My first experience with Chinese gastronomy. Despite being Michelin-starred, I found the lunch to be more affordable than I expected, so I traveled from Nagoya to try it out! The yellowfin tuna, Shaoxing wine and yukke-style dish were incredibly delicious. The intestine dumplings, shumai, and rich baked dumplings with Mimolette cheese were also very tasty! The fried Tianjin with shrimp chili sauce was so delicious! The firefly squid, Pu'er tea, new onion mousse, and caramelized onion with Pu'er tea had a Chinese vibe. The foie gras in a pastry was so cute and irresistible that I had to try it as an additional item for 1500 yen. It was larger than I expected and had a rich flavor. The cherry trout, turnip and bacon tartare, Beijing duck wrapped in skin, and salmon roe marinated in Shaoxing wine were all delicious! The portion sizes were quite generous, and I was getting full by this point. The duck broth white chicken soup, and Kyoto pork with potato puree and burdock fritters were finally the main dishes. It felt more French than Chinese here. I wish they would open a ramen shop with duck broth, as it was so delicious! The mango pudding was tasty but the portion was huge (laughs). The sesame ball was more like a savory dish than a baked good, which was also very Chinese. The steamed buns that came out in the middle were also delicious with a strong milk flavor. With a wide variety of dishes, great presentation, and satisfying flavors, I believe this restaurant is worth the trip and offers a delightful dining experience.

I visited this restaurant from a distant place. It is located on the second floor of a hotel, next to another high-end French restaurant. The interior is calm and the lighting is dim in the dining area, which automatically turns on when taking photos with a smartphone. On the other hand, the kitchen area is brightly lit, allowing guests to watch the live cooking show, creating an exciting atmosphere. I looked at the drink menu and noticed a pairing course at the beginning, which includes not only wine but also sake and shaoxing wine. I wish they had explained this better as I don't enjoy mixing wine with sake. In the end, I had 11 glasses of wine with each dish. The food and wine complement each other perfectly, and it feels like each dish was made specifically for the wine. The food menu is not provided, but the staff explained each dish to me. The amuse-bouche was a tart made with pumpkin and shrimp, with a clever presentation using dumpling skin. Next was a black ball with a clove stuck in it, which turned out to be sweet and sour pork. It was surprising and delicious. I also received a special foie gras cream puff as a surprise, which paired perfectly with Tokaji wine. The chef's creative dishes continued with a dish of steamed conger eel, which had a rich and delicious flavor. The eel was prepared in a delicate and traditional Kyoto style. The last dish, Kyoto pork, was too much for me to finish, as the meal was quite extensive with many wine pairings. The dessert, almond tofu with a silky texture, was exquisite, and even included small sweets. The presentation was impressive, and the jasmine tea served in a Tiffany cup at the end added a special touch. Overall, the restaurant's attention to detail and creativity in each dish were outstanding. Thank you for the wonderful meal! Cheers!

I had my important friend's birthday dinner at this restaurant. It's called Chinese Gastronomy, which offers innovative cooking methods, presentation, and flavors that go beyond traditional Chinese cuisine. Each dish that came out was a surprise and a delight, with familiar flavors like sweet and sour pork and dumplings mixed in with unique creations. There were quite a few dishes, so I asked for smaller portions towards the end, but I still ended up feeling very full. It was a fun and delicious experience from start to finish, and I'm glad my friend enjoyed it too.

Kyoto travel, recently there has been a trend of challenging the limits of one's own stomach (personally, I think Takayama-san is the most frequent). Even when going to Michelin-starred restaurants in Tokyo, it is rare to see courses with such large portions. Perhaps in Kyoto, with the high number of tourists including foreigners, the impact on tourists is stronger than on locals who visit regularly... I wonder. At dinner, everyone except me was a foreign tourist! Their attire was not just casual, but rather very casual, and I couldn't help but feel a bit surprised to see water bottles placed on the table, but I suppose it's because the restaurant is internationally popular. The dishes are like French cuisine with a Chinese influence (or creative cuisine), and each dish has a strong umami flavor. Some of the dishes that left an impression include: - The first clear soup (so delicious that you'll want more! The aroma of chicken broth is excellent) - Terrine of sweetfish and cappuccino (the sweetfish soup had a sweetness and a smoky flavor) - Gyoza (the reproduction of the chive sorbet is amazing. The minced pork is intentionally seasoned with a junky flavor, making it addictive) - Wonton soup (even though you should be full... it goes down smoothly) The foie gras sandwich served as a business card was a bit too sweet. By the time the chicken in chili sauce dish came out, I was about 90% full, and afterwards it was quite a struggle. Imagine the volume of a 20-something woman who can eat a little more than usual, skip lunch, exercise, and barely finish the meal. There were several customers who left food on their plates towards the end, so it seems like it's quite a lot even for foreigners. The service feels like there's still room for improvement rather than being well-established. Perhaps because it was fully booked, it was a bit chaotic. I used the wooden plate placed on the table until the end, but it was a bit disappointing that the jam that dripped from the foie gras sandwich was left untouched. I wish they would wipe it off occasionally like the sushi chefs at the counter. I opted for the wine pairing in "small" size, and with 10 glasses including champagne, it was more than enough. We also had Shaoxing wine, sake, and Tokaji wine, so we were able to enjoy some delicious wines. (They don't ask if you're not good with Shaoxing wine, so if you're not a fan, you'll have to speak up!) Thank you for the meal.

Located just south of Hankyu Kyoto Kawaramachi station, this restaurant is on the second floor of GOOD NATURE STATION. I made a reservation for my birthday. We had the chef's special course, which I believe was omakase. I'm not sure about the price. The atmosphere inside is a bit dim but very cozy. The cuisine is more like creative Chinese rather than traditional. It's a fusion of French and Chinese flavors. Each dish, including the presentation, is like a piece of art that you can enjoy from the moment it arrives. Every dish was delicious and surprising. I recommend using this restaurant for a special occasion.

I brought a friend who traveled from China. They created innovative Chinese dishes using a variety of Chinese ingredients and spices. The flavors and textures are well-balanced, and the dishes are truly delicious. The 8800 yen course includes the presentation and plating, making it surprisingly cost-effective for such high-quality Chinese cuisine. I would love to visit again.

I tried a Chinese restaurant that doesn't feel very Chinese. It has two Michelin stars, surprisingly easy to book a reservation. Other than the roundly reconstructed fried rice, the menu consists of non-national dishes. The dimly lit atmosphere inside the restaurant is nice. About half of the customers are foreigners. I was thinking of going to the ramen shop next door, but I'm too full now. Thank you for the meal!

Michelin two-star restaurant "VELROSIER". Personally, the portions are very generous, so I recommend going on an empty stomach! From fresh chocolate to cappuccino, apple candy, soil sprouts, and mixed dumplings, there was a lot of playful dishes! The taste of every dish was delicious. The shark fin dish was also substantial. Thank you for the feast.

I thought I had mistakenly come to a French restaurant. The lighting was dim, with a black-themed interior. The restaurant had a small number of seats and the kitchen looked lovely. The dishes were creatively presented and fun! It seemed like a delicious restaurant, with solo diners and those who seemed to enjoy eating. Starting with the first mouthful of soup, it was delicious. Then came Chinese dishes with a French twist in appearance. When you eat it, you realize it's Chinese flavor! It's so enjoyable. The wine was also deliciously paired. It was so delicious and fun that I want to come back again. Thank you for the meal.

⭐️⭐️Two-Star Restaurant Review: Goemiyo 20233️⃣Tokk 15.0 According to my own point calculation system (based on Michelin, Goemiyo, Tabelog, Hitosara, etc.), this restaurant ranks as the 2nd best in the country and the best in Western Japan for Chinese cuisine. Today, I made a reservation for a 19,360 yen course. Was it a lucky choice? Well, it would be rude to say otherwise, as the ratings on Goemiyo and Tabelog seem too low. From start to finish, every dish was incredibly delicious. Especially the monaka with logo (foie gras and sauce jam – incredibly delicious with a perfect mix of sweet and savory) and the almond tofu (the best in my life – grapefruit jelly, almond sorbet, meringue harmony) were outstanding. I was blown away by both. Other highlights included the black wagyu fillet, abalone cooked for 8 hours, original dumplings eaten with a spoon, shark fin and yuba soup, and several dishes made with original Shaoxing wine. The textures, aromas, temperatures, and flavors were all varied and exceptional. Every dish brought unexpected surprises and delight. Even though the menu may be similar, the combinations seem to vary slightly each time (surprising). I left the restaurant feeling full and satisfied. The service was polite, detailed, and excellent. This restaurant has earned the top spot for this half of the year. If I had to nitpick, I would prefer a cut of meat with a bit more fat if grilling over charcoal. [2023 Total Point: 57.36] National Ranking: 93rd, Kyoto Ranking: 10th, Chinese Cuisine National Ranking: 2nd, Chinese Cuisine Western Japan Ranking: 1st. A total of 27 stars have been accumulated.

Appetizers: Tart with puree of new onion, tuna tataki on tapioca crackers with salmon roe, sausage with sesame paste, tempura with Japanese yam and pork, foie gras sandwich with foie gras confit and jam, sweet shrimp with Shaoxing wine dip, potato puree with leek dumplings. Delicious fish dish: Bonito with smashed butter sauce. Abalone dish: Abalone wrapped in kataifi. Soup: Shark fin soup. Main dish: Fillet of Kagoshima black beef cooked at low temperature, coated with black charcoal breadcrumbs. The atmosphere is lovely and the service is quick. The fried fillet of Kagoshima black beef at the end was a bit too fatty. I would like to come back again.

First visit. The restaurant had a dark and modern atmosphere. It seems to be an innovative Chinese restaurant that has won two Michelin stars. The menu consisted of dishes that deconstructed and reconstructed traditional Chinese cuisine. The dishes were stylish and visually appealing. The caviar was delicious! Laughing.

Second visit. I was impressed by the modern interior and the cuisine, so I decided to come back. This restaurant does not have a menu, so I couldn't figure out the official name and the menu is quite vague. First, I was served a delicious soup with clear broth and bonito flakes in a large glass. I wanted more of it at that point. Next, there was a chilled steamed egg custard with turnip greens flavored with Shaoxing wine, followed by deep-fried taro, minced pork, and butterbur sprouts. Even though the deep-fried dish didn't look impressive, the creamy texture of the taro, the richness of the minced pork, and the bitterness of the butterbur sprouts blended together beautifully. Then, there was cabbage leaf siu mai with sesame sauce, followed by a spring roll topped with lily bulbs, shrimp chili, and caviar, which was the highlight of the day. The crispy texture of the spring roll, the seasoning of the shrimp chili, and the salty taste of the caviar created an amazing combination. The spoonful of dumplings, made with chives, minced meat, ginger, and doubanjiang sauce, was surprisingly not overwhelming, with a cold chive powder adding a unique touch. The dish had a satisfying crispy texture of pan-fried dumplings. The Beijing-style grilled amberjack wrapped in Peking duck skin was a surprising and delicious combination. The steamed pot dish with shark fin, mushrooms, and chicken meatballs had a rich soup with chicken broth, different from the earlier soup. The A5 beef fillet with pecorino and deep-fried cauliflower was also delicious. The burdock and Shaoxing wine tuna soup fried rice was another innovative and delicious dish that you can't find elsewhere. The sweetness and flavor of Shaoxing wine were the only things left, without any unpleasant odor. The Japanese sugar praline, caramelized kumquats, and Shaoxing wine caramel were also exquisite. The apple tart tatin-style with almond tofu ice cream, jasmine and lychee tea, and sesame dumplings served in a Tiffany blue cup were all delicious. The presentation was beautiful, and each dish had a variety of textures and flavors that surprisingly complemented each other. The ingredients, cooking methods, and seasonings were all combined perfectly. The second visit was also fantastic. Thank you for the feast.

I explored Kyoto and Shiga with my closest friend and had dinner at VELROSIER. I heard that they were promoted from one Michelin star to two stars in 2023, so I was very curious. Here is what we had: 1. First soup 2. Chawanmushi (with salmon roe, daikon, dried fruits) 3. Chinese-style croquette with butterbur sprouts aroma 4. Shumai with Kyoto pork sausage and baby cabbage 5. Spring roll with shrimp chili and salted egg yolk 6. Foie gras in a pastry shell with ground cherry jam 7. Chive dumplings with powdered chawanmushi sauce 8. Chinese-style crepe with grated radish cake and yellowtail 9. Steamed dish with shark fin and longan fruit 10. Omi beef fillet cutlet 11. Steamed buns 12. Stir-fried leek rice with pickled tuna 13. Pudding with ground cherry and Shaoxing wine aroma 14. Tart Tatin-style pie and ice cream 15. Sesame dumplings Among what we had, the foie gras in a pastry shell was particularly impressive. The ground cherry jam inside was very sweet, creating a perfect balance with the foie gras. Although categorized as Chinese cuisine, the restaurant incorporates elements of French and Japanese cuisine, making it a unique dining experience. The food was of high quality, delicious, and enjoyable. I look forward to seeing what other dishes they will come up with in the future.

I visited the creative cuisine restaurant "VELROSIER" in Kawaramachi the week after a heavy snowfall, with snow still lingering in some places in Kyoto. I made a reservation for the Dejeuner 7000 lunch course. I was seated in a cozy sofa seat at the back of the restaurant. The sophisticated atmosphere with a view of the kitchen in a lab-style setup is quite impressive. I opted for a warm Chinese tea for my staged drink, with a selection of four different types available. I chose the Taiwan Ali Shan tea, which seemed to have a good balance. The dishes were a fusion of Chinese and French styles, with detailed explanations provided for each course. The presentation in white Moriyama dishes was also beautifully designed. The innovative Chinese cuisine included dishes like a soup made with golden carrots, a mousse of pickled peony shrimp, and a salted egg yolk garnish. The fried dim sum was served in a stylish vessel resembling an upside-down flower vase. The main courses featured items like braised yellowtail fish, a tortilla-like dish with Saint Guard radish and radish cake, and a shrimp wrapped in kataifi pastry. The meal ended with a dessert of almond tofu, chestnut simmered in the skin, cream, gâteau chocolat, and Amazon cocoa. The dessert was a high-quality treat for adults, with a unique touch of serving on wooden pedestals. The overall experience at VELROSIER was characterized by a calm ambiance, attentive service, and a fulfilling course menu.

Located on the second floor of the gourmet building GOOD NATURE STATION in Kyoto. On the same floor, there are famous restaurants like 'TAKAYAMA' and 'CAINOYA'. The restaurant is on the second floor, and the entrance is a chic and luxurious interior that doesn't look like your typical Chinese restaurant, with black as the main color scheme and a bright open kitchen in the front that resembles a stage. The service is provided by two staff members who are very polite and create a very comfortable atmosphere. I visited for lunch this time. Here are my impressions of what I had: - Kinshi carrot mousse, beef tendon jelly, peony shrimp marinated in Shaoxing wine - Fried dim sum with sweet potato and pork mince Chinese-style croquette - Specialty: Unwrapped dumplings - Chinese-style buri daikon - Sauteed tai with lily root puree and chicken broth foam - Shirako and okoge with Shanghai crab sauce - Roasted Kyoto pork with Chinese-style pastry - Special almond tofu - Black sesame sesame dumplings I visited for the lunch course, and the luxury of this meal is amazing. It's a cutting-edge Chinese cuisine that is different from your typical Chinese restaurant, especially the specialty dish which is a creative combination of chive chawanmushi at the bottom, stir-fried pork mince with doubanjiang and sweet bean sauce on top, fried dumpling skin, and chive shaved ice to finish. Mixing it all together creates a unique and delicious flavor. The taste was spot-on for me. This is a truly exceptional Chinese restaurant that lives up to its reputation.

Located inside the Good Nature Station, this Michelin two-star creative Chinese restaurant offers innovative dishes such as a soup filled with dumpling ingredients and a fish dish that you can roll up like Peking duck. The presentation of the dishes is unique and enjoyable. The foie gras sandwiched between sweet pastries, served in a case filled with flowers, is a must-try. The portions are generous, even for men. The restaurant has a chic and calm atmosphere, with a stylish open kitchen.

I visited last December and loved it so much that this time I made a reservation for the whole family. However, one person couldn't make it due to poor health on the day of our visit, causing inconvenience. The taste and portion size were satisfying just like last time. But maybe because there wasn't much time between visits, I didn't feel as excited and impressed as before... This is completely my fault haha. The child who was visiting for the first time this time was very happy! The lunch price has gone up since last time, so maybe the content has been upgraded? Or maybe it's due to the rise in ingredient costs? I personally feel it's more likely the latter. It can't be helped I guess... I hope they introduce a more affordable course with 1-2 fewer items targeted at women, so it's easier to visit with friends. It might be impossible though, since it's a popular restaurant haha. I hope to visit with the whole family next time after a bit of a break.

It had been a while since I found a restaurant that I really liked. The dishes were more like creative French cuisine rather than traditional Chinese, with exciting presentation and delicious flavors. The open kitchen created a casual atmosphere for a reasonable price. However, the owner chef and staff seemed a bit tense, which could be a downside for some. Also, some customers were not wearing masks properly. It was a shame that there was no menu available, as the complex dishes would have been easier to understand with descriptions. The lack of a drink menu was also a bit nerve-wracking for me. Overall, I really enjoyed the restaurant and would love to visit with my family next time.♡

Good Nature, a Michelin two-star restaurant on the second floor. I visited for lunch as it was reasonably priced. The first half of the dishes were all impressive. The beauty of the presentation, the enjoyment of the textures, and the sense of taste and balance were all top-notch. The steamed bun was also excellent. It's rare for me, but I was already feeling full from the second half, starting with the clay pot steamed dish, so I might recommend going for a walk before visiting. (laughs) In the end, it seemed like almost every table was celebrating, as cute dessert plates were being served, but we only received sesame dumplings, which was a bit disappointing. If the dessert plate was complimentary, the difference in quality between the celebration dessert and the regular dessert was too noticeable. It would be nice if they put some effort into the desserts for non-celebratory guests as well. Overall, the course was quite substantial, so reducing the size of the main fish, meat, and the amount of the clay pot steamed dish by about half would make the course even more satisfying.

VEL ROSIER, which has been awarded two stars in the Michelin Kyoto 2023 guide, offers innovative Chinese cuisine. It has received top ratings for Chinese cuisine in Kyoto. The dark and stylish ambiance of the restaurant is a symbol of innovative fusion. As you enter through the iron gate and make your way to the main dining area, the anticipation builds. The atmosphere is luxurious and exhilarating. The dishes are well-balanced and easy to understand. Despite being a two-star Michelin restaurant, the flavors are clear and layered, making it enjoyable even for those who don't dine out often. Traditional Chinese ingredients like Shaoxing wine and doubanjiang are used skillfully, adding depth to the dishes. One interesting dish is the chive steamed egg custard topped with minced pork, sauce, fried dumpling skin, and chive shaved ice. It's a delightful play on the flavors of dumplings. Another highlight is the foie gras and jam-filled pastry, which includes the unique taste of Shaoxing wine. For a limited time, the restaurant offers a dish featuring shark fin and conger eel steamed together in a pot, reminiscent of a traditional Japanese dish called "hamo no matsukaze." The innovative Chinese cuisine at VEL ROSIER is a delightful blend of French and Japanese influences. While Kyoto is known for its traditional Chinese restaurants, experiencing innovative Chinese cuisine like this is a must. I had dinner at the restaurant, but the lunch menu is also popular, priced at a reasonable 8470 yen. Reservations for lunch fill up quickly, so it's a good idea to start with the lunch menu if you're new to innovative Chinese cuisine.