complements the dish. - "Rice dish": Icefish porridge with pickled vegetables such as suguki, hakusai, and daikon. Icefish is in season now, and the porridge is enjoyed with slightly sour suguki, fresh hakusai, and sweet daikon pickled in beer. - "Dessert": Blood orange, atemoya from Okinawa, strawberries from Saga, and warm pudding. The blood orange has a rich and refreshing acidity. Atemoya is a rare fruit with a short cultivation period, offering a milky and moist taste. The freshly made warm pudding is subtly sweet and has an adult-like flavor. Starting from the appetizers, the meal consisted of eight courses, each offering a satisfying dining experience. The dishes were served in elegant vessels, including beautiful pieces of Shimizu-yaki pottery, and the antique glasses added to the charm. Each dish showcased attention to detail and quality.

It was truly the happiest lunchtime. Since it was February, the first dishes served were related to Setsubun. Various rare vegetables, mainly from Kyoto, were used, and I enjoyed many new flavors. I was allowed to take photos, so I recorded the names of the ingredients and vegetables that were explained to me. I added notes to the photos after returning home so I can remember them later. The dishes, as well as the tableware and garnishes, were all beautifully presented. The chopstick rest was a plum, and there were holly and small plum branches accompanying the Setsubun dishes. The sake cups and small plates were all so beautiful and enjoyable. The most delicious part was the sashimi! I absolutely loved the yuzu salt that came with it. It was amazing on the flounder. The steamed turnips and soba with spicy daikon were also delicious. There were too many dishes to list them all. The last dish, a rice and icefish porridge, and the three types of pickles were all incredibly tasty. The dessert, featuring rare fruits and warm sake lees pudding, was very satisfying. Such a luxurious course meal of Japanese cuisine, and in Gion, it's unbelievably affordable. The variety of dishes was so extensive that I was full and completely satisfied. I heard that the ingredients change with the seasons, so I definitely want to come back. The portion was a bit too much for me, so next time I'll ask for less rice.

[Access] The location may be a bit difficult to find. Head south on Hanamikoji Street on the south side of Gion district, then turn left when you see the sign for "Teruko" on your left. Turn left at the third alley, then right, and it should be on your left. I used two smartphone navigation apps, but only one was correct. [Ambience] There is a counter and table seating in the back. The atmosphere is calm with friendly service from the owner. [Cuisine] It starts with Champagne and offers a colorful assortment of seasonal Kyoto cuisine. [Drinks] White wine (by the glass) - I can't remember if it was Patrick Piuze, Patrick Javillier, or Patrick Clerget... It had a light scent like a Mersault but I'm not sure. [Comments] You can enjoy well-prepared Kyoto cuisine at a good price. Reservations are required. Cash only, no credit cards.

This time for my birthday, the goal was to enjoy Kyoto, so of course, I had to enjoy Japanese cuisine as well! I made a reservation at this restaurant for lunch. After checking out of the hotel, I first stored my luggage in a coin locker at Kyoto Station. Then, I headed to Toji Temple, which I had never visited before. It's about a 2km walk, so I could easily stroll there. Luckily, during the limited spring special opening, I was able to see inside the five-story pagoda. I felt a bit regretful for not seeing this World Heritage site before, but I enjoyed it. From there, I walked to Yasaka Shrine near the restaurant, walking along the Kamogawa River. I was a bit worried about walking after heavy rain, but the water level had dropped, so I felt relieved. It took about 5km from Toji Temple to Yasaka Shrine. Since I had some time before my lunch reservation, I took a leisurely stroll around the shrine before heading to the restaurant. When I entered the restaurant, there were already two groups of customers at the counter enjoying their meals. The landlady greeted me before I could say anything. The owner asked if it was my first time there, and when I confirmed, he gave me his business card. The seating was well spaced out, so I felt comfortable. Unfortunately, due to the state of emergency, I couldn't drink alcohol, so I had oolong tea instead. Soon, the appetizers were served, beautifully garnished with hydrangea flowers. There was also red rice placed in front of me, a nice gesture for mentioning it was my birthday when making the reservation. Everything was delicious. Next came yomogi dumplings and water shield. The fluffy yomogi dumplings paired well with the crisp water shield. The sashimi consisted of three types: tuna from Choshi, carabineros prawn from Oita, and bigfin reef squid from Mie. The grilled dishes were black sea bream and fava beans. The fava beans were plump and the perfectly grilled sea bream had just the right amount of saltiness. The palate cleanser was Okinawan mozuku seaweed and turban shell in ginger vinegar. It was refreshing and cleared my palate instantly. As I was enjoying the meal, the fried dish that surprised me the most was young corn with sea bream in a sauce. I had never thought of eating corn silk before, but it was surprisingly sweet. The corn was domestically grown, and the silk was incredibly tasty. The rice dish was whitebait rice. I saw the chef cooking it in a pot, and the aroma was enticing. The finishing touch of chopped shiso leaves added a burst of flavor. After a good walk and building up an appetite, I was delighted to have seconds with crispy rice at the bottom. The soup dish was miso soup with lily bulbs. The lily bulbs added a nice texture to the soup. I finished the pickles neatly. For dessert, there were two items: matcha ice cream with blood orange and American cherry, and warm Earl Grey and Darjeeling tea pudding. The matcha ice cream had a hint of bitterness that complemented the sweetness. The dish had a carp streamer motif, which I found out after asking the chef. The Earl Grey and Darjeeling tea pudding was fragrant and smooth. It was a delightful end to the meal. While enjoying dessert, I noticed the chef playing with plums, and it turned out to be a bingo game.

I went on a tour with Trapi in Kyoto, and for dinner, we were free to choose our own restaurant. Two months before booking the tour in October, all the famous restaurants were fully booked, so I used 4000 points on the One Michelin Star reservation site to make a reservation. We visited one sightseeing spot in the city by Randen from Arashiyama before checking into the hotel. The location was in Gion, and we took a bus that stopped in front of Kyoto Yoshimoto. We walked down the backstreets of the geisha district, which was lit up with lanterns, creating a magical atmosphere. Inside the restaurant, there were counter seats and one table. We were seated at the counter and served champagne first, followed by a choice of two bottled beers. The first course included eight dishes on one tray, such as thick mackerel sushi, deep-fried shrimp with wasabi, fried fish, and cheese. The meal continued with a crab and shiitake mushroom soup, sashimi, grilled fish, and various side dishes. The main dish was rice cooked in a clay pot with sea bream and turnips, accompanied by miso soup. For dessert, we had Japanese pear, Madonna oranges, and chestnut ice cream with warm cassis mousse. I ended up having seconds of rice, so I was very full by the end of the meal. I chatted with a couple from Fukuoka during dinner, and we bonded over our Fukuoka connection. The restaurant's elegant dishes and presentation truly captured the essence of the geisha district. The meal was a delightful experience filled with refined flavors and beautiful aesthetics.

The 1:00 reservation was kindly changed to 12:00 upon request. The interior of the restaurant is simple but cozy. The hostess, typical of Kyoto, is attentive to the customers. The owners, despite it being our first visit, made us feel relaxed by exchanging business cards and engaging in conversation. The appetizer, especially the persimmon miso salad on the top tier, was outstanding with a nutty and smooth miso flavor. The Ehime sea bream noodle soup had a fragrant Kyoto-style broth and a rich, yet subtle taste. The thickly sliced amberjack sashimi surprised us with its deliciousness, chewiness, and tender sweetness. The lemon salt served with it was a perfect match. The grilled fish was a kamasu with a light sauce and perfectly grilled. The shrimp tempura had a delightful combination of crispiness, umami, and sweetness. The mushroom rice cooked in an individual pot, with crispy rice at the bottom, was a unique touch. Through the casual yet relaxing conversation with the owners, we were reminded of the importance of enjoying food to the fullest.

I went to a kaiseki restaurant in Gion, which is rumored to have connections with people in the entertainment industry. I visited to learn more about Japanese sake and cuisine. I remember the bowls, sashimi, and rice dishes being particularly excellent. The hospitality of the owner and service staff was also outstanding.